[1]吕晓亚,贾延勇,朱启新,等.微生物发酵法消除植物蛋白质中抗营养因子的研究进展[J].北方园艺,2014,38(14):207-210.
　LV Xiao-ya,JIA Yan-yong,ZHU Qi-xin,et al.Advances in Antinutritional Factors in Plant Proteins Eliminate Microbial Fermentation[J].Northern Horticulture,2014,38(14):207-210.

点击复制

微生物发酵法消除植物蛋白质中抗营养因子的研究进展

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第38卷期数: 2014年14期页码: 207-210 栏目: 出版日期: 2014-07-30

Title:: Advances in Antinutritional Factors in Plant Proteins Eliminate Microbial Fermentation

文章编号:: 1001-0009(2014)14-0207-04

作者:: 吕晓亚¹; 2; 贾延勇¹; 2; 朱启新¹; 2; 李雅¹; 2; 白新鹏¹; 2; 1.海南大学食品学院，海南海口 570228；
2.生物活性物质与功能食品开发重点实验室，海南海口 570228

Author(s):: LV Xiao-ya¹; 2; JIA Yan-yong¹; 2; ZHU Qi-xin¹; 2; LI Ya¹; 2; BAI Xin-peng¹; 2; 1.Food College，Hainan University，Haikou,Hainan 570228;
2.Key Laboratory of Matter and Biological Activity of Functional Food Development,Haikou,Hainan 570228

关键词:: 微生物; 发酵; 抗营养因子

Keywords:: microbe; fermentation; anti-nutritional factors

分类号:: S 132

文献标志码:: A

摘要:: 抗营养因子(ANF)是植物代谢产生的一些物质，它能破坏或阻碍营养物质在生物体内的消化利用，并对动物健康和生长性能产生不良影响。该文在介绍抗营养因子种类（蛋白酶抑制剂类、植物凝集素、多酚类物质、植酸、氰苷）基础上，概述了微生物发酵法消除豆粕中抗营养因子、菜籽饼中抗营养因子、麻疯树种子饼中抗营养因子和消除其它植物中抗营养因子等的应用。

Abstract:: Anti-nutritional factors (ANF) are some of the substances of plant metabolism,it can destroy or hinder nutrient digestion in vivo use,and adversely affect animal health and growth performance.The antinutritional factors could be divided into protease inhibitors,lectins,polyphenols,phytic acid,cyanogenic glycosides and other types were described in this paper,based on an overview of the microbial fermentation elimination of antinutritional factors in soybean meal,rapeseed anti-nutritional factors,Jatropha curcas seed cake in the elimination of anti-nutritional factors and other plants,such as the application of anti-nutritional factors.

参考文献/References:

[1]Shawrang P, Sadeghi A A,Behgar M,et aL Study of chemical compositions,anti-nutritional contents and digestibility of electron beam irradiated sorghum grains[J]. Food Chemistry,2011,125: 376-379.

[2]Ngozi A,Emenam U Effects of soaking and boiling,and autoclaving on anti-nutritional factors content of Mucuna flagellipes[J]. Toxicology Letters,2009,189：230.

[3]曲晓华，浦冠勤．蛋白酶抑制剂的研究与应用[J]．蚕桑茶叶通讯，2003 (1)：19-22.

[4]马建平，牟志美．植物蛋白酶抑制剂的研究进展[J]．中国蚕业，2006,27(3)：4-8.

[5]Chong A S C,Hashim R,Chow Y L,et aL Partial characterization and activities of proteases from the digestive tract of discus fish( Symphysodon aequifasciata) [J]. Aquaculture, 2002, 203: 321-333.

[6]RodriguezVM J,Tomassini SLR, Manca deNMC,et al. Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions[J]. Food Control, 2010, 21(5): 779-785.

[7]Sreenivasulu B,Jagadese J V. Hydrogen-bonded copper(Ⅱ) and nickel （Ⅱ） complexes and coordination polymeric structures containing reduced Schiff base ligands[J]. Inorganica Chimica Acta, 2009, 362 (8): 2735-2743.

[8]刘小琴，郭志勇，张若辰，等．微生物发酵脱除橡胶籽粕中氰苷的初步研究[J]．安徽农业科学，2010，38 (24)：12941-12942 ,12953.

[9]郭志勇，刘小琴，王铜，等，海南橡胶籽主要成分及氰化物变迁分析[J]．食品科学，2009 ,30(20)：359-362.

[10]YudiP,Sri A, ZulmanE Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein andstarch digestibilities of sorghum flour[J].Food Bioscience,2013(2): 46-52.

[11] Yann E M. Martinus J R N, Evert -Jan B,et al.Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation[J]. LWT-Food Science and Technology, 2013, 54: 186-193.

[12]马文强，冯杰，刘欣，微生物发酵豆粕营养特性研究[J]．中国粮油学报，2008, 23 (1):121-124.

[13]王婧瑶．高蛋白酶解及抗营养因子降解菌株的诱变育种[D].哈尔滨：东北农业大学，2013.

