超高温灭菌牛奶蛋白聚集或能揭示老年疾病成因

发布时间：2018-06-29 00:38

  本文选题：超高温灭菌 + 老年疾病　； 参考：《中国食品学报》2017年04期

【摘要】：正澳大利亚国立大学近日宣布,该校科学家对超高温灭菌牛奶的研究发现有助于人们更好地理解阿尔茨海默病、帕金森症等老年疾病的成因,从而研制出有效治疗药物。澳大利亚国立大学教授约翰·卡沃尔领导的团队对超高温灭菌(UHT)牛奶进行研究发现,经超高温灭菌后的牛奶在放置几个月后会发生蛋白质聚集,形成淀粉样蛋白,正是这种蛋白质聚集导致牛奶从液态变为Uk喱状。而在阿尔茨海默病、帕金森症等老年疾病患者脑内也发现了类似的蛋白质斑块沉积物。
[Abstract]:The Australian National University recently announced that its scientists' findings on ultra-high temperature sterilized milk could help people better understand the causes of Alzheimer's disease, Parkinson's disease and other diseases in the elderly, and thus develop effective drugs for the treatment of diseases such as Alzheimer's disease and Parkinson's disease. A team led by Australian National University professor John Kavor has found that milk after ultra-high temperature sterilization (UHT) produces protein aggregations that form amyloid proteins after several months of storage. It is this accumulation of protein that causes milk to change from liquid to Uk-gel. Similar protein plaque deposits have been found in the brains of elderly patients with Alzheimer's disease, Parkinson's disease and other diseases.
【分类号】：R592
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本文编号：2080060