大豆发酵食品中的活性肽及其生理功能研究进展
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摘要
来源于大豆发酵食品的活性肽,被证实具有抗氧化、抗高血压、抗糖尿病、抗肿瘤等生理活性功效,而其功能与大豆发酵时所用微生物菌株及发酵工艺密切相关。然而,我国针对来源于大豆发酵的功能食品及活性肽的生产与应用的研究仍处于起步阶段。针对这一现状,对国内外的大豆发酵食品加工现状及其来源的大豆活性肽在预防治疗新陈代谢疾病中的应用潜力进行了概述,并对这一领域后续的研究方向进行了展望,以期为我国大豆发酵食品及其活性肽的研究与开发提供参考。
Peptides from fermented soybean products have been proved to possess many physiological activities,such as an-tioxidant,antihypertensive,antidiabetic,and anticancer potentials. Moreover,the bioactivity of these peptides are closely re-lated to the microbial strains and fermentation process used in the fermented soybean products. However,the study and appli-cation of functional food and bioactive peptides derived from soybean fermentation in China is still in its infancy now. In viewof this situation,this article reviews the production of fermented soybean products and the application potential of their bioac-tive peptides in prevention and treatment of several metabolic diseases,and also prospects the future research directions,which will provide some guidance for improving the research advance on fermented soybean products and their bioactive pep-tides in China.
Peptides from fermented soybean products have been proved to possess many physiological activities,such as an-tioxidant,antihypertensive,antidiabetic,and anticancer potentials. Moreover,the bioactivity of these peptides are closely re-lated to the microbial strains and fermentation process used in the fermented soybean products. However,the study and appli-cation of functional food and bioactive peptides derived from soybean fermentation in China is still in its infancy now. In viewof this situation,this article reviews the production of fermented soybean products and the application potential of their bioac-tive peptides in prevention and treatment of several metabolic diseases,and also prospects the future research directions,which will provide some guidance for improving the research advance on fermented soybean products and their bioactive pep-tides in China.
引文
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[2]张梦涵,丁长河.发酵大豆食品功能性研究现状[J].食品工业,2018,39(6):241-245.(Zhang M H,Ding C H. Researchof functionality in fermented soybean food[J]. The Food Indus-try,2018,39(6):241-245.)
[3]姚小飞,石慧.大豆多肽的功能特性及其开发应用进展[J].中国食物与营养,2009(7):21-24.(Yao X F,Shi H. Func-tional characteristics of soybean polypeptide and its developmentand application progress[J]. Food and Nutrition in China,2009(7):21-24.)
[4]张金兰,张建,纪凤娣,等.传统大豆发酵食品中主要功能细菌的研究进展[J].中国酿造,2011(1):5-8.(Zhang J L,ZhangJ,Ji F D,et al. Research progress on important functional bacte-ria in fermented soybean food[J]. China Brewing,2011(1):5-8.)
[5]杨福明,赵阳,侯静,等.传统大豆发酵食品及其工业化开发关键技术[J].中国调味品,2013,38(8):18-21.(Yang F M,Zhao Y,Hou J,et al. Key technology progress of traditional fer-mented soybean food industrialization[J]. China Condiment,2013,38(8):18-21.)
[6]刘新旗,涂丛慧,张连慧,等.大豆蛋白的营养保健功能研究现状[J].北京工商大学学报(自然科学版),2012,30(2):1-6.(Liu X Q,Tu C H,Zhang L H,et al. Research status of nutri-tional and health functions of soybean protein[J]. Journal of Bei-jing Technology and Business University(Natural Science Edi-tion),2012,30(2):1-6.)
[7]田琨,管娟,邵正中,等.大豆分离蛋白结构与性能[J].化学进展,2008(4):565-573.(Tian K,Guan J,Shao Z Z,et al.Structural and functional study of soybean protein isolation[J].Progress in Chemistry,2008(4):565-573.)
[8] Sanjukta S,Rai A K,Muhammed A,et al. Enhancement of an-tioxidant properties of two soybean varieties of Sikkim Himalayanregion by proteolytic Bacillus subtilis fermentation[J]. Journal ofFunctional Foods,2015,14:650-658.
[9] Weng T M,Chen M T. Effect of two-steps fermentation by Rhizo-pus oligosporus and Bacillus subtilis on protein of fermented soy-bean[J]. Food Science and Technology Research,2011,17:393-400.
[10]梁恒宇,邓立康,林海龙.传统发酵大豆食品中乳酸菌的分布、功能和应用[J].食品科学,2013,34(19):381-385.(Li-ang H Y,Deng L K,Lin H L. Distribution,function and applica-tion of lactic acid bacteria in fermented soybean food[J]. FoodScience,2013,34(19):381-385.)
[11]李学莉,胡海娥,张金桃,等.乳酸菌发酵豆乳研究进展[J].食品工业科技,2016,37(12):385-390.(Li X L,Hu H E,Zhang J T,et al. Research progress on fermented soybean milk bylactobacillus[J]. Science and Technology of Food Industry,2016,37(12):385-390.)
[12]周锦绣,林奇,唐卿燕.我国腐乳生产用菌的研究现状[J].食品科技,2007(11):20-23.(Zhou J X,Lin Q,Tang Q Y.Research status of bacteria used in humus production in China[J]. Food Science and Technology,2007(11):20-23.)
