食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 318 - 324

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034488

综述与专题评论

食疗中草药乳酸菌发酵与生物转化研究进展与展望

  • 王紫菱 ,
  • 劳嘉 ,
  • 钟灿 ,
  • 贺炜 ,
  • 张水寒 ,
  • 金剑
展开
  • 1(湖南中医药大学 研究生院,湖南 长沙, 410036)
    2(湖南省中医药研究院,中药资源研究所,湖南 长沙, 410013)
    3(绿之韵生物工程集团有限公司,湖南 长沙,410329)
第一作者：硕士研究生(金剑副研究员为通信作者,E-mail:jinjian2016@163.com)

收稿日期: 2022-11-30

  修回日期: 2023-01-16

  网络出版日期: 2023-05-16

基金资助

湖南省科技创新计划项目(2022RC1224;2020SK2029);长沙市技术创新平台项目(kh2004018);长沙市杰出创新青年培养计划项目(kq2009084);湖南省中医药研究院科研课题(202012)

收起

Research progress and prospects of lactic acid bacteria fermentation and biotransformation in Chinese dietary herbal medicine

  • WANG Ziling ,
  • LAO Jia ,
  • ZHONG Can ,
  • HE Wei ,
  • ZHANG Shuihan ,
  • JIN Jian
Expand
  • 1(Graduate School, Hunan University of Chinese medicine, Changsha 410036, China)
    2(Institute of Chinese Medicine Resources, Hunan Academy of Chinese Medicine, Changsha 410013, China)
    3(Resgreen Group International Inc., Changsha 410329, China)

Received date: 2022-11-30

  Revised date: 2023-01-16

  Online published: 2023-05-16

Fold

摘要

食疗中草药发酵是在继承中药炮制学发酵法的基础上,结合现代生物工程而形成的新技术。食疗中草药按照安全性高低可分为四类,共361种。乳酸菌作为常用发酵剂,其酶系通过氢化、去糖基化、脱脂等反应增加、降低原有成分或形成新的化合物,结合乳酸菌自身丰富多样的次生代谢产物,达到多成分多靶点协同增效减毒的作用。相关部门先后发布9条公告来完善可用于食品、保健食品、婴幼儿食品的乳酸菌菌株名单,包括7个属32个菌种。食疗中草药乳酸菌发酵技术已在铁皮石斛、黄芪、三七、甘草、益母草、红参、陈皮、白芍、薏苡仁等药材或复方中应用,发酵过程受菌株、底物、pH、温度、时间、溶氧等因素影响,其多糖、苯丙素、黄酮、多酚等活性成分含量发生变化,呈现改善肠道、降脂、抗疲劳、抗炎、提高免疫等药理作用。未来还可从加强乳酸菌筛选及安全性、发酵增效减毒作用机制、生物转化综合利用等方向进行深入研究,促进中药现代化发展。

关键词： 乳酸菌; 发酵; 生物转化; 活性成分; 药理作用

本文引用格式

王紫菱 , 劳嘉 , 钟灿 , 贺炜 , 张水寒 , 金剑 . 食疗中草药乳酸菌发酵与生物转化研究进展与展望[J]. 食品与发酵工业, 2023 , 49(8) : 318 -324 . DOI: 10.13995/j.cnki.11-1802/ts.034488

Abstract

Fermentation of Chinese dietary herbal medicine is a new technology based on traditional fermentation processing in Chinese medicine and modern bioengineering. A total of 361 kinds of dietary herb can be divided into four categories according to the level of safety. As a commonly used starter, lactic acid bacteria can increase and reduce the original components or form new compounds through hydrogenation, deglycosylation, degreasing, and other reactions. In combination with their rich and diverse secondary metabolites, fermentation by lactic acid bacteria can achieve synergies by multi-components and multi-targets. Nine announcements were issued to improve the list of lactic acid bacteria that conld be used in food, functional, and infant food, including seven genera and 32 species. The fermentation of lactic acid bacteria has been applied in medicinal materials or formulas such as Dendrobh officinalis caulis, astragali radix, notoginseng radix et rhizoma, glycyrrhizae radix et rhizoma, leonuri herba, ginseng radix et rhizoma rubra, citri reticulatae pericarpium, paeoniae radix alba, coicis semen, etc. The fermentation process is affected by factors including strain, substrate, pH, temperature, time, and dissolved oxygen. The content of active ingredients changes, such as polysaccharides, phenylpropanoid, flavonoids, and polyphenols, showing improvement of the intestinal tract, lipid-lowering, anti-fatigue, anti-inflammatory, improving immunity and other pharmacological effects. In future, further research can be carried out in screening and safety research of lactic acid bacteria, mechanism of fermentation synergism and detoxification, and comprehensive utilization of Chinese dietary herbal medicine by biotransformation to promote the modernization of Chinese herbal medicine.

