太空任务微重力环境的营养补给

P. Mathur, Sneha Chopra, S. Singh
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摘要

自从太空任务开始以来,随着长期的载人任务和永久的太空栖息地,食品系统发生了翻天覆地的变化。我们对人类在太空中发生的生理变化有了更好的了解,有助于适应太空环境。然而,仍有许多有待探索的地方,值得进一步研究。今天的太空任务涉及相当多的个人在微重力环境中进行短期和长期的操作。为这些特派团提供食物和处理影响营养需求的生理病理变化仍然是一项挑战。迄今为止,在每个项目中使用的食品系统(食品和饮料)都是货架稳定的,主要由可再水化或热稳定的食品组成。这类食品通常比新鲜或冷冻食品具有更低的享乐价值。因此,一个可靠的食物系统必须提供广泛的美味和吸引人的食物,以及准备这些食物的工具(通过补水、加热和冷却),以增强宇航员的味觉。充足的营养和容易获得的食物对这一努力至关重要。为了向执行长期太空任务的宇航员提供营养建议,了解营养状况和一般生理是如何受到微重力暴露的联系和影响的,这一点很重要。鉴于此,营养对策可以纠正微重力环境下的生理和行为异常。在这篇全面的叙述性综述中,我们概述了一些最近的进展,如蚕丝蛋白、好心情素食饮食、3-D食品打印和用于机载食品系统支持的太空花园产品。研究还发现,锻炼可以作为营养干预的补充。强调了需要使用地面卧床模型进行更深入研究的空间探索领域,以及飞行中的微重力条件。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Nutritional Fuelling for Microgravity Environment of Space Missions
Since the beginning of space missions, the food systems have undergone a sea change with prolonged manned missions and permanent space habitats. We have a better understanding of physiological changes which happen in humans in space and help in adaptation to the space environment. Yet, much remains underexplored and warrants further research. Space missions today involve a considerable number of individuals operating in a microgravity environment for both short and long periods. The provision of food for such missions and managing the physio-pathological changes that affect nutritional requirements continue to be challenging. Food systems (food and beverages) used during every program to date have been shelf‐stable and were composed primarily of rehydratable or thermostabilized food items. Such foods usually have a lower hedonic value than fresh or frozen foods. Consequently, a reliable food system must provide a wide range of palatable and attractive foods as well as the tools to prepare them (through rehydration, heating, and cooling) to enhance the taste sensation of the crew. Adequate nutrition with easily accessible food is essential to this effort. To deliver nutritional recommendations to crew members for long-duration space missions, it is important to understand how nutritional status and general physiology are linked and affected by microgravity exposure. In view of this, it has been pointed out that nutritional countermeasures could rectify the physiological and behavioural anomalies during microgravity exposure. In this comprehensive narrative review, we have provided an overview of a few recent advances such as silkworm protein, good mood-vegan diet, 3-D food printing, and space garden’s produce for onboard support to food systems. It has also been found that exercise could be an addition to nutritional interventions. Areas of space exploration that require more in-depth research using ground-based bed rest models, as well as in-flight microgravity conditions, are highlighted.
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