食品级微生物发酵中药研究进展

doi:10.3969/j.issn.1009-7791.2023.04.012

亚热带植物科学 ›› 2023, Vol. 52 ›› Issue (4): 361-368.DOI: 10.3969/j.issn.1009-7791.2023.04.012

• 综述 • 上一篇

食品级微生物发酵中药研究进展

郑嘉馨，张建^*，蒋倍娴，章玉丽，胡锦余，赵延

(浙江万里学院生物与环境学院，浙江宁波 315100)

收稿日期:2023-02-02 接受日期:2023-06-30 出版日期:2023-08-20 发布日期:2023-11-28
通讯作者: 张建
基金资助:
浙江省“生物工程”一流学科学生创新计划项目(CX2022046)；浙江省“生物工程”一流学科开放基金(No. KF2023003)；2021年浙江万里学院国家级大学生创新创业训练计划项目(202110876036)

Research Progress on Food-grade Microbial Fermented Traditional Chinese Medicine

ZHENG Jia-xin, ZHANG Jian^*, JIANG Bei-xian, ZHANG Yu-li, HU Jin-yu, ZHAO Yan

(College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, Zhejiang China)

Received:2023-02-02 Accepted:2023-06-30 Online:2023-08-20 Published:2023-11-28
Contact: ZHANG Jian

摘要/Abstract

摘要： 食品级微生物发酵中药是对传统中药炮制的传承和发展。中药经食品级微生物发酵后有效成分提取率提高、药效增强、毒副作用降低，还具有改善口感、节约资源等优势，在养殖、医疗保健、化妆品等领域拥有广阔的研究和应用前景。本文综述食品级微生物发酵中药相关研究进展，主要从发酵技术、菌种选育和药食同源性中药的角度分析发酵对其协同效应、口感等产生的影响，并总结在不同领域的应用，为后续中药的研发提供参考。

关键词: 食品级微生物, 中药, 发酵, 增效作用

Abstract: Food-grade microbial fermentation of traditional Chinese medicine is the inheritance and development of traditional Chinese medicine processing. After fermented by food-grade microorganism, the extraction rate of effective components of traditional Chinese medicine was improved, the drug effect was enhanced, and the toxic and side effects were reduced. Furthermore, it also had the advantages of improving taste and saving resources. It has broad research and application prospects in breeding, medical care, cosmetics and other fields. This article reviewed the current research progress of food-grade microbial fermentation of traditional Chinese medicine, mainly from the perspectives of fermentation technology, strain breeding and medicine and food homology of traditional Chinese medicine, and analyzed the effects of current traditional Chinese medicine through fermentation on its synergistic effect, taste and application in different fields, providing development ideas and references for the follow-up research of traditional Chinese medicine.

Key words: food-grade microorganism, traditional Chinese medicine, fermentation, synergistic effect

中图分类号:

R931.4

郑嘉馨, 张建, 蒋倍娴, 章玉丽, 胡锦余, 赵延. 食品级微生物发酵中药研究进展[J]. 亚热带植物科学, 2023, 52(4): 361-368.

ZHENG Jia-xin, ZHANG Jian, JIANG Bei-xian, ZHANG Yu-li, HU Jin-yu, ZHAO Yan. Research Progress on Food-grade Microbial Fermented Traditional Chinese Medicine[J]. Subtropical Plant Science, 2023, 52(4): 361-368.