[13]蒋立文.发酵豆豉的研究进展[J].食品安全质量检测学报,2013,4(6):1803-1809.(Jiang L W. Research progress on fer-mented black bean sauce[J]. Journal of Food Safety and Quality,2013,4(6):1803-1809.)
[14]吴海兰,吴春生,丁晓雯.日本传统发酵食品味噌与中国豆豉的比较[J].中国调味品,2014,39(2):134-138.(Wu HL,Wu C S,Ding X W. Comparison between miso and tempeh inJapanese traditional fermented food[J]. China Condiment,2014,39(2):134-138.)
[15]贡汉坤,魏福华,徐大好.豆酱曲霉及产酶特性[J].农产品加工(学刊),2007(9):21-23.(Gong H K,Wei F H,Xu DH. Aspergillus legume and its enzyme production characteristics[J]. Agricultural Products Processing(Academic Journal),2007(9):21-23.)
[16]周贺霞,马良,张宇昊.食品中降血压肽的研究现状及应用[J].食品与发酵科技,2012,48(1):11-15.(Zhou H X,MaL,Zhang Y H. Research status and application of hypotensivepeptide in food[J]. Food and Fermentation Technology,2012,48(1):11-15.)
[17] Ibe S,Yoshida K,Kumada K,et al. Antihypertensive effects ofnatto,a traditional Japanese fermented food,in spontaneously hy-pertensive rats[J]. Food Science and Technology Research,2009,15:199-202.
[18] Zhang J H,Tatsumi E,Ding C H,et al. Angiotensin I-convertingenzyme inhibitory peptides in douchi,a Chinese traditional fer-mented soybean product[J]. Food Chemistry, 2006, 98:551-557.
[19] Kuba M,Tanaka K,Tawata S,et al. Angiotensin-I converting en-zyme inhibitory peptides isolated from tofuyo fermented soybean[J]. Bioscience,Biotechnology and Biochemistry,2003,67:1278-1283.
[20] Ma Y,Cheng Y,Yin L,et al. Effects of processing and Na Cl onangiotensin I-converting enzyme inhibitory activity andγ-aminobu-tyric acid content during sufu manufacturing[J]. Food and Biopro-cess Technology,2012,6:1782-1789.
[21] Wang L J,Saito M,Tatsumi E,et al. Antioxidative and angioten-sin I-converting enzyme inhibitory activities of sufu(fermented to-fu)extracts[J]. Japan Agricultural Research Quarterly,2003,37(2):129-132.
[22] Li F J,Yin L J,Cheng Y Q,et al. Angiotensin I-converting en-zyme inhibitory activities of extracts from commercial Chinese stylefermented soypaste[J]. Japan Agricultural Research Quarterly,2010,44(2):167-172.
[23] Nakahara T,Sano A,Yamaguchi H,et al. Antihypertensive effectof peptide-enriched soy sauce-like seasoning and identification ofits angiotensin I-converting enzyme inhibitory substances[J].Journal of Agricultural and Food Chemistry,2010,58(2):821-827.
[24] Shin Z I,Yu R,Par S A,et al. His-His-Leu,an angiotensin-Iconverting enzyme inhibitory peptide derived from Korean soybeanpaste,exerts antihypertensive activity in vivo[J]. Journal of Agri-cultural&Food Chemistry,2001,49(6):3004-3009.
[25] Martinez-Villaluenga C,Torino M I,Martín V,et al. Multifunc-tional properties of soy milk fermented by Enterococcus faeciumstrains isolated from raw soy milk[J]. Journal of Agricultural&Food Chemistry,2012,60(41):10235-10244.
[26] Tsai J S,Lin Y S,Pan B S,et al. Antihypertensive peptides andγ-aminobutyric acid from prozyme 6 facilitated lactic acid bacteriafermentation of soymilk[J]. Process Biochemistry,2006,41(6):1282-1288.
[27] Vallabha V S,Tiku P K. Antihypertensive peptides derived fromsoy protein by fermentation[J]. International Journal of PeptideResearch and Therapeutics,2014,20(2):161-168.
[28] Singh B P,Vij S. Growth and bioactive peptides production poten-tial of Lactobacillus plantarum strain C2 in soy milk:A LC-MS/MS based revelation for peptides biofunctionality[J]. LWT-FoodScience and Technology,2017,86:293-301.
[29] Sanjukta S,Rai A K,Muhammed A,et al. Enhancement of an-tioxidant properties of two soybean varieties of Sikkim Himalayanregion by proteolytic Bacillus subtilis fermentation[J]. Journal ofFunctional Foods,2015,14:650-658.
[30] Zhu Y P,Fan J F,Cheng Y Q,et al. Improvement of the antioxi-dant activity of Chinese traditional fermented okara(Meitauza)u-sing Bacillus subtilis B2[J]. Food Control,2008,19(7):654-661.
[31] Watanabe N,Fujimoto K,Aoki H. Antioxidant activities of thewater-soluble fraction in tempeh-like fermented soybean(GABA-tempeh)[J]. International Journal of Food Sciences&Nutrition,2007,58(8):577-587.
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