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第 27 筆
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論文名稱: | 藻類多醣洋菜□水解物及其發酵產物之生理活性研究
| Studies on Biological Activity of Algal Lysates Derived from Agarases Digested and Their Fermentation Products
研究生: | 吳紹祺 Shao-Chi Wu
指導教授: | 潘崇良 Chorng-Liang Pan
學位類別: | 博士
學校名稱: | 國立臺灣海洋大學
系所名稱: | 食品科學系
學號: | D89320002
畢業學年度: | 93
語文別: | 中文
關鍵字: | 洋菜□ agarase
| 乳酸菌 lactic acid bacteria
| 醋酸菌 acetic acid bacteria
| 抗氧化 antioxidative
| 抗致突變性 antimutagenicity
| ACE ACE
全文點閱次數: | 80

全文影像連結:

論文全文(pdf)

論文頁數: | 335
摘要: | 10 種藻類多醣在 5 種抗氧化性測試與 4 項抗致突變性的測試中，結果皆以紫菜多醣萃取物具最佳效應，並與其所含多酚類含量相關，而對血管升壓素 I 轉換酵素 (angiotensin I coverting enzymem, ACE) 活性抑制能力上，10 種藻類多醣則未觀察到抑制效應存在。於 6 種抗氧化試驗中，除羥基自由基清除效應外，120 種藻類寡醣水解物 (algal-oligosaccharide-lysates, AOLs) 在其餘 5 種抗氧化測試中皆具清除能力。在未添加 S9 混合液之安氏實驗中，所測試之 60 種藻類寡醣水解物對 4NQO 所誘導 Salmonella (Salm.) typhimurium TA98 或 TA100 之抗致突變率分別在 12-94% 或 4-98% 間。反應時添加 S9 混合液之安氏實驗中，60 種藻類寡醣水解物對 B[a]P 所誘導 Salm. typhimurium TA98 或TA100 之抑制率分別為 18-89% 或 24-99% 間。120 種藻類寡醣水解物之抗氧化性和抗致突變性與其所含可溶性多酚類含量有關。海菜多醣萃取物 Mon 以 B500 酵素處理組分解所得藻類寡醣水解物 B500-Mon 呈現 17% 抑制ACE 活性能力，較其餘藻類寡醣水解物為佳。
| 3 L 之 0.5% 紫菜多醣萃取物 Por 以 15,000 AU 的 MAEF108-agarases 分解後，所得紫菜寡醣水解液 (108-Por500) 經劃分可得 (i) > 5 KDa 紫菜洋菜水解物、(ii) 5-3 KDa 紫菜洋菜水解物、(iii) 3-1 KDa 紫菜洋菜水解物、(iv) < 1 KDa 紫菜洋菜水解物、及 (v) 紫菜多酚類等 5 個劃分液。(i)-(iv) 各紫菜洋菜水解物劃分液分皆無可溶性多酚類，而 (v) 紫菜多酚類劃分液則含可溶性多酚類。其中分子量小於 1 KDa 紫菜洋菜水解物劃分液可分出 neoagarobiose、neoagaro- tetraose、及 neoagarohexaose 等新洋菜寡醣成分。(i)-(iv) 各紫菜洋菜水解物劃分液具 2.5-17.9% 螯合亞鐵離子能力，至於在其餘 5 種抗氧化測試中皆未呈現清除效應。而紫菜多酚類劃分液在 6 種抗氧化試驗中皆具清除能力。在 4 項抗致突變性測試中，紫菜多酚類劃分液所含抗致突變能力皆大於 90%。
| (1) 10 種藻類多醣乳酸發酵基質 (APsLAFSs)、(2) 10 種藻類寡醣乳酸發酵基質 (AOsLAFSs)、或 (3) 10 種藻類寡醣及半乳糖乳酸發酵基質 (AOsGLAFSs)，經 Streptococcus (Strep.) faecalis BCRC13076 及 Lactobacillus (Lact.) plantarum BCRC14068 二株乳酸菌菌株發酵後，共90 種乳酸發酵液於 37oC 發酵 24 hr 後可降至pH 值4.6 以下。經 4oC 下貯藏 1及 2 週後，pH 值下降率與可滴定酸度上升率，皆隨貯藏時間和還原糖量的增加而上升，乳酸菌殘存率隨貯藏時間和還原糖量之增加而下降。以二株乳酸菌發酵所得 90 種乳酸發酵產物之抗氧化性質中，除清除 DPPH 自由基能力外，其餘 5 種抗氧化性測試結果均隨著發酵基質中還原糖量的增加而上升。在未添加 S9 混合液之安氏實驗中，90 種乳酸發酵產物對 4NQO 所誘導 Salm. typhimurium TA98 或 TA100 之抗致突變率分別在 26-99% 或 33-97% 間。反應時添加 S9 混合液之安氏實驗中，90 種乳酸發酵產物對B[a]P 誘導 Salm. typhimurium TA98 之抗致突變率分別在 4-98% 或 33-99% 間。海菜寡醣及半乳糖乳酸發酵基質，經乳酸菌 BCRC14068發酵後，所得乳酸發酵產物具 56% 抑制 ACE 活性能力，較其餘乳酸發酵產物佳。
| (1) 10 種藻類多醣醋酸發酵基質 (APsAAFSs)、(2) 10 種藻類寡醣醋酸發酵基質 (AOsAAFSs)、或 (3) 10 種藻類寡醣添加半乳糖醋酸發酵基質 (AOsGAAFSs)，經醋酸菌 Acetobacter (Acet.) pasteurianus BCRC11070 發酵後，所得 30 種醋酸發酵液於 26oC 發酵 48 hr 後，使可滴定酸度高於 1.0%。於 4oC 下貯藏 1及 2 週後，pH 值下降率與可滴定酸度上升率，均隨貯藏時間與還原糖量的增加而增加；或醋酸菌殘存率隨貯藏時間及還原糖量之增加而下降。以醋酸菌發酵所得 30 種醋酸發酵產物之抗氧化性質中，除不具羥基自由基清除效應外，其餘 5 種抗氧化性測試結果均隨著發酵基質中還原糖量的增加而升高。於未添加 S9 混合物之安氏實驗中，30 種醋酸發酵產物對 4NQO 所誘導 Salm. typhimurium TA98 或 TA100 之抗致突變率分別在 2-56% 或 3-76% 間。反應時添加 S9 混合物之安氏實驗中，30 種醋酸發酵產物對 B[a]P 誘導 Salm. typhimurium TA98 或 TA100 之抗致突變率分別在 6-88% 或 3-75% 間。在抑制 ACE 活性能力上，30 種醋酸發酵產物分布於 3.4 □ 0.7% 至 53.9 □ 3.7% 間。
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| In ten algal polysaccharides, the algal polysaccharide extracts (APEs) of Porphyra (Por.) dentate possess greatest effects on five kinds antioxidative and four types antimutagenic experiment.  And the antioxidative properties and antimutagenicity of ten algal polysaccharides were related to their polyphenol contents.  The ten algal polysaccharides had not observed the ability on the ACE inhibitory.  On six antioxidative experiment, the 120 algal-oligosaccharide- lysates (AOLs) had scavenging abilities, except for hydroxyl radicals scavenging effect.  Without the addition of S9 mixtrues in Ames test, the antimutagenicity of 60 AOLs against 4NQO to Salm. typhimurium TA98 or TA100 were showed from12-94% or 4-98%, respectively.  With the addition of S9 mixtrues in Ames test, the antimutagenicity of 60 AOLs against B[a]P to Salm. typhimurium TA98 or TA100 were reveal from 18-89% or 24-99%, respectively.  The effect of antioxidative properties and antimutagenicity of 120 AOLs were relations with their polyphenol contents.  The AOL derived from APEs of Mon. nitidum digested by B500 treatment had 17.1 □ 1.2% inhibitory of ACE was better than other AOL.
