功能性酵素发展研究现状
|
摘要
酵素是通过益生菌发酵一种或多种新鲜蔬菜、水果、菌菇、中草药等而成的一种功能性液体或固体,因富含酶、维生素、微量元素、氨基酸、脂类和多酚等营养物质,而受到国内外研究者的重视,具有极大的发展潜力。本文对国内外酵素产品的研究现状进行了总结,对酵素所具有的促进血液循环和新陈代谢、调节酸碱平衡、抗氧化、抗疲劳等有助于人体健康的功能进行归纳,对酵素的生产工艺、应用领域进行综述,并对功能性酵素未来的发展前景进行展望,为高效定向开发功能性酵素产品提供参考。
Fermented enzyme is a kind of functional liquid or solid which are produced by probiotics to ferment one or more fresh vegetables,fruits,mushrooms,Chinese herbs,etc.Due to the rich contents of enzymes,vitamins,trace elements,amino acids,lipids and polyphenols and other nutrients,it has attracted the attention of domestic and foreign researchers and has great potential for development.Status of enzyme products at home and abroad,and the functions of enzymes that promote blood circulation and metabolism,regulate acid-base balance,resist oxidation,fight against fatigue,and contribute to human health were summarized in this research.The production process and application fields were reviewed,and the prospects for the future development of functional enzymes were put forward in order to provide reference for the efficient development of functional enzyme products.
Fermented enzyme is a kind of functional liquid or solid which are produced by probiotics to ferment one or more fresh vegetables,fruits,mushrooms,Chinese herbs,etc.Due to the rich contents of enzymes,vitamins,trace elements,amino acids,lipids and polyphenols and other nutrients,it has attracted the attention of domestic and foreign researchers and has great potential for development.Status of enzyme products at home and abroad,and the functions of enzymes that promote blood circulation and metabolism,regulate acid-base balance,resist oxidation,fight against fatigue,and contribute to human health were summarized in this research.The production process and application fields were reviewed,and the prospects for the future development of functional enzymes were put forward in order to provide reference for the efficient development of functional enzyme products.
引文
[1]Choi,Jung-Min,Sang-Soo Han,et al.Industrial applications of enzyme biocatalysis:current status and future aspects[J].Biotechnology Advances,2015,33(7):1443-1454.
[2]胡学智.“酵素”和酶的辨异---论酶和“酵素”制品的保健功能[J].工业微生物,2016,46(2):60-68.
[3]FENG Yan-jun,ZHANG Min,ARUN S M,et al.Recent research process of fermented plant extract:a review[J].Trends in Food Science&Technology,2017,65(7):40-48.
[4]惠伯棣,张旭,宫平,等.食品原料在我国功能性食品中的应用研究进展[J].食品科学,2016,37(17):296-302.
[5]葛瑞宏,储瑞蔼,李井泉,等.桂圆酵素制备及其抗氧化性研究[J].食品科技,2015,40(8):262-267.
[6]Van Hylckama Vlieg JE,Veiga P,Zhang C,et al.Impact of microbial transformation of food on health-from fermented foods to fermentation in the gastro-intestinal tract[J].Current Opinion in Biotechnology,2011,22(2):211-219.
[7]董银卯,何聪芬,王领,等.火龙果酵素生物活性的初步研究[J].食品科技,2009,34(3):192-196.
[8]赵光远,梁晓童,陈美丽,等.红枣酵素饮料的研制[J].食品工业,2015,36(9):124-128.
[9]Parvez S,Malik K A,Ah K S,et al.Probiotics and their fermented food products are beneficial for health[J].Journal of Applied Microbiology,2010,100(6):1171-1185.
[10]赵谋明,董红竹.功能性水果饮料发酵工艺及抗氧化活性研究[J].食品科学技术学报,2017,35(4):24-32.
[11]白浩,文佳嘉,费爽雯,等.酵素的功能与综合应用研究进展[J].食品工业,2017,38(6):270-272.
[12]韦仕静,刘涛,葛亚中,等.西兰花酵素在发酵过程中生化指标变化及其抗氧化活性研究[J].现代食品科技,2017,33(8):123-129.
[13]潘宣如,毛旸昊.浙江果蔬酵素新兴产业现状分析及对策[J].北方经贸,2015(11):103-105.
[14]敖梅英,王鑫,葛亚中,等.食用型酵素产品的研究进展[J].安徽农业科学,2016,44(30):64-66,145.
[15]陈倩,刘善江,李亚星,等.我国酵素菌技术概况及应用现状[J].安徽农业科学,2012,40(23):11612-11615.
