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中国生物工程杂志

CHINA BIOTECHNOLOGY
中国生物工程杂志
中国生物工程杂志  2020, Vol. 40 Issue (12): 88-94    DOI: 10.13523/j.cb.2007027
综述     
生物处理策略改善麸皮酚类化合物的生物可及性*
王宝石1,谭凤玲1,李林波1,李志刚1,孟丽1,邱立友2,张明霞1,**()
1河南科技学院生命科技学院 现代生物育种河南省协同创新中心 新乡 453003
2河南农业大学生命科技学院 郑州 450002
Biological Treatment Strategy Improves the Bio-accessibility of Bran Phenols
WANG Bao-shi1,TAN Feng-ling1,LI Lin-bo1,LI Zhi-gang1,MENG Li1,QIU Li-you2,ZHANG Ming-xia1,**()
1 School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding,Henan Institute of Science and Technology, Xinxiang 453003, China
2 College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
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摘要：

麸皮为谷物加工副产物,麸皮酚类物质具有重要的营养特性和药理效应,但麸皮酚类物质大多以结合态形式存在,生物可及性较低,如何实现麸皮中酚类物质有效释放,提高生物利用度存在挑战。综述了麸皮酚类化合物营养特性及其存在形式,以及酶促降解法、微生物发酵法等生物处理策略在提高酚类生物可及性的研究进展;并指出,麸皮预处理技术耦合混菌发酵技术是驱动麸皮酚类物质高效释放的有效途径。探究混合菌种体系的互作关系及其作用机制,关联预处理麸皮的结构变化与降解增效之间的关系,为麸皮高附加值利用以及相关功能性食品开发提供理论依据。
关键词： 麸皮;  酶促降解;  混菌发酵;  酚类化合物;  生物可及性    
Abstract:

As a by-product of grain processing, bran phenolic substances have important nutritional characteristics and pharmacological effects. However, most phenols in bran exist in the form of binding state, with low biological accessibility. There is a challenge to realize the effective release of phenolic substances in bran and improve the bioavailability. The nutritional characteristics and existing forms of bran phenolic compounds, as well as the research progress of enzymatic degradation, microbial fermentation and other biological treatment strategies in improving the biological accessibility of phenols were reviewed. Explore the interaction and mechanism of the mixed strain system and the relationship between the structural changes of the pretreated bran and the degradation efficiency. All these researches will provide a theoretical basis for the high value-added utilization of bran and the development of related functional foods.
Key words: Bran    Enzymatic degradation    Mixed fermentation    Phenolic compounds    Bio-accessibility
收稿日期: 2020-07-19 出版日期: 2021-01-14
ZTFLH:  Q819  
基金资助: * 河南省博士后基金(1902043);河南省科技计划(202102110291);糖化学与生物技术教育部重点实验室开放课题资助项目(KLCCB-KF202005)
通讯作者: 张明霞     E-mail: zhangmingx@163.com
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王宝石
谭凤玲
李林波
李志刚
孟丽
邱立友
张明霞

引用本文:

王宝石,谭凤玲,李林波,李志刚,孟丽,邱立友,张明霞. 生物处理策略改善麸皮酚类化合物的生物可及性*[J]. 中国生物工程杂志, 2020, 40(12): 88-94.

WANG Bao-shi,TAN Feng-ling,LI Lin-bo,LI Zhi-gang,MENG Li,QIU Li-you,ZHANG Ming-xia. Biological Treatment Strategy Improves the Bio-accessibility of Bran Phenols. China Biotechnology, 2020, 40(12): 88-94.

链接本文:

https://manu60.magtech.com.cn/biotech/CN/10.13523/j.cb.2007027    或    https://manu60.magtech.com.cn/biotech/CN/Y2020/V40/I12/88

图1  麸皮酚类化合物的代谢干预途径[4]
图2  酶促降解法促进小麦麸皮阿魏酸释放的工艺过程[19]
图3  预处理技术与混菌发酵驱动的麸皮多酚物质释放
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