参考文献

[1] Lyu M, Fan G, Xiao G, Wang T, Xu D , Gao J, Ge S, Li Q, Ma Y, Zhang H, Wang J, Cui Y, Zhang J, Zhu Y, Zhang B. Traditional Chinese medicine in COVID-19 [J]. Acta Pharmaceutica Sinica B, 2021, 11(11): 3337–3363.
[2] Yang Z, Liu Y, Wang L, Lin S, Dai X, Yan H, Wang S. Traditional Chinese medicine against COVID-19: Role of the gut microbiota [J]. Biomedicine & Pharmacotherapy, 2022, 149: 112787.
[3] Zhou S, Feng J, Xie Q, Huang T, Xu X, Zhou D, Fang B. Traditional Chinese medicine shenhuang granule in patients with severe/critical COVID-19: A randomized controlled multicenter trial [J]. Phytomedicine, 2021, 89: 153612.
[4] Xia Q, Zhao Q, Zhu H, Cao Y, Yang K, Sun P, Cai M. Physicochemical characteristics of Ganoderma lucidum oligosaccharide and its regulatory effect on intestinal flora in vitro fermentation [J]. Food Chemistry: X, 2022, 15: 100421.
[5] 付婷婷, 尹兴斌, 蔡梦如, 朱荣玥, 黄华婷, 廖诗朗, 曲昌海, 董晓旭, 周跃华, 倪健. 曲类中药的品种整理和标准现状分析[J]. 中国中药杂志: 1–17. Doi:10.19540/j.cnki. cjcmm.20230308. 302. [2023-04-23].
[6] 刘立伟, 谭燚飞, 李强, 范逸品, 于大猛, 赵晨. 神曲的嬗变历史及现代研究方向探讨[J]. 中药材, 2023, 46(1): 1–7.
[7] 王静涵, 张斯童, 滕利荣, 王真慧, 王刚, 孙旸, 陈欢, 陈光. 益生菌发酵中药的研究现状及产品开发[J]. 食品工业科技, 2020, 41(14): 337–343, 348.
[8] 李静. 植物乳杆菌混菌发酵对薏米酒醪品质的影响[J]. 中国食品添加剂, 2022, 33(5): 88–94.
[9] 董凡, 李浩然, 王少平, 杨爱琳, 代龙, 张加余. 中药发酵的现代研究进展与展望[J]. 中华中医药杂志, 2021, 36(2): 628–633.
[10] Xie G, Guo B Q, Li X M, Liu S, Liu H X, Wang Y Z. Enhancement of biotransformation of ginsenosides in white ginseng roots by aerobic co-cultivation of Bacillus subtilis and Trichoderma reesei [J]. Applied Microbiology and Biotechnology, 2021, 105: 8265–8276.
[11] 刘贺, 彭声静, 张瑜瑜, 尹利方, 贾巧莉. 应用嗜酸乳杆菌(Lactobacillus acidophilus)发酵薄荷抗氧化功能研究[J]. 食品研究与开发, 2021, 42(5): 21–25.
[12] Gholamhosseinpour A, Hashemi S M B. Optimization of fermentation process of date syrup by Lactobacillus delbrueckii and Lactobacillus acidophilus: Microbial growth, carbohydrate metabolism, and peptide content [J]. Journal of Food Processing and Preservation, 2022, 46(4): e16439.
[13] Li Y, Liu H, Qi H, Tang W, Zhang C, Liu Z, Li M. Probiotic fermentation of Ganoderma lucidum fruiting body extracts promoted its immune stimulatory activity in mice with dexamethasone-induced immune suppression [J]. Biomedicine & Pharmacotherapy, 2021, 141: 111909.
[14] Nayak S K. Multifaceted applications of probiotic Bacillus species in aquaculture with special reference to Bacillus subtilis [J]. Reviews in Aquaculture, 2021, 13(2): 862–906.
[15] 刘玉洁, 董丽婷, 罗灿, 陈劭舒, 夏凤腾, 王征. 枯草芽孢杆菌LY-05发酵玉竹产水溶性多糖工艺优化及其抗氧化活性研究[J]. 食品工业科技, 2022, 43(3): 212–221.
[16] Wen A, Zhu Y, Mazhar M, Qin L, Zeng H, Zhu Y. Enhancement of anti-proliferative activity of the extracts from dehulled adlay by fermentation with Bacillus subtilis [J]. Foods, 2021, 10(12): 2959.
[17] 王燕萍, 贾旭森, 牛伟霞, 王艳, 崔方, 胡芳弟. 新鲜党参酵母菌固体发酵工艺优化及其有效成分、抗氧化活性研究[J]. 中成药, 2022, 44(11): 3428–3433.
[18] C?linoiu L F, C?toi A F, Vodnar D C. Solid-state yeast fermented wheat and oat bran as a route for delivery of antioxidants [J]. Antioxidants, 2019, 8(9): 372.
[19] 徐文流, 贝琦, 梁诗雅, 张敬媛, 吴振强. 红曲霉发酵提高金银花的抗氧化活性[J]. 现代食品科技, 2020, 36(9): 47–53, 163.
