印度尼西亚传统发酵豆制品中微生物对异黄酮的生物转化和保健潜力:综述

IF 4.8 Q1 AGRICULTURE, MULTIDISCIPLINARY
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引用次数: 0

摘要

大豆制品是异黄酮的主要来源,但许多天然异黄酮都是生物利用率较低的糖苷。β-葡萄糖苷酶会水解β-D-葡萄糖苷键,释放出异黄酮的苷元形式,这种形式的异黄酮更容易被人体吸收,并具有更好的保健功效,如消炎和抗癌作用。在发酵过程中,微生物通过产生 β-葡萄糖苷酶,在这种生物转化中发挥着关键作用。本综述概述了在印尼传统食品发酵过程中参与将异黄酮苷转化为苷元的微生物。这一过程受传统方法的影响,决定了苷元生产的效率。印尼豆豉、oncom、kecap 和 tauco 等以大豆为原料的发酵食品中的各种未开发微生物都会产生 β-葡萄糖苷酶。这些发现强调了优化传统发酵方法的重要性,以最大限度地提高豆制品的健康益处。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review

Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review

Soy products are a primary source of isoflavones, but many naturally occurring isoflavones are glycosides with low bioavailability. β-Glucosidase hydrolyzes the β-D-glucoside bond, releasing the aglycone form of isoflavones, which are more efficiently absorbed and offer enhanced health benefits, such as anti-inflammatory and anticancer effects. Microorganisms play a critical role in this biotransformation during fermentation by producing β-glucosidase. This review summarizes the microorganisms involved in converting isoflavone glycosides into aglycones during the fermentation of Indonesian traditional foods. The process, influenced by heritage-rich methods, determines the efficiency of aglycone production. Various unexplored microorganisms in Indonesian soybean-based fermented foods, such as tempeh, oncom, kecap, and tauco, produce β-glucosidase. These findings highlight the importance of optimizing traditional fermentation methods to maximize the health benefits of soy products.

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来源期刊
CiteScore
5.40
自引率
2.60%
发文量
193
审稿时长
69 days
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