| The algal-oligosaccharides solution (108-Por500) derived from3 L of 0.5% APEs of Por. dentate digested by 15,000 AU of MAEF108-agarases were categorized as following 5 fractions: (i) > 5 KDa agar-lytic, (ii) 5-3 KDa agar-lytic, (iii) 3-1 KDa agar-lytic, (iv) < 1 KDa agar-lytic and (v) polyphenolic fraction.  The (i)-(iv) agar-lytic fractions without exist polyphenol contents, and the (v) polyphenolic fraction exist polyphenol.  The neoagarooligosaccharides, such as neoagarobiose, neoagarotetraose, and neoagarohexaose colud be able to separate from 1 KDa agar-lytic fraction.  The (i)-(iv) agar-lytic fractions displayed 2.48-17.85% on chelating effect in ferrous ion, and whitout antioxidative abilities on the other five antioxidative tests.  On the other hand, the polyphenolic fraction exist scavenging abilities on six antioxidative properties.  In four types antimutagenic experiment, the polyphenolic fraction present antimutagenicity were greater than 90%.
| The 90 lactic acid fermentation solutions derive from (1) algal polysaccharide lactic acid fermentation substrate (APsLAFSs), (2) algal oligosaccharide lactic acid fermentation substrate (AOsLAFSs), or (3) algal oligosaccharide plus galactose lactic acid fermentation substrate (AOsGLAFSs) which fermented by Streptococcus (Strep.) faecalis BCRC13076 and Lactobacillus (Lact.) plantarum BCRC1406 could decreased pH value below 4.6 within 24 hr at 37oC.  During storage at 4oC, 90 lactic acid fermentation solutions, exhibited decrease pH, increase TA, decrease viability, and an increasing reduction in sugar contents from 1 to 2 weeks.  In the 90 lactic acid fermentation products, except for DPPH radical scavenging effect, the other five kinds antioxidative tests had effect increasing with reducing sugar content.  Without the addition of S9 mixtrues in Ames test, the antimutagenicity of 90 lactic acid fermentation products against 4NQO to Salm. typhimurium TA98 or TA100 were ranged from 26-99% or 33-97%, respectively.  With the addition of S9 mixtrues in Ames test, the antimutagenicity of 90 lactic acid fermentation products against B[a]P to Salm. typhimurium TA98 or TA100 were exhibited from 4-98% or 33-99%, respectively.  The ACE inhibitory of AOsGLAFSs-Mon was 36.6 □ 6.6% and better than other lactic acid fermentation products.
| The 30 acetic acid fermentation solutions derive from (1) algal polysaccharide acetic acid fermentation substrate (APsAAFSs), (2) algal oligosaccharide acetic acid fermentation substrate (AOsAAFSs), or (3) algal oligosaccharide plus galactose acetic acid fermentation substrate (AOsGAAFSs) which fermented by Acetobacter (Acet.) pasteurianus  BCRC11070 could increased TA above 1% within 48 hr at 26oC.  During storage at 4oC, 90 lactic acid fermentation solutions, exhibited decrease pH, increase TA, decrease viability, and an increasing reduction in sugar contents from 1 to 2 weeks.  In the 30 acetic acid fermentation products, except for without the hydroxyl raducals scavenging effect, other five kinds antioxidative tests had scavenging effect increasing with reducing sugar content.  Without the addition of S9 mixtrues in Ames test, the antimutagenicity of 30 acetic acid fermentation products against 4NQO to Salm. typhimurium TA98 or TA100 were ranged from 2-56% or 3-76%, respectively.  With the addition of S9 mixtrues in Ames test, the antimutagenicity of 30 acetic acid fermentation products against B[a]P to Salm. typhimurium TA98 or TA100 were revealed from 6-88% or 3-75%, respectively.  The ACE inhibitory of 30 acetic acid fermentation products were revealed 3.4 □ 0.7% to 53.9 □ 3.7%