[20] 赵永霞, 倪爱新, 周礼红, 谢健. 红曲霉–金钗石斛双向发酵工艺优化[J]. 基因组学与应用生物学, 2021, 40(2): 686–694.
[21] Zeng H, Qin L, Liu X, Miao S. Increases of lipophilic antioxidants and anticancer activity of coix seed fermented by Monascus purpureus [J]. Foods, 2021, 10(3): 566.
[22] Yu Y, Wen Q, Song A, Liu Y, Wang F, Jiang B. Isolation and immune activity of a new acidic Cordyceps militaris exopolysaccharide[J]. International Journal of Biological Macromolecules, 2022, 194: 706–714.
[23] Phull A R, Dhong K R, Park H J. Lactic acid bacteria fermented Cordyceps militaris (GRC–SC11) suppresses IgE mediated mast cell activation and type I hypersensitive allergic murine model [J]. Nutrients, 2021, 13(11): 3849.
[24] Wan R, Wu T, Zhang Y. Effects of Ganoderma lucidum fermentation on the main chemical components in mulberry leaves and the inhibition of α-glucosidase [J]. Frontiers in Medical Science Research, 2021, 3(5): 16–23.
[25] Zhang X, Lv W, Fu Y, Li Y, Wang J, Chen D, Li Z. Hepatoprotective activity of ethanol extract of rice solid-state fermentation of Ganoderma tsugae against CCl4-induced acute liver injury in mice [J]. Molecules, 2022, 27(16): 5347.
[26] 孙立春, 吴璐璐, 许剑锋. 植物提取物对食源性致病菌的抑菌活性[J]. 江苏农业科学, 2014, 42(2): 275–277.
[27] Hsu B Y, Chen C H, Lu T J, Pan M H, Ho C T, Hwang L S, Hung W L. Bioconversion of ginsenosides in American ginseng extraction residue by fermentation with Ganoderma lucidum improves insulin-like glucose uptake in 3t3-l1 adipocytes [J]. Fermentation, 2021, 7(4): 297.
[28] 杨旭, 魏涛, 张志平, 宋丽丽, 王光路, 马歌丽. 强化微生物固态厌氧发酵对烟梗细胞壁组分的影响研究[J]. 轻工学报, 2020, 35(6): 35–40.
[29] 胡佳莉. 红曲黄精发酵工艺及免疫调节和降血脂作用研究[D]. 广州: 广东药科大学硕士学位论文, 2020.
[30] Peng L, Ai-lati A, Liu S, Ji Z, Mao J, Che X. Effects of Chinese medicines on monacolin K production and related genes transcription of Monascus ruber in red mold rice fermentation [J]. Food Science & Nutrition, 2020, 8(4): 2134–2142.
[31] Qi J, Huang H, Wang J, Liu N, Chen X, Jiang T, Lei H. Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria [J]. Food Bioscience, 2021, 43: 101264.
[32] 张玲, 张清华, 范琦琦, 张雪, 高梦迪. 鬼针草茎、叶微生物发酵前后总黄酮HPLC色谱图的比较研究[J]. 当代化工, 2020, 49(2): 317–319, 397.
[33] Lee J Y, Park H M, Kang C H. Antioxidant effect via bioconversion of isoflavonoid in Astragalus membranaceus fermented by Lactiplantibacillus plantarum MG5276 in vitro and in vivo[J]. Fermentation, 2022, 8(1): 34.
[34] Yin D D, Wang Y L, Yang M, Yin D K, Wang G K, Xu F. Analysis of Chuanxiong Rhizoma substrate on production of ligustrazine in endophytic Bacillus subtilis by ultra high performance liquid chromatography with quadrupole time-of-flight mass spectrometry [J]. Journal of Separation Science, 2019, 42(19): 3067–3076.
[35] 宋玲玲, 王君明, 弓明珠, 张月月, 张振凌, 王彦嵋, 巫晓慧, 郭旭. 炮制对雷公藤诱导的睾丸生殖毒性的减毒作用机制研究[J]. 时珍国医国药, 2021, 32(11): 2664–2667.
[36] 何栾樱, 林子淳, 卢建东, 熊国良, 王诗卉. 基于灵芝双向固体发酵雷公藤减毒持效的研究[J]. 北京化工大学学报(自然科学版), 2021, 48(4): 48–56.
[37] 丁嘉伟, 苏新堯, 马婷玉, 王晚晴, 向丽, 冯宝民, 王彩霞. 11类菌种固态发酵对青蒿叶渣功效成分的影响[J]. 山西农业大学学报(自然科学版), 2020, 40(6): 114–120.
