微生物发酵中药的盲区与挑战：从菌种选择到质量控制

doi:10.19586/j.2095-2341.2024.0205

生物技术进展 ›› 2025, Vol. 15 ›› Issue (2): 201-211.DOI: 10.19586/j.2095-2341.2024.0205

微生物发酵中药的盲区与挑战：从菌种选择到质量控制

武小琪¹(), 宫文静¹, 李国玉², 李昂³, 王继华⁴(), 崔迪¹()

^1.哈尔滨商业大学药物工程技术研究中心，哈尔滨 150076
^2.哈尔滨商业大学药学院，哈尔滨 150076
^3.哈尔滨工业大学环境学院，哈尔滨 150090
^4.哈尔滨师范大学生命科学与技术学院，哈尔滨 150025

收稿日期:2024-12-25 接受日期:2025-02-27 出版日期:2025-03-25 发布日期:2025-04-29
通讯作者: 王继华,崔迪
作者简介:武小琪 E-mail: wxq20220051@163.com
基金资助:
黑龙江省自然科学基金(LH2021E091);黑龙江省中医药管理局青年中医药科研项目(ZHY2024-285);黑龙江省“双一流”学科协同创新成果项目(LJGXCG2024-P30);黑龙江省省属高等学校基本科研业务费科研项目(2024);黑龙江省中医药管理局中医药科研课题(ZHY2024-106)

Knowledge Gaps and Chanllenges in Microbial Fermentation of Traditional Chinese Medicine: From Strain Selection to Quality Control

Xiaoqi WU¹(), Wenjing GONG¹, Guoyu LI², Ang LI³, Jihua WANG⁴(), Di CUI¹()

^1.Pharmaceutical Engineering Research Center，Harbin University of Commerce，Harbin 150076，China
^2.School of Pharmacy，Harbin University of Commerce，Harbin 150076，China
^3.School of Environment，Harbin Institute of Technology，Harbin 150090，China
^4.College of Life Sciences and Technology，Harbin Normal University，Harbin 150025，China

Received:2024-12-25 Accepted:2025-02-27 Online:2025-03-25 Published:2025-04-29
Contact: Jihua WANG,Di CUI

摘要/Abstract

摘要：

微生物发酵中药材属于传统中药炮制中一种获得新药的重要技术方法。目前，现代生物技术的发展逐渐对微生物发酵中药的机制和工艺进行了解析，然而，难以找到合适的发酵菌种、微生物发酵中药的机制不明晰、中药发酵的终点不易判定、缺乏质控指标、发酵工艺规范不统一等问题依然凸显。因此，从微生物发酵中药的种类与功能、微生物发酵中药材机制及微生物发酵中药工艺三个方面对现有的研究进展进行了综述，总结了微生物在中药发酵过程中的具体发酵机制，并对微生物发酵中药的发展远景进行展望，为中药发酵菌种的选择、发酵终点的判定、质量标准的制定、工艺的进一步规范及中药产业链新药物的研发和升级提供理论依据和技术参考。

关键词: 微生物, 发酵, 中药炮制

Abstract:

Microbial fermentation of traditional Chinese medicinal materials serves as a pivotal technique for novel drug discovery in traditional Chinese medicine （TCM） processing. While contemporary biotechnology advancements have progressively clarified the mechanisms and processes underlying TCM fermentation， persisting challenges include the selection of appropriate microbial strains， elucidation of fermentation mechanisms， determination of relationships between fermentation endpoints and quality control markers， and standardization of fermentation protocols. This review systematically summarized the specific microbial mechanisms involved in TCM fermentation and evaluated current research through three critical dimensions： functional diversity of fermentative microorganisms， biochemical mechanisms of fermentation， and process optimization strategies. Furthermore， it prospected future developmental trajectories in this field. The review aimed to provide theoretical foundations and technological references for defining fermentation endpoints， establishing quality standards， optimizing standardized processes， and advancing drug innovation within the TCM industry chain.

Key words: microorganisms, fermentation, traditional Chinese medicine processing

中图分类号:

Q939.93

武小琪, 宫文静, 李国玉, 李昂, 王继华, 崔迪. 微生物发酵中药的盲区与挑战：从菌种选择到质量控制[J]. 生物技术进展, 2025, 15(2): 201-211.