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論文目次: | 中文摘要        i
| Abstract        iv
| 目錄        vii
| 表目錄        xxi
| 圖目錄        xxxiii
| 第一章、總論        1
| 壹、緒言        2
| 貳、文獻整理        5
| 1    洋菜□ (agarase)        5
| 1-1    洋菜□生產菌株及其分離來源        5
| 1-2    洋菜□之生化特性        8
| 1-2-1    溫度和 pH 值        8
| 1-2-2    分子量        8
| 1-2-3    金屬離子        8
| 1-3    洋菜□分解海藻寡多醣之產物        11
| 1-4    海藻寡醣組成成份之鑑定        11
| 1-4-1    薄層色層分析法 (thin-layer chromatography,
| TLC)        11
| 1-4-2    高效能液相層析法 (high-performance liquid
| chromatography, HPLC)        14
| 1-4-3    核磁共振光譜法 (Nuclear magnetic
| resonance, NMR)        14
| 1-5    洋菜□之應用        15
| 1-5-1    藻類組成的分析        15
| 1-5-2    細胞的分離        15
| 1-5-3    DNA 的分離        16
| 1-5-4    藻類原生質體的製作        17
| 1-5-5    海藻寡醣的生產與降低海藻多醣黏度        17
| 1-5-6    融合瘤細胞分離        17
| 2    石花菜、龍鬚菜、海菜、或紫菜等藻類之來源、及
| 組成        18
| 2-1    石花菜        18
| 2-2    龍鬚菜        18
| 2-3    海菜        19
| 2-4    紫菜        19
| 3    藻類多醣        20
| 3-1    應用        21
| 3-2    藻類多醣的生理活性        21
| 3-2-1    抗氧化性        21
| 3-2-2    抗致突變性        21
| 3-2-3    抗癌性        22
| 3-2-4    微生物之抑菌性        23
| 3-2-5    微生物之益菌性        24
| 3-2-6    免疫性        25
| 3-2-7    降低血脂        26
| 3-2-8    抑制血管收縮素轉化酵素        26
| 4    藻類多醣之洋菜□水解物        27
| 4-1    應用        27
| 4-1-1    吸濕及對 B16 murine melanoma cells 美白
| 應用        27
| 4-1-2    藻類防禦反應        28
| 4-2    生理活性        29
| 4-2-1    免疫性        29
| 4-2-2    降低血脂        30
| 4-2-3    益菌性        30
| 5    乳酸發酵        31
| 5-1    非消化性寡醣 (nondigestive oligosaccharide,
| NDO)        31
| 5-1-1    定義        31
| 5-1-2    在胃腸道中分解狀況        35
| 5-1-3    在胃腸道中之生理機能影響        38
| 6    醋酸發酵        43
| 6-1    醋酸產品種類        46
| 6-2    生理活性        46
| 6-2-1    抑菌與防腐作用        46
| 6-2-2    醋酸產品的抗氧化        48
| 6-2-3    調整血壓        48
| 6-2-4    調整血糖        50
| 6-2-5    腸道菌相改變        52
| 6-2-6    降低膽固醇        52
| 6-2-7    骨質改善        54
| 6-2-8    抗腫瘤        56
| 6-2-9    治療人耳粒狀鼓膜炎        57
| □、實驗設計與架構        58
| 第二章、藻類寡醣水解物之生理活性探討        60
| 摘要        61
| 壹、前言        62
| 貳、材料及方法        64
| 1    實驗材料        64
| 1-1    實驗菌株        64
| 1-1-1    產洋菜□海洋菌株        64
| 1-1-2    安氏試驗 (Ames test) 菌株        65
| 1-2    洋菜及藻類多醣萃取物        65
| 1-2-1    洋菜原料        65
| 1-2-2    藻類多醣萃取物        66
| 1-3    試驗藥品        66
| 1-4    儀器設備        68
| 2    實驗方法        69
| 2-1    洋菜□之生產及濃縮        69
| 2-1-1    洋菜□之生產        69
| 2-1-2    洋菜□之濃縮        70
| 2-1-3    洋菜□活性測定方法        70
| 2-2    洋菜□水解藻類多醣物之程序        71
| 2-3    藻類寡醣水解物 (algal-oligosaccharide-lysates,
| AOLs) 之製備        72
| 2-4    AOLs 之抗氧化性測定        72
| 2-4-1    還原力測定        72
| 2-4-2    清除 □,□-diphenyl-□-picrylhydrazyl (DPPH)
| 自由基能力之測定        73
| 2-4-3    螯合亞鐵離子能力之測定        73
| 2-4-4    抑制血紅素催化亞麻油酸自氧化測定        73