Key words： lactic acid bacteria; fermentation; transformation; active constituents; pharmacological effects

参考文献

[1] 黄璐琦, 张水寒. 新修食疗本草[M]. 上海:上海科学技术出版社, 2020.
HUANG L Q, ZHANG S H. Newly Compiled Dietetic Materia Medica[M]. Shanghai: Shanghai Scientific & Technical Publishers, 2020.
[2] LI L, WANG L, FAN W X, et al.The application of fermentation technology in traditional Chinese medicine:A review[J].The American Journal of Chinese Medicine, 2020, 48(4):899-921.
[3] ROTHSTEIN S M, SEN S, MANSELL T J.Towards high-throughput genome engineering in lactic acid bacteria[J].Current Opinion in Biotechnology, 2020, 61:181-188.
[4] 屈青松, 周晴, 石艳双, 等.乳酸菌发酵中药功能及其增效机制的研究进展[J].环球中医药, 2022, 15(9):1 707-1 715.
QU Q S, ZHOU Q, SHI Y S, et al.Research progress on the function and synergistic mechanism of traditional Chinese medicine fermented by lactic acid bacteria[J].Global Traditional Chinese Medicine, 2022, 15(9):1 707-1 715.
[5] 金剑, 劳嘉, 钟灿, 等.黄精发酵体系中植物乳杆菌的分离鉴定和MTT法活菌快速检测研究[J].湖南中医药大学学报, 2022, 42(2):246-250.
JIN J, LAO J, ZHONG C, et al.Isolation and identification of lactic acid bacteria from fermented broth of polygonatum and fast detection of live bacteria by MTT method[J].Journal of Hunan University of Chinese Medicine, 2022, 42(2):246-250.
[6] 钟灿, 劳嘉, 金剑, 等.微生物对黄精酵素中酶活性动态变化影响的研究[J].食品与发酵科技, 2020, 56(4):6-10.
ZHONG C, LAO J, JIN J, et al.Effects of microorganisms on dynamic changes of enzyme activity in ferments of Polygonatum[J].Food and Fermentation Sciences & Technology, 2020, 56(4):6-10.
[7] YANG M C, KIM D S, MA J Y.Bioconversion composition of ssanghwa-Tang fermented by Lactobacillus fermentum[J].Biotechnology and Bioprocess Engineering, 2012, 17(1):84-92.
[8] 吴映梅, 徐龙泉, 王瑶佳, 等.薏苡仁乳酸菌发酵工艺优化及活性成分变化分析[J].食品研究与开发, 2022, 43(17):127-133.
WU Y M, XU L Q, WANG Y J, et al.Optimization of lactic acid bacteria fermentation process of Coix lachryma-jobi and analysis of changes of active components[J].Food Research and Development, 2022, 43(17):127-133.
[9] WANG Y Q, WU J T, LV M X, et al.Metabolism characteristics of lactic acid bacteria and the expanding applications in food industry[J].Frontiers in Bioengineering and Biotechnology, 2021, 9:612285.
[10] 刘洋, 金顺义, 常娟, 等.复合益生菌发酵中草药前后活性成分变化[J].安徽农业科学, 2017, 45(34):123-125.
LIU Y, JIN S Y, CHANG J, et al.Changes of active ingredients before and after compound probiotic fermented Chinese herbs[J].Journal of Anhui Agricultural Sciences, 2017, 45(34):123-125.
[11] XU Y N, ZENG L P, XIAO N, et al.Quality enhancement of Dendrobium officinale and banana juice through probiotic fermentation using beneficial lactic acid-producing bacteria[J].International Journal of Food Engineering, 2020, 16(8).DOI:10.1515/ijfe-2019-0370.
[12] 李嘉懿, 张红星, 谢远红, 等.益生菌发酵复方中草药产多糖的工艺优化[J].北京农学院学报, 2018, 33(3):83-87.
LI J Y, ZHANG H X, XIE Y H, et al.Optimization of fermentation for producing polysaccharides from Chinese herbal by combined probiotics[J].Journal of Beijing University of Agriculture, 2018, 33(3):83-87.
[13] 牛福星, 杜云平, 黄远斌, 等.工程微生物合成苯丙酸类化合物及其衍生物的研究进展[J].合成生物学, 2020, 1(3):337-357.
NIU F X, DU Y P, HUANG Y B, et al.Recent advances in the production of phenylpropanoic acids and their derivatives by genetically engineered microorganisms[J].Synthetic Biology Journal, 2020, 1(3):337-357.
