Yao Mingjing, Yang Yang, Fan Jing, Ma Chunmin, Liu Xiaofei, Wang Yan, Wang Bing, Sun Zhihui, McClements David Julian, Zhang Jiaxiang, Liu Liping, Xia Guanghua, Zhang Na, Sun Quancai
School of Food Engineering, Harbin University of Commerce, Harbin, China.
Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
Crit Rev Food Sci Nutr. 2024;64(12):3725-3750. doi: 10.1080/10408398.2022.2134980. Epub 2022 Oct 31.
According to the World Health Organization, cardiovascular disease (CVD) has become a major cause of chronic illness around the globe. It has been reported that soy-based fermented food (SFF) is very effective in preventing thrombus (one of the most important contributing factors to CVD), which are mainly attributed to the bioactive substances, especially the fibrinolytic enzymes (FE) generated by microorganisms during the fermentation process of soybean food. This paper therefore mainly reviewed the microbial fibrinolytic enzymes (MFE) from SFF. We first discuss the use of microbial fermentation to produce FE, with an emphasis on the strains involved. The production, purification, physicochemical properties, structure-functional attributes, functional properties and possible application of MFE from SFF are then discussed. Finally, current limitations and future perspectives for the production, purification, and the practical application of MFE are discussed. MFE from SFF pose multiple health benefits, including thrombolysis, antihypertension, anti-inflammatory, anti-hyperlipidemia, anticancer, neuroprotective, antiviral and other activities. Therefore, they exhibit great potential for functional foods and nutraceutical applications, especially foods with CVDs prevention potential.
据世界卫生组织称，心血管疾病（CVD）已成为全球慢性病的主要病因。据报道，大豆基发酵食品（SFF）在预防血栓形成方面非常有效（血栓是心血管疾病最重要的促成因素之一），这主要归因于生物活性物质，特别是大豆食品发酵过程中微生物产生的纤溶酶（FE）。因此，本文主要综述了来自大豆基发酵食品的微生物纤溶酶（MFE）。我们首先讨论利用微生物发酵生产纤溶酶，重点介绍所涉及的菌株。然后讨论了大豆基发酵食品中微生物纤溶酶的生产、纯化、理化性质、结构功能属性、功能特性及可能的应用。最后，讨论了微生物纤溶酶生产、纯化及实际应用目前的局限性和未来前景。大豆基发酵食品中的微生物纤溶酶具有多种健康益处，包括溶栓、抗高血压、抗炎、抗高血脂、抗癌、神经保护、抗病毒等活性。因此，它们在功能性食品和营养保健品应用方面具有巨大潜力，尤其是对具有预防心血管疾病潜力的食品。