| 2-4-5    過氧化氫清除效應        74
| 2-4-6    羥基自由基清除效應 (去氧核糖降解法)        74
| 2-5    AOLs 之安氏試驗        75
| 2-5-1    Salm. typhimurium TA98 及TA100 基因型態
| 之確認        75
| 2-5-2    毒性試驗        78
| 2-5-3    致突變實驗        78
| 2-5-4    抗致突變性試驗        79
| 2-6    AOLs 之可溶性多酚類測定        80
| 2-7    AOLs 對 ACE 抑制能力之測定        80
| 2-7-1    緩衝溶液的配置        80
| 2-7-2    ACE 溶液之配置        81
| 2-7-3    Hippuryl-his-leu (HHL) 溶液之配置        81
| 2-7-4    1N鹽酸溶液        81
| 2-8    統計分析        82
| 2-9    實驗設計        82
| 參、結果與討論        84
| 1    AOLs 之抗氧化性        84
| 1-1    還原力測定        84
| 1-2    清除 DPPH 自由基能力之測定        89
| 1-3    螯合亞鐵離子能力        96
| 1-4    抑制血紅素催化亞麻油酸自氧化        102
| 1-5    過氧化氫清除效應        109
| 1-6    羥基自由基清除效應 (去氧核糖降解法)        115
| 2    AOLs 之安氏試驗        116
| 2-1    Salm. typhimurium TA98 或 TA100 試驗菌株基
| 因型態之確認        116
| 2-1-1    組胺酸需求性 (histidine requirement) 之
| 確認        116
| 2-1-2    rfa 突變之測試        116
| 2-1-3    uvrB 突變之測試        116
| 2-1-4    R-factor 之測試        116
| 2-2    抗致突變性試驗        118
| 3    AOLs 之可溶性多酚類        126
| 4    AOLs 對 ACE 抑制能力        132
| 肆、結論        135
| 第三章、紫菜寡醣水解物中之可溶性多酚類及新洋菜寡醣之
| 抗氧化性與抗致突變性探討        136
| 摘要        137
| 壹、前言        138
| 貳、材料及方法        139
| 1    實驗材料        139
| 1-1    實驗菌株        139
| 1-1-1    產洋菜□海洋菌株        139
| 1-1-2    安氏試驗法 (Ames test) 菌株        139
| 1-2    藻類多醣萃取物        139
| 1-2-1    藻類多醣萃取物        139
| 1-3    試驗藥品        139
| 1-4    儀器設備        141
| 2    實驗方法        142
| 2-1    洋菜□之生產及濃縮        142
| 2-1-1    洋菜□之生產        142
| 2-1-2    洋菜□之濃縮        142
| 2-1-3    洋菜□活性測定方法        142
| 2-2    可溶性藻類多酚類、及新洋菜寡醣之生產        142
| 2-3    可溶性多酚類測定        143
| 2-4    藻類寡醣之確認        143
| 2-5    可溶性藻類多酚類及新洋菜寡醣之抗氧化性
| 測定        144
| 2-7    可溶性藻類多酚類及新洋菜寡醣之安氏試驗        144
| 2-8    統計分析        144
| 2-9    實驗設計        144
| 參、結果與討論        146
| 1    紫菜寡醣水解物 108-Por500 各劃分之可溶性多酚類測
| 定結果        146
| 2    紫菜寡醣水解物 108-Por500 之新洋菜寡醣分離結果        146
| 3    紫菜寡醣水解物 108-Por500 的洋菜水解物劃分液及多
| 酚類劃分液之抗氧化性測定        150
| 4    紫菜寡醣水解物 108-Por500 的洋菜水解物劃分液及多
| 酚類劃分液之安氏試驗        159
| 4-1    抗致突變性試驗        159
| 肆、結論        163
| 第四章、    藻類多醣洋菜□水解物之乳酸發酵及其乳酸發酵
| 產物生理活性探討        164
| 摘要        165
| 壹、前言        166
| 貳、材料及方法        168
| 1    實驗材料        168
| 1-1    實驗菌株        168
| 1-1-1    產洋菜□海洋菌株        168
| 1-1-2    安氏試驗法 (Ames test) 菌株        168
| 1-1-3    乳酸菌株        168
| 1-2    洋菜及藻類多醣萃取物        169
| 1-2-1    洋菜原料        169
| 1-2-2    藻類多醣萃取物        169
| 1-3    試驗藥品        169
| 1-4    儀器設備        171
| 2    實驗方法        172
| 2-1    洋菜□之生產及濃縮        172
| 2-1-1    洋菜□之生產        172
| 2-1-2    洋菜□之濃縮        172
| 2-1-3    洋菜□活性測定方法        172
| 2-2    藻類多醣洋菜□水解物之製備        172
| 2-3    藻類多醣乳酸發酵基質、藻類寡醣乳酸發酵基質、
| 或藻類寡醣及半乳糖乳酸發酵基質之乳酸發酵        172
| 2-3-1    利用半乳糖之乳酸菌篩選        173
| 2-3-2    利用藻類寡醣水解液之乳酸菌篩選        173
| 2-3-3    藻類多醣乳酸發酵基質、藻類寡醣乳酸發酵
| 基質、或藻類寡醣及半乳糖乳酸發酵基質        175
| 2-3-4    藻類多醣乳酸發酵基質、藻類寡醣乳酸發酵
| 基質、或藻類乳醣及半乳糖乳酸發酵基質之
| 乳酸發酵        176
| 2-4    藻類多醣乳酸發酵液、藻類寡醣乳酸發酵液、或
| 藻類寡醣及半乳糖乳酸發酵液之貯藏試驗        177
| 2-5    乳酸發酵產物之製備        178
| 2-6    乳酸發酵產物之抗氧化性測定        178
| 2-7    乳酸發酵產物之安氏試驗        179
| 2-8    乳酸發酵產物對 ACE 抑制能力之測定        179
| 2-9    統計分析        179
| 2-10實驗設計        179
| 參、結果與討論        181
