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第 24 筆
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論文名稱: | 乳酸發酵薏苡乳製食品之產製技術及生理活性探討
|
研究生: | 林逸豪 Yi-Hao Lin
指導教授: | 潘崇良
學位類別: | 碩士
學校名稱: | 國立臺灣海洋大學
系所名稱: | 食品科學系
學號: | M92320055
畢業學年度: | 93
語文別: | 中文
關鍵字: | 薏苡
| 發酵
全文點閱次數: | 16

全文影像連結:

論文全文(pdf)

論文頁數: | 91
摘要: | 摘要
|
| 本研究分別以臺中一號 (Tc1)、臺中選育四號 (Ts4) 二種薏苡發酵乳製品接種 8% 乳酸菌菌量進行發酵。經六組乳酸菌菌組發酵後，發現添加 3 或 5 g 二種薏苡發酵乳製品以 Lb. plantarum BCRC10069 和 BCRC12250、Lb. plantarum BCRC12250 和 Lc. lactis BCRC12315、Lb. plantarum BCRC12250 和 Lc. lactis BCRC12322 發酵 3 或 5 g 薏苡發酵乳製品 8 hr 後，pH 值可降至 4.6 以下，可滴定酸度為 0.78-0.95%，乳酸菌菌數達 9 log CFU/g 以上。3 或 5 g 二種薏苡發酵乳製品萃取物進行三種抗氧化試驗，在清除 DPPH 自由基能力中以 Lb. plantarum BCRC10069 和 Lc. lactis BCRC12315 發酵添加 5 g 之臺中選育四號 (Ts4-f5 5 g) 效果較佳為 48.67%；在螯合亞鐵離子能力方面，二種薏苡發酵乳製品螯合能力皆可達 70% 以上；而在抑制血紅素催化亞麻油酸自氧化能力方面，二種薏苡發酵乳製品呈現 20.58-97.39% 之抑制能力，實驗組之三種抗氧化能力皆高於控制組。安氏試驗法以 S. typhimurium TA98、TA100 為測試菌株，發現薏苡發酵乳製品萃取物對致突變劑 4NQO 及 B[a]P 皆有抗致突變效果，分別為 10.7-79.4%、24.7-79.2% 與 13.8-89.2%、15.7-67.9%，均較控制組為高。發酵薏苡乳製品抑制乳糖酶活性之抑制能力呈現 22.43-45.02%，對麥芽糖酶活性之抑制效果為 53.52-77.39%，抑制蔗糖酶活性能力呈現 5.97-27.81% 之抑制率，皆優於控制組。抑制 ACE 活性的能力在經過 8 hr 的發酵後，各組的抑制率由 38.0-39.8% 明顯提升至 69.7-79.6%，實驗組之抑制能力皆高於控制組。發酵完成之薏苡發酵乳製品於 4oC 貯藏一週時，pH 值會隨著貯藏時間增加持續下降至 4.3-4.4，而可滴定酸度則會上升至 0.98-1.04%，抗氧化能力 (清除 DPPH 自由基、螯合亞鐵離子與抑制血紅素催化亞麻油酸自氧化) 和抑制 3 種雙醣酶活性則會隨貯藏時間增加逐漸減少，至於乳酸菌菌數經 7 天貯藏後仍能保有 9 log CFU/g。實驗結果顯示薏苡發酵乳製品確實具有抗氧化、抗致突變、抑制雙醣酶活性、抑制 ACE 活性等生理功能，且在貯藏期間各項生理活性並未顯著下降，因此具有開發為健康食品之潛力。
|
| Abstract
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| Lactic acid bacteria (LAB) were used to ferment two fermented adlay dairy foods. Two adlays are: Taichung No. 1 (Tc1) and Taichung Shuenyu No. 4 (Ts4).  The 3 and 5 g fermented adlay dairy foods that pH value under 4.6, titratable acidity for 0.78-0.95%, and LAB counts above 9 log CFU/g, by Lactobacillus (Lb.) plantarum BCRC10069 (4%) and BCRC12250 (4%)、Lb. plantarum BCRC12250 (4%) and Lactococcus (Lc.) lactis BCRC12315 (4%)、Lb. plantarum BCRC12250 (4%) and Lc. lactis BCRC12322 (4%) fermented at 37oC for 8 hr.  Two fermented adlay dairy food extracts were proceeded three antioxidant tests.  The ability for scavenging DPPH free radical of 5 g Ts4 fermented by Lb. plantarum BCRC10069 and Lc. lactis BCRC12315 was better, as 48.67%.  