7 8 Vol. 7 No. 8 2016 8 Journal of Food Safety and Quality Aug., 2016 李 梦 丹 1, 谢 艳 华 1 1,, 陈 力 力 2*, 郭 华 (1., 410128; 2., 410128) 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 410128, China; 2. Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, 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 :,,. E-mail: 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 410128, China. E-mail: chenlili001@tom.com
3210 7 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 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 5.0 ; 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] 2.2.2 抗 菌 抑 菌 功 能 2,6-,,,,,,,,
8, : 3211 [21], [22],, 2,6-, [23] 2.2.3 降 血 压 功 能 ACE, ACE 1, - (rennin-angiotensin system, RAS) - (kallikrein-kinin system, KKS), [24,25] 2.2.4 抗 氧 化 功 能 [26,27], 4%, 76.3%, 3, 5-2, 4 E 2.2.5 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]
3212 7, 24 h 3 4 37 ;,, 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),,,, 1.1086, 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],,, 4.05 10 10 cfu/g 1.81 10 10 cfu/g [62],, -18, 5 mg, 75.04% [63], 2.58% 84.06 ml 2.65%, 2150 IU/g [64,65],,,,, 7 小 结,
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