Studies on Changes of Physicochemical Properties in Shuidouchi before and after Fermentation and the Inhibitory Effect of Its Extracts on Prostate Cancer Cells

YOU Lan; DONG Ke; LUO Ruocheng; HE Xun; LUO Shuhan; CHEN Jiayi; PEI Xiaofang

doi:10.13386/j.issn1002-0306.2021030240

Volume 43 Issue 1

Dec. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(1): 359-365. > DOI: 10.13386/j.issn1002-0306.2021030240

YOU Lan, DONG Ke, LUO Ruocheng, et al. Studies on Changes of Physicochemical Properties in Shuidouchi before and after Fermentation and the Inhibitory Effect of Its Extracts on Prostate Cancer Cells[J]. Science and Technology of Food Industry, 2022, 43(1): 359−365. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030240.

Citation:

PDF (2758 KB)

Studies on Changes of Physicochemical Properties in Shuidouchi before and after Fermentation and the Inhibitory Effect of Its Extracts on Prostate Cancer Cells

West China School of Public Health (West China Fourth Hospital), Sichuan University, Chengdu 610041, China

More Information

Received Date: March 18, 2021
Available Online: November 05, 2021

Graphical Abstract

Abstract

Abstract

Objective: To study the changes of physicochemical properties in Shuidouchi before and after fermentation, and to preliminarily explore the inhibitory effect of its extracts on castration-resistant prostate cancer cells (CRPC). Methods: Shuidouchi was fermented using three high-yielding protease strains. With reference to the national standard methods, contents ofamino nitrogen, total acid, pH, reducing sugar and soybean isoflavones in Shuidouchi before and after fermentation were tested, and total phenol and flavonoids were examined by chemical method. And the antioxidant capacity of Shuidouchi extracts was also determined. Finally, the inhibitory effect of Shuidouchi extracts fermented with the optimal strain was observed. Results: Fermented by high-yielding protease strains, the contents of amino nitrogen, reducing sugar, isoflavone and antioxidant capacity of soybean were all improved compared with steamed soybean, among which B19 strain fermented Shuidouchi had the best effect. And the extract of Shuidouchi fermented by B19 strain could selectively kill CRPC cells and promote their apoptosis, and inhibit the secretion of prostate-specific antigen (PSA), androgen (T) and dihydrotestosterone (DHT). Conclusion: Fermentation by high-yielding protease strains of Shuidouchi can change the physicochemical properties, and enhance its nutritional activities. Moreover, the extract of Shuidouchi fermented with B19 strain has an inhibitory effect on CRPC cells. This study provides data references and theoretical support for the research and development of health functional foods related to Shuidouchi.
- Shuidouchi fermentation,
- high protease producing strain,
- physicochemical properties,
- soy isoflavone,
- CRPC

FullText(HTML)

References (30)

