目标成分敲出/敲入技术及其在食品功能领域的应用进展

Target component knock-out/knock-in technology and its applications in food function

中文关键词:  功能食品  活性成分  成分敲出  成分敲入

英文关键词:functional food  active component  component knock-out  component knock-in

中文摘要:

      食品具有多种生物活性成分, 并且有些成分间具有协同或拮抗作用, 挖掘和发现有效活性成分是研究其健康功能的关键。目标成分敲出/敲入技术通过对比目标成分敲出/敲入前后食品功能的变化, 从而可以高效研究目标成分对食品功能的贡献。中药研究中常将两种及以上活性成分有机组合, 可以发挥更好的功能效果, 因此目标成分敲出/敲入技术在中药研究中应用较多, 而在食品领域应用较少。随着化合物分离技术的不断成熟, 已有食品中活性成分的研究应用了该项技术的思路, 但该技术在食品领域并未得到系统的应用。本文概述了目标成分敲出/敲入技术发展、分析流程及在食品功能领域的应用进展, 以期为目标成分敲出/敲入技术在食品功能研究领域的应用提供参考。

英文摘要:

      Foods have a variety of bioactive components, and some components have synergistic or antagonistic effects. Finding effectively active components is key to studying the healthy function of food. Target component knock-out/knock-in technology investigated the contribution of target components to the overall function of food by analyzing the changes in efficacy of the remaining formula before and after knock-out/knock-in of the target components. This technique can efficiently study the contribution of target components to food function. In traditional Chinese medicine research, two or more active components are often combined organically to play a better functional effect, so target component knock-out/knock-in technology is more widely used in the research of traditional Chinese medicine, but less in the food field. With the continuous maturation of compound separation technology, the idea of this technology has been applied to the research of active components in food, but this technology has not been systematically applied in the field of food. This paper summarized the development, analysis process and application, in order to provide reference for the application of target component knock-out/knock-in technology in the field of food function.