Functional Properties of Mucin and Its Application in Food Nutrition Evaluation

被引：0
|
作者：
Luo M. [1 ]
Yang L. [1 ]
Wang Z. [1 ]
Cai W. [1 ]
Liu H. [1 ]
Ma T. [1 ]
He Y. [1 ]
机构：
[1] College of Food Science and Engineering, Bohai University, Jinzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 08期
关键词：
Food nutrition; Intestinal homeostasis; Mucin;
D O I：
10.16429/j.1009-7848.2021.08.040
中图分类号：
学科分类号：
摘要：
In recent years, the study of gut microbiota and intestinal homeostasis had been a hot topic in many fields of clinical medicine, biology and food nutrition. Intestinal mucosa was an important barrier for the body to resist the invasion of external pathogens and maintain intestinal homeostasis. Mucin played an important role in food nutrition as the main component of intestinal mucus. However, the functional characteristics and related studies of mucin were still unclear due to the particularity of intestinal mucus. There were no systematic summary and analysis between mucin and food nutrition. Therefore, this paper reviewed the structure, classification, biological activity of mucin and its relationship with food nutrition, in order to provide reference for the study of mucin in the field of intestinal health and food nutrition. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：360 / 368
页数：8
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