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論文名稱: | 探討利用克弗爾乳酸菌分離株發酵乳製品之保健功效
| Study on the Health Effects of Milk Products that Fermented by Lactic Acid Bacteria Isolated from Kefir
研究生: | 潘蜜拉 Pamela Saavedra Sánchez
指導教授: | 潘崇良 Chorng-Liang Pan
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: | M98320068
畢業學年度: | 99
語文別: | 英文
關鍵字: | 克弗爾 Kefir grains
| 乳酸菌 Lactic acid bacteria
| 保健功效 Health effects
| 抗氧化活性 Antioxidant activities
全文點閱次數: | 1
全文影像連結: | | (本論文20140728開放校外瀏覽)
| 論文全文(pdf)

論文頁數: | 126
摘要: | Lactic acid bacteria (LAB) strains were isolated from Polish Kefir, and were identified in order to be used as starters in the production of fermented milk products.
| A total of 12 LAB strains were isolated from Polish Kefir. Eight strains were identified as homofermentative LAB, and another 4 were identified as heterofermentative LAB. Presumptively identification of the isolates revealed that 4 were lactobacilli, 4 leuconostocs, 1 pediococcus, and 3 streptococci.
| These LAB isolates were further characterized for their ability to growth at different temperatures and different NaCl concentrations. It was found that all the LAB strains could grow at 25oC and 30oC, whereas the majority of the strains were able to grow in the presence of 3% and 6.0% NaCl.
| Saccharide fermentation test was performed and it was observed that LAB strains isolated from Polish Kefir showed to have the ability to produce enough acid products from the fermentation of 13 different carbohydrates (arabinose, fructose, glucose, galactose, inulin, lactose, maltose, manitol, raffinose, rhamnose, sucrose, trehalose, or xylose).
| Arginine hydrolase test revealed that 4 LAB strains (DP-2, DP-4, DP-5, and DP-6) isolated from Polish Kefir, identified as heterofermentative LAB, contained the enzymes to hydrolyze arginine causing ammonia release.
| It was observed that the pH value decreased to 4.6 while the titratable acidity increased from 0.28% to 0.90%, and the lactic acid bacteria count reached a final population around 9.27 log CFU/mL after 6 hr of the fermentation process at 37oC when using paired LAB isolates (KP-4 + DP-6) from Polish Kefir as starters.
| Antioxidative activities including DPPH radical-scavenging activity, ferrous ions chelating ability, and total phenolic content exerted by these dairy products
| were evaluated. It was noticed that the DPPH radical-scavenging activity, ferrous ions chelating ability, and total phenolic content of these fermented products varied with the strains used.
| Dairy products made by LAB strains isolated from Polish Kefir showed a significantly greater level of scavenging activity of DPPH radicals and higher total phenolic content than milk fermented by using commercial starters (Strep. thermophillus and Lb. bulgaricus). However, no significant difference among these dairy products in regards to chelating effect upon ferrous ions was noted in this study.
| Prebiotic properties of milk products that fermented by LAB isolated from Polish Kefir were evaluated. It was observed that these LAB strains stimulated the growth of Bifidobacterium longum BCRC 11847, Bifodobacterium pseudolongun BCRC 14673, or Bifidobacterium adolescentis BCRC 14608, demonstrating that dairy products made by LAB strains isolated from Polish Kefir have potential to be used as prebiotic.
| Fermented milk products made by LAB isolated from Polish Kefir showed weak blood anticoagulant activity, with the same mechanism of action observed for unfermented skim milk as well as milk fermented by Strep. thermophillus and Lb. bulgaricus. Furthermore, dairy products made by LAB strains isolated from Polish Kefir showed the highest ACE-inhibitory activity compared with milk products that fermented by using commercial starters (Strep. thermophillus and Lb. bulgaricus).
|
| Lactic acid bacteria (LAB) strains were isolated from Polish Kefir, and were identified in order to be used as starters in the production of fermented milk products.
| A total of 12 LAB strains were isolated from Polish Kefir. Eight strains were identified as homofermentative LAB, and another 4 were identified as heterofermentative LAB. Presumptively identification of the isolates revealed that 4 were lactobacilli, 4 leuconostocs, 1 pediococcus, and 3 streptococci.
| These LAB isolates were further characterized for their ability to growth at different temperatures and different NaCl concentrations. It was found that all the LAB strains could grow at 25oC and 30oC, whereas the majority of the strains were able to grow in the presence of 3% and 6.0% NaCl.
