蜂王浆的营养保健功能及分子机理研究进展

›› 2009, Vol. 11 ›› Issue (4): 41-47.

蜂王浆的营养保健功能及分子机理研究进展

沈立荣¹, 张瓅文¹, 丁美会¹, 张伟光¹, 金凤¹, 裘卫²

1.浙江大学生物系统工程与食品科学学院, 杭州 310029;2.杭州碧于天保健品有限公司, 杭州 311500

收稿日期:2009-04-29 修回日期:2009-06-19 出版日期:2009-08-15 发布日期:2009-07-24
作者简介:沈立荣,副教授,研究方向为食品营养与分子生物学。Tel:0571-86977976|E-mail:shenlirong@zju.edu.cn
基金资助:
国家863计划项目（2007AA10Z324）资助。

Research Progress on Nutritional and Health-care Functions and Molecular Mechanism of Royal Jelly

SHEN Li-rong ¹, ZHANG Li-wen ¹, DING Mei-hui ¹, ZHANG Wei-guang ¹,JING Feng ¹, QIU Wei ²

1.College of Bio-systems and Food Science, Zhejiang University, Hangzhou 310029;2.Hangzhou Biyutian Health-care Production Co. Ltd., Hangzhou 311500, China

Received:2009-04-29 Revised:2009-06-19 Online:2009-08-15 Published:2009-07-24

摘要/Abstract

摘要：

蜂王浆是重要的蜂产品，它不仅是调控蜜蜂发育和级型分化的营养食物，而且对动物和人体保健均具有非常有效的生理活性。介绍了王浆的活性成分，整体成分和主要活性成分王浆酸、王浆蛋白及多肽的营养保健功能，阐明了王浆与寿命和生殖力相关的分子机理研究新进展，并根据国内外最新研究趋势，提出了重视王浆基础研究，发展深加工和生物工程产业的相关建议。

关键词: 蜂王浆；活性成分；营养保健功能；分子机理

Abstract:

Royal jelly, an important honeybee product, is not only nutritional food regulating the development and case differentiation of honeybee, but also a health-care product with very effective activities for animal and human health. This paper introduces the active components, total composition and nutritional and healthy functions of main active components, such as 10-hydroxy-2-decanoic acid, proteins and peptides of royal jelly. It also introduces the research progress made in molecular mechanism related to lifespan and fertility. According to the internal and external new research trends, it puts forward related suggestions as paying attention to basic research on royal jelly, developing deep process and biological engineering industry of royal jelly.

Key words: royal jelly, active component, nutritional and health-care functions, molecular mechanism

中图分类号:

S896.3

沈立荣,张瓅文,丁美会,张伟光,金凤,裘卫. 蜂王浆的营养保健功能及分子机理研究进展[J]. , 2009, 11(4): 41-47.

SHEN Li-rong, ZHANG Li-wen, DING Mei-hui, et al. . Research Progress on Nutritional and Health-care Functions and Molecular Mechanism of Royal Jelly[J]. , 2009, 11(4): 41-47.