[14]陈丽娟，郑裴，徐玉霞，等．益生菌发酵豆粕产CLA及豆粕中抗营养因子降解的研究[J]．中国油脂，2010，35(6)：19-21.

[15]刘林，郭艳，邱树毅，等，微生物固态发酵法提升冷榨菜籽饼粕营养价值的研究(I)一菌种的选择与复配[J].食品科技，2011, 36(8)：16-19.

[16]付敏，何军，余冰，等．混菌固态发酵对菜籽饼营养价值及抗营养因子含量的影响[J].动物营养学报，2013,25(7)：1579-1586.

[17]Mohankumar B V, Sharath B S,Somashekar D. Solid-state fermentation of Jatropha seed cake for optimization of lipase,protease and detoxification of anti-nutrients in Jatropha seed cake using Aspergillus versicoLor CJS-98[J].Journal of Bioscience and Bioengineering, 2013(2):1-7.

[18]Thanyarat P, Worapot S. Detoxification and anti-nutrients reduction of Jatropha curcas seed cake by Bacillus fermentation[J]. Journal of Biosaence and Bioengineering, 2013 ,115(2):168-172.

[19]李安平，谢碧霞，田玉峰，等，发酵对竹笋膳食纤维抗营养因子及吸附能力的影响[J]．食品科技，2010，35(7)：96-99.

[20]张梅申，熊晓辉，沈爱光，发酵对珍珠稗中抗营养因子的影响[J].农牧产品开发，1996(11)：33-34.[21]Carlo G R.Luana N,Rossana C,et al. Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ[J]. Food Chemistry,2010, 119: 1079-1089.

相似文献/References:

[1]张乐森,马金芝,冯爱丽,等.闷棚对保护地土壤微生物的影响[J].北方园艺,2013,37(04):45.
[2]朱莉,李云飞,王忠义,等.秸秆发酵技术在百合生产中的应用[J].北方园艺,2013,37(04):74.
[3]魏娇洋,冯龙,李亚宁,等.内生解淀粉芽孢杆菌X-278发酵条件的优化[J].北方园艺,2014,38(05):106.
　WEI Jiao-yang,FENG Long,LI Ya-ning,et al.Fermentation Condition Optimization of Endogenous Bacillus amyloliquefaciens X-278[J].Northern Horticulture,2014,38(14):106.
[4]孙金旭.溶氧控制条件对深层灵芝发酵生产灵芝酸产量的影响[J].北方园艺,2014,38(05):130.
　SUN Jin-xu.Effect of Dissolved Oxygen Controlling Conditions on Production of Ganoderic Acids by Ganoderma[J].Northern Horticulture,2014,38(14):130.
[5]毕静莹.凝固型枸杞胡萝卜汁酸羊乳的最佳工艺研究[J].北方园艺,2013,37(03):142.
　BI Jing-ying.Study on Optimum Technology of SolidifiedSour Goat Milk with Medlar Juice and Carrot Juice[J].Northern Horticulture,2013,37(14):142.
[6]姜魁,金研铭.长春市朝阳区绿地土壤微生物变化研究[J].北方园艺,2012,36(05):154.
　JIANG Kui,JIN Yan-ming.Study on Green Land Soil Microbial Change of Chaoyang District Changchun City[J].Northern Horticulture,2012,36(14):154.
[7]郭友红.微生物对煤矿区适生植物污染修复的作用[J].北方园艺,2012,36(17):65.
　GUO You-hong.Effect of Microorganisms on Pollution Restoration of Suitable Plants in Coal Mine[J].Northern Horticulture,2012,36(14):65.
[8]马刘峰,易海艳,司马义·巴拉提,等.不同施肥处理对南疆温室蔬菜根际土壤微生物的影响[J].北方园艺,2013,37(02):46.
　MA Liu-feng,YI Hai-yan,Simayi·b,et al.Effects of Different Fertilizer Treatments on Microbe in Rhizosphere Soil of Vegetable in Greenhouse in Southern Xinjiang Region[J].Northern Horticulture,2013,37(14):46.
[9]李敏.不同发酵条件和发酵方式对泡菜感官品质的影响[J].北方园艺,2012,36(06):150.
　LI Min.Effects of Different Fermentation Conditions and Methods on the Sensory Qualities of Pickled Cabbages[J].Northern Horticulture,2012,36(14):150.
[10]孙连海,郭明月.蛹虫草发酵乳饮料的研制[J].北方园艺,2013,37(18):133.
　SUNLian-hai,GUOMing-yue.DevelopmentofaFermentedMilkBeveragewithCordycepsmilitaris[J].Northern Horticulture,2013,37(14):133.

备注/Memo

第一作者简介：吕晓亚（1990-），女，硕士研究生，研究方向为农产品贮藏及加工。E-mail:lxy5409@sina.com.

责任作者：白新鹏（1963-）,男，博士，教授，博士生导师，研究方向为粮食及油脂和植物蛋白质工程。E-mail:xinpeng2001@126.com.

基金项目：国家高技术研究发展“863”计划资助项目（2013AA10 2203-08）。

收稿日期：2014-03-25

更新日期/Last Update: 2014-08-08