[16]Ogunremi O R,Sanni A I,Agrawal R.Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products[J].Journal of Applied Microbiology,2015,119(3):797-808.
[17]陈丹.浅论食用酵素[J].食品研究与开发,2016,37(12):210-214.
[18]刘加友,王振斌.微生物酵素食品研究进展[J].食品与发酵工业,2016,42(1):273-276.
[19]张占军,王富花.基因工程技术在食品工业中的研究进展[J].生物技术通报,2011(2):75-79,92.
[20]Meyer.Genetic engineering of filamentous fungi-progress,obstacles and future trends[J].Biotechnology Advances,2008,26(2):177-185.
[21]杨婧娟,李娜,赵声兰.一种酵素的配方优化研究[J].中国酿造,2016,35(1):95-99.
[22]陈庶来,杨小明,刘伟民,等.糙米酵素发酵工艺的研究[J].食品科学,2005,26(7):275-277.
[23]孙大庆,杨冬雪,李洪飞,等.小米酵素发酵工艺条件的研究[J].农产品加工,2015(18):41-42,66.
[24]董洁,夏敏敏,王成忠,等.金丝小枣枣泥酵素发酵工艺的研究[J].食品工业科技,2014,35(2):197-200,205.
[25]蔡毅飞,唐敏.环保酵素的发酵过程研究[J].科技资讯,2017,15(14):230,232.
[26]战伟伟,魏晓宇,高本杰,等.蓝靛果椰子复合酵素发酵工艺优化[J].中国酿造,2017,36(1):191-195.
[27]莫大美,吴荣书.复合菌种发酵法制备玫瑰酵素工艺研究[J].食品工业,2016,37(10):64-69.
[28]毛建卫,吴元锋,方晟.微生物酵素研究进展[J].发酵科技通讯,2010,39(3):42-44.
[29]Soccol CR,Costa ESFd,Letti LAJ,et al.Recent developments and innovations in solid state fermentation[J].Biotechnology Research and Innovation,2017,1(1):52-71.
[30]Pasqule F,Raffaella D C,Marco G.Metabolic and functional paths of lactic acid bacteria in plant foods:get out of the labyrinth[J].Current Opinion in Biotechnology,2018,49(2):64-72.
[31]Ogunremi O R,Sanni A I,Agrawal R.Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products[J].Journal of Applied Microbiology,2015,119(3):797-808.
[32]冯莉,张鹤鑫,何国库,等.水果酵素对小鼠酒精性肝损伤保护的研究[J].中国酿造,2017,36(9):112-115.
[33]韦仕静,刘涛,葛亚中,等.西兰花酵素在发酵过程中生化指标变化及其抗氧化活性研究[J].现代食品科技,2017,33(8):123-129.
[34]刘春花,吴彬彬,陈宏运,等.植物发酵液(酵素)对小鼠免疫功能的影响[J].食品研究与开发,2016,37(18):173-178.
[35]郭爽.敖东酵素保健功能研究[D].长春:吉林大学,2015.
[36]Murakami K,Yamanaka N,Ohnishi K,et al.Inhibition of angiotensin I converting enzyme by subtilisin NAT(nattokinase)in natto,a Japanese traditional fermented food.[J].Food&Function,2012,3(6):674-678.
[37]李桃花,梁蓉,唐俊瑜,等.水果酵素对小鼠胃肠道消化功能的影响[J].生物技术世界,2016(3):10-11.
[38]宋阳,李宁.门静脉阻断致大鼠肠源性感染及微生物酵素的保护作用[J].中华医院感染学杂志,2010,20(18):2752-2754.
[39]蔡爽.人参术苓酵素的制备及改善肠胃功能研究[D].长春:吉林大学,2013.
[40]Bernard CR,Michael EB,Romain AS.Epithelial sodium transport and its control by aldosterone:The story of our internal environment revisited[J].Physiological Reviews,2015,95(1):297-340.
[41]戴凌燕,关琛,翟爱华,等.糙米酵素提取物对高血脂大鼠脏器及消化酶影响的研究[J].农产品加工(创新版),2010(4):21-24.
[42]许蓬娟,李悠悠,孙梓翔,等.酵素在生物作用中的研究进展[J].食品与发酵科技,2017,53(1):83-85,97.
[43]马巧灵,申元英,杨芳,等.苹果酵素对代谢性疾病模型小鼠的实验研究[J].食品研究与开发,2015,36(16):14-16.
[44]郭艳萍,赵金安.大麦天然酵素抗氧化性能的初步探究[J].山西化工,2014,34(4):4-6.
