大豆异黄酮抑菌的研究进展  

Advanced Research of Soybean Isoflavones on Bactriostasis

作　　者：石治强[1] 吴雨珊[1] 杨文钰[1] 万燕[1] 伍江波[1] 

机构地区：[1]四川农业大学农学院,四川成都611130

出　　处：《大豆科学》2011年第6期1047-1050,共4页Soybean Science

摘　　要：大豆异黄酮是一类主要存在于大豆籽粒中的次生代谢产物,在食品、药物、禽畜饲料加工中具有重要价值。随着食品添加剂、抗菌药物的发展,大豆异黄酮抑菌的研究越来越受到重视。大豆异黄酮可通过抑制拓扑异构酶的活性,影响细菌和真菌DNA的复制与合成、蛋白质的合成,还可通过破坏菌体的细胞壁和细胞膜的结构来抑制菌体呼吸进而达到抑菌效果。该文就大豆异黄酮的组成、含量、抑菌作用及其机制的研究现状进行了综述。Soybean isoflavones,a kind of secondary metabolites mainly existed in soybean seed,play a important role when applied in foodstuff,medicine and livestock feed.With the development of food additive and anti-bacteria drugs,antibacterial researches of soybean isoflavones have gained increasingly attention.Soybean isoflavones can affect DNA replication,synthesis and protein synthesis of fungus and germs by inhibiting the bioactivity of topoisomerase.Also it can destroy the construction of cell wall and cell memebrane of thallus,therefore inhibiting thallus＇ respiration.Both ways can achieve bacteriostatic effect.This paper mainly reviewed on current antibacterial researches of soybean isoflavone covering its composition,content,bacteriostasis and its functioning mechanism.

关 键 词：大豆异黄酮 抑菌作用 抑菌机制 

分 类 号：S565.1[农业科学—作物学]