Xiaoqi WU, Wenjing GONG, Guoyu LI, Ang LI, Jihua WANG, Di CUI. Knowledge Gaps and Chanllenges in Microbial Fermentation of Traditional Chinese Medicine: From Strain Selection to Quality Control[J]. Current Biotechnology, 2025, 15(2): 201-211.

图/表 4

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发酵工艺	药物	菌种	发酵方式	发酵特点	文献
传统发酵	曲类中药	自然发酵	固体发酵	工艺繁琐、发酵效率低、易污染、发酵终点难以控制、无确切质量评价标准	[2]
	胆南星
	百药煎
	淡豆豉
现代发酵	三七	Aspergillus cristatus Cosmax-GF	固体发酵	工艺简单，显著降低传统固态发酵过程的杂菌污染，并确定了抗氧化活性的潜在标志物	[8]
	人参	Monascus ruber	液体发酵	成本低，能够显著提高发酵效率与药物降脂活性	[17]
	葛根	L. plantarum和Bacillus sp.DU-106 (1∶1)	液体发酵	发酵液具有保肝作用，能够预防乙醇引起的肠道菌群紊乱，恢复肝脏的抗氧化能力和炎症参数到正常水平	[22]
	黄芪	Lactobacillusplantarum	液体发酵	发酵液能够恢复葡聚糖硫酸钠引起的肠道菌群紊乱，修复肠黏膜结构损伤	[26]
	淡豆豉	Bacillus subtilis	固体发酵	纤溶酶活性高于伞枝犁头霉和米曲霉单独发酵与混合发酵	[30]
	当归	Lactobacillus plantarum LZU-J-TSL 6和LZU-S-ZCJ (1∶3)	液体发酵	发酵液能够调节肠道微生物群的组成和代谢，提高抗氧化能力，有效减弱D-半乳糖诱导的肝脏衰老	[64]
	玉米	Ganoderma lucidum Karst.	双向固体发酵	发酵后能够提高营养物质利用率，灵芝三萜、灵芝酸、蛋白质和碳水化合物的含量均得到显著提高	[73]

发酵工艺	药物	菌种	发酵方式	发酵特点	文献
传统发酵	曲类中药	自然发酵	固体发酵	工艺繁琐、发酵效率低、易污染、发酵终点难以控制、无确切质量评价标准	[2]
	胆南星
	百药煎
	淡豆豉
现代发酵	三七	Aspergillus cristatus Cosmax-GF	固体发酵	工艺简单，显著降低传统固态发酵过程的杂菌污染，并确定了抗氧化活性的潜在标志物	[8]
	人参	Monascus ruber	液体发酵	成本低，能够显著提高发酵效率与药物降脂活性	[17]
	葛根	L. plantarum和Bacillus sp.DU-106 (1∶1)	液体发酵	发酵液具有保肝作用，能够预防乙醇引起的肠道菌群紊乱，恢复肝脏的抗氧化能力和炎症参数到正常水平	[22]
	黄芪	Lactobacillusplantarum	液体发酵	发酵液能够恢复葡聚糖硫酸钠引起的肠道菌群紊乱，修复肠黏膜结构损伤	[26]
	淡豆豉	Bacillus subtilis	固体发酵	纤溶酶活性高于伞枝犁头霉和米曲霉单独发酵与混合发酵	[30]
	当归	Lactobacillus plantarum LZU-J-TSL 6和LZU-S-ZCJ (1∶3)	液体发酵	发酵液能够调节肠道微生物群的组成和代谢，提高抗氧化能力，有效减弱D-半乳糖诱导的肝脏衰老	[64]
	玉米	Ganoderma lucidum Karst.	双向固体发酵	发酵后能够提高营养物质利用率，灵芝三萜、灵芝酸、蛋白质和碳水化合物的含量均得到显著提高	[73]

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微生物发酵中药的盲区与挑战：从菌种选择到质量控制

Knowledge Gaps and Chanllenges in Microbial Fermentation of Traditional Chinese Medicine: From Strain Selection to Quality Control

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