乳业科学与技术2026，Vol.49Issue(3)：66-73,8.DOI:10.7506/rykxyjs1671-5187-20251230-094
发酵乳制品中生物活性肽形成及改善老年人群健康作用研究进展
Research Progress on the Formation of Bioactive Peptides in Fermented Dairy Products and Their Effects on Improving the Health of the Elderly Population
摘要
Abstract
As population aging becomes a global trend,the health of the elderly has drawn extensive attention and concern from society at large.Aging,as a natural development process of life,usually involves various physiological changes,including weakened immune function,increased susceptibility to diseases,and frequent occurrence of non-communicable chronic diseases.Diet plays a certain role in maintaining human health and preventing diseases.Notably,fermented dairy products are rich in high-quality protein,and the bioactive peptides released during their fermentation,ripening or digestion have multiple biological activities such as blood pressure-lowering,antioxidant,immunoregulatory and anti-diabetic effects.Fermented dairy products are expected to become a beneficial dietary component for promoting the health of the elderly.This article aims to systematically discuss the health benefits of consuming fermented dairy products for the elderly,with a focus on elaborating the mechanism of action of these bioactive peptides in regulating aging-related health issues.It also demonstrates the potential value of fermented dairy products in promoting the health of the elderly and preventing related diseases,providing a theoretical basis for supporting healthy aging through dietary strategies.关键词
发酵乳制品/生物活性肽/老年人/健康/作用机制Key words
fermented dairy products/bioactive peptides/elderly population/health/mechanism of action分类
轻工纺织引用本文复制引用
于灵素,覃林淑慧,袁乐晴,李冰,赵丹,赵爱青,刘永峰,舒琴..发酵乳制品中生物活性肽形成及改善老年人群健康作用研究进展[J].乳业科学与技术,2026,49(3):66-73,8.基金项目
陕西省2025年大学生创新训练计划项目(S02510718290) （S02510718290）
