食用酵素发酵代谢及功能特性研究进展

蔡丽琴 王伟军 李延华 林蒙蒙 方鲁平

蔡丽琴,王伟军,李延华,等. 食用酵素发酵代谢及功能特性研究进展[J]. 食品工业科技,2021,42(20):408−414. doi:  10.13386/j.issn1002-0306.2020080281
引用本文: 蔡丽琴,王伟军,李延华,等. 食用酵素发酵代谢及功能特性研究进展[J]. 食品工业科技,2021,42(20):408−414. doi:  10.13386/j.issn1002-0306.2020080281
CAI Liqin, WANG Weijun, LI Yanhua, et al. Research Progress on Fermentation Metabolism and Functional Characteristics of Edible Fermented Extract[J]. Science and Technology of Food Industry, 2021, 42(20): 408−414. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020080281
Citation: CAI Liqin, WANG Weijun, LI Yanhua, et al. Research Progress on Fermentation Metabolism and Functional Characteristics of Edible Fermented Extract[J]. Science and Technology of Food Industry, 2021, 42(20): 408−414. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020080281

食用酵素发酵代谢及功能特性研究进展

doi: 10.13386/j.issn1002-0306.2020080281
基金项目: 浙江省重点研发计划(编号:2019C02091);浙江工商大学2019年国家级一般培育项目(编号:1110XJ8019395)
详细信息
    作者简介:

    蔡丽琴(1997−),女,硕士研究生,研究方向:发酵食品与乳品科学,E-mail:ccqccqforever@sina.com

    通讯作者:

    王伟军(1979−),男,博士,高级工程师,研究方向:发酵食品与乳品科学,E-mail:wangweijunid@163.com

  • 中图分类号: TS201.2

Research Progress on Fermentation Metabolism and Functional Characteristics of Edible Fermented Extract

  • 摘要: 食用酵素是一种以动物、植物、食用菌等为原料,添加或不添加辅料,经微生物发酵制得的含有特定生物活性成分,可供人类食用的酵素产品。随着人们饮食要求的日益提高,食用酵素因其具有多功能特性而开始被食品界学者深入研究,在国内外取得一定研究进展,但人们对食用酵素的了解仍有所欠缺。因此本文简介了食用酵素发酵机理、微生物组成及其作用,综述了食用酵素潜在的功能以及目前食用酵素产品存在的问题,旨在为促进食用酵素行业发展提供一定理论基础。
  • 图  1  食用酵素制作流程图

    Figure  1.  Production process of edible ferment extract

    表  1  不同发酵时间酵素液分类及特性

    Table  1.   Classification and characteristics of fermented juice by different fermentation time

    发酵液种类发酵时间(d)熟成时间(d)保存温度(℃)是否含活菌
    发酵液3054
    发酵提取液100154
    酵素发酵液18018025
    下载: 导出CSV

    表  2  十大品牌酵素的发酵剂微生物菌种[1]

    Table  2.   Microorganism strains of the top ten edible ferment extract[1]

    品牌植物乳杆菌发酵用菌种
    大汉酵素倍旭植萃植物乳杆菌、发酵乳杆菌、酵母菌
    吉林敖东大高酵素自然发酵
    大和酵素本草酵母菌
    Lumi净酵素长双歧杆菌、短双歧杆菌、双歧杆菌、鼠李糖乳杆菌
    百纳吉多酶酵素原液鼠李糖乳杆菌
    生命密码清肠排毒酵素嗜酸乳杆菌
    养生天下蔬果综合酵素乳酸片球菌、鼠李糖乳杆菌、发酵乳杆菌
    几木朵综合蔬果酵素液嗜酸乳杆菌、植物乳杆菌
    森活酵素森活酵素膏植物乳杆菌
    万大酵素五味灵芝酵素出芽酵母、膜纹醋酸菌、醋酸纤维杆菌、嗜酸乳杆菌、胚芽乳杆菌、嗜热链球菌、
    嗜酸芽孢杆菌、比菲德菌、凝结芽孢杆菌、副干酪乳杆菌、白曲霉、红曲霉
    下载: 导出CSV
  • [1] 胡学智. 论植物发酵和酵素[J]. 中国微生态学杂志,2019,31(11):1356−1365. [Hu X Z. On plant fermentation and enzymes[J]. Chinese Journal of Microecology,2019,31(11):1356−1365.
    [2] 中华人民共和国轻工行业标准. QB/T 5324-2018酵素产品分类导则[S]. 北京: 中国轻工业出版社, 2018.

