豆豉和淡豆豉微生物组与功能成分研究进展

豆豉和淡豆豉作为中国传统大豆发酵食品，其中含有丰富的微生物资源，同时微生物组也可能对其中功能成分如异黄酮、γ-氨基丁酸等物质的含量产生影响。该文综述了组学技术在分析豆豉和淡豆豉发酵过程微生物变化研究中的应用，并对豆豉和淡豆豉中功能成分形成、转化和健康机制研究进行总结，同时根据临床药理学研究，两者中的部分功能成分对包括高血压、抑郁症等慢性病都显示出治疗潜力，通过收集有关其活性物质临床价值的信息，关注相关工艺改革进展，以期为进一步研究和开发豆豉和淡豆豉提供参考。

Advances in microbiome and functional components of Douchi and Dan-douchi

Douchi and Dan-douchi (a Douchi with less salt is a kind of Chinese medicine), as traditional fermented soybean foods in China, are rich in microbial resources. Meanwhile, the microbiome may also affect the contents of functional components such as isoflavone and γ-aminobutyric acid. In this paper, the application of omics techniques in the analysis of microbial changes during Douchi and Dan-douchi fermentation was reviewed, and the formation, transformation and health mechanism of functional components of Douchi and Dan-douchi were summarized. At the same time, according to clinical pharmacology studies, some functional components in Douchi and Dan-douchi had therapeutic potential for chronic diseases, including hypertension and depression. The progress of related technological reform was concerned by collecting information about the clinical value of their active substances, to provide reference for further research and development of Douchi and Dan-douchi.