| Saccharide fermentation test was performed and it was observed that LAB strains isolated from Polish Kefir showed to have the ability to produce enough acid products from the fermentation of 13 different carbohydrates (arabinose, fructose, glucose, galactose, inulin, lactose, maltose, manitol, raffinose, rhamnose, sucrose, trehalose, or xylose).
| Arginine hydrolase test revealed that 4 LAB strains (DP-2, DP-4, DP-5, and DP-6) isolated from Polish Kefir, identified as heterofermentative LAB, contained the enzymes to hydrolyze arginine causing ammonia release.
| It was observed that the pH value decreased to 4.6 while the titratable acidity increased from 0.28% to 0.90%, and the lactic acid bacteria count reached a final population around 9.27 log CFU/mL after 6 hr of the fermentation process at 37oC when using paired LAB isolates (KP-4 + DP-6) from Polish Kefir as starters.
| Antioxidative activities including DPPH radical-scavenging activity, ferrous ions chelating ability, and total phenolic content exerted by these dairy products
| were evaluated. It was noticed that the DPPH radical-scavenging activity, ferrous ions chelating ability, and total phenolic content of these fermented products varied with the strains used.
| Dairy products made by LAB strains isolated from Polish Kefir showed a significantly greater level of scavenging activity of DPPH radicals and higher total phenolic content than milk fermented by using commercial starters (Strep. thermophillus and Lb. bulgaricus). However, no significant difference among these dairy products in regards to chelating effect upon ferrous ions was noted in this study.
| Prebiotic properties of milk products that fermented by LAB isolated from Polish Kefir were evaluated. It was observed that these LAB strains stimulated the growth of Bifidobacterium longum BCRC 11847, Bifodobacterium pseudolongun BCRC 14673, or Bifidobacterium adolescentis BCRC 14608, demonstrating that dairy products made by LAB strains isolated from Polish Kefir have potential to be used as prebiotic.
| Fermented milk products made by LAB isolated from Polish Kefir showed weak blood anticoagulant activity, with the same mechanism of action observed for unfermented skim milk as well as milk fermented by Strep. thermophillus and Lb. bulgaricus. Furthermore, dairy products made by LAB strains isolated from Polish Kefir showed the highest ACE-inhibitory activity compared with milk products that fermented by using commercial starters (Strep. thermophillus and Lb. bulgaricus).
|
論文目次: | Contents……………………….….….……………………….…………..….….….i
| List of Tables……………………….….….…….…….….….….…….……..….…v
| List of Figures……………………….….….………….……….…………..…….vii
| Abstract……………………….….….………….……….…………..….….……..ix
|
| Introduction……………………….….….………….……….…………..….….….1
| Literature Review………………….….….……..….……….…………..….….….3
| 1.    Lactic acid bacteria………….….….………….……….…………..….….….3
| 2.    LAB applications in fermentation………….………….…………..….….….4
| 2.1.    Dairy-based fermentation………..….….….………...….……..…..….4
| 3.    Benefits of LAB in food fermentation……….……….…….……..….….….5
| 3.1.    Enhancing food safety………….….….……..……….……..….….….5
| 3.2.    Improving organoleptic attributes …….……….………….......….…..5
| 3.3.    Enriching nutrients………….….….………….…...………..….….….6
| 3.4.    Increasing health benefits………….….….………….……..…..….….6
| 4.    Distribution of LAB in fermented foods………….…...…………..….….….7
| 4.1.    Utilization of a wide range of raw materials………….…..……….….7
| 4.2.    Adaptation to different conditions…………..….…………..….….….7
| 4.3.    Production of antimicrobial agents………….….…………..….….….8
| 4.4.    Interactions among LAB as microbiota………….….….………….…8
| 5.    Effect of LAB on the antioxidative activities of fermented dairy
| products………….….….……………..…….……….…………..….…....….9
| 5.1.    Scavenging effect of DPPH………….….….……..………..….….….9
| 5.2.    Chelating effect upon ferrous ions………….….….………….……..11
|
|
| 5.3.    Total phenolic content………….….….………….………..….….….12
| 6.    Antioxidative activity of fermented products………….….….…..….….….13
| 7.    Prebiotic effect of fermented milk products………….…………..….….….14
| 8.    Anticoagulant activity………….….….………….……..………..….….….15
