摘要
水豆豉是一种短时间发酵的黄豆制品,采用理化试验和癌细胞体外试验,通过p H、酸度、总菌数、氨基酸态氮含量、铵态氮含量、γ-谷氨酰转肽酶(γ-GTP)活性、感官评价、MTT试验和RT-PCR,评价不同发酵时间水豆豉的理化特性和体外抑制作用。随着发酵时间的增加,p H值和总菌数增加,发酵48 h水豆豉的蛋白质含量、酸度、γ-GTP和活性大豆异黄酮(大豆黄素和金雀异黄素)含量都比其他发酵时间水豆豉高,在感官评价上48 h发酵的水豆豉也优于其他发酵时间的水豆豉。48 h发酵的水豆豉也具有对MCF-7人乳腺癌细胞最强的生长抑制作用,且48 h发酵水豆豉处理后的MCF-7细胞的Bax,caspase 3,9基因的表达强于其他发酵时间的水豆豉,Bcl-2基因则弱于其他发酵时间的水豆豉。结果显示48 h发酵的水豆豉具有最好的理化品质和体外抗癌效果。研究结果为改善水豆豉生产工艺提供理论支持。
Black cured beans is a kind of and in vitro cancer cells experiments were used short time -fermented soybean food. In this study, physicochemical to evaluate the physicochemical properties and anticancer effects of different fermented time black cured beans. The pH, acidity, total viable count, amino acid nitrogen content, ammo- nium nitrogen content, activity of γ - GTP, sensory evaluation, MTr and RT - PCR were determined. As the fermen- tation time increased, the pH and total viable count increased in black cured beans. Black cured beans fermented for 48 h exhibited the highest content of crude protein, acidity, γ- GTP and activity of soybean isoflavones（ daidzein and genistein） than others. The sensory evaluation of 48 -hour -fermented black cured beans was better than those of black cured beans in other fermentation periods . The 48 - hour - fermented black cured beans showed the best growth inhibitory effect in MCF - 7 human breast cancer cells. The 48 - hour - fermented black cured beans in- creased the Bax, caspase 3 and 9 genes of MCF - 7 cells, and decreased the Bcl - 2 gene compared with black cured bean in other fermentation periods. Therefore, the 48 - hour - fermented black cured beans showed the best physico- chemical quality and in vitro anticancer effects. The results provide the theoretical foundation for manufacturing tech- nique of black cured beans.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第1期27-32,共6页
Journal of the Chinese Cereals and Oils Association
基金
重庆第二师范学院教改项目(JG20132206)
重庆高校创新团队建设计划(KJTD201325)
关键词
水豆豉
理化特性
发酵时间
MCF-7
人乳腺癌细胞
抗癌
black cured beans,physicochemical properties,fermentation period, MCF -7 human breast cancercells, anticancer
作者简介
赵欣，男，1981年出生，教授，食品营养学
骞宇，女，1976年出生，讲师，食品营养学
