本文選題：超高溫滅菌 + 老年疾病��； 參考：《中國食品學(xué)報(bào)》2017年04期

【摘要】：正澳大利亞國立大學(xué)近日宣布,該�？茖W(xué)家對超高溫滅菌牛奶的研究發(fā)現(xiàn)有助于人們更好地理解阿爾茨海默病、帕金森癥等老年疾病的成因,從而研制出有效治療藥物。澳大利亞國立大學(xué)教授約翰·卡沃爾領(lǐng)導(dǎo)的團(tuán)隊(duì)對超高溫滅菌(UHT)牛奶進(jìn)行研究發(fā)現(xiàn),經(jīng)超高溫滅菌后的牛奶在放置幾個(gè)月后會發(fā)生蛋白質(zhì)聚集,形成淀粉樣蛋白,正是這種蛋白質(zhì)聚集導(dǎo)致牛奶從液態(tài)變?yōu)閁k喱狀。而在阿爾茨海默病、帕金森癥等老年疾病患者腦內(nèi)也發(fā)現(xiàn)了類似的蛋白質(zhì)斑塊沉積物。
[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.
【分類號】：R592
，

本文編號：2080060