微生物发酵转化黄酮类化合物研究进展  

Research Progress in Microbial Conversion of Flavonoids

作　　者：奚佳玉 苏圆锦 董树清[2] 邵士俊[2] 刘红[2] 杨扶德 XI Jiayu;SU Yuanjin;DONG Shuqing;SHAO Shijun;LIU Hong;YANG Fude(College of Pharmacy,Gansu University of Chinese Medicine,Lanzhou 730000,China;Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences,Lanzhou 730000,China)

机构地区：[1]甘肃中医药大学药学院,甘肃兰州730000 [2]中国科学院兰州化学物理研究所,甘肃兰州730000

出　　处：《食品科学》2024年第17期326-334,共9页Food Science

基　　金：甘肃省重点研发计划项目(23YFGA0012);兰州市人才创新创业项目(2020-RC-110);2021年甘肃省高等学校产业支撑引导项目(2021CYZC-40);甘肃省重点研发计划-社会发展类项目(23YFFA0069)。

摘　　要：黄酮类化合物是自然界中存在的天然有机化合物,具有抗氧化、抗癌、预防骨质疏松和增强免疫调节等多种生物活性。通过微生物发酵技术对黄酮类化合物进行结构修饰,可以产生更多结构新颖的衍生物,提高生物利用度。常用的微生物有肠道菌群、内源性微生物和一些转化效果良好的菌株,转化反应类型有糖基化、甲基化、羟基化、氢化和水解反应等。黄酮类化合物的微生物转化以黄酮苷和苷元的相互转化为主,转化后可实现苷元类成分的大量富集。本文以大豆、陈皮、黄芩、淫羊藿中的黄酮为例,对黄酮类化合物的微生物转化现状进行总结分析,可为黄酮类化合物的转化研究和新药研发提供参考。Flavonoids are naturally occurring organic compounds that have a variety of biological activities such as antioxidant and anticancer function,preventing osteoporosis and modulating immunity.Structural modification of flavonoids by microbial fermentation produces more structurally novel derivatives,improving the bioavailability.Intestinal flora,endogenous microorganisms and strains with good transformation efficiency are commonly used for structural modification of flavonoids,and the types of transformation reactions include glycosylation,methylation,hydroxylation,hydrogenation and hydrolysis reactions.The microbial transformation of flavonoids is dominated by the interconversion of flavonoid glycosides and glycosides,allowing enrichment of glycoside-like components in large quantities.This article summarizes the current status of research on microbial transformation of flavonoids such as those in soybeans,Citri Reticulatae Pericarpium,Scutellaria baicalensis,and Epimedium brevicornum,which may provide some references for research on the transformation of flavonoids and the development of new drugs.

关 键 词：微生物转化 大豆异黄酮 陈皮黄酮 黄芩黄酮 淫羊藿黄酮 

分 类 号：TS201.3[轻工技术与工程—食品科学]