大豆皂苷的结构特征、生物学功能和修饰策略：通过构效关系调节的生物转化潜力。

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2025-09-08 DOI:10.1021/acs.jafc.5c08941

Tianyu Xia, Zhou Li, Minwei Xu, Jian Lu and Guolin Cai*,

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引用次数: 0

摘要

大豆皂苷是一类复杂的齐墩烷型三萜，主要存在于大豆中，具有多种生物活性。本文综述了近年来大豆皂苷及其苷类化合物的生物学作用，包括抗炎、抗诱变、抗癌和抗菌作用。此外，它还探讨了包括物理、化学和生物策略在内的修改方法。现有数据强调了发展综合生物转化技术以增强不同皂素单体的健康增强属性的重要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Structural Characteristics, Biological Functions, and Modification Strategies of Soybean Saponins: Biotransformation Potential Through Structure–Activity Relationship Modulation

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Structural Characteristics, Biological Functions, and Modification Strategies of Soybean Saponins: Biotransformation Potential Through Structure–Activity Relationship Modulation

Soybean saponins, a class of intricate oleanane-type triterpenoids predominantly present in soybeans, exhibit diverse biological activities. This overview summarizes recent progress in elucidating the biological roles of soybean saponins and their glycosides, encompassing anti-inflammatory, antimutagenic, anticancer, and antimicrobial effects, viewed through a tectonic lens. Additionally, it explores modification methodologies encompassing physical, chemical, and biological strategies. Existing data underscore the significance of progressing integrated biotransformation techniques to augment the health-enhancing attributes of distinct saponin monomers.

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.