摘要
干酪是牛奶凝乳后新鲜或成熟的产品,易消化且富含多种营养成分,是蛋白质、短链脂肪酸、维生素和矿物质的优质来源。除了释放抗氧化和抗菌等功能性多肽,同时也释放一些抗炎、抗癌等功能性脂类,如共轭亚油酸,还可以释放γ-氨基丁酸(GABA),它参与生理功能,如神经传递等。该文主要介绍干酪在成熟过程中释放的生物活性物质及其作用。
Cheese is fresh or matured product obtained after milk coagulation, which is easy to be digested and rich in nutritional components. Cheese is a good source of protein, short chain fatty acids, vitamins and minerals. In addition to releasing functional peptides such as antioxidant peptides and antibiotic peptides, cheese releases some lipids with anti-inflammatory and anti-cancer functions, such as conjugated linoleic acid. Cheese also can release gamma-aminobutyric acid(GABA), which participates in physiological functions such as neurotransmission and so on. The article mainly introduced bioactive substances released by cheese during its ripening process and their effects.
引文
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