[38] Wu Y, Huang T Y, Li Z X, Huang Z Y, Lu Y Q, Gao J, Huang C. In-situ fermentation with gellan gum adding to produce bacterial cellulose from traditional Chinese medicinal herb residues hydrolysate [J]. Carbohydrate Polymers, 2021, 270: 118350.
[39] Tao F, Liu Y, Chen J, Wang P, Huo Q. Adsorption of copper ions on Magnolia officinalis residues after solid-phase fermentation with Phanerochaete chrysosporium [J]. Open Chemistry, 2019, 17(1): 1173–1184.
[40] Tang C, Kong L, Shan M, Lu Z, Lu Y. Protective and ameliorating effects of probiotics against diet-induced obesity: A review [J]. Food Research International, 2021, 147: 110490.
[41] Wang C, Li S, Xue P, Yu L, Tian F, Zhao J, Zhai Q. The effect of probiotic supplementation on lipid profiles in adults with overweight or obesity: A meta-analysis of randomized controlled trials [J]. Journal of Functional Foods, 2021, 86: 104711.
[42] Boby N, Abbas M A, Lee E B, Im Z E, Lee S J, Park S C. Microbiota modulation and anti-obesity effects of fermented Pyrus ussuriensis Maxim extract against high-fat diet-induced obesity in rats [J]. Biomedicine & Pharmacotherapy, 2022, 154: 113629.
[43] Qu Q, Zhao C, Yang C, Zhou Q, Liu X, Yang P, Shi X. Limosilactobacillus fermentum fermented ginseng improved antibiotic-induced diarrhoea and the gut microbiota profiles of rats [J]. Journal of Applied Microbiology, 2022, 133(6): 3476–3489.
[44] Guo X, Yan Z, Wang J, Fan X, Kang J, Niu R, Sun Z. Effect of traditional Chinese medicine (TCM) and its fermentation using Lactobacillus plantarum on ceftriaxone sodium-induced dysbacteriotic diarrhea in mice [J]. Chinese Medicine, 2022, 17(1): 1–16.
[45] Nguyen T, Brody H, Radaic A, Kapila Y. Probiotics for periodontal health-Current molecular findings [J]. Periodontology 2000, 2021, 87(1): 254–267.
[46] Villafuerte K R V, Martinez C J H, Nobre A V V, Maia L P, Tirapelli C. What are microbiological effects of the adjunctive use of probiotics in the treatment of periodontal diseases? A systematic review [J]. Beneficial Microbes, 2021, 12(4): 307–319.
[47] Liu H, Fan Q J, Liu H Y, Li M, Yuan J L. Fermentation production of Ganoderma lucidum by Bacillus subtilis ameliorated ceftriaxone-induced intestinal dysbiosis and improved intestinal mucosal barrier function in mice [J]. Digital Chinese Medicine, 2020, 3(3): 199–212.
[48] Lee S, Jeong S, Park Y, Seo H, You C, Hwang U, Suh H J. Supplementation of non–fermented and fermented goji berry (Lycium barbarum) improves hepatic function and corresponding lipid metabolism via their anti–inflammatory and antioxidant properties in high fat-fed rats [J]. Applied Biological Chemistry, 2021, 64: 1–11.
[49] Her Y, Lee T K, Ahn J H, Lim S S, Kang B G, Park J S, Won M H. Chemical composition of a novel distillate from fermented mixture of nine anti-inflammatory herbs and its UVB- protective efficacy in mouse dorsal skin via attenuating collagen disruption and inflammation [J]. Molecules, 2020, 26(1): 124.
[50] Liu F, Song M, Wang X, Sun Y, Liu X, Zhou F, Guo Q. Optimizing the liquid-state fermentation conditions used to prepare a new Shan-Zha-Ge-Gen formula-derived probiotic [J]. Journal of Food Processing and Preservation, 2021, 45(9): e15699.
