粮油食品科技

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全谷物中功能成分调控脂肪产热的研究进展(网络首发、推荐阅读)
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Research Progress on Regulation of Adipose Thermogenesis by Functional Ingredients of Wholegrains(Online First, Recommended Article)
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    褐色脂肪组织(brown adipose tissue,BAT)是重要的能量代谢组织,不同于白色脂肪组织(white adipose tissue,WAT)的能量储存功能,BAT具有显著的产热能力,是消耗能量的脂肪组织,此外,在特定条件下,WAT会向BAT表型转变,形成米色脂肪细胞,同样可以消耗能量,因此,产热脂肪是治疗肥胖及相关疾病的有效靶标。许多食物成分可提高产热脂肪功能,全谷物中含有的酚酸、花色苷、膳食纤维、类胡萝卜素、植酸、芦丁等成分,目前已被报道能够促进脂肪组织的产热能力。介绍产热脂肪细胞的基本功能特征和主要调节因素,总结全谷物功能成分通过调节产热脂肪细胞功能影响能量代谢的研究进展,为全谷物膳食调节肥胖和全谷物功能食品的进一步开发提供依据。

    Abstract:

    Brown adipose tissue (BAT) plays an important role in energy expenditure, which is different from white adipose tissue (WAT) possessing the function of energy storage. With a significant thermogenesis, BAT is an energy consuming tissue. In addition, WAT can convert into BAT phenotype, forming the beige adipocytes, which can also consume energy. Therefore, thermogenic adipose tissues are effective targets for the treatment of obesity and related diseases. Many food ingredients have positive effects on thermogenic adipose tissues. Some of these ingredients are widely found in wholegrains, such as phenolic acids, anthocyanins, dietary fiber, carotenoids, phytic acid, and rutin, which have been reported to promote thermogenesis of adipose tissues. In this paper, the basic functional characteristics and key regulatory factors of thermogenic adipocytes were introduced, and the research progress about wholegrain functional ingredients influencing energy metabolism via regulation on the function of thermogenic adipocytes was summarized. This paper provided suggestions for the regulation of wholegrain diet on obesity and the development of wholegrain functional foods.

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丁思源,徐 涵,曾思睿,张金鹏,李依泓,张奎亮,王 立,李 言*.全谷物中功能成分调控脂肪产热的研究进展(网络首发、推荐阅读)[J].粮油食品科技,2021,29(4):93-100.

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  • 在线发布日期: 2021-07-29
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