大豆皂苷结构及生理活性研究进展  

Research Progress on Structure and Physiological Activity of Soyasaponins

作　　者：朱力杰 潘月影 李英燕 周英杰 白昕雯 刘秀英 刘贺 ZHU Lijie;PAN Yueying;LI Yingyan;ZHOU Yingjie;BAI Xinwen;LIU Xiuying;LIU He(College of Food Science and Technology/National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Bohai University,Jinzhou 121013,China;School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]渤海大学食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《食品科学技术学报》2024年第1期69-82,共14页Journal of Food Science and Technology

基　　金：辽宁省自然科学基金项目(2021-MS-311)。

摘　　要：大豆皂苷大量存在于大豆的胚芽、胚轴等部分,尤其是在脱脂豆粕中含量丰富,可以作为一类高附加值的产品进行生产,提高大豆油加工副产物的利用率。大豆皂苷属于五环三萜类化合物,是一种齐墩果烷型皂苷,由疏水性苷元和亲水性糖基组成,具有一定的两亲性,并具有抗肿瘤、抗炎、抗氧化、调节免疫力、保护肝脏等多种生理活性。近年来,大豆皂苷的研究领域从活性验证到分子机制不断拓展,产出了一批具有前瞻性的研究成果。不同结构与类型的大豆皂苷表现出的生理活性及作用机制不同,相关研究为大豆皂苷在食品和医药等领域的应用提供了理论基础。重点阐述了大豆皂苷的结构与分类、生理活性及构效关系的最新研究进展,分析了加工方式对大豆皂苷结构的影响,总结了大豆皂苷发挥生理活性的机制及其基于生理活性的应用,剖析了大豆皂苷在未来应用中亟待解决的问题,以期为大豆皂苷进一步研究和开发利用提供理论依据。Soyasaponins are abundantly present in soybean germ,hypocotyl,and other parts,especially in defatted soybean meal,which can be produced as a high-value-added product to improve the utilization of by-products in soybean oil processing.Soyasaponins belong to pentacyclic triterpenoid compounds and are a type of dammarane-type saponin composed of hydrophobic aglycone and hydrophilic sugar group.They possess certain amphiphilic properties and various physiological activities,including anti-tumor,anti-inflammatory,antioxidant,immune-modulating,and hepatoprotective effects.In recent years,the research areas of soyasaponins have been continuously expanded from activity verification to molecular mechanisms,producing a number of forward-looking achievements.Soyasaponins with different structures and types exhibit different physiological activities and mechanisms of action,and related research provided a theoretical basis for the application of soyasaponins in food and medicine.This article focused on the latest research progress on the structure and classification,physiological activities,and structure-activity relationships of soyasaponins,analyzed the influence of processing methods on the structure of soyasaponins,summarized the mechanisms of soyasaponins in exerting physiological activities and their applications based on physiological activities,and illustrated the problems that need to be addressed in the future application of soyasaponins,aiming to provide a theoretical basis for further research and development of soyasaponins.

关 键 词：大豆皂苷 化学结构 生物合成 生理活性 构效关系 

分 类 号：TS202.1[轻工技术与工程—食品科学]