食物和肠道微生物群中的 D-氨基酸及其对健康和疾病的影响

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-05-30 DOI:10.1080/87559129.2024.2347472

Ann B. Roskjær, Henrik M. Roager, Lars O. Dragsted

引用次数: 0

摘要

L-氨基酸的D-对映体不产生蛋白质，但却广泛存在于食品中。这是由于自发消旋化或加工（如加热或碱处理）导致了D-对映体的生成。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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D-Amino acids from foods and gut microbiota and their effects in health and disease

The D-enantiomers of L-amino acids are non-proteinogenic but widely present in foods. This is due to spontaneous racemization or processing, such as heating or alkali treatment, leading to substant...

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists