References:
［1］Samurailatpam S, Amit K R. Production of bioactive peptides during soybean fermentation and their potential health benefits［J］. Trends in Food Science and Technology, 2016, 50(1): 1-10.
［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. Research of functionality in fermented soybean food ［J］. The Food Industry, 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. Functional characteristics of soybean polypeptide and its development and 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, Zhang J, Ji F D, et al. Research progress on important functional bacteria 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 fermented 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 nutritional and health functions of soybean protein［J］. Journal of Beijing Technology and Business University(Natural Science Edition), 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 antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation［J］. Journal of Functional Foods, 2015, 14: 650-658.
［9］Weng T M, Chen M T. Effect of two-steps fermentation by Rhizopus oligosporus and Bacillus subtilis on protein of fermented soybean［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. (Liang H Y, Deng L K, Lin H L. Distribution, function and application of lactic acid bacteria in fermented soybean food［J］. Food Science, 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 by lactobacillus［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 fermented 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 H L, Wu C S, Ding X W. Comparison between miso and tempeh in Japanese 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 D H. 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, Ma L, Zhang Y H. Research status and application of hypotensive peptide in food［J］. Food and Fermentation Technology, 2012, 48(1): 11-15.)
［17］Ibe S, Yoshida K, Kumada K, et al. Antihypertensive effects of natto, a traditional Japanese fermented food, in spontaneously hypertensive rats［J］. Food Science and Technology Research, 2009, 15: 199-202.
［18］Zhang J H, Tatsumi E, Ding C H, et al. Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product［J］. Food Chemistry, 2006, 98: 551-557.
［19］Kuba M, Tanaka K, Tawata S, et al. Angiotensin-I converting enzyme 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 NaCl on angiotensin I-converting enzyme inhibitory activity and γ-aminobutyric acid content during sufu manufacturing［J］. Food and Bioprocess Technology, 2012, 6: 1782-1789.
［21］Wang L J, Saito M, Tatsumi E, et al. Antioxidative and angiotensin I-converting enzyme inhibitory activities of sufu (fermented tofu) 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 enzyme inhibitory activities of extracts from commercial Chinese style fermented soypaste［J］. Japan Agricultural Research Quarterly, 2010, 44(2): 167-172.
［23］Nakahara T, Sano A, Yamaguchi H, et al. Antihypertensive effect of peptide-enriched soy sauce-like seasoning and identification of its 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-I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo［J］. Journal of Agricultural & Food Chemistry, 2001, 49(6):3004-3009.
［25］Martinez-Villaluenga C, Torino M I, Martín V, et al. Multifunctional properties of soy milk fermented by Enterococcus faecium strains 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 and γ-aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk［J］. Process Biochemistry, 2006, 41(6):1282-1288.
［27］Vallabha V S, Tiku P K. Antihypertensive peptides derived from soy protein by fermentation［J］. International Journal of Peptide Research and Therapeutics, 2014, 20(2):161-168.
［28］Singh B P, Vij S. Growth and bioactive peptides production potential of Lactobacillus plantarum strain C2 in soy milk: A LC-MS/MS based revelation for peptides biofunctionality［J］. LWT - Food Science and Technology, 2017, 86: 293-301.
［29］Sanjukta S, Rai A K, Muhammed A, et al. Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation［J］. Journal of Functional Foods, 2015, 14: 650-658.
［30］Zhu Y P, Fan J F, Cheng Y Q, et al. Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2［J］. Food Control, 2008, 19(7): 654-661.
［31］Watanabe N, Fujimoto K, Aoki H. Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh)［J］. International Journal of Food Sciences & Nutrition, 2007, 58(8): 577-587.
［32］田明慧, 林亲录, 梁盈, 等. 植物源性食物中活性肽氨基酸组成的研究进展［J］. 食品与发酵工业, 2014, 40(6): 110-116. (Tian M H, Lin Q L, Liang Y, et al. Advances in studies on the composition of active peptide amino acids in plant-based foods［J］. Food and Fermentation Industries, 2014, 40(6): 110-116.)
［33］Yu B, Lu Z X, Bie X M, et al. Scavenging and anti-fatigue activity of fermented defatted soybean peptides［J］. European Food Research and Technology, 2008, 226(3): 415-421.
［34］Fan J, Zhang Y, Chang X, et al. Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process［J］. Bioscience, Biotechnology, and Biochemistry, 2009, 73(12): 2749-2753.
［35］Kim S L, Chi H Y, Kim J T, et al. Evaluation of antioxidant activities of peptides isolated from Korean fermented soybean paste, chungkukjang ［J］. Korean Journal of Crop Science, 2011, 56(4): 349-360.
［36］Zhao D, Shah N P. Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soymilk during extended fermentation［J］. LWT - Food Science and Technology, 2014, 58(2): 454-462.
［37］Sumi C D, Yang B W, Yeo I C, et al. Antimicrobial peptides of the genus Bacillus: A new era for antibiotics［J］. Revue Canadienne De Microbiologie, 2015, 61(2): 93-103.
［38］Yeo I C, Lee N K, Cha C J, et al. Narrow antagonistic activity of antimicrobial peptide from Bacillus subtilis, SCK-2 against Bacillus cereus［J］. Journal of Bioscience & Bioengineering, 2011, 112(4): 338-344.
