益生菌发酵对黄豆黄苷的代谢产物及吸收的影响  

Effects of Probiotic Fermentation on Metabolites and Absorption of Glycitin

作　　者：梁可欣 赵雪 李喆 邓含秀 张中磊 王少平 张加余[1,2] LIANG Kexin;ZHAO Xue;LI Zhe;DENG Hanxiu;ZHANG Zhonglei;WANG Shaoping;ZHANG Jiayu(College of Pharmacy,Shandong University of Traditional Chinese Medicine,Jinan 250000,China;College of Traditional Chinese Medicine,Binzhou Medical University,Yantai 264000,China)

机构地区：[1]山东中医药大学药学院,山东济南250000 [2]滨州医学院中医学院,山东烟台264000

出　　处：《食品科技》2025年第1期25-34,共10页Food Science and Technology

基　　金：山东省自然科学基金青年项目(ZR2021QH009);山东省自然科学基金面上项目(ZR2020MH371);山东省青创人才引育团队项目(10073004);山东省中药材及饮片标准研究项目(2020-201);山东省重大科技创新工程项目(2021CXGC010511)。

摘　　要：目的:实现益生菌发酵法转化黄豆黄苷,提高其生物利用度。方法:选用植物乳杆菌B2、植物乳杆菌F1、乳酸菌、长双歧杆菌及青春双歧杆菌进行单菌发酵黄豆黄苷,采用高效液相色谱法(High performance liquid chromatography,HPLC)和液相色谱-质谱联用法(Liquid chromatography with mass spectrometry,LC-MS)分析益生菌发酵过程中黄豆黄苷及代谢产物的变化,最后通过构建大鼠肠外翻模型测定发酵所得成分的吸收情况。结果:植物乳杆菌B2、植物乳杆菌F1、乳酸菌、长双歧杆菌和青春双歧杆菌等3 d的发酵液中黄豆黄苷的浓度从初始(0.312±0.015)mg/mL分别下降至(0.1669±0.0089)、(0.0227±0.0021)、(0.2078±0.0136)、(0.1429±0.0034)mg/mL和(0.2039±0.0081)mg/mL,而苷元的浓度从初始0mg/mL分别上升至(0.0056±0.0003)、(0.0631±0.009)、(0.0056±0.0002)、(0.0046±0.0006)mg/m L和(0.0052±0.0006)mg/m L,其苷元转化率分别为2.7%、75.6%、2.5%、2.9%和2.2%;同时LC-MS结果显示,在以上发酵液中分别鉴定出11种、8种、16种、11种和12种代谢物。最后不同益生菌发酵液中所存在的7种不同代谢物可透过肠膜被人体吸收。结论:益生菌具有高效转化黄豆黄苷的能力,可为黄豆黄苷在食品和药品领域中的有效利用提供理论基础。Objective:To realize the transformation of glycitin by probiotic fermentation and improve its bioavailability.Methods:Glycitin was fermented by Lactobacillus plantarum B2,Lactobacillus plantarum F1,Lactobacillus,Bifidobacterium longum and Bifidobacterium youthfulum.The changes of glycitin and its metabolites during probiotic fermentation were analyzed by high performance liquid chromatography(HPLC)and liquid chromatography-mass spectrometry(LC-MS).Finally,the absorption of glycitin was determined by constructing rat intestinal valgus model.Results:After 3 days of probiotic fermentation,the concentration of glycitin in fermentation broth of Lactobacillus plantarum B2,Lactobacillus plantarum F1,Lactobacillus,Bifidobacterium longum and Bifidobacterium youthfulum.decreased from(0.312±0.015)mg/mL to(0.1669±0.0089),(0.0227±0.0021),(0.2078±0.0136),(0.1429±0.0034)mg/mL and(0.2039±0.0081)mg/mL.When the concentration of aglycone increased from 0 mg/mL to(0.0056±0.0003),(0.0631±0.009),(0.0056±0.0002),(0.0046±0.0006)mg/mL and(0.0052±0.0006)mg/mL,the conversion rates were 2.7%,75.6%,2.5%,2.9%and 2.2%,respectively.At the same time,LC-MS results showed that 11,8,16,11 and 12 metabolites were identified in the above fermentation broth.Finally,seven different metabolites in the fermentation broth of different probiotics can be absorbed by the human body through the intestinal membrane.Conclusion:Probiotics have the ability to transform glycitin efficiently,which can provide a theoretical basis for the effective utilization of glycitin in the field of food and medicine.

关 键 词：黄豆黄苷 发酵 益生菌 代谢物 转运吸收 

分 类 号：TS201.3[轻工技术与工程—食品科学]