[45]郭艳萍,赵金安.葡萄酵素天然发酵过程中抗氧化性能研究[J].食品研究与开发,2016,37(10):35-38.
[46]姜忠丽,杨平,庞文录,等.糙米酵素红曲酒的抗疲劳作用[J].沈阳师范大学学报(自然科学版),2013,31(4):488-493.
[47]李志军,李八方.抗疲劳功能食品研究与开发[J].食品科技,2000(2):25-27.
[48]Lee Bae Jin,Kim Jin Soo,Kang Young Mi,et al.Antioxidant activity andγ-aminobutyric acid(GABA)content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods[J].Food Chemistry,2010,122(1):271-276.
[49]Diana M,Quílez J,Rafecas M.Gamma-aminobutyric acid as a bioactive compound in foods:a review[J].Journal of Functional Foods,2014,10(3):407-420.
[50]林金莺,刘鹏,方韵婷,等.诺丽酵素长效抗自由基的探究[J].食品工业,2017,38(4):222-225.
[51]杨婧娟,张希.黄精发酵工艺的初步研究[J].食品研究与开发,2016,37(17):81-88.
[2]胡学智.“酵素”和酶的辨异---论酶和“酵素”制品的保健功能[J].工业微生物,2016,46(2):60-68.
[3]FENG Yan-jun,ZHANG Min,ARUN S M,et al.Recent research process of fermented plant extract:a review[J].Trends in Food Science&Technology,2017,65(7):40-48.
[4]惠伯棣,张旭,宫平,等.食品原料在我国功能性食品中的应用研究进展[J].食品科学,2016,37(17):296-302.
[5]葛瑞宏,储瑞蔼,李井泉,等.桂圆酵素制备及其抗氧化性研究[J].食品科技,2015,40(8):262-267.
[6]Van Hylckama Vlieg JE,Veiga P,Zhang C,et al.Impact of microbial transformation of food on health-from fermented foods to fermentation in the gastro-intestinal tract[J].Current Opinion in Biotechnology,2011,22(2):211-219.
[7]董银卯,何聪芬,王领,等.火龙果酵素生物活性的初步研究[J].食品科技,2009,34(3):192-196.
[8]赵光远,梁晓童,陈美丽,等.红枣酵素饮料的研制[J].食品工业,2015,36(9):124-128.
[9]Parvez S,Malik K A,Ah K S,et al.Probiotics and their fermented food products are beneficial for health[J].Journal of Applied Microbiology,2010,100(6):1171-1185.
[10]赵谋明,董红竹.功能性水果饮料发酵工艺及抗氧化活性研究[J].食品科学技术学报,2017,35(4):24-32.
[11]白浩,文佳嘉,费爽雯,等.酵素的功能与综合应用研究进展[J].食品工业,2017,38(6):270-272.
[12]韦仕静,刘涛,葛亚中,等.西兰花酵素在发酵过程中生化指标变化及其抗氧化活性研究[J].现代食品科技,2017,33(8):123-129.
[13]潘宣如,毛旸昊.浙江果蔬酵素新兴产业现状分析及对策[J].北方经贸,2015(11):103-105.
[14]敖梅英,王鑫,葛亚中,等.食用型酵素产品的研究进展[J].安徽农业科学,2016,44(30):64-66,145.
[15]陈倩,刘善江,李亚星,等.我国酵素菌技术概况及应用现状[J].安徽农业科学,2012,40(23):11612-11615.
[16]Ogunremi O R,Sanni A I,Agrawal R.Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products[J].Journal of Applied Microbiology,2015,119(3):797-808.
[17]陈丹.浅论食用酵素[J].食品研究与开发,2016,37(12):210-214.
[18]刘加友,王振斌.微生物酵素食品研究进展[J].食品与发酵工业,2016,42(1):273-276.
[19]张占军,王富花.基因工程技术在食品工业中的研究进展[J].生物技术通报,2011(2):75-79,92.
[20]Meyer.Genetic engineering of filamentous fungi-progress,obstacles and future trends[J].Biotechnology Advances,2008,26(2):177-185.
[21]杨婧娟,李娜,赵声兰.一种酵素的配方优化研究[J].中国酿造,2016,35(1):95-99.
[22]陈庶来,杨小明,刘伟民,等.糙米酵素发酵工艺的研究[J].食品科学,2005,26(7):275-277.
[23]孙大庆,杨冬雪,李洪飞,等.小米酵素发酵工艺条件的研究[J].农产品加工,2015(18):41-42,66.
