体外发酵对柑橘黄酮的生物转化及功能活性研究进展

Research Progress on in Vitro Fermentation-induced Biotransformation and Functional Activity of Citrus Flavonoids

摘要:

柑橘黄酮是一类主要存在于柑橘属植物果实外皮中的次生代谢物，具有多种生理功能，可预防和改善与氧化应激、炎症、癌细胞增殖和脂质积累等造成的健康问题。然而，柑橘黄酮普遍存在溶解性不高、稳定性较差、生物利用度低等问题。通过体外发酵技术对柑橘黄酮的特定结构进行修饰，能一定程度上改善其生物利用度并增强功能活性。该文从柑橘黄酮的结构与分类、参与体外发酵的微生物及酶种类、柑橘黄酮的体外转化过程及代谢产物等多个方面详细阐述了生物催化剂对柑橘黄酮的定向结构修饰作用，并总结了生物转化对柑橘黄酮产物抗氧化、抗炎、抑制癌细胞增殖、抗病毒、降脂等多种功能活性的影响，以期为柑橘黄酮的生物转化研究及新型功能食品开发提供理论依据。

Abstract:

Citrus flavonoids, a group of secondary metabolites predominantly found in the outer peels of citrus fruits, possess diverse physiological functions, and can prevent and mitigate various health problems caused by oxidative stress, inflammation, cancer cell proliferation, and lipid accumulation. However, citrus flavonoids generally have low solubility, poor stability, and low bioavailability. In vitro fermentation technology can modify the structure of citrus flavonoids, thereby improving their bioavailability and enhancing their functional activity. In this article, the targeted structural modification of citrus flavonoids using biocatalysts was discussed in detail, including the structure and classification of citrus flavonoids, the types of microorganisms and enzymes involved in in vitro fermentation, the in vitro transformation process and associated metabolites of citrus flavonoids. The effects of biotransformation on the functional activities of citrus flavonoid products such as antioxidant, anti-inflammatory, anti-cancer cell proliferation, antiviral, and lipid-lowering properties were also summarized. It is anticipated to provide a theoretical basis for the research on biotransformation of citrus flavonoids and the development of new functional foods.