谢姝瑶,张龙翼,刘怀玉,周良贵,蔡富杰,胡红玲,张崟

• 1:成都大学肉类加工四川省重点实验室
• 2:成都大学食品与生物工程学院

摘要(Abstract)：

增鲜核苷酸是提升食品鲜味的关键物质之一，在改善食物风味中发挥着重要作用，这类物质与谷氨酸等鲜味剂协同增效，可以使食品的鲜味刺激提升数倍。由于增鲜核苷酸的天然来源有限、提取成本高、合成效率低等因素，严重制约了其规模化生产，亟待从代谢机制层面寻找优化路径。为此，文章在阐述增鲜核苷酸的理化特性的基础上，分析了增鲜核苷酸的生物合成机制、从头合成与补救合成路径，AMP、GMP间的相互转化及降解途径，梳理了代谢调控机制，包括关键酶的变构调控、代谢产物反馈抑制、基因表达调控及信号通路介导的动态调节。此外，探讨了环境因素如温度、pH值、金属离子等对代谢效率的影响，以期为呈味核苷酸代谢的精细调控和工业化生产提供参考。

关键词(KeyWords)： 增鲜核苷酸;生物合成;代谢调控

Abstract:

Keywords:

基金项目(Foundation): 四川省自然科学基金项目(2024NSFSC0367)

作者(Author): 谢姝瑶,张龙翼,刘怀玉,周良贵,蔡富杰,胡红玲,张崟

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