食品与发酵工业 >

2025 , Vol. 51 >Issue 5: 172 - 181

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041440

研究报告

嗜酸乳杆菌L-55菌株对豆乳发酵过程中大豆异黄酮转化为雌激素样物质的影响

  • 王佳玉
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  • (日本冈山大学 环境生命科学系,日本 冈山,7008530)
第一作者:硕士研究生(本文通信作者,E-mail:wangjiayu1023@icloud.com)

收稿日期: 2024-10-28

  修回日期: 2024-11-20

  网络出版日期: 2025-03-28

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Effect of Lactobacillus acidophilus L-55 on conversion of soy isoflavones to estrogen-like substances during soy milk fermentation

  • WANG Jiayu
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  • (Department of Environmental and Life Sciences, Okayama University, Okayama 7008530, Japan)

Received date: 2024-10-28

  Revised date: 2024-11-20

  Online published: 2025-03-28

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摘要

该研究探讨了嗜酸乳杆菌L-55菌株在豆乳发酵过程中大豆异黄酮转化为雌激素样物质所发挥的作用。将嗜酸乳杆菌(Lactobacillus acidophilus)L-55菌株和市售酸奶中提取获得的2种乳酸菌[唾液链球菌嗜热亚种(Streptococcus salivarius subsp. thermophilus)和德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)]分别接种至灭菌的豆乳中,并于37 ℃下培养24 h,在培养结束后,使用高效液相色谱法内标法测定豆乳酸奶中大豆苷元、染料木黄酮、雌马酚、5-羟基-雌马酚4种苷元型异黄酮的含量;利用嗜酸乳杆菌L-55菌株的基因组信息,研究其与多种雌激素样物质转化能力相关的基因群。结果表明,在嗜酸乳杆菌L-55菌株发酵的豆乳酸奶中检测到的大豆苷元含量为0.74 mg/100 mL,染料木黄酮含量为2.35 mg/100 mL,而在其他2种乳酸菌发酵的豆乳酸奶中均未大量检测到这2种物质;3种乳酸菌发酵的豆乳酸奶中均未大量检测到具有雌激素样活性的雌马酚和5-羟基-雌马酚;嗜酸乳杆菌L-55菌株发酵的豆乳酸奶中苷元型异黄酮含量为3.29 mg/100 mL,显著高于其他2种乳酸菌发酵的豆乳酸奶中苷元型异黄酮的含量。基因组分析表明,L-55菌株的基因组信息中未编码雌马酚还原酶基因和5-羟基-雌马酚还原酶基因,这与样品中未大量检测到雌马酚、5-羟基-雌马酚这2种物质的结果一致。此外,由于缺乏这些基因,作为雌马酚和5-羟基-雌马酚重要前体物质的大豆苷元和染料木黄酮的积累也得到了验证。综上所述,由于L-55菌株具有将大豆异黄酮转化为大豆苷元和染料木黄酮的能力,因此可以预见通过L-55菌株制造含有雌激素样物质(雌激素活性)的豆乳酸奶的可能性。

关键词： 大豆异黄酮; 雌激素; 菌种发酵; 酸奶; 高效液相色谱

本文引用格式

王佳玉 . 嗜酸乳杆菌L-55菌株对豆乳发酵过程中大豆异黄酮转化为雌激素样物质的影响[J]. 食品与发酵工业, 2025 , 51(5) : 172 -181 . DOI: 10.13995/j.cnki.11-1802/ts.041440

Abstract

This study investigated the role of the Lactobacillus acidophilus L-55 in converting soy isoflavones into estrogen-like substances during the fermentation of soy milk.Sterilized soy milk was inoculated with the L-55 strain of L. acidophilus, as well as two other lactic acid bacteria extracted from commercially available yogurt (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp.bulgaricus), and cultured at 37 ℃ for 24 hours.At the end of the fermentation, the levels of four glycoside-type isoflavones, including daidzein, genistein, equol, and 5-hydroxy-equol, were measured using HPLC with internal standard methodology.Additionally, the genomic information of the L-55 strain was used to study gene clusters associated with the conversion of various estrogen-like substances.Results showed that the content of daidzein in soy yogurt fermented by the L-55 strain was 0.74 mg/100 mL, and the genistein content was 2.35 mg/100 mL, while these substances were not detected in significant amounts in soy yogurt fermented by the other two lactic acid bacteria.No substantial amounts of the estrogen-like substances equol and 5-hydroxy-equol were detected in any of the three soy yogurt samples.The total glycoside-type isoflavone content in soy yogurt fermented by the L-55 strain was 3.29 mg/100 mL, significantly higher than that in soy yogurt fermented by the other two strains.Genomic analysis revealed that the genome of the L-55 strain did not encode the genes for equol reductase and 5-hydroxy-equol reductase, consistent with the lack of significant detection of these two compounds in the samples.Furthermore, the accumulation of daidzein and genistein, important precursor substances for equol and 5-hydroxy-equol, was also confirmed due to the absence of these genes.In conclusion, since the L-55 strain can convert soy isoflavones into daidzein and genistein, it is possible to use this strain to produce soy yogurt containing estrogen-like substances (with estrogenic activity).

Key words： soy isoflavones; estrogen; strain fermentation; yoghurt; HPLC

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