CN-121991849-A - Lactobacillus plantarum, preparation and application thereof in conversion of soybean isoflavone aglycone

Abstract

The invention discloses lactobacillus plantarum, a preparation and application thereof in conversion of soybean isoflavone aglycone, and belongs to the technical field of microorganisms. The lactobacillus plantarum provided by the invention is lactobacillus plantarum (Lactiplantibacillus plantarum) WY1, and the preservation number is CGMCC No.36905. The strain has conversion capability on soybean isoflavone aglycone, can convert the soybean isoflavone aglycone into hydroxylated soybean isoflavone aglycone by taking yellow serofluid as a culture medium, and has synergistic fermentation effect superior to single strain fermentation with Saccharomyces cerevisiae Sc45-32 with the preservation number of CGMCC No. 39082. The method has great application prospect in hydroxylation soybean isoflavone aglycone, can improve the utilization of soybean isoflavone-rich waste resources such as yellow serofluid and the like, and has great economic value and social benefit.

Inventors

• DENG YANG
• YAO ZHUANG
• WANG FENGWU
• FENG YUYAN
• LU YAXIN
• LI ZHENQING
• Chen Tehui
• LI JINGYUAN
• DING TING
• CHEN QIANRU
• CHEN TIEJUN

Assignees

• 青岛农业大学

Dates

Publication Date

20260508

Application Date

20260212

Claims (10)

1. 1. The lactobacillus plantarum is characterized by being lactobacillus plantarum (Lactiplantibacillus plantarum) WY1, and the preservation number is CGMCC No.36905.
2. 2. Use of lactobacillus plantarum according to claim 1 for the conversion of soy isoflavone aglycones.
3. 3. Use according to claim 2, characterized in that soy isoflavone aglycone is converted into 4',6, 7-trihydroxyisoflavone.
4. 4. The use according to claim 3, wherein the fermentation is carried out using lactobacillus plantarum (Lactiplantibacillus plantarum) WY1 with a preservation number of CGMCC No.36905 using yellow serofluid as a culture medium.
5. 5. The use according to claim 4, wherein the yellow serofluid is soy product yellow serofluid.
6. 6. A preparation for converting soybean isoflavone aglycone is characterized in that the active ingredients are lactobacillus plantarum (Lactiplantibacillus plantarum) WY1 with the preservation number of CGMCC No.36905 and Saccharomyces cerevisiae (Saccharomyces cerevisiae) Sc45-32 with the preservation number of CGMCC No. 39082.
7. 7. A method for efficiently converting soybean isoflavone aglycone is characterized in that lactobacillus plantarum (Lactiplantibacillus plantarum) WY1 with the preservation number of CGMCC No.36905 and Saccharomyces cerevisiae (Saccharomyces cerevisiae) Sc45-32 with the preservation number of CGMCC No.39082 are inoculated into a yellow serofluid culture medium for fermentation according to the proportion of (1:2) - (2:1), and the total inoculum size is 0.5-5%.
8. 8. The method for efficiently converting soybean isoflavone aglycone according to claim 7, wherein the inoculation ratio of lactobacillus plantarum (Lactiplantibacillus plantarum) WY1 with the preservation number of CGMCC No.36905 and Saccharomyces cerevisiae (Saccharomyces cerevisiae) Sc45-32 with the preservation number of CGMCC No.39082 is 1:2.
9. 9. The method for efficiently converting soybean isoflavone aglycone according to claim 8, wherein said fermentation condition is 30 ℃ and 150 r/min fermentation 24 h.
10. 10. The method for efficiently converting soybean isoflavone aglycone according to any of claims 7 to 9, wherein said yellow serofluid is soybean product yellow serofluid.

