Rasmussen Rosalee S, Morrissey Michael T
Seafood Laboratory, Department of Food Science and Technology, Oregon State University, Astoria, OR 97103, USA.
Adv Food Nutr Res. 2007;52:237-92. doi: 10.1016/S1043-4526(06)52005-4.
The marine world represents a largely untapped reservoir of bioactive ingredients that can be applied to numerous aspects of food processing, storage, and fortification. Due to the wide range of environments they survive in, marine organisms have developed unique properties and bioactive compounds that, in some cases, are unparalleled by their terrestrial counterparts. Enzymes extracted from fish and marine microorganisms can provide numerous advantages over traditional enzymes used in food processing due to their ability to function at extremes of temperature and pH. Fish proteins such as collagens and their gelatin derivatives operate at relatively low temperatures and can be used in heat-sensitive processes such as gelling and clarifying. Polysaccharides derived from algae, including algins, carrageenans, and agar, are widely used for their ability to form gels and act as thickeners and stabilizers in a variety of foods. Besides applications in food processing, a number of marine-derived compounds, such as omega-3 polyunsaturated fatty acids and photosynthetic pigments, are important to the nutraceutical industry. These bioactive ingredients provide a myriad of health benefits, including reduction of coronary heart disease, anticarcinogenic and anti-inflammatory activity. Despite the vast possibilities for the use of marine organisms in the food industry, tools of biotechnology are required for successful cultivation and isolation of these unique bioactive compounds. In this chapter, recent developments and upcoming areas of research that utilize advances in biotechnology in the production of food ingredients from marine sources are introduced and discussed.
海洋世界是一个很大程度上尚未开发的生物活性成分宝库，可应用于食品加工、储存和强化的诸多方面。由于海洋生物生存的环境范围广泛，它们已形成独特的特性和生物活性化合物，在某些情况下，这些特性和化合物是陆地生物所无法比拟的。从鱼类和海洋微生物中提取的酶，由于其能够在极端温度和pH值下发挥作用，相比食品加工中使用的传统酶具有诸多优势。鱼蛋白，如胶原蛋白及其明胶衍生物，在相对较低的温度下发挥作用，可用于诸如胶凝和澄清等对热敏感的过程。源自藻类的多糖，包括藻酸盐、角叉菜胶和琼脂，因其能够形成凝胶并在各种食品中充当增稠剂和稳定剂而被广泛使用。除了在食品加工中的应用，一些海洋来源的化合物，如ω-3多不饱和脂肪酸和光合色素，对营养保健品行业也很重要。这些生物活性成分带来了无数健康益处，包括降低冠心病风险、抗癌和抗炎活性。尽管在食品工业中使用海洋生物有巨大潜力，但成功培育和分离这些独特的生物活性化合物需要生物技术工具。在本章中，将介绍和讨论利用生物技术进展从海洋来源生产食品成分的最新进展和即将开展的研究领域。
