Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China.
Heilongjiang Tobacco Industry Co., Ltd. Harbin Cigarette Factory, Harbin 150027, China.
Food Res Int. 2022 Aug;158:111575. doi: 10.1016/j.foodres.2022.111575. Epub 2022 Jun 25.
After thousands of years of evolution and development, traditional fermented soybean foods, with their unique charm, have gained a stable place in the global market. With the explosive development of modern biological technologies, some traditional fermented soybean foods that possess health-promoting benefits are gradually appearing. Physiologically active substances in fermented soybean foods have received extensive attention in recent decades. This review addresses the potential health benefits of several representative fermented soybean foods, as well as the action mechanism and influencing factors of their functional components. Phenolic compounds, low-molecular-weight peptides, melanoidins, furanones and 3-hydroxyanthranilic acid are the antioxidative components predominantly found in fermented soybean foods. Angiotensin I-converting enzyme inhibitory peptides and γ-aminobutyric acid isolated from fermented soy foods provide potential selectivity for hypertension therapy. The potential anti-inflammatory bioactive components in fermented soybean foods include γ-linolenic acid, butyric acid, soy sauce polysaccharides, 2S albumin and isoflavone glycones. Deoxynojirimycin, genistein, and betaine possess high activity against α-glucosidase. Additionally, fermented soybean foods contain neuroprotective constituents, including indole alkaloids, nattokinase, arbutin, and isoflavone vitamin B. The anticancer activities of fermented soybean foods are associated with surfactin, isolavone, furanones, trypsin inhibitors, and 3-hydroxyanthranilic acid. Nattokinase is highly correlated with antioxidant activity. And a high level of menaquinones-7 is linked to protection against neurodegenerative diseases. Sufficiently recognizing and exploiting the health benefits and functional components of traditional fermented soybean foods could provide a new strategy in the development of the food fermentation industry.
经过数千年的进化和发展，传统发酵豆制品以其独特的魅力在全球市场上占据了一席之地。随着现代生物技术的爆炸式发展，一些具有保健功效的传统发酵豆制品逐渐崭露头角。近年来，发酵豆制品中的生理活性物质受到了广泛关注。本文综述了几种代表性发酵豆制品的潜在健康益处，以及其功能成分的作用机制和影响因素。酚类化合物、低分子肽、类黑素、呋喃酮和 3-羟基邻氨基苯甲酸是发酵豆制品中主要的抗氧化成分。从发酵大豆食品中分离得到的血管紧张素转化酶抑制肽和γ-氨基丁酸为高血压治疗提供了潜在的选择性。发酵豆制品中具有潜在抗炎活性的生物活性成分包括γ-亚麻酸、丁酸、酱油多糖、2S 白蛋白和异黄酮糖苷。脱氧野尻霉素、染料木素和甜菜碱对α-葡萄糖苷酶具有高活性。此外，发酵豆制品还含有神经保护成分，包括吲哚生物碱、纳豆激酶、熊果苷和异黄酮维生素 B。发酵豆制品的抗癌活性与表面活性剂、异黄酮、呋喃酮、胰蛋白酶抑制剂和 3-羟基邻氨基苯甲酸有关。纳豆激酶与抗氧化活性高度相关，而较高水平的menaquinones-7 与预防神经退行性疾病有关。充分认识和利用传统发酵豆制品的健康益处和功能成分可为食品发酵工业的发展提供新策略。
