食品纤溶酶研究概况

溶栓疗法是血栓性疾病安全有效的治疗手段,开发安全高效、廉价的新型纤溶酶对于预防与治疗血栓性疾病具有重要意义。近年来,在许多亚洲传统发酵食品中如日本纳豆、韩国大豆酱、中国豆豉、发酵虾酱等中均发现有丰富的纤溶酶资源。本文重点介绍传统发酵食品中纤溶酶的研究概况及其开发前景。     

传统大豆发酵食品中大豆低聚糖的生理功能研究

大豆低聚糖是大豆中可溶性碳水化合物的总称,在大豆和传统大豆发酵食品中含量丰富。近年研究发现大豆低聚糖在改善肠胃道功能、抗肿瘤、调节血脂等方面具有着重要的生理活性,因此引起了国内外研究人员的广泛关注。大豆低聚糖的研究,不仅能为功能性大豆制品的开发提供理论基础,也能为人们合理的膳食提供参考。本文综述了近年来国内外对大豆低聚糖生理保健机能的研究进展。     

传统大豆发酵食品中大豆异黄酮的生理保健机能的研究进展

大豆异黄酮属于黄酮类化合物,是一类具有重要生物活性的化合物,在大豆和传统大豆发酵食品中含量丰富。近年来研究发现大豆异黄酮在预防癌症、骨质疏松症、心血管疾病和改善妇女更年期综合症等方面具有广泛的生理活性,因此引起了国内外学者的广泛关注。大豆异黄酮的研究,不仅为功能性大豆制品的开发提供理论基础,也为人们合理的膳食提供参考。综述近年来国内外对大豆异黄酮生理保健机能的研究进展。     

发酵食品生产用功能微生物的改良和发酵技术

发酵食品是利用微生物作用而制得的一类产品,在中国有着悠久的历史和丰富的内涵.发酵食品功能微生物是食品发酵体系中对产品品质和风味有重要影响的因素.发酵食品产业是中国传统的优势民族产业,与人民生活密切相关,是中华名族文化传承的重要载体.发酵食品以其良好的质地和风味,自古以来深受中国人民喜爱.现代科学研究证实发酵食品具有多种营养保健功能,引起了消费者和科研工作者的广泛关注①.但中国发酵食品产业总体发展水平较发达国家落后:缺少高性能菌株,发酵提取工艺落后;产品结构不合理,品种单调;发酵废液对环境的污染有待进一步解决等.     

骨髓干细胞动员在心脑血管疾病中的研究进展

心脑血管的相关缺血性疾病如心梗、脑卒中及严重肢体周围血管疾病,已经成为对人类健康和生命威胁最大的一类疾病.临床传统治疗手段主要包括药物治疗、血管旁路重建、血管腔内成形或支架术等,治疗方法无实质性改进,疗效并不理想."治疗性血管生成"的提出为心脑血管缺血损伤疾病的治疗提出新策略,通过干细胞动员药物大量动员自体骨髓干细胞归巢至病损血管及缺血损伤组织,促进血管新生、缺血组织再生与功能修复,为心脑血管缺血性疾病的治疗提供了新的思路.本文对近年来干细胞动员药物在治疗心脑血管缺血性疾病的研究进展做简要阐述.     

微量元素与心脑血管疾病的关系

人类在同各种疾病的斗争中发现,很多病因不明的疾病并不是由病毒、细菌、寄生虫等引起,而是与微量元素的异常有关,心脑血管疾病也不例外。     

家庭自制豆酱中黄曲霉毒素的检测

豆酱是我国最为古老的大豆发酵食品之一,起源于3000多年前的周朝.孔子曰:"不得其酱不食",可见酱在人们日常饮食生活中具有的重要地位(包启安 2002).     

纳豆的研究与应用

纳豆的研究与应用李宁（中国科学院沈阳应用生态研究所,１１００１５）纳豆是一种简单易得的有营养的优质发酵食品。它是将接种过纳豆菌（Ｂａｃｉｌｌｕｓｎａｔｔｏ）的蒸煮大豆在适当温度、湿度下发酵得到的。纳豆以其特殊的风味广受日本人的喜爱,它作为传统食物在日...     

