微生物发酵法转化大豆异黄酮研究进展  

Transformation of Soybean Isoflavones by Microbial Fermentation:A Review

作　　者：李参参 张淦 常徽 LI Can-can;ZHANG Gan;CHANG Hui(College of Food Science,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品研究与开发》2023年第12期218-224,共7页Food Research and Development

基　　金：重庆市大学生创新创业训练计划资助项目(S202210635232)。

摘　　要：大豆异黄酮是大豆中重要的生物活性物质,具有抗氧化、抑癌、类雌激素效应等多种活性功能,但在自然界中多以活性较低的结合态的糖苷存在,高活性的游离态的苷元含量却极低,需要进行转化以提高其活性。与酸水解、碱水解、Smith水解等一般转化方法相比,微生物发酵法将大豆异黄酮由糖苷型转化为苷元型,具有无污染、水解酶活性高、成本低等优点。该文对各种微生物转化大豆异黄酮的发酵效果及最佳发酵工艺和产酶条件进行综述和比较,以期为提高大豆异黄酮生物利用研究及其在食品、医药等行业中的应用提供参考。Soybean isoflavones are important bioactive substances in soybeans,with antioxidant,anti-cancer,and estrogen-like activities.However,most of them exist in the form of less active glycosides,and the highly active free aglycones are found in low concentration in raw soybean.Compared with the general transformation methods such as acid hydrolysis,alkaline hydrolysis,and Smith hydrolysis,microbial fermentation is environmentally friendly and cost-effective in the conversion of glycosides to aglycones,with high hydrolase activity.It is of great practical significance to understand the transformation of soybean isoflavones from glycosides to free aglycones by fermentation of various microbial strains.This paper reviewd and compared the fermentation effect and optimal fermentation process and enzyme-producing conditions for the transformation of soybean isoflavones by various microorganisms,which will provide references for improving the bioavailability of soybean isoflavones and their application in food,medicine,and other industries.

关 键 词：微生物发酵 大豆异黄酮 生物转化 Β-葡萄糖苷酶 发酵菌种 

分 类 号：TS205.5[轻工技术与工程—食品科学]