As to the ability of chelating on Fe (II) ion, the results indicated that two fermented adlay dairy foods performed above 70% chelating effect on Fe (II) ion.  In the antioxidant effect as measurement on inhibition of hemoglobin-induced linoleic acid oxidation, the results showed two fermented adlay dairy foods as 20.58-97.39% antioxidant activity. The results of three antioxidant tests of control groups were lower than the experimental groups.  S. typhimurium TA98 and TA100 was used in the Ames test, and the results showed 3 and 5 g fermented adlay dairy food extracts were antimutagenicity ability to 4NQO and B[a]P were higher than the control groups.  As to the ability of inhibiting three disaccharidase (lactase, maltase, and sucrase) activities, the results indicated that two fermented adlay dairy foods as 22.43-45.02%, 53.52-77.39%, and 5.97-27.81% inhibitory activities were better than the control groups.  The ACE inhibiting activity ability of two fermented adlay dairy food extracts from 38.0-39.8% to 69.7-79.6% during 37oC for 7 days. The inhibitory abilities of experimental groups were higher than the control groups.  Two fermented adlay dairy food that pH value falls to 4.32-4.42, titratable acidity increases to 0.98-1.04%, LAB counts still maintain above 9 log CFU/g during 4oC for 7 days.  The abilities of antioxidation and inhibition activities of three disaccharidase were gradually decreased as storage time increased.  Experiment results show that fermented adlay dairy foods really exist the biological activities of antioxidation, antimutagenicity, inhibiting three disaccharidase, and inhibiting ACE. The biological activities between 0 day and 7 days storage time were no statistically significant, in conclusion, fermented adlay dairy foods have the potential to develop health food.
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論文目次: | 目錄
|
| 謝    誌    i
| 中文摘要    ii
| 英文摘要    iv
| 目    錄    vi
| 表 目 錄    xi
| 圖 目 錄    xiii
| 一、前言    1
| 二、文獻整理    3
| I. 薏苡之生理功能    3
| I-1. 薏苡簡介    3
| I-2. 薏苡之本草綱要    3
| I-3. 薏苡之成分    4
| II. 薏苡之生理機能性    5
| II-1. 抗氧化作用    5
| II-2. 免疫調節作用    6
| II-3. 抗致突變作用    7
| II-4. 防癌作用    7
| II-5. 調節血脂與預防心血管疾病    8
| II-6. 調節血糖    9
| II-7. 調節血壓    10
