A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing
文献类型： 外文期刊
作者： Zou, Dian 1 ; Zhao, Ziyue 1 ; Li, Lu 2 ; Min, Yu 1 ; Zhang, Daiyuan 1 ; Ji, Anying 1 ; Jiang, Cong 1 ; Wei, Xuetuan 1 ; Wu, Xian 3 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China
2.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agrifood Res Inst, Guangzhou, Peoples R China
3.Miami Univ, Dept Kinesiol Nutr & Hlth, Oxford, OH 45056 USA
关键词： biosynthesis; food processing; health effects; metabolic engineering; safety; spermidine
期刊名称：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY （ 影响因子：15.786； 五年影响因子：18.335 ）
ISSN： 1541-4337
年卷期： 2022 年 21 卷 3 期
页码：
收录情况： SCI
摘要： Spermidine, a natural autophagy inducer, has a variety of health effects, such as antitumor, antiaging, anti-inflammation, cardiovascular protection, and neuromodulation. It has been a hot topic in the field of food processing, and current research findings suggest that spermidine-rich foods may be used in intervention and prevention of age-related diseases. In this article, recent findings on the safety, health effects, absorption and metabolism of spermidine were reviewed, and advances in food processing, including the raw materials evaluation, physical and chemical processing, and biological processing of spermidine, were highlighted. In particular, the core metabolic pathways, key gene targets, and efficient metabolic engineering strategies involved in the biosynthesis of spermidine and its precursors were discussed. Moreover, limitations and future perspectives of spermidine research were proposed. The purpose of this review is to provide new insights on spermidine from its safety to its food processing, which will advance the commercial production and applications of spermidine-rich foods and nutraceuticals.
- 相关文献
作者其他论文 更多>>
-
Insight into the changes in structural, physicochemical, and probiotic properties of yam peel polysaccharides subjected to different physical-assisted extraction methods
作者：Lu, Jinghui;Li, Dingjin;Duan, Zhenhua;Lu, Jinghui;Yu, Yuanshan;Xu, Yujuan;Li, Lu;Cheng, Lina;Peng, Jian;Chang, Hong;Lu, Jinghui
关键词：Chinese yam peel polysaccharides; Physicochemical properties; Surface morphology; Functional activity
-
The interaction between soluble dietary fiber and bound phenolic from litchi pomace, and its effect on gut microbiota and inflammation
作者：Chen, Xiaowei;Xu, Hanting;Xu, Yujuan;Wu, Jijun;Zou, Bo;Li, Lu;Yu, Yuanshan;Hu, Tenggen
关键词：Litchi pomace soluble dietary fiber; Bound phenolic; Simulating digestion; Antioxidant potential; Anti-inflammatory potential
-
The hypoglycemic effect of mulberry (Morus atropurpurea) fruit lacking fructose and glucose by regulation of the gut microbiota
作者：Wang, Ya-Ting;Wu, Ji-Jun;Yu, Yuan-Shan;Wen, Jing;Zou, Bo;Li, Lu;Peng, Jian;Cheng, Li-Na;Bu, Zhi-Bin;Xu, Yu-Juan;Hu, Teng-Gen;Wang, Ya-Ting;Wu, Hong;Yu, Yuan-Shan;Yu, Yuan-Shan;Zou, Bo;Xu, Yu-Juan;Hu, Teng-Gen
关键词：
-
Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee
作者：Xie, Daiqin;Xie, Daiqin;Rong, Haozhao;Xu, Yujuan;Yu, Yuanshan;Zou, Bo;Dai, Fanwei;Li, Lu;Peng, Jian;Cheng, Lina;Rong, Haozhao
关键词：Litchi; Electrostatic field thawing; Nutritional quality; Flavor
-
Effect of Ultrahigh-Pressure on the Physicochemical Properties and Biological Activities of Dietary Fiber From Litchi Pomace
作者：Zuo, Yun-Hui;Xu, Yu-Juan;Wu, Ji-Jun;Wen, Jing;Zou, Bo;Li, Lu;Peng, Jian;Cheng, Li-Na;Bu, Zhi-Bin;Yu, Yuan-Shan;Hu, Teng-Gen;Zuo, Yun-Hui;Xu, Yu-Juan;Zou, Bo;Yu, Yuan-Shan;Hu, Teng-Gen;Yu, Yuan-Shan
关键词：biological activities; litchi pomace soluble dietary fiber; physicochemical properties; ultrahigh-pressure
-
Identification and structural characterization of key prebiotic fraction of soluble dietary fiber from grapefruit peel sponge layer and its regulation effect on gut microbiota
作者：Du, Xiaoyi;Chen, Jiajia;Hu, Tenggen;Xu, Yujuan;Wu, Jijun;Peng, Jian;Cheng, Lina;Yu, Yuanshan;Li, Lu
关键词：Grapefruit peel sponge layer; Key prebiotic fraction; Structure
-
Insight into the multi-scale structure and retrogradation of corn starch by partial gelatinization synergizing with epicatechin/epigallocatechin gallate
作者：Luo, Yunmei;Zhou, Yuhao;Liu, Xuwei;Xie, Xinan;Li, Lu;Liu, Haocheng
关键词：Corn starch; Partial gelatinization treatment; Polyphenol