    People’s Repub-lic of China Light Industry Standard. QB/T 5324-2018 enzyme product classification guidelines[S]. Beijing: China Light Industry Press, 2018.
    [3] Feng Y, Zhang M, Mujumdar A S, et al. Recent research process of fermented plant extract: A review[J]. Trends in Food Science & Technology,2017,65:40−48.
    [4] 陈小伟, 程勇杰, 蒋立新, 等. 草莓酵素发酵过程中代谢产物及抗氧化性的变化研究[J]. 中国食品学报,2020,20(5):157−165. [Chen X W, Cheng Y J, Jiang L X, et al. Study on the changes of metabolites and antioxidant activity during strawberry enzyme fermentation[J]. Chinese Journal of Food Science,2020,20(5):157−165.
    [5] 范昊安, 沙如意, 杜柠, 等. 苹果梨酵素发酵过程中香气成分的变化[J]. 食品科学,2020:1−13. [Fan H A, Sha R Y, Du N, et al. Changes in aroma components during fermentation of apple pear enzyme[J]. Food Science,2020:1−13. doi:  10.7506/spkx1002-6630-20190127-346
    [6] 刘灏. 若干果蔬酵素酵母菌与乳酸菌菌株的分离与鉴定[D]. 福州: 福建农林大学, 2015.

    Liu H. Isolation and identification of some fruit and vegetable enzyme yeast and lactic acid bacteria strains[D]. Fuzhou: Fujian Agriculture and Forestry University, 2015.
    [7] 蒋增良, 刘晓庆, 王珍珍, 等. 葡萄酵素有机酸分析及其体外抗氧化性能[J]. 中国食品学报,2017,17(5):255−262. [Jiang Z L, Liu X Q, Wang Z Z, et al. Organic acid analysis of grape enzyme and its in vitro antioxidant properties[J]. Chinese Journal of Food Science,2017,17(5):255−262.
    [8] 申龙澈千日. 酵素让你皮肤好, 变苗条, 不易老[M]. 北京: 团结出版社, 2014.

