探討以 Saccharomyces boulardii 發酵藍莓汁對提升 α-澱粉酶抑制能力之影響

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吳孟宸(Meng-Chen Wu) 查詢紙本館藏

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化學工程與材料工程學系

論文名稱

探討以 Saccharomyces boulardii 發酵藍莓汁對提升 α-澱粉酶抑制能力之影響

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至系統瀏覽論文 (2029-7-11以後開放)

摘要(中)

糖尿病 ( diabetes ) 是影響身體血糖的代謝疾病，因為不同的病因分為幾個不同類型，其中最常見的兩種類型為第一型糖尿病（Type 1 diabetes）與第二型糖尿病（Type 2 diabetes），第一型糖尿病是因自體免疫或病毒等問題造成先天性胰島素缺乏所引起的糖尿病，而現代大多數糖尿病患者屬於第二型糖尿病，其通常與生活方式和遺傳因素相關，可能涉及胰島素抵抗和胰島素分泌不足等因素。糖尿病能透過藥物、飲食、規律運動等方式來控制病情，而伴隨著近年來人們更加注重健康飲食，使得益生菌及功能性食品的市場需求漸漸增加。
藍莓內富含的花青素，具有抗氧化、抗高血壓及抗高血糖等諸多改善人體的功效。多數研究證實藍莓經發酵後具有α-澱粉酶抑制活性，類似於α-澱粉抑制劑，可抑制澱粉酶的作用，使食物中的澱粉不易在口腔、小腸中分解轉變成葡萄糖，進而減少葡萄糖的吸收，達到預防糖尿病及減少肥胖的發生。微生物發酵工程一直是被廣泛應用在傳統的食品保存技術，並增加食物的營養價值。發酵食品常用的益生菌像是有乳酸菌、芽孢桿菌和酵母菌等，藉由不同菌種之間發酵的相互作用來提高生物活性功能的效果。
本研究將利用布拉氏酵母菌Saccharomyces boulardii CNCM I-745 對藍莓汁進行發酵，探討各種發酵條件－藍莓粉末添加量、不同碳源種類及濃度、發酵溫度、不同氮源種類及起始pH值，並依菌種生長活性、提升α-澱粉酶抑制能力、總多酚含量及DPPH自由基清除能力活性等參數進行最適化討論。本研究成功以最適化發酵條件— 添加4%藍莓粉末、2% Sucrose、3% YEP medium、發酵溫度37℃ 以及起始pH值5.0，在發酵後最大菌落數VCCmax 10.737 log CFU/mL、α-澱粉酶抑制有最高的活性89.2%、總多酚含量2698.41 mg GA/L以及DPPH自由基清除能力73.46 %。結合上述結果，S. boulardii CNCM I-745 菌種對藍莓汁進行發酵，可發展出具高生物活性的藍莓發酵產品，其應用於保健食品具有相當大的潛力。

摘要(英)

Diabetes is a metabolic disease that affects blood sugar levels in the body and is classified into several different types based on various causes. The two most common types are Type 1 diabetes and Type 2 diabetes. Type 1 diabetes is caused by congenital insulin deficiency due to autoimmune issues or viral infections. In contrast, the majority of modern diabetes patients suffer from Type 2 diabetes, which is usually associated with lifestyle and genetic factors and
may involve insulin resistance and insufficient insulin secretion. Diabetes can be managed through medication, diet, and regular exercise. In recent years, as people have become more focused on healthy diet, the market demand for probiotics and functional foods has gradually increased.
Blueberries are rich in anthocyanins, which have numerous health benefits such as antioxidation, anti-hypertension and anti-hyperglycemia. Many studies have confirmed that fermented blueberries exhibit α-amylase inhibitory activity, similar to α-amylase inhibitors, which can inhibit the action of amylase, making it difficult for starch in food to be broken down into glucose in the mouth and small intestine, thereby reducing glucose absorption and preventing diabetes and obesity. Microbial fermentation engineering has been widely used in traditional food preservation techniques and enhances the nutritional value of food. Common probiotics used in fermented foods include lactic acid bacteria, Bacillus, and yeast, which through the interaction of different strains during fermentation, improve the bioactive functions.
This study uses Saccharomyces boulardii CNCM I-745 to ferment blueberry juice, exploring various fermentation conditions - the amount of blueberry powder added, types and
concentrations of carbon sources, fermentation temperature, types of nitrogen sources, and initial pH values. The study optimizes these parameters based on strain growth activity, α-amylase inhibitory activity, total polyphenol content, and DPPH radical scavenging activity.
Under optimal fermentation conditions - adding 4% blueberry powder, 2% sucrose, 3% YEP medium, a fermentation temperature of 37℃, and an initial pH of 5.0, the highest colony count (VCCmax) reached 10.737 log CFU/mL, α-amylase inhibition activity was at its highest at 89.2%, total polyphenol content was 2698.41 mg GA/L, and DPPH radical scavenging activity was 73.46%. These results indicate that the fermentation of blueberry juice using S. boulardii
CNCM I-745 can develop highly bioactive fermented blueberry products, which have great potential for application in health foods.

