Arihara Keizo
Department of Animal Science, Kitasato University, 35-1 Higashi-23-Bancho, Towada-shi, Aomori 034-8628, Japan.
Meat Sci. 2006 Sep;74(1):219-29. doi: 10.1016/j.meatsci.2006.04.028. Epub 2006 May 12.
In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for health. Although there has been limited information of physiological functions of meat until recently, several attractive meat-based bioactive compounds, such as carnosine, anserine, l-carnitine, conjugated linoleic acid, have been studied. Emphasizing these activities is one possible approach for improving the health image of meat and developing functional meat products. This article provides potential benefits of representative meat-based bioactive compounds on human health and an overview of meat-based functional products. Strategies for designing novel functional meat products utilizing bioactive peptides and/or probiotic bacteria, is also discussed. This article focuses particularly on the possibility of meat protein-derived bioactive peptides, such as antihypertensive peptides. There are still some hurdles in developing and marketing novel functional meat products since such products are unconventional and consumers in many countries recognize meat and meat products to be bad for health. Along with accumulation of scientific data, there is an urgent need to inform consumers of the exact functional value of meat and meat products including novel functional foods.
近年来，由于对健康的关注度不断提高，食品的生理功能受到了广泛关注。尽管直到最近关于肉类生理功能的信息还很有限，但已经对几种有吸引力的基于肉类的生物活性化合物进行了研究，如肌肽、鹅肌肽、左旋肉碱、共轭亚油酸等。强调这些活性是改善肉类健康形象和开发功能性肉类产品的一种可能途径。本文介绍了具有代表性的基于肉类的生物活性化合物对人类健康的潜在益处以及基于肉类的功能性产品的概述。还讨论了利用生物活性肽和/或益生菌设计新型功能性肉类产品的策略。本文特别关注肉类蛋白衍生的生物活性肽（如降压肽）的可能性。开发和销售新型功能性肉类产品仍然存在一些障碍，因为这类产品是非传统的，而且许多国家的消费者认为肉类和肉类产品对健康有害。随着科学数据的积累，迫切需要向消费者告知肉类和肉类产品（包括新型功能性食品）的确切功能价值。
