大豆异黄酮的抑菌作用  

THE EFFECT ON ANTI-MICROOGANISM OF SOYBEAN ISOFLAVONES

作　　者：谢明杰[1] 陆敏[1] 邹翠霞[1] 刘长江[2] 卢明春[3] 金凤燮[3] 

机构地区：[1]辽宁师范大学生物系,大连116029 [2]沈阳农业大学食品学院,沈阳110161 [3]大连轻工业学院食品工程与生物工程学院,大连116001

出　　处：《大豆科学》2004年第2期101-105,共5页Soybean Science

基　　金：国家自然科学基金资助项目 (No .2 0 0 760 0 7)

摘　　要：以从脱脂豆粕中提取的总大豆异黄酮为实验材料研究其抑菌作用 ,实验结果表明 ,大豆异黄酮对金黄色葡萄球菌、藤黄微球菌、腊状芽孢杆菌、短小芽孢杆菌、枯草芽孢杆菌、单增李氏菌、白色念珠菌、梨头霉菌和米曲霉均有明显的抑制作用 ,其最低抑细菌浓度 (MIC)分别为 0 .0 3%、0 .0 9%、0 .0 2 %、0 .0 3%、0 .0 3%、0 .0 5 %、0 .0 5 %、0 .0 5 %和 0 .0 5 % ,但对大肠杆菌和酿酒酵母无抑制作用。用本实验室开发的大豆异黄酮糖苷酶将提取的总大豆异黄酮进行酶解 ,并将酶解后的产物进行分离纯化 ,得到游离型的苷元。游离型苷元和结合型糖苷的抑菌结果显示 ,大豆异黄酮中具有抑菌活性的成分是其游离型的苷元。其热稳定性好 ,经 1 2 1℃。In this text, soybean isoflavone was extracted from defatted soybean and its effect on anti-microoganism was studied . The results showed that soybean isoflavone could obviously inhibit the growth of Staphylococcus aureus;Micrococcus luteus;Bacillus cereus;Bacillus pumilus;Bacillus subtilis;Listeria monocytogenes;Candida albicans ;Absidia sp.R and Aspergillus oryza.Its minimum inhibition concentration (MIC) was 0.03%,0.09%,0.02%,0.03%,0.03%,0.05%,0.05%,0.05% and 0.05% respectively, but it could not inhibit the growth of Escherichia coli and Saccharomyces cerevisiae.The ingredients of anti-microoganism in soybean isoflavones were dissociated Aglycons, combined glucosides had not any effects to all tested microognism. Furthermore , dissociated Aglycons was stable on heat, after 121℃,30min hot procession, it still had a stronger anti-microoganism activeness.

关 键 词：大豆 异黄酮 抑菌作用 游离型苷元 结合型糖苷 最低抑菌浓度 

分 类 号：R151[医药卫生—营养与食品卫生学]