References

[1]	吴易武, 吴小刚, 蒋先志, 等. 发酵大豆制品的药理作用研究进展[J]. 广东药科大学学报,2020,36(5):743−746. [WU Y W, WU X G, JIANG X Z, et al. Advances in pharmacological effects of fermented soybean products[J]. Journal of Guangdong Pharmaceutical University,2020,36(5):743−746.
[2]	黄晓润, 郭娅, 黎忠杰, 等. 自然发酵型水豆豉细菌菌群的动态监测研究[J]. 中国调味品,2020,45(6):103−106,110. [HUANG X R, GUO Y, LI Z J, et al. Natural fermentation type dynamic monitoring of natto bacteria flora research[J]. Chinese Seasoning,2020,45(6):103−106,110. doi: 10.3969/j.issn.1000-9973.2020.06.022
[3]	PIAO Y Z, EUN J B. Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)[J]. J Food Sci Technol,2020,57(6):2190−2197. doi: 10.1007/s13197-020-04255-2
[4]	NACHVAK S M, MORADI S, ANJOM-SHOAE J, et al. Soy, soy isoflavones, and protein intake in relation to mortality from all causes, cancers, and cardiovascular diseases: A systematic review and dose-response meta-analysis of prospective cohort studies[J]. J Acad Nutr Diet,2019,119(9):1483−1500. doi: 10.1016/j.jand.2019.04.011
[5]	TAKAGI A, KANO M, KAGA C. Possibility of breast cancer prevention: Use of soy isoflavones and fermented soy beverage produced using probiotics[J]. Int J Mol Sci,2015,16(5):10907−10920.
[6]	PABICH M, MATERSKA M. Biological effect of soy isoflavones in the prevention of civilization diseases[J]. Nutrients,2019,11(7):1660. doi: 10.3390/nu11071660
[7]	ADASHEK J J, JAIN R K, ZHANG J S. Clinical development of PARP inhibitors in treating metastatic castration-resistant prostate cancer[J]. Cells,2019,8(8):860. doi: 10.3390/cells8080860
[8]	CHOWDHURY S, BJARTELL A, LUMEN N. Real-world outcomes in first-line treatment of metastatic castration-resistant prostate cancer: The prostate cancer registry[J]. Targeted Oncology,2020,15(3):301−315. doi: 10.1007/s11523-020-00720-2
[9]	APPLEGATE C C, ROWLES J L, RANARD K M, et al. Soy consumption and the risk of prostate cancer: An updated systematic review and meta-analysis[J]. Nutrients,2018,10(1):40. doi: 10.3390/nu10010040
[10]	SAWADA N, IWASAKI M, YAMAJI T, et al. Soy and isoflavone consumption and subsequent risk of prostate cancer mortality: The japan public health center-based prospective study[J]. International Journal of Epidemiology,2020,49(5):1553−1561. doi: 10.1093/ije/dyaa177
[11]	MCTIERNAN A, IRWIN M, VONGRUENIGEN V. Weight, physical activity, diet, and prognosis in breast and gynecologic cancers[J]. J Clin Oncol,2010,28(26):4074−4080. doi: 10.1200/JCO.2010.27.9752
[12]	庞钰鑫, 刘雪薇, 黄嘉玲, 等. 市售川产水豆豉分离株中高产蛋白酶与β-葡萄糖苷酶菌株的菌属鉴定与产酶能力评价[J]. 四川大学学报(医学版),2019,50(5):714−719. [PANG Y X, LIU X W, HUANG J L, et al. Identification of strains with high yield of protease and β-glucosidase in commercial fermented soya bean isolates from Sichuan[J]. Journal of Sichuan University (Medical Science),2019,50(5):714−719.
[13]	董科, 陈宇航, 沈丹芸, 等. 水豆豉中高产豆豉纤溶酶的菌株筛选、鉴定及生长性能研究[J]. 中国调味品,2019,44(9):85−89. [DONG K, CHEN Y H, SHEN D Y, et al. Isolation, identification and growth performance of high yield tempeh fibrinolytic enzyme from tempeh[J]. China Condiments,2019,44(9):85−89. doi: 10.3969/j.issn.1000-9973.2019.09.017
[14]	中华人民共和国国家卫生和计划生育委员会. GB5009.235-2016食品中氨基酸态氮的测定[S]. 2016. National Health and Family Planning Commission of the People's Republic of China. GB5009.235-2016 Determination of amino acid nitrogen in food[S]. 2016.
[15]	中华人民共和国国家卫生和计划生育委员会. GB12456-2008食品中总酸的测定[S]. 2008. National Health and Family Planning Commission of thePeople's Republic of China. GB 12456-2008 Determination of total acid in food[S]. 2008.
[16]	中华人民共和国国家卫生和计划生育委员会. GB 5009.237-2016食品pH的测定[S]. 2016. National Health and Family Planning Commission of the People's Republic of China. GB5009.237-2016 Determination of pH of food[S]. 2016.
[17]	中华人民共和国国家卫生和计划生育委员会. GB5009.7-2016食品中还原糖的测定[S]. 2016. National Health and Family Planning Commission of the People's Republic of China. GB5009.7-2016Determination of reducing sugar in food[S]. 2016
[18]	中华人民共和国国家卫生和计划生育委员会. GB/T26625-2011 粮油检验大豆异黄酮含量测定高效液相色谱法[S]. 2011. National Health and Family Planning Commission of the People's Republic of China. Determination of isoflavone content in soybean by high performance liquid chromatography[S]. 2011.
[19]	HE F, CHEN J, DONG K, et al. Multi-technical analysis on the antioxidative capacity and total phenol contents of 94 traditional Chinese dietary medicinal herbs[J]. Food Science & Nutrition,2018,6(6):1358−1369.
[20]	劳佳丽, 高丽玉, 陈丽珍, 等. 冰糖草茎叶总黄酮测定及其清除亚硝酸盐的作用[J]. 当代化工,2019,48(10):2202−2205. [LAO J L, GAO L Y, CHEN L Z, et al. Determination of total flavonoids in stems and leaves of Schistodontgrass and its scavenging effect on nitrite[J]. Contemporary Chemical Industry,2019,48(10):2202−2205. doi: 10.3969/j.issn.1671-0460.2019.10.009
[21]	ERCAN B, ABDULMELIK A, ÖMER K, et al. Chemical constituent and radical scavenging antioxidant activity of Anthemis kotschyana Boiss[J]. Natural product research, 2020: PP 1−4.
[22]	沈丹芸, 董科, 范紫玮, 等. 响应面法优化水豆豉纯种发酵产大豆异黄酮的条件[J]. 中国调味品,2020,45(6):31−36. [SHEN D Y, DONG K, FAN Z W, et al. Optimization of soybean isoflavone production by pure fermentation of tempeh by response surface methodology[J]. China Condiments,2020,45(6):31−36. doi: 10.3969/j.issn.1000-9973.2020.06.008
[23]	齐凤元, 毕海燕, 邵悦, 等. 花生纳豆与传统纳豆营养成分含量对比[J]. 中国调味品,2017,42(5):99−102. [QI F Y, BI H Y, SHAO Y, et al. Comparison of nutrient content of peanut natto and traditional natto[J]. China Condiment,2017,42(5):99−102. doi: 10.3969/j.issn.1000-9973.2017.05.021
[24]	谢靓, 蒋立文, 龚彩姣, 等. 浏阳豆豉生产过程中理化性质的变化研究[J]. 现代食品科技,2016,32(8):225−32,122. [XIE L, JIANG L W, GONG C J, et al. Study on the change of physical and chemical properties during the production of Liuyang black bean[J]. Modern Food Science and Technology,2016,32(8):225−32,122.
[25]	李婷婷, 程江华, 张焕焕, 等. 现代传统发酵豆制品中微生物资源的挖掘与应用[J]. 农产品加工,2021(6):63−69. [LI T, CHENG J, ZHANG H H, et al. Mining and application of microbial resources in modern traditional fermented soybean products[J]. Agricultural Products Processing,2021(6):63−69.
[26]	高丽英, 聂少平, 邱奇琦, 等. 豆类食品中4种大豆异黄酮的含量分析[J]. 中国食品学报,2011,11(4):211−217. [GAO L Y, NIE S P, QIU Q Q, et al. Analysis of four kinds of soybean isoflavones in legumes[J]. Chinese Journal of Food Science,2011,11(4):211−217. doi: 10.3969/j.issn.1009-7848.2011.04.031
[27]	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]. Biosci Biotechnol Biochem,2009,73(12):2749−2753. doi: 10.1271/bbb.90361
[28]	陈怡, 刘洋, 蒋立文, 等. 浏阳豆豉发酵过程中抗氧化成分及活性变化研究[J]. 食品工业科技,2020,41(19):273−278. [CHEN Y, LIU Y, JIANG L W, et al. Study on the changes of antioxidant components and activity in the fermentation process of Liuyang black bean[J]. Science and Technology of Food Industry,2020,41(19):273−278.
[29]	索化夷, 骞宇, 卢露, 等. 永川豆豉传统发酵过程中的大豆异黄酮变化[J]. 食品科学,2012,33(8):270−273. [SUO H Y, QIAN Y, LU L, et al. Changes of soybean isoflavones during traditional fermentation of Yongchuan tempeh[J]. Food Science,2012,33(8):270−273.
[30]	李飞, 朱彦锋, 陈静瑶, 等. 染料木黄酮对去势抵抗性前列腺癌VCaP细胞增殖的影响[J]. 中华男科学杂志,2016,22(12):1065−1070. [LI F, ZHU Y F, CHEN J Y, et al. Effects of genistein on VCAP cell proliferation in castration-resistant prostate cancer[J]. Chinese Journal of Andrology,2016,22(12):1065−1070.