| 1    藻類多醣乳酸發酵基質、藻類寡醣乳酸發酵基質、
| 或藻類寡醣及半乳糖乳酸發酵基質之乳酸發酵        181
| 1-1    藻類多醣乳酸發酵基質、藻類寡醣乳酸發酵基質、
| 或藻類寡醣及半乳糖乳酸發酵基質於乳酸發酵期
| 間之 pH 值或可滴定酸度變化        181
| 1-2    藻類多醣乳酸發酵基質、藻類寡醣乳酸發酵基質、
| 或藻類寡醣及半乳糖乳酸發酵基質於乳酸發酵期
| 間之光學密度值及乳酸菌數變化        189
| 2    藻類多醣乳酸發酵液、藻類寡醣乳酸發酵液、或藻類
| 寡醣及半乳糖乳酸發酵液之貯藏試驗        198
| 2-1    藻類多醣乳酸發酵液、藻類寡醣乳酸發酵液、或
| 藻類寡醣及半乳糖乳酸發酵液於貯藏試驗間之
| pH 值下降率變化        198
| 2-2    藻類多醣乳酸發酵液、藻類寡醣乳酸發酵液、或
| 藻類寡醣及半乳糖乳酸發酵液於貯藏試驗間之
| 可滴定酸度上升率變化        201
| 2-3    藻類多醣乳酸發酵液、藻類寡醣乳酸發酵液、或
| 藻類寡醣及半乳糖乳酸發酵液於貯藏試驗間之
| 殘存率變化        205
| 3    藻類多醣乳酸發酵產物、藻類寡醣乳酸發酵產物、
| 或藻類寡醣及半乳糖乳酸發酵產物之抗氧化性        209
| 3-1    還原力測定        209
| 3-2    清除 DPPH 自由基能力之測定        214
| 3-3    螯合亞鐵離子能力        219
| 3-4    抑制血紅素催化亞麻油酸自氧化        224
| 3-5    過氧化氫清除效應        228
| 3-6    羥基自由基清除效應 (去氧核糖降解法)        232
| 4    藻類多醣乳酸發酵產物、藻類寡醣乳酸發酵產物、
| 或藻類寡醣及半乳糖乳酸發酵產物之安氏試驗        236
| 4-1    抗致突變性試驗        236
| 5    藻類多醣乳酸發酵產物、藻類寡醣乳酸發酵產物、
| 或藻類寡醣及半乳糖乳酸發酵產物對 ACE 抑制
| 能力        248
| 肆、結論        253
| 第五章、    藻類寡醣水解液之醋酸發酵及其醋酸發酵產物
| 生理活性探討        254
| 摘要        255
| 壹、前言        256
| 貳、材料及方法        257
| 1    實驗材料        257
| 1-1    實驗菌株        257
| 1-1-1    產洋菜□海洋菌株        257
| 1-1-2    安氏試驗法 (Ames test) 菌株        257
| 1-1-3    醋酸菌株        257
| 1-2    洋菜及藻類多醣萃取物        259
| 1-2-1    洋菜原料        259
| 1-2-2    藻類多醣萃取物        259
| 1-3    試驗藥品        259
| 1-4    儀器設備        261
| 2    實驗方法        261
| 2-1    洋菜□之生產及濃縮        261
| 2-1-1    洋菜□之生產        261
| 2-1-2    洋菜□之濃縮        262
| 2-1-3    洋菜□活性測定方法        262
| 2-2    藻類多醣洋菜□水解物之製備        262
| 2-3    藻類多醣醋酸發酵基質、藻類寡醣醋酸發酵
| 基質、或藻類寡醣及半乳糖醋酸發酵基質之醋酸
| 發酵        262
| 2-3-1    利用半乳糖之醋酸菌篩選        262
| 2-3-2    利用藻類寡醣水解液之醋酸菌篩選        262
| 2-3-3    藻類多醣醋酸發酵基質、藻類寡醣醋酸發酵
| 基質、或藻類寡醣及半乳糖醋酸發酵基質        263
| 2-3-4    藻類多醣醋酸發酵基質、藻類寡醣醋酸發酵
| 基質、或藻類寡醣及半乳糖醋酸發酵基質之
| 醋酸發酵        264
| 2-4    藻類多醣醋酸發酵液、藻類寡醣醋酸發酵液、或
| 藻類寡醣及半乳糖醋酸發酵液之貯藏試驗        265
| 2-5    醋酸發酵產物之製備        265
| 2-6    醋酸發酵產物之抗氧化性測定        266
| 2-7    醋酸發酵產物之安氏試驗        266
| 2-8    醋酸發酵產物對 ACE 抑制能力之測定        266
| 2-9    統計分析        266
| 2-10實驗設計        266
| 參、結果與討論        269
| 1    藻類多醣醋酸發酵基質、藻類寡醣醋酸發酵基質、
| 或藻類寡醣及半乳糖醋酸發酵基質之醋酸發酵        269
| 1-1    藻類多醣醋酸發酵基質、藻類寡醣醋酸發酵
| 基質、或藻類寡醣及半乳糖醋酸發酵基質於醋酸
| 發酵期間之 pH 值、或可滴定酸度變化        269
| 1-2    藻類多醣醋酸發酵基質、藻類寡醣醋酸發酵
| 基質、或藻類寡醣及半乳糖醋酸發酵基質於醋酸
| 發酵期間之光學密度值、及醋酸菌數變化        272
| 2    藻類多醣醋酸發酵液、藻類寡醣醋酸發酵液、或
| 藻類寡醣及半乳糖醋酸發酵液之貯藏試驗        274
| 2-1    藻類多醣醋酸發酵液、藻類寡醣醋酸發酵液、或
| 藻類寡醣及半乳糖醋酸發酵液於貯藏試驗間之
| pH 值下降率變化        274
| 2-2    藻類多醣醋酸發酵液、藻類寡醣醋酸發酵液、或
| 藻類寡醣及半乳糖醋酸發酵液於貯藏試驗間之
| 可滴定酸度上升率變化        277
| 2-3    藻類多醣醋酸發酵液、藻類寡醣醋酸發酵液、或
| 藻類寡醣及半乳糖醋酸發酵液於貯藏試驗間之
| 殘存率變化        279
| 3    藻類多醣醋酸發酵產物、藻類寡醣醋酸發酵產物、
| 或藻類寡醣及半乳糖醋酸發酵產物之抗氧化性        281
| 3-1    還原力測定        281
| 3-2    清除 DPPH 自由基能力之測定        281
| 3-3    螯合亞鐵離子能力        284
| 3-4    抑制血紅素催化亞麻油酸自氧化        286
| 3-5    過氧化氫清除效應        288
| 3-6    羥基自由基清除效應 (去氧核糖降解法)        290
| 4    藻類多醣醋酸發酵產物、藻類寡醣醋酸發酵產物、
| 或藻類寡醣及半乳糖醋酸發酵產物之安氏試驗        290
| 4-1抗致突變性試驗        290
| 5    藻類多醣醋酸發酵產物、藻類寡醣醋酸發酵產物、
| 或藻類寡醣及半乳糖醋酸發酵產物對 ACE 抑制
| 能力        296
| 肆、結論        299
| 第六章、參考文獻        300
|
|
| 表目錄
|
| 表 1-1、    Agarases 的生產微生物、洋菜□種類及分離來源        6
| 表 1-2、    洋菜□的生化特性        9
| 表 1-3、    微生物所產洋菜□分解洋菜之產物        12
| 表 1-4、    非消化性寡醣之基質、使用酵素、生產方式、商品