| 9.    Angiotensuis I converting enzyme (ACE) inhibitory activity…………..….16
| 10.    The history and definition of probiotics…………..….…………..….….….17
| 10.1.    The effects of probiotics on health………….….….………….……..20
| 10.1.1.    Lactose intolerance………….….….………….……….….21
| 10.1.2.    Immune system and probiotics………….…..…..….….….22
| 10.1.3.    Diarrhea……...…………………………..…………….….23
| 10.1.4.    Cancer………………………………………………….….24
| 10.1.5.    Cholesterol reduction……….………………………….….26
| 10.2.    Mechanism of probiotics…………………………………………….26
| 10.3.  Selection criteria of probiotics………….…....………………………27
| 10.3.1.    Acid bile tolerance…………….…………………………..28
| 10.3.2.    Antimicrobial activity……….……...…..……………..…..31
| 10.3.3.    Safety aspects of probiotics……..……….………………..34
| 9.    Kefir………………………………………………………………………..35
| 9.3.    Effects of kefir on human milk….…………….…..…….……36
| 9.4.    Antioxidative activity of Kefir………..………………………36
| Experimental Design………………………………………...…………………..38
| Material and Methods……………………………………..…………………….39
| I.    Materials…………………………...……………………………………….39
| I.1.    Isolation material…………………………………………………….39
| I.2.    Chemical reagents…………………………………………………...39
| I.3.    Starter………………………………………………………………..40
| I.4    Media………………………………………………………………..41
| I.5.    Instruments…………………………………………………………..43
| II.    Methods…………………………………………………………………….43
| II.1.    Isolation, purification, preservation, and activation of lactic
| acid bacteria from Polish Kefir……...………………………………43
| II.1.1.    Gram staining test………….……………………………...44
| II.1.2.    Catalase test……………………………………….………44
| II.2.    Physiological and biochemical characterization…………….………45
| II.2.1.    Homofermentative and heterofermetative
| characterization of LAB isolates………….….…....….….45
| II.2.2.    Growth at different temperatures………………….………46
| II.2.3.    Growth at different NaCL concentrations…………...……46
| II.2.4.            Arginine hydrolase test…………………...……………….46
| II.2.5.            Litmus milk test……...…………………...……………….47
| II.2.6.    Saccharide fermentation test…………………..…………..49
| II.3.    Fermentation properties……………………………………………..49
| II.3.1.    Preservation and activation of LAB isolates………...……49
| II.3.2.    Use of LAB isolated from Polish Kefir as starter
| in the production  of fermented milk products……………51
| II.4.    Biological properties………………………...………………………51
| II.4.1.    Antioxidative activities………………………..…...……...51
| (A)      DPPH radical-scavenging activity…………..……….51
| (B)      Ferrous ions chelating ability….…………………….52
| (C)      Total phenolic content……….………………………52
| II.4.2.    Prebiotic evaluation…………………………..…………...52
| II.4.3.    Anticoagulant effect…….…………………………………53
| II.4.4.    Angiotensin I-converting enzyme (ACE)
| inhibitory activity………….….……….…………..…...…53
|
|
| Results and Discussions………………………………………………….………54
| 1.    Isolation of Lactic Acid Bacteria………………………………………..54
| 2.    Identification of lactic acid bacteria…………………………………….54
| 2.1.    Homofermentative and heterofermentative capability
| confirmation test…………………………………………………54
| 2.2.    Growth  at different temperatures………………………………..55
| 2.3.    Growth  at different NaCl concentrations………………………..55
| 2.4.    Saccharide fermentation test…………………………………......56
| 2.5.    Litmus milk reaction……………………………………………..57
| 2.6.    Arginine hydrolase test…...……………………………………...57
| 2.7.    Fermentation properties………………………………………….58
| 3.    Biological properties …………………………….……………………..60
| 3.1.    Scavenging effect of milk fermented by LAB isolated from
| Polish Kefir upon DPPH radicals..………………………………60
| 3.2.    Chelating effect of skim milk fermented by LAB isolated
| from Polish Kefir upon ferrous ions……………………………..61
| 3.3.    Total phenolic content of skim milk fermented by LAB
| isolated from Polish Kefir…………………………………..……62
| 4.    Prebiotic evaluation………………….………………………………….63
| 5.    Anticoagulant effect……………………...……………………………..63
| 6.    Angiotensin I-converting enzyme (ACE) inhibitory activity……..…….64
| Conclusions………………………….……………….………….………….…….65
| References………………………………………………………….……………..67
| Tables……………………………………………………………..….……….…..86
| Figures………………………………………………………………...….....…..102
|
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