| II-8. 對腸道生理的影響    11
| III. 乳酸菌所產胞外多醣對酸乳酪質地之影響    12
| III-1.  Ropy 及 non-ropy 乳酸菌對酸乳酪微細結構之影響    12
| III-2. 乳酸菌所產不同型態 EPS 對酸乳酪質地改變之影響    13
| III-3. 乳酸菌所產 EPS 對酸乳酪品質之影響    14
| IV. 乳酸菌及其發酵乳製品之抗致突變性研究    15
| V.  抗致突變物之作用機制    16
| V-1. 去致突變物    16
| V-1-1. 防止致突變物生成之抑制劑    16
| V-1-2. 降低致突變物造成DNA傷害之阻斷劑    16
| V-1-2-1. 致原致突變物之不活化作用    17
| V-1-2-2. 對代謝活化酵素系統之抑制作用    17
| V-1-2-3. 對原致突變物代謝活化物之不活化作用    17
| V-1-2-4. 促進解毒代謝系統    17
| V-1-3. 抗氧化劑    17
| V-2. 生物抗致突變物    18
| V-2-1. 作用於DNA修補之化合物    18
| V-2-2. 抑制腫瘤促進與增殖作用之抑制劑    18
| VI. 抗致突變性之檢測方法    18
| VI-1. Histidine requirement    19
| VI-2. rfa mutation    19
| VI-3. uvrB mutation    19
| VI-4. R-factor    19
| VI-5. pAQ1 plasmid    20
| 三、實驗設計    21
| 四、材料與方法    22
| I. 實驗材料    22
| I-1. 薏苡粉末    22
| I-2. 試驗菌株    22
| I-3. 培養基    22
| I-4. 材料與儀器設備    24
| I-5. 藥品    25
| II. 實驗方法    28
| II-1. 乳酸菌菌株之保存與活化    28
| II-1-1. 菌株的保存    28
| II-1-2. 菌株的活化    28
| II-2. 薏苡粉末及發酵薏苡食品凍乾粉末之一般成分分析    28
| II-2-1. 水分含量    28
| II-2-2. 灰分含量    28
| II-2-3. 粗脂肪含量    28
| II-2-4. 粗蛋白質含量    28
| II-2-5. 總醣量的測定    29
| II-3. 乳酸菌發酵薏苡食品之最適條件探討    29
| II-3-1. 薏苡發酵食品之製備    29
| II-3-2. 微生物含量之測定    29
| II-3-3. 薏苡發酵食品可滴定酸度之測定    29
| II-3-4. 薏苡發酵食品之貯藏試驗    30
| II-4. 薏苡粉末及薏苡發酵食品之抗氧化性之探討    30
| II-4-1. 薏苡發酵食品萃取物之製備    30
| II-4-2. 清除 □,□-diphenyl-□-picrylhydrazyl (DPPH)
| 自由基能力測定    30
| II-4-3. 螯合亞鐵離子能力之測定    30
| II-4-4. 抑制血紅素催化亞麻油酸自氧化測定    30
| II-5. 安氏試驗法    31
| II-5-1. Salmonella typhimurium TA98、TA100 之
| 保存與活化    31
| II-5-1-1. 試驗菌株之保存    31
| II-5-1-2. 試驗菌株之活化    31
| II-5-2. S. typhimurium TA98、TA100 基因型態之確認    31
| II-5-2-1. 組胺酸需求性之確認    31
| II-5-2-2. rfa 突變之測試    31
| II-5-2-3. uvrB 突變之測試    32
| II-5-2-4. R-factor 之測試    32
| II-5-3. 毒性試驗    32
| II-5-4. 致突變實驗    32
| II-5-5. 抗致突變性試驗    33
| II-6. 薏苡發酵食品對雙醣酶抑制活性能力之探討    33
| II-7. 薏苡發酵食品之降血壓能力之探討    34
| II-8 統計分析    35
| 五、結果與討論    36
| I.    薏苡粉末及薏苡發酵乳製品凍乾粉末之一般成分    36
| II.    薏苡發酵乳製品之發酵實驗結果    36
| III.    薏苡發酵乳製品抗氧化活性之探討    38
| III-1.    清除 DPPH 自由基之能力    38
| III-2.    亞鐵離子螯合效果    38
| III-3.    抑制血紅素催化亞麻油酸自氧化之能力    39
| IV.    薏苡發酵乳製品抗致突變性之探討    40
| IV-1.    S. typhimurium TA98、TA100 試驗菌株基因
| 型態之確認    40
| IV-2.    毒性試驗    41
| IV-3.    致突變性試驗    41
| IV-4.    抗致突變性試驗    41
| V.    薏苡發酵乳製品抑制雙醣酶活性之探討    43