| 名稱、化學結構及製備方式        33
| 表 1-5、    醋酸菌種類        45
| 表 1-6、    調味醋與飲料醋使用的原料        47
| 表 2-1、    10 種藻類多醣之還原力        85
| 表 2-2、    經 100-500 AU 之 MA103-agarases 分解 10 種
| 藻類多醣所得 50 種藻類寡醣水解物之還原力        86
| 表 2-3、    經 100-500 AU 之 MAEF108-agarases 分解 10 種
| 藻類多醣所得50 種藻類寡醣水解物之還原力        87
| 表 2-4、    經 A250 或 B500 處理分解 10 種藻類多醣所得 20
| 種藻類寡醣水解物之還原力        88
| 表 2-5、    10 種藻類多醣之 DPPH 自由基清除效應        90
| 表 2-6、    經 100-500 AU 之 MA103-agarases 分解 10 種
| 藻類多醣所得 50 種藻類寡醣水解物之 DPPH
| 自由基清除效應        92
| 表 2-7、    經 100-500 AU 之 MAEF108-agarases 分解 10 種
| 藻類多醣所得 50 種藻類寡醣水解物之 DPPH
| 自由基清除效應        93
| 表 2-8、    經 A250 或 B500 處理分解 10 種藻類多醣所得 20
| 種藻類寡醣水解物之 DPPH 自由基清除效應        95
| 表 2-9、    10 種藻類多醣之亞鐵離子螯合效應        97
| 表 2-10、    經 100-500 AU 之 MA103-agarases 分解 10 種
| 藻類多醣所得 50 種藻類寡醣水解物之亞鐵離子
| 螯合效應        98
| 表 2-11、    經 100-500 AU 之 MAEF108-agarases 分解 10 種
| 藻類多醣所得 50 種藻類寡醣水解物之亞鐵離子
| 螯合效應        99
| 表 2-12、    經 A250 或 B500 處理分解 10 種藻類多醣所得 20
| 種藻類寡醣水解物之亞鐵離子螯合效應        101
| 表 2-13、    10 種藻類多醣之抑制血紅素催化亞麻油酸自氧化
| 能力        103
| 表 2-14、    經 100-500 AU 之 MA103-agarases 分解 10 種
| 藻類多醣所得 50 種藻類寡醣水解物之抑制血紅素
| 催化亞麻油酸自氧化能力        104
| 表 2-15、    經 100-500 AU 之 MAEF108-agarases 分解 10 種
| 藻類多醣所得50 種藻類寡醣水解物之抑制血紅素
| 催化亞麻油酸自氧化能力        106
| 表 2-16、    經 A250 或 B500 處理分解 10 種藻類多醣所得 20
| 種藻類寡醣水解物之抑制血紅素催化亞麻油酸自氧
| 化能力        107
| 表 2-17、    10 種藻類多醣之過氧化氫清除效應        110
| 表 2-18、    經 100-500 AU 之 MA103-agarases 分解 10 種
| 藻類多醣所得 50 種藻類寡醣水解物之過氧化氫
| 清除效應        111
| 表 2-19、    經 100-500 AU 之 MAEF108-agarases 分解 10 種
| 藻類多醣所得 50 種藻類寡醣水解物之過氧化氫
| 清除效應        113
| 表 2-20、    經 A250 或 B500 處理分解 10 種藻類多醣所得 20
| 種藻類寡醣水解物之過氧化氫清除效應        114
| 表 2-21、    Salm. typhimurium TA98 及 TA100 之基因型態
| 檢測        117
| 表 2-22、    於未添加 S9 混合液或添加 S9 混合液時，10 種
| 藻類多醣對 Salm. typhimurium TA98 及 TA100 之
| 抗致突變性        119
| 表 2-23、    60 種藻類寡醣水解物對 Salm. typhimurium TA98
| 之抗致突變性        121
| 表 2-24、    60 種藻類寡醣水解物對 Salm. typhimurium TA100
| 之抗致突變性        122
| 表 2-25、    於 S9 混合液存在時，60 種藻類寡醣水解物對
| Salm. typhimurium TA98 之抗致突變性        123
| 表 2-26、    於 S9 混合液存在時，60 種藻類寡醣水解物對
| Salm. typhimurium TA100 之抗致突變性        125
| 表 2-27、    10 種藻類多醣之可溶性多酚類含量        127
| 表 2-28、    經 100-500 AU 之 MA103-agarases 分解 10 種
| 藻類多醣所得 50 種藻類寡醣水解物之可溶性多酚
| 類含量        128
| 表 2-29、    經 100-500 AU 之 MAEF108-agarases 分解 10 種
| 藻類多醣所得50 種藻類寡醣水解物之可溶性多酚
| 類含量        130
| 表 2-30、    經 A250 或 B500 處理分解 10 種藻類多醣所得 20
| 種藻類寡醣水解物之可溶性多酚類含量        131
| 表 3-1、    紫菜寡醣水解物 108-Por500 之各紫菜洋菜水解物
| 劃分液及紫菜多酚類劃分液之可溶性多酚類含量        147
| 表 3-2、    紫菜寡醣水解物 108-Por500 之各紫菜洋菜水解物
| 劃分液及紫菜多酚類劃分液之還原力        151
| 表 3-3、    紫菜寡醣水解物 108-Por500 之各紫菜洋菜水解物
| 劃分液及紫菜多酚類劃分液之清除 DPPH 自由基
| 能力        152
| 表 3-4、    紫菜寡醣水解物 108-Por500 之各紫菜洋菜水解物
| 劃分液及紫菜多酚類劃分液之亞鐵離子螯合效應        153
| 表 3-5、    新洋菜六糖、新洋菜四糖、與新洋菜二糖劃分液之
| 亞鐵離子螯合效應        154
| 表 3-6、    紫菜寡醣水解物 108-Por500 之各紫菜洋菜水解物
| 劃分液及紫菜多酚類劃分液之抑制血紅素催化亞麻
| 油酸自氧化能力        155
| 表 3-7、    紫菜寡醣水解物 108-Por500 之各紫菜洋菜水解物
| 劃分液及紫菜多酚類劃分液之過氧化氫清除效應        156
| 表 3-8、    紫菜寡醣水解物 108-Por500 之各紫菜洋菜水解物
| 劃分液及紫菜多酚類劃分液之羥基自由基清除效應        158
| 表 3-9、    於未添加 S9 混合液或添加 S9 混合液時，紫菜
| 寡醣水解物 108-Por500 之各紫菜洋菜水解物劃分
| 液及紫菜多酚類劃分液對 Salm. typhimurium TA98
| 與 TA100 之抗致突變性        160
| 表 3-10、    於未添加 S9 混合液或添加 S9 混合液時，新洋菜
| 六糖、新洋菜四糖、和新洋菜二糖劃分液對 Salm.