[14] CHEN X, YUAN M L, WANG Y T, et al.Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps[J].International Journal of Food Science & Technology, 2022, 57(5):2 670-2 679.
[15] KIM A, IM M, HWANG Y H, et al.Jaeumganghwa-Tang induces apoptosis via the mitochondrial pathway and Lactobacillus fermentation enhances its anti-cancer activity in HT1080 human fibrosarcoma cells[J].PLoS One, 2015, 10(5):e0127898.
[16] SARIGA, GEORGE A, RAJEEV R, et al.A comprehensive review on the electrochemical sensing of flavonoids[J].Critical Reviews in Analytical Chemistry, 2022:1-41.
[17] 金爽, 白雪, 许雯惠, 等.固载乳酸菌发酵中药槐角研究[J].中医药学报, 2022, 50(1):47-51.
JIN S, BAI X, XU W H, et al.Fermentation of fructus sophorae by immobilized lactic acid bacteria[J].Acta Chinese Medicine and Pharmacology, 2022, 50(1):47-51.
[18] LEE H S, KIM M R, PARK Y, et al.Fermenting red ginseng enhances its safety and efficacy as a novel skin care anti-aging ingredient:In vitro and animal study[J].Journal of Medicinal Food, 2012, 15(11):1 015-1 023.
[19] OH Y C, CHO W K, OH J H, et al.Fermentation by Lactobacillus enhances anti-inflammatory effect of Oyaksungisan on LPS-stimulated RAW 264.7 mouse macrophage cells[J].BMC Complementary and Alternative Medicine, 2012, 12:17.
[20] SHIM K S, KIM T, HA H, et al.Lactobacillus fermentation enhances the inhibitory effect of Hwangryun-haedok-Tang in an ovariectomy-induced bone loss[J].BMC Complementary and Alternative Medicine, 2013, 13:106.
[21] ZEGHBIB W, BOUDJOUAN F, VASCONCELOS V, et al.Phenolic compounds' occurrence in Opuntia species and their role in the inflammatory process:A review[J].Molecules (Basel, Switzerland), 2022, 27(15):4763.
[22] SHAKYA S, DANSHIITSOODOL N, SUGIMOTO S, et al.Anti-oxidant and anti-inflammatory substance generated newly in paeoniae Radix alba extract fermented with plant-derived Lactobacillus brevis 174A[J].Antioxidants (Basel, Switzerland), 2021, 10(7):1071.
[23] YONG C C, YOON Y, YOO H S, et al.Effect of Lactobacillus fermentation on the anti-inflammatory potential of turmeric[J].Journal of Microbiology and Biotechnology, 2019, 29(10):1 561-1 569.
[24] 黄庆, 林华嗣, 王国鑫, 等.乳酸菌发酵铁皮石斛活性成分与抗氧化功能动态分析[J].南昌大学学报(理科版), 2022, 46(4):473-480.
HUANG Q, LIN H S, WANG G X, et al.Dynamic analysis of active components and antioxidant function of Dendrobium Candidum fermented by lactic acid bacteria[J].Journal of Nanchang University (Natural Science), 2022, 46(4):473-480.
[25] AL-HINDI R R, ABD EL GHANI S.Production of functional fermented milk beverages supplemented with pomegranate peel extract and probiotic lactic acid bacteria[J].Journal of Food Quality, 2020, 2020:1-9.
[26] CAI L Q, WANG W J, TONG J W, et al.Changes of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation[J].LWT, 2022, 164:113629.
[27] SUN X, ZHANG Y, LI F, et al.Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice[J].Food Bioscience, 2022, 50:102126.
[28] 戴燊, 程茂基, 韩信, 等.中草药混菌发酵生产新型生物中药的研究[J].饲料工业, 2013, 34(11):20-24.
DAI S, CHENG M J, HAN X, et al.Research on the fermentation of Chinese herbal medicine with mixed bacteria to produce new biological traditional Chinese medicine[J].Feed Industry, 2013, 34(11):20-24.
[29] 许浩翔. 乳酸菌发酵刺梨汁对小鼠免疫力及肠道微生态影响的研究[D].贵阳:贵州大学, 2021.