| VI.    薏苡發酵乳製品抑制血管收縮素轉換酶活性能力之探討    44
| VII.    薏苡發酵乳製品貯藏試驗之探討    45
| VII-1.    貯藏期間 pH 值與可滴定酸度含量    45
| VII-2.    貯藏期間乳酸菌菌數與好氣性生菌數變化    45
| VII-3.    貯藏期間薏苡發酵乳製品抗氧化能力之變化    45
| VII-4.    貯藏期間薏苡發酵乳製品抑制雙醣酶活性
| 能力之變化    47
| 六、結論    48
| 七、參考文獻    50
|
| 表目錄
|
| 表一、    二種薏苡粉末及薏苡發酵乳製品凍乾粉末之一般成分    60
| 表二、        以乳酸菌 Lactobacillus (Lb.) plantarum BCRC10069 和 Lb. plantarum BCRC12250 發酵薏苡發酵乳製品之 pH 值、
| 可滴定酸度、與微生物菌數變化    61
| 表三、        以乳酸菌 Lactococcus (Lc.) lactis BCRC12315 和 Lc. lactis BCRC12322 發酵薏苡發酵乳製品之 pH 值、可滴定酸度、與微生物菌數變化    62
| 表四、        以乳酸菌 Lb. plantarum BCRC10069 和 Lc. lactis BCRC12315 發酵薏苡發酵乳製品之 pH 值、可滴定酸度、與微生物菌數變化    63
| 表五、        以乳酸菌 Lb. plantarum BCRC10069 和 Lc. lactis BCRC12322 發酵薏苡發酵乳製品之 pH 值、可滴定酸度、與微生物菌數變化    64
| 表六、        以乳酸菌 Lb. plantarum BCRC12250 和 Lc. lactis BCRC12315 發酵薏苡發酵乳製品之 pH 值、可滴定酸度、與微生物菌數變化    65
| 表七、        以乳酸菌 Lb. plantarum BCRC12250 和 Lc. lactis BCRC12322 發酵薏苡發酵乳製品之 pH 值、可滴定酸度、與微生物菌數變化    66
| 表八、        二種發酵薏苡乳製品萃取物對 DPPH 自由基之清除效應    67
| 表九、        二種發酵薏苡乳製品萃取物對螯合亞鐵離子能力之測定    68
| 表十、        乳酸發酵薏苡乳製品萃取物對抑制血紅素催化亞麻油酸自氧化能力之影響    69
| 表十一、        沙門氏菌變異株 S. typhimurium TA98 之基因型態檢測    70
| 表十二、    沙門氏菌變異株 S. typhimurium TA100 之基因型態檢測    71
| 表十三、        發酵薏苡乳製品對 S. typhimurium TA98 之毒性    72
| 表十四、    發酵薏苡乳製品對 S. typhimurium TA100 之毒性    73
| 表十五、        發酵薏苡乳製品對 S. typhimurium TA98 之致突變性    74
| 表十六、        發酵薏苡乳製品對 S. typhimurium TA100 之致突變性    75
| 表十七、        發酵薏苡乳製品對 S. typhimurium TA98 之抗致突變性    76
| 表十八、    發酵薏苡乳製品對 S. typhimurium TA100 之抗致突變性    77
| 表十九、        二種發酵薏苡乳製品萃取物抑制乳醣酶活性能力    78
| 表二十、        二種發酵薏苡乳製品萃取物抑制麥芽醣酶活性能力    79
| 表二十一、二種發酵薏苡乳製品萃取物抑制蔗醣酶活性能力    80
| 表二十二、二種發酵薏苡乳製品萃取物抑制 ACE 活性能力    81
|
|
| 圖目錄
|
| 圖一、    二種薏苡發酵乳製品於 4oC 貯藏期間之 pH 值變化    82
| 圖二、    二種薏苡發酵乳製品於 4oC 貯藏期間之可滴定酸度變化    83
| 圖三、    二種薏苡發酵乳製品於 4oC 貯藏期間之乳酸菌菌數 (LAB) 變化    84
| 圖四、    二種薏苡發酵乳製品於 4oC 貯藏期間之好氣性生菌數 (PCA) 變化    85
| 圖五、    二種薏苡發酵乳製品於 4oC 貯藏期間清除 DPPH 自由基能力之變化    86
| 圖六、    二種薏苡發酵乳製品於 4oC 貯藏期間對亞鐵離子之螯合
| 能力變化    87
| 圖七、    二種薏苡發酵乳製品於 4oC 貯藏期間抑制血紅素催化亞麻油酸自氧化能力之變化    88
| 圖八、    二種薏苡發酵乳製品於 4oC 貯藏期間抑制乳糖酶活性能力之變化    89
| 圖九、    二種薏苡發酵乳製品於 4oC 貯藏期間抑制麥芽糖酶活性能力之變化    90
| 圖十、    二種薏苡發酵乳製品於 4oC 貯藏期間抑制蔗糖酶活性能力之變化    91
|
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2010 年 3 月 8 日 23:01