    Shen L C Q R. Enzymes make your skin good, slim and not easy to grow old[M]. Beijing: Unity Press, 2014.
    [9] Minnaar P P, Jolly N P, Paulsen V, et al. Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice[J]. International Journal of Food Microbiology,2017,257:232−237. doi:  10.1016/j.ijfoodmicro.2017.07.004
    [10] Filannino P, Bai Y, Di Cagno R, et al. Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree[J]. Food Microbiology,2015,46:272−279. doi:  10.1016/j.fm.2014.08.018
    [11] Sanchez-Maldonado A F, Schieber A, Ganzle M G, et al. Structureefunction relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria[J]. Appl Microbiol,2011,111:1176−1184. doi:  10.1111/j.1365-2672.2011.05141.x
    [12] Wang Y C, Tao Y, Zhang X Y, et al. Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics[J]. Process Biochemistry,2019,76:25−33. doi:  10.1016/j.procbio.2018.11.006
    [13] Reiss J. Influence of different sugars on the metabolism of the tea fungus[J]. Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A,1994,198(3):258−261.
    [14] Sievers M, Lanini C, Weber A, et al. Microbiology and fermentation balance in a kombucha beverage obtained from a tea fungus fermentation[J]. Systematic and Applied Microbiology,1995,18(4):590−594. doi:  10.1016/S0723-2020(11)80420-0
    [15] Basinskiene L, Juodeikiene G, Vidmantiene D, et al. Non-alcoholic beverages from fermented cereals with increased oligosaccharide content[J]. Food Technology and Biotechnology,2016,54(1):36−44.
    [16] 杨小幸, 周家春, 陈启明, 等. 苹果酵素天然发酵过程中代谢产物的变化规律[J]. 食品科学,2017,38(24):15−19. [Yang X X, Zhou J C, Chen Q M, et al. Changes in metabolites of apple enzymes during natural fermentation[J]. Food Science,2017,38(24):15−19. doi:  10.7506/spkx1002-6630-201724003
    [17] 沈燕飞, 聂小华, 孟祥河, 等. 酵素食品加工微生物与功能特性研究进展[J]. 浙江农业科学,2019,60(1):112−116. [Shen Y F, Nie X H, Meng X H, et al. Research progress on microbes and functional properties of enzyme food processing[J]. Zhejiang Agricultural Sciences,2019,60(1):112−116.
    [18] Di Cagno R, Coda R, De Angelis M, et al. Exploitation of vegetables and fruits through lactic acid fermentation[J]. Food Microbiology,2013,33(1):1−10. doi:  10.1016/j.fm.2012.09.003
    [19] 杨芳. 基于PCR-DGGE技术的自制酵素微生物群落结构分析[D]. 大理: 大理大学, 2016.

    Yang F. Analysis of self-made enzyme microbial community structure based on PCR-DGGE technology[D]. Dali: Dali University, 2016.
    [20] 齐天翊. 自制酵素中细菌群落动态分析和优势菌株的重金属吸附积累特性研究[D]. 呼和浩特: 内蒙古大学, 2018.

    Qi T Y. Dynamic analysis of bacterial community in homemade enzymes and study on the characteristics of heavy metal adsorption and accumulation of dominant strains[D]. Hohhot: Inner Mongolia University, 2018.
    [21] 晏殊. 水果酵素自然发酵中优势菌株的分离鉴定及其代谢产物功效特性的研究[D]. 长沙: 中南林业科技大学, 2019.

    Yan S. Isolation and identification of dominant strains in natural fermentation of fruit enzymes and study on the efficacy characteristics of their metabolites[D]. Changsha: Central South University of Forestry and Technology, 2019.
    [22] 陈英, 余雄伟, 龚文发, 等. 植物酵素发酵特性及风味物质变化的研究[J]. 饮料工业,2015(2):9−12. [Chen Y, Yu X W, Gong W F, et al. Research on fermentation characteristics and flavor substances changes of plant enzymes[J]. Beverage Industry,2015(2):9−12. doi:  10.3969/j.issn.1007-7871.2015.02.003
    [23] Altay F, Karbancioglu-Guler F, Daskaya-Dikmen C, et al. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics[J]. International Journal of Food Microbiology,2013,167(1):44−56. doi:  10.1016/j.ijfoodmicro.2013.06.016
    [24] 徐婧君, 安兴娟, 张彩娇, 等. 植物乳杆菌CGMCC8198发酵果蔬奶的制备工艺研究[J]. 食品工业,2017,38(3):59−63. [Xu J J, An X J, Zhang C J, et al. Study on the preparation technology of fermented fruit and vegetable milk with Lactobacillus plantarum CGMCC8198[J]. Food Industry,2017,38(3):59−63.
    [25] Filannino P, Di Cagno R, Gobbetti M. Metabolic and functional paths of lactic acid bacteria in plant foods: Get out of the labyrinth[J]. Current Opinion in Biotechnology,2018,49:64−72. doi:  10.1016/j.copbio.2017.07.016
    [26] 张静雯. 组合菌发酵过程中产生的微生物酵素及其生物活性研究[D]. 武汉: 武汉轻工大学, 2015.