[51] Chung Y, Park J Y, Lee J E, Kim K T, Paik H D. Antioxidant activity and inhibitory effect on nitric oxide production of hydroponic ginseng fermented with Lactococcus lactis KC24 [J]. Antioxidants, 2021, 10(10): 1614.
[52] 赵鹏, 杨明, 邓愍民. 近5年天然冬虫夏草与发酵虫草菌粉药理研究进展[J]. 药品评价, 2020, 17(19): 5–8.
[53] Ma J X, Cai C S, Liu J J, Gao S, Zhao G Z, He X W. In vitro antibacterial and antitumor activity of total triterpenoids from a medicinal mushroom Sanghuangporus sanghuang (Agaricomycetes) in liquid fermentation culture [J]. International Journal of Medicinal Mushrooms, 2021, 23(7): 27–39.
[54] Lin Y, Yang T, Shen L, Zhang J, Liu L. Study on the properties of Dendrobium officinale fermentation broth as functional raw material of cosmetics [J]. Journal of Cosmetic Dermatology, 2022, 21(3): 1216–1223.
[55] Zhu X, Mao Y, Guo M, Yu H, Hao L, Hua Q, An F. Enhancement of anti-acne effect of Scutellaria baicalensis extract by fermentation with symbiotic fungus Penicillium decumbens [J]. Journal of Bioscience and Bioengineering, 2020, 130(5): 457–463.
[56] Park J J, An J, Lee J D, Kim H Y, Im J E, Lee E, Kim K B. Effects of anti-wrinkle and skin-whitening fermented black ginseng on human subjects and underlying mechanism of action [J]. Journal of Toxicology and Environmental Health, Part A, 2020, 83(11–12): 470–484.
[57] Wei K, Guo C, Zhu J, Wei Y, Wu M, Huang X, Wei X. The whitening, moisturizing, anti-aging activities, and skincare evaluation of selenium-enriched mung bean fermentation broth [J]. Frontiers in Nutrition, 2022, 9: 837168.
[58] Lee S, Reddy C K, Ryu J J, Kyung S, Lim Y, Park M S, Lee C H. Solid-state fermentation with Aspergillus cristatus enhances the protopanaxadiol-and protopanaxatriol-associated skin anti- aging activity of Panax notoginseng [J]. Frontiers in Microbiology, 2021, 12: 602135.
[59] 袁明贵, 向蓉, 彭新宇, 余丹妮, 舒柄垚, 邓森荣, 吴裕红, 徐志宏. 中药渣固态发酵生产功能饲料的研究现状[J]. 中国酿造, 2020, 39(3): 17–20.
[60] Luise D, Bertocchi M, Motta V, Salvarani C, Bosi P, Luppi A, Trevisi P. Bacillus sp. probiotic supplementation diminish the Escherichia coli F4ac infection in susceptible weaned pigs by influencing the intestinal immune response, intestinal microbiota and blood metabolomics [J]. Journal of Animal Science and Biotechnology, 2019, 10: 1–16.
[61] Shi H T, Wang B Y, Bian C Z, Han Y Q, Qiao H X. Fermented Astragalus in diet improved laying performance, egg quality, antioxidant and immunological status and intestinal microbiota in laying hens [J]. AMB Express, 2020, 10: 1–11.
[62] Huang P, Wang P, Xu J, Sun M, Liu X, Lin Q, Zeng J. Fermented traditional Chinese medicine alters the intestinal microbiota composition of broiler chickens [J]. Research in Veterinary Science, 2021, 135: 8–14.
[63] Chen H, Guo B, Yang M, Luo J, Hu Y, Qu M, Song X. Response of growth performance, blood biochemistry indices, and rumen bacterial diversity in lambs to diets containing supplemental probiotics and Chinese medicine polysaccharides [J]. Frontiers in Veterinary Science, 2021, 8: 681389.