關鍵字(中)

★ 藍莓
★ 糖尿病
★ α-澱粉酶抑制活性
★ 抗氧化活性
★ 酵母菌

關鍵字(英)

論文目次

摘要 i
Abstract ii
致謝 iii
一、序論 1
1-1 研究動機 1
1-2 研究目的 2
二、文獻回顧 3
2-1 藍莓 3
2-1-1 藍莓的基本介紹 3
2-1-2 藍莓的成分 3
2-1-3 藍莓的生物活性及功效 5
2-2 糖尿病 (Diabetes) 9
2-2-1 糖尿病的基本介紹 9
2-2-2 糖尿病的類型和成因 10
2-2-3 第二型糖尿病的治療方法 11
2-3 酵母菌發酵 14
2-3-1 酵母菌的基本介紹 14
2-3-2 Saccharomyces boulardii菌種的基本介紹 16
2-4 胰島素 18
2-4-1 胰島素的出現 18
2-4-2 胰島素的分泌 19
2-4-3 胰島素的作用 20
2-4-4 胰島素阻抗 22
2-5 影響發酵工程之物化因子 23
2-5-1 培養基組成 23
2-5-2 發酵溫度 25
2-5-3 pH值 26
2-5-4 搖晃速率 27
三、實驗材料與方法 28
3-1 實驗架構 28
3-2 實驗材料 30
3-2-1 實驗菌株 30
3-2-2 實驗原料 31
3-2-3 實驗藥品 32
3-2-4 實驗儀器與設備 34
3-3 實驗方法 36
3-3-1 菌種保存 36
3-3-2 菌種液態種瓶培養 39
3-3-3 酵母菌發酵動力曲線測試 40
3-3-4 藍莓液態發酵最適化發酵條件探討 40
3-4 分析方法 44
3-4-1 菌落數分析 44
3-4-2 pH值分析 44
3-4-3 還原糖濃度分析 45
3-4-4 DPPH自由基清除能力分析 47
3-4-5 總多酚含量分析 48
3-4-6 α-澱粉酶抑制能力分析 49
四、結果與討論 51
4-1 菌種生長曲線 51
4-1-1 Saccharomyces boulardii CNCM I-745 之生長曲線 51
4-1-2 Saccharomyces cerevisiae BCRC 21812 之生長曲線 52
4-2 菌種篩選 53
4-3 藍莓粉末添加量對發酵藍莓之影響 55
4-3-1 藍莓粉末添加量對 S. boulardii CNCM I-745 生長之影響 55
4-3-2 藍莓粉末添加量對發酵藍莓α-澱粉酶抑制能力之影響 57
4-3-3 藍莓粉末添加量對發酵藍莓抗氧化物質及活性之影響 59
4-3-4 藍莓粉末添加量對發酵藍莓影響之結論 61
4-4 碳源對發酵藍莓之影響 62
4-4-1 碳源對S. boulardii CNCM I-745生長之影響 62
4-4-2 碳源對發酵藍莓α-澱粉酶抑制能力之影響 65
4-4-3 碳源對發酵藍莓抗氧化物質及活性之影響 67
4-4-4 Sucrose添加量對發酵藍莓α-澱粉酶抑制能力之影響 69
4-4-5 碳源對發酵藍莓影響之結論 71
4-5 發酵溫度對發酵藍莓之影響 72
4-5-1 發酵溫度對S. boulardii CNCM I-745生長之影響 72
4-5-2 發酵溫度對發酵藍莓α-澱粉酶抑制能力之影響 75
4-5-3 發酵溫度對發酵藍莓抗氧化物質及活性之影響 76
4-5-4 藍發酵溫度對發酵藍莓影響之結論 78
4-6 氮源對發酵藍莓之影響 79
4-6-1 氮源對S. boulardii CNCM I-745生長之影響 79
4-6-2 氮源對發酵藍莓α-澱粉酶抑制能力之影響 82
4-6-3 氮源對發酵藍莓抗氧化物質及活性之影響 83
4-6-4 氮源對發酵藍莓影響之結論 85
4-7 起始pH值對發酵藍莓之影響 86
4-7-1 起始pH值對S. boulardii CNCM I-745生長之影響 86
4-7-2 起始pH值對發酵藍莓α-澱粉酶抑制能力之影響 89
4-7-3 起始pH值對發酵藍莓抗氧化物質及活性之影響 90
4-7-4 起始pH值對發酵藍莓影響之結論 92
五、結論 93
參考文獻 94

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指導教授

徐敬衡(Chin-Hang Shu)

審核日期

2024-7-19

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