转基因酵母检测葛根异黄酮酶解前后的雌激素活性  

Determination of the Estrogenic Activity of Enzyme-hydrolyzed Kudzu Root Isoflavones by Recombinant Yeast

作　　者：张岩[1] 张春枝[1] 梁鑫淼[1] 

机构地区：[1]中国科学院大连化学物理研究所

出　　处：《食品与发酵工业》2005年第2期30-33,共4页Food and Fermentation Industries

摘　　要：葛根中的主要活性成分是异黄酮 ,大部分异黄酮是以糖苷的形式存在 ,而相应游离甙元的活性要比糖苷高得多。为了提高葛根的生物利用率 ,充分发挥其在医药、食品中的潜在价值 ,文中采用酶解的方法 ,将部分异黄酮水解 ,用转基因酵母的方法测定出酶解后雌激素活性比酶解前增加了 7倍 ,同时也简单模拟了葛根在体内的代谢 ,化学分析表明 ,这是由于大豆苷和染料木苷转化成了大豆甙元和染料木素。Isoflavones are the main active components in kudzu root. Most of them exist in the form of isoflavone glycosides. The free aglycons are more active than their glycoside. In this study, kudzu root isoflavones were hydrolyzed by enzyme to mimick the metabolism in vivo. The estrogenic activity was assayed by recombinant yeast. The results showed that the estrogenic activity increased 7 times after hydrolysis. The chemical analysis showed that the enhancement was due to the elimination of glycosides from daidzin and genistin to daidzein and genistein, respectively.

关 键 词：雌激素活性 葛根异黄酮 糖苷 体内 染料木素 大豆甙元 大豆苷 酶解 食品 分发 

分 类 号：TQ920[轻工技术与工程—发酵工程]