| typhimurium TA98 與 TA100 之抗致突變性        161
| 表 4-1、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵液、(2) 6 種洋菜
| 寡醣乳酸發酵液、或 (3) 6 種洋菜寡醣及半乳糖乳
| 酸發酵液置於 4oC 下貯藏 1 或 2 週後之 pH 值
| 下降率        199
| 表 4-2、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵液、(2) 4 種藻類
| 寡醣乳酸發酵液、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵液置於 4oC 下貯藏 1 或 2 週後之 pH
| 值下降率        200
| 表 4-3、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵液、(2) 6 種洋菜
| 寡醣乳酸發酵液、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵液置於 4oC 下貯藏 1 或 2 週後之可
| 滴定酸度上升率        202
| 表 4-4、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵液、(2) 4 種藻類
| 寡醣乳酸發酵液、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵液置於 4oC 下貯藏 1 或 2 週後之可
| 滴定酸度上升率        203
| 表 4-5、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵液、(2) 6 種洋菜
| 寡醣乳酸發酵液、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵液置於 4oC 下貯藏 1 或 2 週後之乳酸
| 菌殘存率        206
| 表 4-6、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵液、(2) 4 種藻類
| 寡醣乳酸發酵液、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵液置於 4oC 下貯藏 1 或 2 週後之乳酸
| 菌殘存率        207
| 表 4-7、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6種洋菜多醣乳酸發酵產物、(2) 6 種洋菜
| 寡醣乳酸發酵產物、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵產物之還原力        210
| 表 4-8、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵產物、(2) 4 種藻類
| 寡醣乳酸發酵產物、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵產物之還原力        212
| 表 4-9、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵產物、(2) 6 種洋菜
| 寡醣乳酸發酵產物、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵產物之 DPPH 自由基清除效應        215
| 表 4-10、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵產物、(2) 4 種藻類
| 寡醣乳酸發酵產物、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵產物之 DPPH 自由基清除效應        217
| 表 4-11、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵產物、(2) 6 種洋菜
| 寡醣乳酸發酵產物、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵產物之亞鐵離子螯合效應        220
| 表 4-12、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵產物、(2) 4 種藻類
| 寡醣乳酸發酵產物、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵產物之亞鐵離子螯合效應        222
| 表 4-13、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵產物、(2) 6 種洋菜
| 寡醣乳酸發酵產物、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵產物之抑制血紅素催化亞麻油酸自氧化
| 能力        224
| 表 4-14、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵產物、(2) 4 種藻類
| 寡醣乳酸發酵產物、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵產物之抑制血紅素催化亞麻油酸自氧化
| 能力        227
| 表 4-15、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵產物、(2) 6 種洋菜
| 寡醣乳酸發酵產物、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵產物之過氧化氫清除效應        229
| 表 4-16、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵產物、(2) 4 種藻類
| 寡醣乳酸發酵產物、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵產物之過氧化氫清除效應        231
| 表 4-17、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵產物、(2) 6 種洋菜
| 寡醣乳酸發酵產物、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵產物之羥基自由基清除效應        234
| 表 4-18、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵產物、(2) 4 種藻類
| 寡醣乳酸發酵產物、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵產物之羥基自由基清除效應        235
| 表 4-19、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵產物、(2) 6 種洋菜
| 寡醣乳酸發酵產物、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵產物對 Salm. typhimurium TA98 之抗
| 致突變性        237
| 表 4-20、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵產物、(2) 4 種藻類
| 寡醣乳酸發酵產物、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵產物對 Salm. typhimurium TA98 之抗
| 致突變性        238
| 表 4-21、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵產物、(2) 6 種洋菜
| 寡醣乳酸發酵產物、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵產物對 Salm. typhimurium TA100 之抗
| 致突變性        239
| 表 4-22、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵產物、(2) 4 種藻類
| 寡醣乳酸發酵產物、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵產物對 Salm. typhimurium TA100 之抗
| 致突變性        241
| 表 4-23、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵產物、(2) 6 種洋菜
| 寡醣乳酸發酵產物、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵產物於 S9 混合液存在時，對 Salm.
| typhimurium TA98 之抗致突變性        242
| 表 4-24、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵產物、(2) 4 種藻類
| 寡醣乳酸發酵產物、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵產物於 S9 混合液存在時，對 Salm.
| typhimurium TA98 之抗致突變性        244
| 表 4-25、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵產物、(2) 6 種洋菜
| 寡醣乳酸發酵產物、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵產物於 S9 混合液存在時，對 Salm.
| typhimurium TA100 之抗致突變性        245
| 表 4-26、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵產物、(2) 4 種藻類