XU H X.Effects of lactic acid bacteria fermented Rosa roxburghii juice on immunity and intestinal microecology in mice[D].Guiyang:Guizhou University, 2021.
[30] GAGNIÈRE J, RAISCH J, VEZIANT J, et al.Gut microbiota imbalance and colorectal cancer[J].World Journal of Gastroenterology, 2016, 22(2):501-518.
[31] LEE H J, LEE H, CHOI Y I, et al.Effect of lactic acid bacteria-fermented mulberry leaf extract on the improvement of intestinal function in rats[J].Korean Journal for Food Science of Animal Resources, 2017, 37(4):561-570.
[32] 谷巍, 王丽荣, 孙明杰, 等.嗜酸乳杆菌发酵的复方中药对腹泻小鼠肠道菌群和结构的影响[J].中兽医医药杂志, 2020, 39(1):8-13.
GU W, WANG L R, SUN M J, et al.Effect of compound Chinese medicine fermented by Lactobacillus acidophilus on intestinal flora and structure in diarrhea mice[J].Journal of Traditional Chinese Veterinary Medicine, 2020, 39(1):8-13.
[33] WANG Y, LI H C, REN Y C, et al.Preparation, model construction and efficacy lipid-lowering evaluation of kiwifruit juice fermented by probiotics[J].Food Bioscience, 2022, 47:101710.
[34] 冯丹丹, 胡萍, 许浩翔, 等.乳酸菌发酵刺梨汁体外降血糖、降血脂活性研究[J].食品与发酵工业, 2022, 48(8):212-219.
FENG D D, HU P, XU H X, et al.Hypoglycemic and hypolipidemic activities of Rosa roxburghii juice fermented by lactic acid bacteria in vitro[J].Food and Fermentation Industries, 2022, 48(8):212-219.
[35] 王曦, 许晓燕, 郑林用, 等.乳酸菌发酵黄芪的抗疲劳保健功能研究[J].时珍国医国药, 2011, 22(6):1 422-1 424.
WANG X, XU X Y, ZHENG L Y, et al.Study on anti-fatigue and health care function of Astragalus membranaceus fermented by lactic acid bacteria[J].Lishizhen Medicine and Materia Medica Research, 2011, 22(6):1 422-1 424.
[36] 郑聪, 李胜楠.余甘子圣女果复合饮料发酵工艺及对运动耐力的影响[J].食品工业科技, 2022, 43(4):358-365.
ZHENG C, LI S N.Fermentation process of compound beverage with Phyllanthus emblica and cherry tomato and its effect on exercise endurance[J].Science and Technology of Food Industry, 2022, 43(4):358-365.
[37] YI Y S.Editorial of special issue “inflammasomes and inflammation”[J].International Journal of Molecular Sciences, 2022, 23(5):2489.
[38] 史洪涛, 乔宏兴, 王永芬, 等.乳酸菌发酵扶正解毒散复合制剂的制备及其在肉鸡上的应用研究[J].中国畜牧兽医, 2016, 43(4):1 066-1 071.
SHI H T, QIAO H X, WANG Y F, et al.Studies on preparation and application of fuzhengjiedusan compound preparation fermentated by lactic acid bacteria in broilers[J].China Animal Husbandry & Veterinary Medicine, 2016, 43(4):1 066-1 071.
[39] 张晓静, 史洪涛, 牛湘楠, 等.发酵黄芪—甘草水提物对817肉鸡生长性能、免疫器官指数和肉品质的影响[J].中国畜牧兽医, 2018, 45(4):933-939.
ZHANG X J, SHI H T, NIU X N, et al.Effect of aqueous extract of fermented astragaliaand glycyrrhizaon growth performance, immune organ indexes and meat quality of 817 broilers[J].China Animal Husbandry & Veterinary Medicine, 2018, 45(4):933-939.
[40] NAGAO M, YAMANO S, IMAGAWA N, et al.Effect of Lactobacillus paracasei A221-fermented ginseng on impaired spatial memory in a rat model with cerebral ischemia and β-amyloid injection[J].Traditional & Kampo Medicine, 2019.DOI:10.1002/tkm2.1220.
[41] 江南, 贺黎铭, 许晓燕, 等.麦冬发酵工艺优化及保湿性能研究[J].四川大学学报(自然科学版), 2017, 54(6):1 329-1 333.
JIANG N, HE L M, XU X Y, et al.The optimization of Ophiopogon japonicus fermentation and the moisture retention[J].Journal of Sichuan University (Natural Science Edition), 2017, 54(6):1 329-1 333.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司