大豆异黄酮微生物转化研究进展  

Progress in microbial conversion of soy isoflavones

作　　者：赵晓佳 李易聪 王秀伶[1] Xiaojia Zhao;Yicong Li;Xiuling Wang(College of Life Sciences,Hebei Agricultural University,Baoding 071001,Hebei Province,China)

机构地区：[1]河北农业大学生命科学学院,河北保定071001

出　　处：《微生物学报》2020年第2期211-226,共16页Acta Microbiologica Sinica

基　　金：国家自然科学基金(30570035,30770047,31170058,31670057);河北省百名优秀创新人才支持计划(CPRC027);河北省应用基础研究计划重点基础研究项目(16962504D)。

摘　　要：大豆异黄酮是大豆在其生长过程中形成的一类次生代谢产物,具有抗氧化、抗癌、减少骨质流失、降低心脑血管发病率等多种生理功能。目前已知,被摄人机体的大豆异黄酮将被肠道微生物菌群转化为具有更高、更广生物学活性的不同产物。因此,大豆异黄酮对人体的有益调节作用强弱并不简单取决于摄人机体的净含量的多少,更在于被摄人机体的大豆异黄酮将如何被肠道菌群转化。本文从大豆异黄酮的组成与功能、大豆异黄酮体内吸收、代谢及微生物转化、转化产物的活性以及高效合成等方面进行了系统综述,对大豆异黄酮微生物生物转化研究现状和存在问题进行分析总结,并对今后发展趋势进行展望,旨在推动高活性大豆异黄酮微生物转化产物的研究与开发。Soy isoflavones are a group of secondary metabolites produced during the growth of soya plants and have various physiological functions,including antioxidative activity,anticarcinogenic activity,preven tion of bone loss,and decreasing the morbidity of cardiovascular disease.It is known that after being absorbed,soy isoflavones are metabolized by intestinal microflora to different metabolites with higher or wider bioactivities in comparison to soy isoflavones.Therefore,the beneficial effects of soy isoflavones depend mainly on how soy isoflavones are metabolized by intestinal microflora rather than the total amount of soy isoflavones absorbed by individuals.This paper reviews the microbial bioconversion of soy isoflavones from numerous aspects,including the function and component of soy isoflavones,the absorption,degradation and isolation of soy isoflavones,the bioactivity and enhanced biosynthesis of the microbial metabolites of soy isoflavones.The present research state and existing problems are addressed.The trends in future development are prospected.Our purpose is to accelerate the research and development of the microbial metabolites of soy isoflavones.

关 键 词：大豆异黄酮 微生物转化 生物活性 生物合成 

分 类 号：S565.1[农业科学—作物学]