[1]谢明杰陆敏邹翠霞刘长江卢明春金凤燮.大豆异黄酮的抑菌作用[J].大豆科学,2004,23(02):101-105.[doi:10.11861/j.issn.1000-9841.2004.02.0101]
　Xie Ming jieLu MinZou CuixiaLiu ChangjiangLu MingchunJin Fengxie.THE EFFECTON ANTI -MICROOGANISMOF SOYBEAN ISOFLAVONES[J].Soybean Science,2004,23(02):101-105.[doi:10.11861/j.issn.1000-9841.2004.02.0101]
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大豆异黄酮的抑菌作用

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第23卷 期数: 2004年02期 页码: 101-105 栏目: 出版日期: 2004-05-25
Title:
THE EFFECTON ANTI -MICROOGANISMOF SOYBEAN ISOFLAVONES
文章编号:
1000 -9841(2004)02 -0101 -05
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
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
Author(s):
Xie Ming jie1Lu Min1Zou Cuixia1Liu Changjiang2Lu Mingchun3Jin Fengxie3
1Department of B iology , Liaoning Normal University , Dalian , 116029 ;
2Col lege of Food ,Shenyang Agriculture Universi ty , Shenyang , 110161 ;
3Department of Food and Biotechnology ,Dalian Insti tute of Light Indust ry , Dalian , 116001
关键词:
大豆异黄酮; 游离型苷元; 结合型糖苷; 抑菌实验; 最低抑菌浓度
Keywords:
Isof lavones; Ag lycons ; Glucosides ; Anti -microoganism test ; MIC
分类号:
S 565.1
DOI:
10.11861/j.issn.1000-9841.2004.02.0101
文献标志码:
A
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 .03 %、0 .09 %、0 .02 %、0 .03 %、0 .03 %、0 .05 %、0 .05 %、0 .05 %和0 .05 %, 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121 ℃、30min 湿热灭菌处理后仍具有较强的抗菌活性。
Abstract:
In this tex t , soy bean isof lavo ne w as ex tracted from defat ted soybean and it s effect on anti -microoganismw as studied .The results show ed that soy bean isoflavone could obviously inhibit the grow th ofS taphylococcus aureus ;Micrococcus luteus ;Baci llus cereus ;Bacillus pumi lus ;Bacil lus subti lis ;Listeriamonocytogenes ;Candida albicans ;Absidia sp .R and Aspergi llus oryza .Its minimum inhibition concentrat ion(MIC)was 0 .03 %, 0 .09 %, 0 .02 %, 0 .03 %, 0 .03 %, 0 .05 %, 0 .05 %, 0 .05 % and 0 .05 % respect ively , but itcould not inhibit the grow th of Escherichia coli and Saccharomyces cerevisiae .The ing redients of anti -microoganismin soy bean isoflavones were dissociated Agly cons , combined glucosides had not any effect s to all testedmicroognism .Furthermore , dissociated Aglycons w as stable on heat , after 121 ℃, 30min hot procession , itstill had a stronger anti -microoganism activeness .

参考文献/References:

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2 　Michael Naim , Benjamin Gest etner , S hmuel Zilkah , et al.S oybeanIsoflavones C haracterization , Determination , and Anti fungal Activit y[ J] .Agr .Food Chem ., 1974 , 22(5):806 -810.
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备注/Memo

基金项目:国家自然科学基金资助项目(No .20076007)　

作者简介:谢明杰(1963 -), 女, 硕士, 副教授, 现在读博士学位。

更新日期/Last Update: 2016-12-31