产β-葡萄糖苷酶植物乳植杆菌c4-3发酵豆浆的营养评价和代谢分析  

Nutritional Evaluation and Metabolic Analysis of Soymilk Fermented with β⁃Glucosidase⁃Producing Lactiplantibacillus plantarum c4⁃3

作　　者：鲍捷 代艺伟 陈映羲 梁会朋 林心萍[1,2] 张素芳 BAO Jie;DAI Yiwei;CHEN Yingxi;LIANG Huipeng;LIN Xinping;ZHANG Sufang(National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,Liaoning,China;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China)

机构地区：[1]大连工业大学国家海洋食品工程技术研究中心,辽宁大连116034 [2]大连工业大学食品学院,辽宁大连116034

出　　处：《食品研究与开发》2024年第3期8-15,共8页Food Research and Development

基　　金：国家自然科学基金面上项目(32072185)。

摘　　要：大豆中富含多种营养物质,其中配基型异黄酮(soybean isoflavone aglycones,SIA)在人体中的吸收利用率最佳,β-葡萄糖苷酶可以将难以利用的糖苷型异黄酮(soybean isoflavone glycoside,SIG)转化为SIA。选取一株前期筛选到的产β-葡萄糖苷酶的植物乳植杆菌c4-3用于豆浆的发酵,经12 h发酵后pH值从6.47降至4.4;SIA含量明显升高,其中金雀异黄酮和大豆苷元分别从9.68 mg/L和13.93 mg/L增加至26.61 mg/L和68.43 mg/L。进一步通过非靶向代谢组学研究发现,植物乳植杆菌c4-3发酵豆浆中除异黄酮外,γ-氨基丁酸的含量也上升了44.03%,儿茶素、磷酸吡哆醇的含量分别上升了18.12倍和1.03倍。Soybean is rich in isoflavones and other nutrients,of which the soybean isoflavone aglycones(SIA)has the highest absorption and utilization rate in the human body.β⁃Glucosidases can convert soybean isofla⁃vone glycoside(SIG)difficult to be assimilated into SIA.Aβ⁃glucosidase⁃producing strain Lactiplantibacillus plantarum c4⁃3 obtained from previous work was used for the fermentation of soymilk,which decreased the pH from 6.47 to 4.4 after 12 h fermentation.In addition,the fermentation with the strain significantly increased the content of SIA,of which genistein and daidzein were increased from 9.68 mg/L and 13.93 mg/L to 26.61 mg/L and 68.43 mg/L,respectively.The untargeted metabolomics revealed that in addition to isoflavones,the con⁃tent ofγ⁃aminobutyric acid in the soymilk fermented with L.plantarum c4⁃3 was increased by 44.03%,and that of catechins and pyridoxine phosphate was increased by 18.12 times and 1.03 times,respectively.

关 键 词：大豆异黄酮 糖苷型异黄酮 配基型异黄酮 发酵豆浆 非靶向代谢组学 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]