中国传统发酵食品产业现状与研究进展

传统发酵食品是传承我国悠久历史、体现中华饮食文化的重要载体。然而,中国传统发酵食品生产尚存在总体工业化水平不高,生产技术落后等问题,这成为困扰我国传统发酵食品走向世界的关键因素。文章以多种发酵食品为对象,阐述了传统发酵食品的生产现状、生产工艺、风味物质、保健因子及其影响因素,以及生产过程中遇到的问题和研究趋势。此外,还讨论了传统发酵食品目前的研发热点和难点,并对产业化发展模式及今后的技术发展方向进行了展望。     

氢气对心脑血管疾病的防治作用及机制的研究进展

以往,氢气(H_2)被认为是生理上的惰性气体。但是,近年来的研究表明,H_2具有抗氧化、抗炎、抗凋亡等作用,在多种疾病模型中有显著的治疗效果,且在多项临床试验中也得到了较好的验证。心脑血管疾病是全世界致死率最高的疾病,严重威胁人类生命健康。本文就H_2在心脑血管疾病中的生物医学效应及其可能的分子机制进行综述,以期全面介绍H_2在该类疾病中的生物医学效应的最新研究进展,并为某些心脑血管疾病的临床治疗提供新思路。     

Metabolism of the soy isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods

The ability of fungi used in the preparation of fermented soybean foods to metabolize the soy isoflavones daidzein and genistein was investigated. A total of 21 fungal strains from dou-chi, miso, sake, soy sauce, and sufu were screened. The genera of the tested fungi included Actinomucor, Aspergillus, Candida, Debaryomyces, Monascus, Mucor, Rhizopus, Saccharomyces, and Zygosaccharomyces. The results were that all tested Aspergillus strains from these soybean foods, including five A. oryzae strains, one A. sojae strain, and one A. tamarii strain, metabolized both daidzein and genistein. In contrast, no other tested fungi from the fermented soybean foods metabolized either daidzein or genistein. The metabolites of daidzein and genistein by Aspergillus strains were identified as 8-hydroxydaidzein and 8-hydroxygenistein, respectively, based on their mass, (1)H-, and (13)C-NMR spectra.     

中国传统发酵食品微生物组研究进展

传统发酵食品风味独特、营养丰富,多采用自然接种方式进行生产,部分类型的生产技艺已具有数千年的历史。近年来应用新技术手段对传统发酵食品发酵过程进行的研究表明,传统发酵食品微生物组具有丰富的科学内涵和重要的应用价值。本文就我国传统发酵食品微生物组的基本特征、研究进展和发展方向进行了简要的评述。     

Enterococci from foods

Enterococci have recently emerged as nosocomial pathogens. Their ubiquitous nature determines their frequent finding in foods as contaminants. In addition, the notable resistance of enterococci to adverse environmental conditions explains their ability to colonise different ecological niches and their spreading within the food chain through contaminated animals and foods. Enterococci can also contaminate finished products, such as fermented foods and, for this reason, their presence in many foods (such as cheeses and fermented sausages) can only be limited but not completely eliminated using traditional processing technologies. Enterococci are low grade pathogens but their intrinsic resistance to many antibiotics and their acquisition of resistance to the few antibiotics available for treatment in clinical therapy, such as the glycopeptides, have led to difficulties and a search for new drugs and therapeutic options. Enterococci can cause food intoxication through production of biogenic amines and can be a reservoir for worrisome opportunistic infections and for virulence traits. Clearly, there is no consensus on the acceptance of their presence in foodstuffs and their role as primary pathogens is still a question mark. In this review, the following topics will be covered: (i) emergence of the enterococci as human pathogens due to the presence of virulence factors such as the production of adhesins and aggregation substances, or the production of biogenic amines in fermented foods; (ii) their presence in foods; (iii) their involvement in food-borne illnesses; (iv) the presence, selection and spreading of antibiotic-resistant enterococci as opportunistic pathogens in foods, with particular emphasis on vancomycin-resistant enterococci.     

Isolation and characterization of biogenic amine-producing bacteria in fermented soybean pastes

Biogenic amines (BAs) are produced primarily by microorganisms found in fermented foods and are often implicated in food poisoning. BA-producing bacteria found in fermented soybean pastes were isolated and characterized using a decarboxylating medium and multiplex PCR analysis. Two BA-producing bacteria were isolated from traditional soybean pastes: one was a histamine-producing Clostridium strain, and the other was a tyramine-producing Pseudomonas strain. The Clostridium strain was determined to be a potent histamine producer among the cultures tested. Synthesis of tyramine by Pseudomonas sp. T1 was observed for the first time in this study.     

