Food Nutrition Mechanism and Functional Evaluation Direction 发布日期：2018-04-09
This study set two main research contents: the discovery and identification of food nutrition factors, the mechanism of nutrition action and the structure-activity relationship.
(1) Excavation and identification of food nutrition factors Taking animal, plant and microbial raw materials as research objects, researching physical technology (such as: extrusion, fine crushing, microwave and ultrasonic technology, etc.) and biochemical technology (such as: vacuum degradation, pressure polymerization, compound enzymatic technology, etc.) The influence of raw material pretreatment and processing technology on the extraction rate of food nutrient factors; Systematic research on the effect of solvent extraction, precipitation and fractionation, membrane separation, chromatography and crystallization on the separation and purification of nutrient factors, and the establishment of a combination technology for efficient isolation and purification of nutrient factors. On this basis, the instrumental analysis techniques such as chromatography, spectroscopy, mass spectrometry, nuclear magnetic resonance, laser light scattering, and X-ray diffraction were combined to identify the molecular structure of nutritional factors using chemical analysis techniques, and the structural features of nutritional factors were explored for nutrition. The study of the structure-effect relationship of factors and processing utilization provide the basis for molecular structure information. (2) Nutritional action mechanism and structure-activity relationship Taking food routine nutrients (carbohydrates, fats, proteins, vitamins, water, and inorganic salts) as well as nutritional functional factors (such as: carbohydrates, proteins, polyphenols, flavonoids, carotenoids, saponins, etc.) as the research object, taking meals Nutritional balance and balance, as well as functions such as regulation of immunity, anti-oxidation, anti-fatigue, anti-fatigue (lower blood pressure, blood fat, and blood sugar), obesity, and regulation of intestinal microflora, are used in vivo and in vitro experiments. Principles and techniques of cell biology and molecular biology experiments, systematically study the characteristics of food nutrient synergies, dose-effect relationships, and physiological function mechanisms at the animal, cell, gene, and molecular levels; molecular structure information of comprehensive nutritional factors, Analyzing the relationship between the physiological functions of nutritional factors and their molecular structure characteristics, revealing the structural effects of their physiological functions, and providing basic theoretical guidance for the processing and utilization of nutritional factors. |
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