| 寡醣乳酸發酵產物、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵產物於 S9 混合液存在時，對 Salm.
| typhimurium TA100 之抗致突變性        246
| 表 4-27、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 6 種洋菜多醣乳酸發酵產物、(2) 6 種洋菜
| 寡醣乳酸發酵產物、或 (3) 6 種洋菜寡醣及半乳糖
| 乳酸發酵產物對 ACE 之抑制能力        249
| 表 4-28、    以乳酸菌 BCRC13076 及/或 BCRC 14068 發酵
| 所得 (1) 4 種藻類多醣乳酸發酵產物、(2) 4 種藻類
| 寡醣乳酸發酵產物、或 (3) 4 種藻類寡醣及半乳糖
| 乳酸發酵產物對 ACE 之抑制能力        251
| 表 5-1、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵液、(2) 10 種藻類寡醣醋酸發酵液、
| 或 (3) 10種藻類寡醣及半乳糖醋酸發酵液，置於
| 4oC 下貯藏 1 或 2 週後之 pH 值下降率        276
| 表 5-2、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵液、(2) 10 種藻類寡醣醋酸發酵液、
| 或 (3) 10 種藻類寡醣及半乳糖醋酸發酵液，置於
| 4oC 下貯藏 1 或 2 週後之可滴定酸度上升率        278
| 表 5-3、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵液、(2) 10 種藻類寡醣醋酸發酵液、
| 或 (3) 10 種藻類寡醣及半乳糖醋酸發酵液，置於
| 4oC 下貯藏 1 或 2 週後之醋酸菌殘存率        280
| 表 5-4、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵產物、(2) 10 種藻類寡醣醋酸發酵
| 產物、或 (3) 10 種藻類寡醣及半乳糖醋酸發酵產物
| 之還原力        282
| 表 5-5、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵產物、(2) 10 種藻類寡醣醋酸發酵
| 產物、或 (3) 10 種藻類寡醣及半乳糖醋酸發酵產物
| 之 DPPH 自由基清除效應        283
| 表 5-6、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵產物、(2) 10 種藻類寡醣醋酸發酵
| 產物、或 (3) 10 種藻類寡醣及半乳糖醋酸發酵產物
| 之亞鐵離子螯合效應        285
| 表 5-7、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵產物、(2) 10 種藻類寡醣醋酸發酵
| 產物、或 (3) 10 種藻類寡醣及半乳糖醋酸發酵產物
| 之抑制血紅素催化亞麻油酸自氧化能力        287
| 表 5-8、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵產物、(2) 10 種藻類寡醣醋酸發酵
| 產物、或 (3) 10 種藻類寡醣及半乳糖醋酸發酵產物
| 之過氧化氫清除效應        289
| 表 5-9、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵產物、(2) 10 種藻類寡醣醋酸發酵
| 產物、或 (3) 10 種藻類寡醣及半乳糖醋酸發酵產物
| 對 Salm. typhimurium TA98 之抗致突變性        291
| 表 5-10、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵產物、(2) 10 種藻類寡醣醋酸發酵
| 產物、或 (3) 10 種藻類寡醣及半乳糖醋酸發酵產物
| 對 Salm. typhimurium TA100 之抗致突變性        293
| 表 5-11、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵產物、(2) 10 種藻類寡醣醋酸發酵
| 產物、或 (3) 10 種藻類寡醣及半乳糖醋酸發酵
| 產物，於 S9 混合液存在時，對 Salm. typhimurium
| TA98 之抗致突變性        294
| 表 5-12、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵產物、(2) 10 種藻類寡醣醋酸發酵
| 產物、或 (3) 10 種藻類寡醣及半乳糖醋酸發酵
| 產物，於 S9 混合液存在時，對 Salm. typhimurium
| TA100 之抗致突變性        295
| 表 5-13、    以醋酸菌 BCRC11070 發酵所得 (1) 10 種藻類
| 多醣醋酸發酵產物、(2) 10 種藻類寡醣醋酸發酵
| 產物、或 (3) 10 種藻類寡醣及半乳糖醋酸發酵產物
| 對 ACE 之抑制能力        297
|
|
| 圖目錄
|
| 圖 1-1、    本研究之實驗主題架構圖。        59
| 圖 2-1、    第二章之實驗設計流程圖。        83
| 圖 2-2、    (A) 10 種藻類多醣與經 (B) 100 AU MA103-
| agarases、(C) 500 AU MA103-agarases、(D) 100 AU
| MAEF108-agarases、(E) 500 AU MAEF108-
| agarases、(F) A250、(G) B500 處理所得 60 種藻類
| 寡醣水解物對 ACE 之抑制效果。        133
| 圖 3-1、    第三章之實驗設計流程圖。        145
| 圖 3-2、    紫菜寡醣水解物 108-Por500 之 (iv) < 1 KDa 紫菜
| 洋菜水解物劃分液的 Sephadex G-10 膠過濾
| 層析。        148
| 圖 3-3、    新洋菜二糖、新洋菜四糖、及新洋菜六糖之薄層
| 色層分析法。        149
| 圖 4-1、    第四章之實驗設計流程圖。        180
| 圖 4-2、    (1) 6 種洋菜多醣乳酸發酵基質、(2) 6 種洋菜寡醣
| 乳酸發酵基質、或 (3) 6 種洋菜寡醣及半乳糖乳酸
| 發酵基質，以乳酸菌 BCRC13076 及/或 BCRC
| 14068 發酵期間之 pH 值變化。        182
| 圖 4-3、    (1) 4 種藻類多醣乳酸發酵基質、(2) 4 種藻類寡醣
| 乳酸發酵基質、或 (3) 4 種藻類寡醣及半乳糖乳酸
| 發酵基質，以乳酸菌 BCRC13076 及/或 BCRC
| 14068 發酵期間之 pH 值變化。        183
| 圖 4-4、    (1) 6 種洋菜多醣乳酸發酵基質、(2) 6 種洋菜寡醣
| 乳酸發酵基質、或 (3) 6 種洋菜寡醣及半乳糖乳酸
| 發酵基質，以乳酸菌 BCRC13076 及/或 BCRC
| 14068 發酵期間之可滴定酸度變化。        185
| 圖 4-5、    (1) 4 種藻類多醣乳酸發酵基質、(2) 4 種藻類寡醣
| 乳酸發酵基質、或 (3) 4 種藻類寡醣及半乳糖乳酸
| 發酵基質，以乳酸菌 BCRC13076 及/或 BCRC
| 14068 發酵期間之可滴定酸度變化。        187
| 圖 4-6、    (1) 6 種洋菜多醣乳酸發酵基質、(2) 6 種洋菜寡醣
| 乳酸發酵基質、或 (3) 6 種洋菜寡醣及半乳糖乳酸
| 發酵基質，以乳酸菌 BCRC13076 及/或 BCRC
| 14068 發酵期間之菌液光學密度值變化。        190
| 圖 4-7、    (1) 4 種藻類多醣乳酸發酵基質、(2) 4 種藻類寡醣
| 乳酸發酵基質、或 (3) 4 種藻類寡醣及半乳糖乳酸
| 發酵基質，以乳酸菌 BCRC13076 及/或 BCRC
| 14068 發酵期間之菌液光學密度值變化。        192
| 圖 4-8、    (1) 6 種洋菜多醣乳酸發酵基質、(2) 6 種洋菜寡醣
| 乳酸發酵基質、或 (3) 6 種洋菜寡醣及半乳糖乳酸
| 發酵基質，以乳酸菌 BCRC13076 及/或 BCRC
| 14068 發酵期間之乳酸菌數變化。        194
| 圖 4-9、    (1) 4 種藻類多醣乳酸發酵基質、(2) 4 種藻類寡醣
| 乳酸發酵基質、或 (3) 4 種藻類寡醣及半乳糖乳酸
| 發酵基質，以乳酸菌 BCRC13076 及/或 BCRC
| 14068 發酵期間之乳酸菌數變化。        196
|
| 圖 5-1、    第五章之實驗設計流程圖。        268
| 圖 5-2、    以醋酸菌 BCRC11070 發酵 (1) 10 種藻類多醣
| 醋酸發酵基質、(2) 10 種藻類寡醣醋酸發酵基質、
| 或 (3) 10 種藻類寡醣及半乳糖醋酸發酵基質於
| 醋酸發酵期間之 pH 值變化。        270
| 圖 5-3、    以醋酸菌 BCRC11070 發酵 (1) 10 種藻類多醣
| 醋酸發酵基質、(2) 10 種藻類寡醣醋酸發酵基質、
| 或 (3) 10 種藻類寡醣及半乳糖醋酸發酵基質於
| 醋酸發酵期間之可滴定酸度變化。        271
| 圖 5-4、    以醋酸菌 BCRC11070 發酵 (1) 10 種藻類多醣
| 醋酸發酵基質、(2) 10 種藻類寡醣醋酸發酵基質、
| 或 (3) 10 種藻類寡醣及半乳糖醋酸發酵基質於
| 醋酸發酵期間之菌液光學密度值變化。        273
| 圖 5-5、    以醋酸菌 BCRC11070 發酵 (1) 10種藻類多醣
| 醋酸發酵基質、(2) 10種藻類寡醣醋酸發酵基質、或
| (3) 10 種藻類寡醣及半乳糖醋酸發酵基質於醋酸
| 發酵期間之醋酸菌數變化。        275
|
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2010 年 3 月 8 日 23:01