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Archive > Volume 16 Issue 3 > 2024,16(3):392-400. DOI:https://doi.org/10.1016/j.chmed.2024.01.004 Prev Next

桔梗中桔梗皂苷的生物轉(zhuǎn)化及藥理活性研究進展

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Biotransformation and pharmacological activities of platycosides from Platycodon grandiflorum roots

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    摘要:
    狗寶咸菜是一種我國東北地區(qū)深受歡迎的食品，它以桔梗的根為主要原料發(fā)酵而成，風(fēng)味獨特，營養(yǎng)價值豐富。桔梗中的桔梗皂苷在微生物發(fā)酵狗寶咸菜的品質(zhì)中可能起關(guān)鍵作用。然而，在其發(fā)酵過程中，桔梗皂苷的生物轉(zhuǎn)化尚未見報道。本文綜述了桔梗皂苷的化學(xué)結(jié)構(gòu)多樣性、體內(nèi)代謝過程、體外生物轉(zhuǎn)化及其藥理作用。最后，我們還討論了未來如何通過調(diào)節(jié)微生物的酶來提高次生桔梗皂苷的生物活性。

    Abstract:
    In Northeast China, Goubao pickle is a popular food fermented from the roots of Platycodon grandiflorum as the main material, offering a unique flavor and rich nutritional value. Platycosides in roots of P. grandiflorum may play a crucial role in determining the quality of Goubao pickle through microorganism fermentation. However, biotransfermation of platycosides has not been reviewed during fermentation. In this study, we reviewed platycosides in chemical diversity, metabolic processes in vivo, biotransformation of platycosides in vitro, and pharmacological effects. Finally, we also discussed how to improve the bioactive secondary platycosides we desire by regulating enzymes from microorganisms in the future.

    關(guān)鍵詞:
    生物轉(zhuǎn)化, 狗寶咸菜, 微生物, 藥理作用, 桔梗皂苷, 桔梗

    Keywords:


    Project Supported:
    This work was financially supported by the National Natural Science Foundation of China (No. U20A20400) and the Scientific Research Foundation of Heilongjiang Provincial Scientific Research Institutes (No. CZKYF2021A002). Young and middle-aged graduate tutor training program of Shenyang Agricultural University (No. 2022-ZZDS-09).

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