中国乳业 ›› 2025, Vol. 0 ›› Issue (11): 24-41.doi: 10.12377/1671-4393.25.11.04
奶的功能认知进展：免疫作用、营养作用、活性作用、水合作用
张养东, 郑楠, 赵圣国, 刘慧敏, 孟璐, 王加启*
- 中国农业科学院北京畜牧兽医研究所,农业农村部奶及奶制品质量安全控制重点实验室; 国家市场监督管理总局重点实验室（乳品质量数智监控技术）,北京 100193
Cognitive Progress of Milk Function：Immune,Nutritional,Active,Hydration Function
ZHANG Yangdong, ZHENG Nan, ZHAO Shengguo, LIU Huimin, Meng Lu, WANG Jiaqi*
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs,Institute of Animal Science of Chinese Academy of Agricultural Sciences; Key Laboratory of Dairy Quality Digital Intelligence Monitoring Technology ,State Administration for Market Regulation,Institute of Animal Science of Chinese Academy of Agricultural Sciences,Beijing 100193
摘要： 奶是人类最接近完美的食物。奶中不仅含有种类繁多的免疫物质,还含有易于消化的酪蛋白等营养物质、乳铁蛋白等生物活性物质,以及占奶质量87%以上的水分。奶能够增强人体的免疫功能,快速补充人体所需的能量、蛋白等营养物质,促进婴儿生长和降低“三高”指标,以及为机体的生理活动提供水合底物等。此外,奶中的外泌体等多种活性物质还具有广泛的生物医学用途。本文综述了奶的免疫、营养、活性和水合作用,以期为更好地认识和使用奶,进一步开发优质的活性奶和奶制品提供参考。
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