    Zhang J W. Study on the microbial enzymes produced in the fermentation process of combinatorial bacteria and their biological activities[D]. Wuhan: Wuhan University of Light Industry, 2015.
    [27] Hwang J E, Kim K, Paik H. Improved antioxidant, anti-inflammatory, and anti-adipogenic properties of hydroponic ginseng fermented by Leuconostoc mesenteroides KCCM 12010P[J]. Molecules,2019,24(18):3359. doi:  10.3390/molecules24183359
    [28] Filannino P, Di Cagno R, Crecchio C, et al. Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches[J]. Scientific Reports,2016,6:27392. doi:  10.1038/srep27392
    [29] Gebbers J O. Atherosclerosis, cholesterol, nutrition, and statins a critical review[J]. GMS German Medical Science,2007,5:Doc04.
    [30] 李杰. 酵素饮品质量控制标准研究[D]. 昆明: 昆明理工大学, 2016.

    Li J. Research on quality control standards of enzyme drinks[D]. Kunming: Kunming University of Science and Technology, 2016.
    [31] Mauriz J L, Molpeceres V, García-Mediavilla M V, et al. Melatonin prevents oxidative stress and changes in antioxidant enzyme expression and activity in the liver of aging rats[J]. Journal of Pineal Research,2007,42(3):222−230. doi:  10.1111/j.1600-079X.2006.00409.x
    [32] Bae W-Y, Kim H-Y, Park E-H, et al. Improved in vitro antioxidant properties and hepatoprotective effects of a fermented Inula britannica extract on ethanol-damaged HepG2 cells[J]. Molecular Biology Reports,2019,46(6):6053−6063. doi:  10.1007/s11033-019-05040-x
    [33] 蒋增良. 天然微生物酵素发酵机理, 代谢过程及生物活性研究[D]. 杭州: 浙江理工大学, 2013.

    Jiang Z L. Research on the fermentation mechanism, metabolic process and biological activity of natural microbial enzymes[D]. Hangzhou: Zhejiang Sci-Tech University, 2013.
    [34] Ghosh K, Ray M, Adak A, et al. Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage[J]. Food Chemistry,2015,168:196−202. doi:  10.1016/j.foodchem.2014.07.042
    [35] Li Z, Lee J, Cho M H. Antioxidant, antibacterial, tyrosinase inhibitory, and biofilm inhibitory activities of fermented rice bran broth with effective microorganisms[J]. Biotechnology and Bioprocess Engineering,2010,15(1):139−144. doi:  10.1007/s12257-009-0142-8
    [36] 王辉, 马秀敏, 张鹰. 青梅酵素的生物活性及体外抑菌作用[J]. 食品工业科技,2018,39(12):39−43. [Wang H, Ma X M, Zhang Y. Biological activity and in vitro antibacterial effect of green plum enzyme[J]. Science and Technology of Food Industry,2018,39(12):39−43.
    [37] 郭爽. 敖东酵素保健功能研究[D]. 长春: 吉林大学, 2015.

