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人的食品是一个极其复杂的化学体系,除含热能和可塑物质外,还含有一系列抗营养因素、生物活性物和有毒物。在细胞水平上可把酶的防御体系分为三类(净化内环境和使食品中外来化合物去毒):1.肝、肾等器官内质网膜中的单氧酶体系,它催化大多数疏水化合物的氧化;2.使外来化合物与葡糖醛酸、硫酸和谷胱甘肽结合,加速其排泄的酶体系;3.溶酶体水解酶复合物,它保证生物高聚体水解。
Human food is an extremely complex chemical system that contains a range of anti-nutritional factors, bioactives and toxicants in addition to its thermal and plastic counterparts. At the cellular level, the enzyme defense system can be divided into three categories (purification of the environment and foreign compounds in food to poison): 1. Liver, kidney and other organs in the endoplasmic reticulum membrane oxygenase system, which catalyzes the majority Oxidation of hydrophobic compounds; 2. Enzyme systems that bind exogenous compounds to glucuronic acid, sulfuric acid and glutathione to accelerate their excretion; 3. Lysosomal hydrolase complexes that ensure the hydrolysis of biopolymer.