[1]曾艳,朱玥明,张建刚,等.大豆发酵食品中的活性肽及其生理功能研究进展[J].大豆科学,2019,38(01):159-166.[doi:10.11861/j.issn.1000-9841.2019.01.0159]
 ZENG Yan,ZHU Yue-ming,ZHANG Jian-gang,et al.Process in Bioactive Peptides During Soybean Fermentation and Their Potential Health Benefits[J].Soybean Science,2019,38(01):159-166.[doi:10.11861/j.issn.1000-9841.2019.01.0159]
点击复制

大豆发酵食品中的活性肽及其生理功能研究进展

参考文献/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.

相似文献/References:

[1]杨林林,常忠义,高红亮,等.凝固型豆酸奶发酵菌种的选择[J].大豆科学,2011,30(02):290.[doi:10.11861/j.issn.1000-9841.2011.02.0290]
 YANG Lin-lin,CHANG Zhong-yi,GAO Hong-liang,et al.Selection of Starters for Solidifying Soy-yogurt[J].Soybean Science,2011,30(01):290.[doi:10.11861/j.issn.1000-9841.2011.02.0290]
[2]刘昊飞,陈霞,赵贵兴,等.豆粕生物肽的生产工艺研究[J].大豆科学,2010,29(01):101.[doi:10.11861/j.issn.1000-9841.2010.01.0101]
 LIU Hao-fei,CHEN Xia,ZHAO Gui-xing,et al.Processing Technology of Biologic Peptide from Soybean Meal[J].Soybean Science,2010,29(01):101.[doi:10.11861/j.issn.1000-9841.2010.01.0101]
[3]杨明俊,杨晓彤,杨庆尧.纳豆激酶的发酵和纯化方法[J].大豆科学,2007,26(06):961.[doi:10.3969/j.issn.1000-9841.2007.06.031]
 YANG Ming-jun,YANG Xiao-tong,YANG Qing-yao.FERMENTATION AND PURIFICATION TECHNIQUES IN NATTOKINASE PRODUCTION[J].Soybean Science,2007,26(01):961.[doi:10.3969/j.issn.1000-9841.2007.06.031]
[4]张智维,刘玉婷,缑敬轩.四株发酵豆乳酵母菌的分离与鉴定[J].大豆科学,2007,26(05):791.[doi:10.3969/j.issn.1000-9841.2007.05.033]
 ZHANG Zhi-wei,LIU Yu-ting,GOU Jing-xuan.SEPARATION AND IDENTIFICATION OF FOUR STRAINS OF YEAST FROM FERMENTED SOYBEANMILK[J].Soybean Science,2007,26(01):791.[doi:10.3969/j.issn.1000-9841.2007.05.033]
[5]欧阳涟,李曼,徐尔尼,等.纳豆食品的研制[J].大豆科学,2007,26(01):115.[doi:10.3969/j.issn.1000-9841.2007.01.027]
 OUYANG-Lian,LI Man,XU Er-ni,et al.DEVELOPMENT OF NATTO FOOD[J].Soybean Science,2007,26(01):115.[doi:10.3969/j.issn.1000-9841.2007.01.027]
[6]熊智辉,过玉英,陈丽玲,等.微生物发酵处理对豆粕抗营养因子的影响[J].大豆科学,2007,26(03):396.[doi:10.3969/j.issn.1000-9841.2007.03.023]
 XIONG Zhi-hui,GUO Yu-ying,CHEN Li-ling,et al.THE INFLUENCE OF THE MICROORGANISM FERMENTATION PROCESSING TO THE SOYBEAN MEAL ANTI-NUTRITION FACTORS[J].Soybean Science,2007,26(01):396.[doi:10.3969/j.issn.1000-9841.2007.03.023]
[7]吕铎,邢光南,盖钧镒.大豆种子嘌呤含量与人体尿酸代谢关系研究的评述[J].大豆科学,2016,35(03):519.[doi:10.11861/j.issn.1000-9841.2016.03.0519]
 LYU Duo,XING Guang-nan,GAI Jun-yi.A Review on the Relationship Between Purine Content of Soybean and Uric AcidMetabolism in Human Body[J].Soybean Science,2016,35(01):519.[doi:10.11861/j.issn.1000-9841.2016.03.0519]
[8]祁红兵,宋军霞.黄豆不同处理形态发酵纳豆的品质比较[J].大豆科学,2018,37(05):776.[doi:10.11861/j.issn.1000-9841.2018.05.0776]
 QI Hong-bing,SONG Jun-xia.Comparison on the Quality of Fermented Soybean in Different Forms on Natto[J].Soybean Science,2018,37(01):776.[doi:10.11861/j.issn.1000-9841.2018.05.0776]
[9]薛伟,顾佳丽,王苏月,等.米曲霉菌发酵豆渣制备饼干的工艺研究与品质分析[J].大豆科学,2024,43(02):217.[doi:10.11861/j.issn.10009841.2024.02.0217]

备注/Memo

收稿日期:2018-08-13

基金项目:国家重点研发计划(2018YFD0400403);天津市科技计划项目(16YFXTNC00160)。
第一作者简介:曾艳(1982-),女,博士,副研究员,主要从事功能食品配料的生物转化技术研制。E-mail: zeng_y@tib.cas.cn。
通讯作者:孙媛霞(1963-),女,博士,研究员,主要从事利用生物催化与转化技术研制功能糖及天然活性物质研究。E-mail: sun_yx@tib.cas.cn。

更新日期/Last Update: 2019-01-23