    Guo S. Research on the health function of Aodong enzyme[D]. Changchun: Jilin University, 2015.
    [38] Justo M L, Candiracci M, Dantas A P, et al. Rice bran enzymatic extract restores endothelial function and vascular contractility in obese rats by reducing vascular inflammation and oxidative stress[J]. The Journal of nutritional biochemistry,2013,24(8):1453−1461. doi:  10.1016/j.jnutbio.2012.12.004
    [39] Candiracci M, Justo M L, Castaño A, et al. Rice bran enzymatic extract-supplemented diets modulate adipose tissue inflammation markers in Zucker rats[J]. Nutrition,2014,30(4):466−472. doi:  10.1016/j.nut.2013.09.016
    [40] Nam Y, Jung H, Karuppasamy S, et al. Anti-hyperlipidemic effect of soybean extract fermented by Bacillus subtilis MORI in db/db mice[J]. Laboratory Animal Research,2012,28:123−129. doi:  10.5625/lar.2012.28.2.123
    [41] Lim K H, Han J H, Lee J Y, et al. Assessment of antidiabetogenic potential of fermented soybean extracts in streptozotocin-induced diabetic rat[J]. Food and Chemical Toxicology,2012,50:3941−3948. doi:  10.1016/j.fct.2012.08.036
    [42] Pyo Y H, Seong K S. Hypolipidemic effects of monascus-fermented soybean extracts in rats fed a high-fat and -cholesterol diet[J]. Journal of Agricultural & Food Chemistry,2009,57:8617−8622.
    [43] Kantachote D, Charernjiratrakul W, Umsakul K. Antibacterial activities of fermented plant beverages collected in southern Thailand[J]. Journal of Biological Sciences,2008:1280−1288.
    [44] Ayed L, Ben Abid S, Hamdi M. Development of a beverage from red grape juice fermented with the Kombucha consortium[J]. Annals of Microbiology,2017,67(1):111−121. doi:  10.1007/s13213-016-1242-2
    [45] Han C C, Wei H, Guo J Y, et al. Anti-inflammatory effects of fermented and non-fermented Sophora flavescens: A comparative study[J]. BMC Complementary and Alternative Medicine,2011,11:100. doi:  10.1186/1472-6882-11-100
    [46] 高仕偲, 陈朝银, 赵声兰. 解酒酵素的研究与开发[J]. 药物生物技术,2017,24(1):92−94. [Gao S S, Chen C Y, Zhao S L. Research and development of hangover enzyme[J]. Pharmaceutical Biotechnology,2017,24(1):92−94.
    [47] 李凡. 滨海白首乌酵素的制备及其功效性研究[D]. 无锡: 江南大学, 2019.

    Li F. Preparation of Binhai Baishouwu enzyme and study on its efficacy[D]. Wuxi: Jiangnan University, 2019.
    [48] 杨志鹏, 周宝琳, 刘新利, 等. 一种具有潜在解酒护肝功能酵素的开发及其生物活性评价[J]. 食品科技,2019,44(1):154−159. [Yang Z P, Zhou B L, Liu X L, et al. Development of an enzyme with potential anti-alcohol and liver protection function and its biological activity evaluation[J]. Food Science and Technology,2019,44(1):154−159.
    [49] Park N-H, Lee S-J, Mechesso A F, et al. Hepatoprotective effects of gamma-aminobutyric acid-enriched fermented Hovenia dulcis extract on ethanol-induced liver injury in mice[J]. BMC Complementary Medicine and Therapies,2020,20(1):75. doi:  10.1186/s12906-020-2866-0
    [50] Lee J S, Rho S J, Kim Y W, et al. Evaluation of biological activities of the short-term fermented soybean extract[J]. Food Science & Biotechnology,2013,22:973−978.
    [51] Escudero-Lopez B, Berna G, Ortega A, et al. Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice[J]. Food and Chemical Toxicology,2015,78:78−85. doi:  10.1016/j.fct.2015.02.006
    [52] 李宁, 郎韧. 微生物酵素预防肝移植术后早期感染的作用[J]. 中华医院感染学杂志,2002,12(12):898−900. [Li N, Lang R. The effect of microbial enzymes in preventing early infections after liver transplantation[J]. Chinese Journal of Nosocomiology,2002,12(12):898−900. doi:  10.3321/j.issn:1005-4529.2002.12.007
    [53] Ohimain E I. Methanol contamination in traditionally fermented alcoholic beverages: The microbial dimension[J]. Springerplus,2016,5(1):1607. doi:  10.1186/s40064-016-3303-1
  • 加载中
图(1) / 表(2)
计量
  • 文章访问数:  91
  • HTML全文浏览量:  30
  • PDF下载量:  23
  • 被引次数: 0
出版历程
  • 收稿日期:  2020-08-31
  • 网络出版日期:  2021-08-04
  • 刊出日期:  2021-10-11

目录

    /

    返回文章
    返回

    重要通知

    喜报:《食品工业科技》2021版影响因子稳居第二,且影响因子大幅提升