编辑推荐

Metrics

闽ICP备11008787号-5　

食品级微生物发酵中药研究进展

Research Progress on Food-grade Microbial Fermented Traditional Chinese Medicine

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 12

编辑推荐

Metrics

[1]	王河山，陈巧玲，王文杰，黄福龙，许文. 福建省安溪县药用植物资源调查与分析[J]. 亚热带植物科学, 2022, 51(3): 207-216.
[2]	江淑珍，连辉，蔡敏峰，陈世品. 福建省福州市马尾区药用植物资源研究[J]. 亚热带植物科学, 2021, 50(05): 394-401.
[3]	陈琳霞，沈纪晨，周乐玲，开国银，睢宁. 中药渣降解特性及养分资源循环利用研究[J]. 亚热带植物科学, 2020, 49(06): 500-505.
[4]	蒋诗情，黄泽豪. 《本草图经》菜部品种特色及其临床中药学意义[J]. 亚热带植物科学, 2020, 49(06): 518-523.
[5]	贺惠文,纪兆林,徐敬友,童蕴慧,宋宏峰. 地衣芽孢杆菌W10与化学药剂复配对桃褐腐病菌抑制活性的增效作用[J]. , 2017, 46(4): 391-393.
[6]	杨烁,曹政飞,薛渊元,张伟,赵宏. 手机版Google Earth定位功能在中药资源普查中应用[J]. , 2016, 45(03): 275-278.
[7]	柴洁,郭威,杨超,马存强,任小盈,周斌星. 普洱茶后发酵中咖啡碱变化研究进展(综述)[J]. 亚热带植物科学, 2013, 42(02): 182-186.
[8]	陈移亮,周卫东,林耀辉. 曲酸的发酵生成与检测[J]. 亚热带植物科学, 1998, 27(01): 61-66.
[9]	沈育芬,吴松刚. 灰黄霉素产生菌耐前体变株F-1012的选育及其发酵特性[J]. 亚热带植物科学, 1994, 23(02): 19-25.
[10]	许文江,林耀辉,刘新民,陈沛扬,陈仙. 灵芝发酵液的营养保健成分及其在化妆品中的应用[J]. 亚热带植物科学, 1993, 22(02): 51-54.
[11]	林耀辉,许文江,刘新民,沈育芬. 灵芝胞外多糖的发酵条件及其组份的初步研究[J]. 亚热带植物科学, 1992, 21(02): 18-23.
[12]	刘新民,林耀辉,许文江. 灵芝液体发酵条件的研究[J]. 亚热带植物科学, 1991, 20(01): 24-28.