摘要
影响我国传统发酵食品安全最为重要的因素是各种含氮化合物代谢生成的有害胺(氨)类物质,如氨基甲酸乙酯、亚硝胺类和生物胺类等。以往基于生物化学和分子生物学的研究,已经阐明了与这些有害胺(氨)类物质相关的代谢途径及调控途径。在此基础上,研究人员通过一系列的代谢工程操作试图消除这些有害胺(氨)类物质的积累,但实际效果有限。近年来的研究表明,有害胺(氨)类物质的积累,与食品发酵过程中微生物对氨基酸等有机氮源的选择性吸收密切相关。由于部分氨基酸的滞后吸收,导致最终氨基酸无法有效利用,甚至被代谢为有害胺(氨)类物质。微生物对氮源的利用受到氮代谢物阻遏(Nitrogen Catabolite Repression,NCR)效应的严谨调控。对于NCR效应这一全局调控机制的解析,将对理解微生物积累有害胺(氨)类物质的机理,并进行有效消除,奠定良好的基础。本文综述了发酵食品有害胺(氨)类物质积累和NCR效应的研究进展,在此基础上提出利用对NCR效应的理性调控消除有害胺(氨)类物质积累的系统策略。
The most important factor that impact the Chinese traditional fermented food safety if the varitey of harmful amines（ammonia） metabolites,such as urethane,nitrosamines and other biological amines,from the metabolism of nitrogen compounds.Previous studies based on biochemistry and molecular biology has clarified the metabolic and regulation pathways that was highly closed to the accumulation of these harmful amines（ammonia） metabolites.Based on the recorganization,researchers attempted to eliminated these harmful amines（ammonia） metabolites from fermented foods and achieved little.Recent researchers showed that the harmful amines（ammonia） metabolites were not only associated with their direct metabolic and regulation pathways,but also highly associated with the selective absorption of organic nitrogen sources,such as amino acids and urea.Because of the delayed absorption of some kinds of nitrogen sources,some of the nitrogen sources could not be well utilized and even could be metabolised to harmful amines（ammonia） metabolites.The selective utilization of nitrogen sources was strictly regulated by the nitrogen catabolite repression（NCR） effect.Therefore,the well elucidation of the NCR would greatly facilitate the understanding of harmful amines（ammonia） metabolites accumulation and its elimilation.The review summarized the proceedings of the harmful amines（ammonia） metabolites in fermented foods and NCR and supposed to enhance the study on NCR to rational eliminate the accumulation of harmful amines（ammonia） metabolites in fermented foods.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第9期8-25,共18页
Journal of Chinese Institute Of Food Science and Technology
