水豆豉发酵前后理化特性变化及其提取物对前列腺癌细胞抑制作用的初探

目的:为研究水豆豉发酵前后理化特性变化，并初步探讨水豆豉提取物对去势抵抗前列腺癌细胞（CRPC）的抑制作用。方法:使用三株高产蛋白酶菌株发酵制备水豆豉，参照国家标准方法检测水豆豉发酵前后氨基酸态氮、总酸、pH、还原糖及大豆异黄酮的含量，化学法检测总酚及总黄酮的含量，并测定水豆豉提取物的抗氧化能力。最后，观察最优发酵菌株制备的水豆豉提取物对CRPC细胞的抑制作用。结果:高产蛋白酶菌株发酵水豆豉后，其氨基酸态氮、还原糖、大豆异黄酮含量及抗氧化能力指标均比蒸熟黄豆有所提高（P<0.05），其中B19菌株发酵水豆豉的效果最佳。使用B19菌株发酵制备的水豆豉提取物对CRPC细胞有选择性杀伤作用，并能促进其凋亡，同时对前列腺特异性抗原（PSA）、雄激素睾酮（T）和二氢睾酮（DHT）分泌有抑制作用。结论:高产蛋白酶菌株发酵水豆豉后能改变其理化特性，并增强其营养活性。且B19菌株发酵的水豆豉对CRPC细胞有抑制作用。本研究为水豆豉相关保健功能食品的研发提供了数据参考及理论支撑。

Studies on Changes of Physicochemical Properties in Shuidouchi before and after Fermentation and the Inhibitory Effect of Its Extracts on Prostate Cancer Cells

Objective: To study the changes of physicochemical properties in Shuidouchi before and after fermentation, and to preliminarily explore the inhibitory effect of its extracts on castration-resistant prostate cancer cells (CRPC). Methods: Shuidouchi was fermented using three high-yielding protease strains. With reference to the national standard methods, contents ofamino nitrogen, total acid, pH, reducing sugar and soybean isoflavones in Shuidouchi before and after fermentation were tested, and total phenol and flavonoids were examined by chemical method. And the antioxidant capacity of Shuidouchi extracts was also determined. Finally, the inhibitory effect of Shuidouchi extracts fermented with the optimal strain was observed. Results: Fermented by high-yielding protease strains, the contents of amino nitrogen, reducing sugar, isoflavone and antioxidant capacity of soybean were all improved compared with steamed soybean, among which B19 strain fermented Shuidouchi had the best effect. And the extract of Shuidouchi fermented by B19 strain could selectively kill CRPC cells and promote their apoptosis, and inhibit the secretion of prostate-specific antigen (PSA), androgen (T) and dihydrotestosterone (DHT). Conclusion: Fermentation by high-yielding protease strains of Shuidouchi can change the physicochemical properties, and enhance its nutritional activities. Moreover, the extract of Shuidouchi fermented with B19 strain has an inhibitory effect on CRPC cells. This study provides data references and theoretical support for the research and development of health functional foods related to Shuidouchi.