小麦胚芽的生物转化研究进展

Study advances in wheat germ biotransformation

小麦胚芽是小麦籽粒的生命源泉,含有极其丰富且优质的蛋白质、脂肪、多种维生素及一些微量生理活性成分,被营养学家们誉为"人类天然的营养宝库"。因此,小麦胚芽的开发利用一直是国内外研究热点之一。尤其是近年来,很多研究热点逐渐由原来的麦胚主要成分提取转向生物转化技术研发,即以(脱脂)小麦胚芽为基质,采用酵母菌、乳酸菌等微生物发酵制备具有抗肿瘤、抗氧化、抗真菌以及抗炎症等功能性成分。本文综述了小麦胚芽生物转化技术研究的国内外现状及发展趋势,旨在为小麦胚芽的深度开发利用提供参考。

Wheat germ is the life source of wheat kernels. However, due to the high concen- tration of protein, fat, vitamins and other nutrients in wheat germ, it is regarded by nutritionists as ＂the nutrition of human natural treasure house＂. It is a hot research topic on development and utilization of wheat germ at home and abroad. Recently, it is gradually from the wheat germ ex- traction to microbial transformation, fermented wheat germ extract with Saccharomyces Cerevisi- ae or lactic acid bacteria possess antioxidant, anti- inflammatory, antifungal and anti - carcino- genic functional ingredients. The latest development trend of wheat germ biotransformation tech- nology research at home and abroad was discussed to provide beneficial reference for flour enter- prises in better exploiting wheat germ resources.