Supplements (0)

Cited By

Cited by

Periodical cited type(10)

1.	符文卓，朱泽婷，屠嘉欣，韩广华，田英，张妍. 我国食品全氟化合物的污染及人群膳食暴露风险评估研究进展. 环境与职业医学. 2025(01): 30-37 .
2.	徐文英，沈葆真，曲世超，薛伟锋，齐欣. 辽宁沿海经济鱼类的全氟化合物污染状况和风险分析. 食品安全质量检测学报. 2025(07): 33-37 .
3.	梁文宝，杨建波，马小强，芦晨宇. 全氟烷基物质暴露与脑卒中患者抑郁的相关性：一项基于NHANES的横断面研究. 实用预防医学. 2024(09): 1044-1048 .
4.	谢瑞龙，李翠枝，郭荷叶. HPLC-MS/MS法测定冰淇淋中全氟辛酸和全氟辛烷磺酸. 中国检验检测. 2024(04): 55-59 .
5.	詹心怡，陈振威，刁洁怡，孙琼萍，林兰芳，谈佩欣，王铁宇. 粤东海产品中全氟类新污染物富集特征及健康风险评估. 海洋环境科学. 2024(06): 937-944 .
6.	朱欣，韦棋，苏福海. 全氟和多氟烷基化合物标准物质的应用与研制进展. 计量科学与技术. 2024(12): 3-10 .
7.	石伊杰，高学云. 全氟辛烷磺酸荧光快速检测方法研究进展. 食品安全质量检测学报. 2023(10): 67-75 .
8.	张梅如，姚嘉晖，宋瑞，许东. 上海市徐汇区孕妇全氟化合物膳食暴露水平及其与围产期不良事件的关系. 环境与职业医学. 2023(07): 796-804 .
9.	李冰洁，陈金媛，刘铮铮，王静，何士冲. 浙江省大气颗粒物PM_(2.5)中全氟化合物污染特征分析及健康风险评估. 环境科学. 2022(02): 639-648 .
10.	刘茜，张浩，庞敏，何昊婧. 蔓越莓中天然苯甲酸膳食暴露风险评估. 食品安全导刊. 2022(02): 108-112 .