[24]董洁,夏敏敏,王成忠,等.金丝小枣枣泥酵素发酵工艺的研究[J].食品工业科技,2014,35(2):197-200,205.
[25]蔡毅飞,唐敏.环保酵素的发酵过程研究[J].科技资讯,2017,15(14):230,232.
[26]战伟伟,魏晓宇,高本杰,等.蓝靛果椰子复合酵素发酵工艺优化[J].中国酿造,2017,36(1):191-195.
[27]莫大美,吴荣书.复合菌种发酵法制备玫瑰酵素工艺研究[J].食品工业,2016,37(10):64-69.
[28]毛建卫,吴元锋,方晟.微生物酵素研究进展[J].发酵科技通讯,2010,39(3):42-44.
[29]Soccol CR,Costa ESFd,Letti LAJ,et al.Recent developments and innovations in solid state fermentation[J].Biotechnology Research and Innovation,2017,1(1):52-71.
[30]Pasqule F,Raffaella D C,Marco G.Metabolic and functional paths of lactic acid bacteria in plant foods:get out of the labyrinth[J].Current Opinion in Biotechnology,2018,49(2):64-72.
[31]Ogunremi O R,Sanni A I,Agrawal R.Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products[J].Journal of Applied Microbiology,2015,119(3):797-808.
[32]冯莉,张鹤鑫,何国库,等.水果酵素对小鼠酒精性肝损伤保护的研究[J].中国酿造,2017,36(9):112-115.
[33]韦仕静,刘涛,葛亚中,等.西兰花酵素在发酵过程中生化指标变化及其抗氧化活性研究[J].现代食品科技,2017,33(8):123-129.
[34]刘春花,吴彬彬,陈宏运,等.植物发酵液(酵素)对小鼠免疫功能的影响[J].食品研究与开发,2016,37(18):173-178.
[35]郭爽.敖东酵素保健功能研究[D].长春:吉林大学,2015.
[36]Murakami K,Yamanaka N,Ohnishi K,et al.Inhibition of angiotensin I converting enzyme by subtilisin NAT(nattokinase)in natto,a Japanese traditional fermented food.[J].Food&Function,2012,3(6):674-678.
[37]李桃花,梁蓉,唐俊瑜,等.水果酵素对小鼠胃肠道消化功能的影响[J].生物技术世界,2016(3):10-11.
[38]宋阳,李宁.门静脉阻断致大鼠肠源性感染及微生物酵素的保护作用[J].中华医院感染学杂志,2010,20(18):2752-2754.
[39]蔡爽.人参术苓酵素的制备及改善肠胃功能研究[D].长春:吉林大学,2013.
[40]Bernard CR,Michael EB,Romain AS.Epithelial sodium transport and its control by aldosterone:The story of our internal environment revisited[J].Physiological Reviews,2015,95(1):297-340.
[41]戴凌燕,关琛,翟爱华,等.糙米酵素提取物对高血脂大鼠脏器及消化酶影响的研究[J].农产品加工(创新版),2010(4):21-24.
[42]许蓬娟,李悠悠,孙梓翔,等.酵素在生物作用中的研究进展[J].食品与发酵科技,2017,53(1):83-85,97.
[43]马巧灵,申元英,杨芳,等.苹果酵素对代谢性疾病模型小鼠的实验研究[J].食品研究与开发,2015,36(16):14-16.
[44]郭艳萍,赵金安.大麦天然酵素抗氧化性能的初步探究[J].山西化工,2014,34(4):4-6.
[45]郭艳萍,赵金安.葡萄酵素天然发酵过程中抗氧化性能研究[J].食品研究与开发,2016,37(10):35-38.
[46]姜忠丽,杨平,庞文录,等.糙米酵素红曲酒的抗疲劳作用[J].沈阳师范大学学报(自然科学版),2013,31(4):488-493.
[47]李志军,李八方.抗疲劳功能食品研究与开发[J].食品科技,2000(2):25-27.
[48]Lee Bae Jin,Kim Jin Soo,Kang Young Mi,et al.Antioxidant activity andγ-aminobutyric acid(GABA)content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods[J].Food Chemistry,2010,122(1):271-276.
[49]Diana M,Quílez J,Rafecas M.Gamma-aminobutyric acid as a bioactive compound in foods:a review[J].Journal of Functional Foods,2014,10(3):407-420.
[50]林金莺,刘鹏,方韵婷,等.诺丽酵素长效抗自由基的探究[J].食品工业,2017,38(4):222-225.
[51]杨婧娟,张希.黄精发酵工艺的初步研究[J].食品研究与开发,2016,37(17):81-88.