大豆萌发过程中异黄酮变化及提升策略

异黄酮在人体内具有丰富的生理活性,被证明在抗氧化及预防乳腺癌、前列腺癌、骨质疏松症和心血管疾病等方面都有积极的作用,因而逐渐受到功能性食品开发的青睐。萌发是改善植物中营养价值的常见手段,而大量研究结果表明,胁迫环境下的萌发能进一步的提升大豆中异黄酮含量、改善其异黄酮组成。因此多种胁迫萌发的条件被用于评估大豆异黄酮含量的提升效果。本文阐述了萌发以及萌发的环境因素对大豆异黄酮含量的影响以及萌发过程中豆芽不同部位中异黄酮含量的变化差异,并重点介绍了多种提升豆芽异黄酮含量的胁迫策略。以期能够为功能性食品的开发提供帮助,并更加全面了解该领域的研究进展。

Changes and Promotion Strategies of Isoflavones during Soybean Germination

Isoflavones have rich physiological activities in the human body and have been proved to have positive effects in antioxidant and prevention of breast cancer, prostate cancer, osteoporosis, and cardiovascular diseases, so they are gradually favored by functional food development. Germination is a common means to improve the nutritional value of plants, and many research results show that germination under stress can further enhance the content of isoflavones in soybean and improve its isoflavone composition. Therefore, various stress germination conditions were used to evaluate the effect of increasing soybean isoflavone content. In this paper, the effects of germination and environmental factors on soybean isoflavone content and the variation of isoflavone content in different parts of soybean sprouts during germination were reviewed, and several stress strategies to increase isoflavone content in soybean sprouts were emphatically introduced. In order to provide help for the development of functional food, and more comprehensive understanding of the research progress in this field.