［39］Schallmey M, Singh A, Ward O P. Developments in the use of Bacillus species for industrial production［J］. Canadian Journal of Microbiology, 2004, 50(1): 1-17.
［40］Cao X H, Liao Z Y, Wang C L, et al. Evaluation of a lipopeptide biosurfactant from Bacillus natto TK-1 as a potential source of anti-adhesive, antimicrobial and antitumor activities［J］. Brazilian Journal of Microbiology, 2009, 40(2): 373.
［41］Onda T, Yanagida F, Tsuji M, et al. Production and purification of a bacteriocin peptide produced by Lactococcus sp. strain GM005, isolated from Miso-paste［J］. International Journal of Food Microbiology, 2003, 87(1-2): 153-159.
［42］Moreno M R F, Leisner J J, Tee L K, et al. Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium［J］. Journal of Applied Microbiology, 2002, 92(1): 147-157.
［43］Eom J S, Lee S Y, Choi H S. Bacillus subtilis HJ18-4 from traditional fermented soybean food Inhibits Bacillus cereus growth and toxin-related genes［J］. Journal of Food Science, 2014, 79(11): 2279-2287.
［44］Yeo I C, Lee N K, Cha C J, et al. Narrow antagonistic activity of antimicrobial peptide from Bacillus subtilis, SCK-2 against Bacillus cereus［J］. Journal of Bioscience and Bioengineering, 2011, 112(4): 338-344.
［45］Lee M H, Lee J, Nam Y D, et al. Characterization of antimicrobial lipopeptides produced by Bacillus sp. LM7 isolated from chungkookjang, a Korean traditional fermented soybean food［J］. International Journal of Food Microbiology, 2016, 221: 12-18.
［46］王晓蕊. 豆酱中产细菌素屎肠球菌的筛选及特性分析［D］. 沈阳：沈阳农业大学, 2016: 23-30. (Wang X R. Screening and characteristic analysis of enterococcus enterococcus bacteriosa in soybean paste［D］. Shenyang: Shenyang Agricultural University, 2016: 23-30.)
［47］Yang H J, Kwon D Y, Min J K, et al. Unsalted soybeans fermented with Bacillus subtilis and Aspergilus oryzae, potentiates insulinotropic actions and improves hepatic insulin sensitivity in diabetic rats［J］. Nutrition & Metabolism, 2012, 9(1): 1-12.
［48］Kwon D Y, Sang M H, Ahn I S, et al. Isoflavonoids and peptides from meju, long-term fermented soybeans, increase insulin sensitivity and exert insulinotropic effects in vitro［J］. Nutrition, 2011, 27(2): 244-252.
［49］Yang H J, Kim H J, Kim M J, et al. Standardized chungkookjang, short-term fermented soybeans with Bacillus lichemiformis, improves glucose homeostasis as much as traditionally made chungkookjang in diabetic rats［J］. Journal of Clinical Biochemistry & Nutrition, 2013, 52(1): 49-57.
［50］葛喜珍, 刘海燕, 郑来丽, 等. 淡豆豉、黄大豆及黑大豆体内外抗蛋白非酶糖化作用研究［J］. 食品科学, 2008(10): 557-559. (Ge X Z, Liu H Y, Zheng L L, et al. Studies on the effect of antiproteinase and non-enzymatic saccharification in vitro of tempeh, soybean and black soybean［J］. Food Science, 2008(10): 557-559.)
［51］Lee J H, Nam S H, Seo W T, et al. The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells［J］. Food Chemistry, 2012, 131(4): 1347-1354.
［52］Song E K, Pai T, Lee H J. Cytotoxic effects of the peptides derived from traditional Korean soy sauce on tumorcell lines［J］. Food Science and Biotechnology, 1998, 7(2):1-5.
［53］Cavazos A, Morales E, Dia V P, et al. Analysis of lunasin in commercial and pilot plant produced soybean products and an improved method of lunasin purification［J］. Journal of Food Science, 2012, 77(5): 539-545.
［54］Blanca H, Chiachien H, Beno D L. Lunasin and Bowman-Birk protease inhibitor (BBI) in US commercial soy foods［J］. Food Chemistry, 2009, 115(2): 574-580.
［55］Hernández-Ledesma B, Hsieh C C, Lumen B O. Lunasin, a novel seed peptide for cancer prevention［J］. Peptides, 2009, 30(2): 26.
［56］Hsieh C C, Martínez-Villaluenga C, Lumen B O D, et al. Updating the research on the chemopreventive and therapeutic role of the peptide lunasin［J］. Journal of Science and Food Agriculture, 2017, 98(6): 2070-2079.
［57］Hsieh C C, Hernándezledesma B, Lumen B O D. Soybean peptide lunasin suppresses in vitro and in vivo 7, 2-dimethylbenz［a］anthracene-induced tumorigenesis［J］. Journal of Food Science, 2010, 75(9): 311-316.
［58］Fernández-Tomé S, Ramos S, Cordero-Herrera I, et al. In vitro chemo-protective effect of bioactive peptide lunasin against oxidative stress in human HepG2 cells［J］. Food Research International, 2014, 62(1): 793-800.