醋酸杆菌代谢特性与解酒护肝作用机制研究进展  

Research progress of metabolic properties and mechanism of alleviating hangover and hepatoprotective effect of Acetobacter aceti

作　　者：尹明雨 陈敏[1] 赵一梦 YIN Mingyu;CHEN Min;ZHAO Yimeng(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Human Phenome Institute,Fudan University,Shanghai 200438,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]复旦大学人类表型组研究院,上海200438

出　　处：《中国酿造》2021年第12期6-11,共6页China Brewing

基　　金：上海市现代农业产业技术体系(D-8004-16-0179A-1);企业横向课题(D-8006-08-0002)。

摘　　要：饮酒过多引起肝脏损伤、脂肪栓塞、昏迷休克甚至危害生命。醋酸杆菌(Acetobacter aceti)是生产发酵的重要微生物,它们独特的代谢形式,被称为“氧化”发酵,其主要特点是将乙醇氧化成醋酸。该文对醋酸杆菌的分类、有氧呼吸及氧化发酵方式进行介绍,并归纳总结近几年关于醋酸杆菌及其产品解酒护肝作用及可能的机制,期望为日后相关研究提供参考。Excessive drinking can cause liver injury,fat embolism,coma and shock,and even endanger life.Acetobacter aceti is an important microorganism in fermentation.Its unique metabolic form,known as'oxidative'fermentation,is characterized by the ethanol oxidation to acetic acid.The classification,aerobic respiration and oxidative fermentation of A.aceti was introduced,and the A.aceti and its products on alleviating hangover and hepatoprotective and the possible mechanism in recent years were summarized,hoping to provide reference for future related research.

关 键 词：醋酸杆菌 呼吸作用 氧化发酵 解酒 护肝 

分 类 号：TS264.24[轻工技术与工程—发酵工程]