大豆异黄酮的生物转化及功能活性研究进展  

Progress in Microbial Conversion and Functional Activity of Soy Isoflavones

作　　者：陈嘉序 陈如扬 连媛 姚欣硕 黄钰昕 高瑶 肖愈 CHEN Jia-xu;CHEN Ru-yang;LIAN Yuan;YAO Xin-shuo;HUANG Yu-xin;GAO Yao;XIAO Yu(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品研究与开发》2021年第9期176-182,共7页Food Research and Development

基　　金：湖南省自然科学青年基金(2020JJ5243);湖南省教育厅科学研究优秀青年项目(19B269)。

摘　　要：大豆异黄酮(soybean isoflavone)又称植物雌激素,是大豆等蝶形花亚科植物产生的次级代谢产物。研究表明,其在抗癌、抗氧化、预防骨质疏松症和心血管疾病等方面有着突出的作用。利用微生物发酵技术可制备具有更高更广活性的不同次级代谢产物,进一步提高食品基质的健康效益。针对不同微生物体系对大豆异黄酮主要单体的代谢、转换过程及对代谢产物生物活性的影响进行详细阐述,旨在为深入研究大豆异黄酮的微生物转换及新型功能性食品的开发提供理论依据。Soybean isoflavones,also known as plant estrogen,is a secondary metabolite produced by soybean and other family Papilionaceae plants.Previous studies have demonstrated that isoflavones play an important role in anticancer,antioxidant,prevention of osteoporosis and cardiovascular disease effects.Microbial fermentation technology can be used to produce different secondary metabolites with greater bioactivity than unfermented samples,which could improve the health benefits of food matrix.This article reviewed on the metabolism and bioconversion effects of the major monomers of soybean isoflavones by different microbial systems and their subsequent effects on the biological activity,and provided a theoretical basis for in-depth research on the microbial biotransformation of soybean isoflavones as well as the development of new functional foods.

关 键 词：大豆异黄酮 发酵用菌 肠道菌群 生物转化 功能活性 

分 类 号：TQ28[化学工程—有机化工]