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Position: Home > Articles > Process in Bioactive Peptides During Soybean Fermentation and Their Potential Health Benefits Soybean Science 2019 (1) 159-166

大豆发酵食品中的活性肽及其生理功能研究进展

作  者：
曾艳;朱玥明;张建刚;岳晓平;孙媛霞
单  位：
中国科学院天津工业生物技术研究所
关键词：
大豆食品;发酵;活性肽;血管紧张素转化酶抑制肽;保健功能
摘  要：
来源于大豆发酵食品的活性肽,被证实具有抗氧化、抗高血压、抗糖尿病、抗肿瘤等生理活性功效,而其功能与大豆发酵时所用微生物菌株及发酵工艺密切相关。然而,我国针对来源于大豆发酵的功能食品及活性肽的生产与应用的研究仍处于起步阶段。针对这一现状,对国内外的大豆发酵食品加工现状及其来源的大豆活性肽在预防治疗新陈代谢疾病中的应用潜力进行了概述,并对这一领域后续的研究方向进行了展望,以期为我国大豆发酵食品及其活性肽的研究与开发提供参考。
译  名：
Process in Bioactive Peptides During Soybean Fermentation and Their Potential Health Benefits
作  者：
ZENG Yan;ZHU Yue-ming;ZHANG Jian-gang;YUE Xiao-ping;SUN Yuan-xia;Tianjin Institute of Industrial Biotechnology,Chinese Academy of Sciences;
单  位：
ZENG Yan%ZHU Yue-ming%ZHANG Jian-gang%YUE Xiao-ping%SUN Yuan-xia%Tianjin Institute of Industrial Biotechnology,Chinese Academy of Sciences
关键词：
Soybean food;;Fermentation;;Peptides;;Angiotensin-converting enzyme inhibitors(ACEI);;Health benefits
摘  要：
Peptides from fermented soybean products have been proved to possess many physiological activities,such as an-tioxidant,antihypertensive,antidiabetic,and anticancer potentials. Moreover,the bioactivity of these peptides are closely re-lated to the microbial strains and fermentation process used in the fermented soybean products. However,the study and appli-cation of functional food and bioactive peptides derived from soybean fermentation in China is still in its infancy now. In viewof this situation,this article reviews the production of fermented soybean products and the application potential of their bioac-tive peptides in prevention and treatment of several metabolic diseases,and also prospects the future research directions,which will provide some guidance for improving the research advance on fermented soybean products and their bioactive pep-tides in China.

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