食用真菌发酵豆浆过程中对豆浆中几种生物活性物质的影响

本实验以灵芝、金耳以及冬虫夏草作为发酵菌种,选用豆浆为基本原料配制培养基,在发酵过程中定时取样并测定其中几种生物活性物质的含量,分析各生物活性物质在发酵过程中的变化。研究结果表明,三种食用真菌发酵豆浆的发酵液中总游离型大豆异黄酮含量在发酵过程中均缓慢上升并分别在发酵72 h、24 h和36 h达到最高,与发酵初期相比分别增加了31.81μg/m L、19.05μg/m L和15.71μg/m L;三种食用真菌发酵液中蛋白质含量随着发酵时间的推移而降低的同时氨基酸含量均有增加,且发酵液中的肽主要是分子量范围在300 Da~1 500 Da之间的具有较高生物活性的小分子肽,发酵液中的必需氨基酸含量以及占总氨基酸含量的比值均有增加。本实验探究了食用真菌发酵豆浆过程中生物活性物质的变化,为日后的富集游离型大豆异黄酮、多肽以及氨基酸等生物活性物质实验提供依据,并为工业化生产提供实践基础。     

Traditional healthful fermented products of Japan

A variety of fermentation products, such as foods containing probiotic bacteria, black rice vinegar (kurosu), soy sauce (shoyu), soybean-barley paste (miso), natto and tempeh, are sold in food stores in Japan. These fermented food products are produced by traditional methods that exploit mixed cultures of various non-toxic microorganisms. These microorganisms include lactic acid bacteria, acetic acid bacteria, sake yeast, koji molds and natto bacteria. Many traditional fermented foods have been studied and their effects on metabolism and/or immune system have been demonstrated in animal and/or human cells. This review summarizes the scientific basis for the effects of these traditional food products, which are currently produced commercially in Japan.     

A review of studies and measures to improve the mycotoxicological safety of traditional Japanese mold-fermented foods

Miso (fermented soybean paste), shoyu (soy sauce) and sake (rice wine) are traditional moldfermented foods in Japan and have been consumed throughout much of its history. These have long been considered safe foods. In this contribution we review and summarize long-term studies to investigate potential problems with mycotoxin contamination of these products. The fungal cultures used for fermentation of these products are called “koji-molds” and mainly consist of strains ofAspergillus oryzae. A. oryzae belongs to theA. flavus group taxonomically, which is generally known to be a main producer of aflatoxins. Therefore, we studied the productivity of aflatoxins by various koji-molds, as well as the possibility of aflatoxin contamination of rice (which is used in the production of fermented foods), miso, shoyu and sake. Rice was found to be free from aflatoxins. Furthermore, none of the tested koji-molds produced any detectable levels of aflatoxins, consequently no aflatoxins were found in miso, shoyu, or sake. However, some koji-molds are known to produce cyclopiazonic acid (CPA) and kojic acid (KA). We studied the production of CPA and KA by various commercial koji-molds and identified some strains that produce relatively high amounts of CPA or KA. Consequently, we advised food industry not to use these strains. Although mycotoxin contamination of these products is therefore presently very low, further attempts should be made to completely eliminate CPA and KA from fermented foods.     

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

The concept of “ethno-microbiology” is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme- and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. “Ethno-microbiology” of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the “ethno-microbiology” knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption.     

Bioactivity of soy-based fermented foods: A review

For centuries, fermented soy foods have been dietary staples in Asia and, now, in response to consumer demand, they are available throughout the world. Fermentation bestows unique flavors, boosts nutritional values and increases or adds new functional properties. In this review, we describe the functional properties and underlying action mechanisms of soy-based fermented foods such as Natto, fermented soy milk, Tempeh and soy sauce. When possible, the contribution of specific bioactive components is highlighted. While numerous studies with in vitro and animal models have hinted at the functionality of fermented soy foods, ascribing health benefits requires well-designed, often complex human studies with analysis of diet, lifestyle, family and medical history combined with long-term follow-ups for each subject. In addition, the contribution of the microbiome to the bioactivities of fermented soy foods, possibly mediated through direct action or bioactive metabolites, needs to be studied. Potential synergy or other interactions among the microorganisms carrying out the fermentation and the host's microbial community may also contribute to food functionality, but the details still require elucidation. Finally, safety evaluation of fermented soy foods has been limited, but is essential in order to provide guidelines for consumption and confirm lack of toxicity.