摘要
本文的目的是要有选择性地综述食品和肠粘膜、Toll样受体、细胞因子网络和免疫系统的相互作用。越来越多的研究结果显示,少量的食物蛋白、多肽、脂肪、低聚糖和其他生化物质可以诱导或抑制两种-发炎细胞因子和抗炎细胞因子两者之一,从而进一步地控制先天或后天获得性免疫系统、神经生理和代谢网络。而且越来越充分的证据表明,发炎和抗炎细胞因子之间的平衡和联系与中医中药中所说的“阴”“阳”之间的协调与平衡十分相似。中国人一直用“阴”“阳”来分类食品和药品,而且他们坚信一个人可以通过保持他们的食品和中草药的食入和“阴”“阳”平衡来改善其健康状况,治病防病。所以,本文在这些广泛的实验依据的基础上提出了一个理论模型,用来解释食品是如何通过对细胞因子网络的作用来调控免疫网络,并进而影响人体健康的。
The aims of this paper are to provide a selective review of the interactions between food and gastrointestinal mucosa, TLRs, cytokine system, and immunosystem. More and more research data showed that a few food proteins, peptides, fats, oligosaccharides and other biochemicals can induce or suppress one kind of both pro- and anti-inflammatory cytokines, which are in turn to control innate, adaptive immnnosystems, neurophysiology and metabolic networks. More and more strong evidence showed that the relationship and balance between pro- and anti-inflammatory cytokines are seem to be very similar to those of the Chinese ＂Yin＂ - ＂negative, or-＂ and ＂Yang＂ - ＂positive, or ＋＂. Chinese people have classified food and herb medicines according to their experience of their positive or negative roles, and also believed that one can modulate his health by controlling the balance of Yin （-） and Yang （＋） of food and herb medicine＇s intake. So a theoretical model is induced in this paper to explicate the interactions of food and cytokine system and in turn the immunosystem and then the body health.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第6期260-270,共11页
Food Science
基金
国家自然科学基金资助项目(30471225)
关键词
细胞因子网络
免疫学
食品科学
发炎细胞因子
抗炎细胞因子
理论模型
cytokine system
immunology
food science
pro-inflammatory cytokine
anti-inflammatory cytokine
theoretical model