Description

Lactobacillus plantarum, preparation and application thereof in conversion of soybean isoflavone aglycone Technical Field The invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus plantarum, a preparation and application thereof in conversion of soybean isoflavone aglycone. Background Soy isoflavones are an important class of natural active substances in soybeans and their products, and are largely divided into glycoside forms (e.g., daidzin, genistin, daidzein, etc.) and aglycone forms (e.g., daidzein, genistein, glycitein, etc.). Among them, the aglycone form is attracting attention due to its higher bioavailability and physiological activity. For example, soybean isoflavone aglycone has various physiological functions of resisting oxidation, resisting inflammation, preventing osteoporosis, regulating estrogen level and the like, and has wide application prospect in the development of functional foods, health-care products and medicaments. At present, isoflavone in natural soybeans mainly exists in a glycoside form, is difficult to be directly absorbed and utilized by human bodies, and is required to be converted into a aglycone form through intestinal microorganisms or in vitro enzymolysis. The traditional soybean isoflavone aglycone conversion method mainly comprises a chemical acidolysis method, an enzymolysis method and a microbial fermentation method. The chemical acidolysis method has high conversion efficiency, is easy to produce byproducts and is not friendly to the environment, and the enzymolysis method has mild conditions, but has high cost and poor stability of enzyme preparation, thus limiting the industrialized application of the enzyme preparation. The microbial fermentation method is a research hot spot because of mild conditions, environmental friendliness and lower cost. Microorganisms for converting soybean isoflavone which have been reported at present mainly include lactic acid bacteria, bacillus, yeast and the like. Among them, lactic acid bacteria have been widely studied for their safety and probiotic properties, but their conversion efficiency, enzyme activity stability and adaptation to complex substrates have yet to be improved. In addition, most studies focused on the transformation capacity of a single strain, and little systematic study on multi-bacterial co-fermentation, especially mixed fermentation of lactic acid bacteria and yeast, has lacked efficient transformation strain selection and process optimization for specific active metabolites (e.g., hydroxylated isoflavones). Yellow serofluid is a byproduct in the bean curd production process, contains abundant proteins, saccharides and trace isoflavones, and is a potential fermentation substrate. At present, the research on microbial transformation of isoflavone in yellow serofluid is insufficient, and particularly, reports on directional transformation and function enhancement by utilizing a strain of a native fermentation source are few. Therefore, a lactobacillus plantarum which has high-efficiency beta-glucosidase activity and hydroxylase activity, adapts to yellow serofluid matrix, can efficiently convert soybean isoflavone glycoside into aglycone and hydroxylation products thereof is developed, and a synergistic fermentation system of the lactobacillus plantarum and saccharomycetes is constructed, so that the lactobacillus plantarum has important theoretical significance and application value. Disclosure of Invention Aiming at the problems existing in the prior art, the invention aims to provide lactobacillus plantarum, a preparation and application thereof in conversion of soybean isoflavone aglycone. In order to achieve the above purpose, the invention adopts the following technical scheme: the lactobacillus plantarum is lactobacillus plantarum (Lactiplantibacillus plantarum) WY1, and the preservation number is CGMCC No.36905. The application of the lactobacillus plantarum in the conversion of soybean isoflavone aglycone. On the basis of the above scheme, soybean isoflavone aglycone is converted into 4',6, 7-trihydroxyisoflavone. Based on the scheme, yellow serofluid is used as a culture medium, and lactobacillus plantarum (Lactiplantibacillus plantarum) WY1 with the preservation number of CGMCC No.36905 is used for fermentation. Based on the scheme, the fermentation condition is that the fermentation is carried out for 18-48 h at 37 ℃. Based on the scheme, the inoculation amount of the lactobacillus plantarum (Lactiplantibacillus plantarum) WY1 with the preservation number of CGMCC No.36905 is 0.5-5%. Based on the scheme, the yellow serofluid is bean product yellow serofluid. Based on the scheme, the soybean product yellow serofluid is a liquid byproduct generated after squeezing or filtering in the process of producing the soybean product by taking soybeans as raw materials. Based on the scheme, the bean product is bean curd or dried beancurd stick. A preparation for