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1 7 8 Vol. 7 No Journal of Food Safety and Quality Aug., 2016 李梦丹 1, 谢艳华 1 1,, 陈力力 2*, 郭华 (1., ; 2., ) 1, 2 摘要 :,, 2,6- γ-,,, 关键词 : ; ; ; Research advances of Bacillus natto and its application in food production LI Meng-Dan 1, XIE Yan-Hua 1, CHEN Li-Li 1, 2*, GUO Hua 1, 2 (1. College of Food Science and Technology, Hunan Agricultural University, Changsha , China; 2. Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha , China) ABSTRACT: Bacillus natto was isolated from the Japanese traditional fermented food of natto. It could degrade macromolecules such as proteins, carbohydrates, fats, and fermentation products were rich in amino acids, organic acids, oligosaccharides, and other nutriments that easy to be absorbed by the body. In addition, it was capable of producing nattokinase, bacitracin, 2,6-pyridine-dicarboxylic acid, γ-polyglutamic acid and other physiologically active substances, which had thrombolytic, hypotensive, antibacterial, antioxidant and other health functions. Natto as a kind of health food in Japan have been eaten for more than 2000 years, and Bacillus natto is the safety nonpathogenic strain for human. This paper summarized Bacillus natto characteristics, function compositions and application research progress, so as to provide references for functional foods researches. KEY WORDS: Bacillus natto; function composition; food preservation; strain improvement 1 引言 (Bacillus natto) 1, 20,, (ACE) γ- K2, [1,2], 基金项目 : (863 )(2013AA102107) Fund: Supported by the National High Technology Research and Development Program of China (863 Program) (2013AA102107) * 通讯作者 :,,. chenlili001@tom.com *Corresponding author: CHEN Li-Li, Professor, College of Food Science and Technology, Hunan Agricultural University, No.1, Nongda Road, Furong District, Changsha , China. chenlili001@tom.com

College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.

2 纳豆芽孢杆菌的生物学特性 2.1 纳豆芽孢杆菌的一般特点,, (0.7~0.8) μm (2.0~3.0) μm;,,, ;, ;,, 4 h 100%, 45~55, 5~20, [3],,, ph,,,,, ( ) [4] 1934 (Bacillus natto No.1), [5] : Bacillus subtilis IFO 3007 Bacillus natto Sawamura 06 Bacillus natto Sawamura IFO 3339, ( ),, 1~2 d,,, 20% 2,6-,, 2,6- ;, K2(MK-7) [6], [7-10],, (GTP), [11] 2.2 纳豆芽孢杆菌的生理功能溶血栓功能 1987, (nattokinase, NK; subtilisin NAT, subtilisin BSP) [12,13], 27728, 275, Asp32, His64 Ser221, Ser125, Leu126 Gly127, ph 6.0~12.0, ph 5.0 ; 45,, 50,, 5 ;, 5, 95% [14-16] (urokinase, UK) (streptokinase, SK) (tissue-typeplasminogen activator, t-pa), (plasminogen), (fibrin),,, [17-19],,,,, (FDP), (ELT), (EFA), PAI,, t-pa, (pro-uk),,,, 4,,,,, [20] 抗菌抑菌功能 2,6-,,,,,,,,

2 纳豆芽孢杆菌的生理功能 2.2.1 溶血栓功能 1987, (nattokinase, NK; subtilisin NAT, subtilisin BSP) [12,13], 27728, 275, Asp32, His64 Ser221, Ser125, Leu126 Gly127, ph 6.0~12.0, ph 5.

3 8, : 3211 [21], [22],, 2,6-, [23] 降血压功能 ACE, ACE 1, - (rennin-angiotensin system, RAS) - (kallikrein-kinin system, KKS), [24,25] 抗氧化功能 [26,27], 4%, 76.3%, 3, 5-2, 4 E 其他生理功能, γ- K2,,, [28,29] ; (genistein) (genistin),, [30], [31] 3 功能性食品开发方面的应用,, [32,33],,,,,,, [34] 1 kg 30 g 500 ml 350 g,, (nattokinase, NK), [35] β-,, [36],, 30 d Ames ;, [37],, [38],,,, [39],,, [40],, -,, 4 食品保鲜研究方面的应用 2,6-,, [41] APNT-6, (4±1) APNT-6 APNT-6 8,, 0.5 mg/ml, (4±1) ph (TVB-N), 2~3 d [42], 4,,,, 4 ;,, [43,44]

方面的应用,, [32,33],,,,,,, [34] 1 kg 30 g 500 ml 350 g,, (nattokinase, NK), [35] β-,, [36],, 30 d Ames ;, [37],, [38],,,, [39],,, [40],,

4 3212 7, 24 h ;,, 9 d, 4,, -γ-, 10% -γ- 10%, [45] 5 在生物工程方面的应用,,, [46,47],, [48,49],, (GDH), PCR GDH,,,, GDH, [50,51], [52,53] HL-1 DNA, PCR, pet28a-nk, ; pht-nk, [54] PCR DNA, pfy002, NZ9000, NZ9000/ pfy002,, ;, (Saccharomyces cerevisiae),,,, , pmd18t-nk pyes2-nk,,, [55], [56],,,,, [57], PCR [58] pbi-121,,, PCR RT-PCR [59] 6 在提高食品加工副产物附加值方面的应用,,,, [60,61],,, cfu/g cfu/g [62],, -18, 5 mg, 75.04% [63], 2.58% ml 2.65%, 2150 IU/g [64,65],,,,, 7 小结,

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填表说明 1. 本表所填数据截至时间为 2011 年 9 月底 2. 本表请用 A4 纸双面打印, 加盖学校公章后上报 3. 表内所填数据请学校认真核实, 确保准确无误 4. 建设完成情况对照填表说明 1. 本表所填数据截至时间为 2011 年 9 月底 2. 本表请用 A4 纸双面打印, 加盖学校公章后上报 3. 表内所填数据请学校认真核实, 确保准确无误 4. 建设完成情况对照表等相关表格栏高不够请自行增加 5. 表格中填写的相关量