探討以Lactobacillus buchneri發酵菠菜液對提升α-澱粉酶抑制活性之研究

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陳昀鎧(Yun-Kai Chen) 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Lactobacillus buchneri發酵菠菜液對提升α-澱粉酶抑制活性之研究

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至系統瀏覽論文 (2029-7-10以後開放)

摘要(中)

因應全球化的發展趨勢，都市人口的生活愈加忙碌，讓人們更沒有閒暇時間可以運動放鬆，也因為生活壓力大，很多人會用吃美食當作舒壓的手段，現代飲食逐漸精緻快餐化，高糖高油的美食往往是大眾所喜愛的，但攝取過量的糖分和油脂配上不正常的生活作息就會誘發各種文明病，其中糖尿病就是一項常見的疾病。
糖尿病(diabetes)是一種代謝性疾病，常見分類為第一型糖尿病和第二型糖尿病，前者屬於自體免疫性疾病，後者則是體內細胞對胰島素的阻抗，導致細胞無法正常利用胰島素所造成的，而約九成的糖尿病患者都屬於第二型。糖尿病無法痊癒，只能靠藥物和飲食控制，常見控制血糖的藥物(如：acarbose、miglitol)會隨使用量增加造成一定的副作用(如：腸胃問題)，所以如果能從日常飲食中減少對食物糖分的吸收，就可作為一種取代藥物的可行方法。
在好多年以來已有越來越多項研究證明植物能作為藥用材料以達到替代藥物的天然成分，而在治療多種疾病(例如：糖尿病、高血壓、高血脂、抗癌⋯⋯)方面都均有文獻證明其功效。第二型糖尿病是身體對於胰島素有阻抗，控制餐後高血糖會是一大問題，所以可以藉由通過抑制α-澱粉酶活性，有效抑制澱粉和雙醣被分解成身體易吸收的單醣，從而降低身體對糖分吸收，而菠菜對於提升抑制α-澱粉酶活性有明顯的功效。本研究將探討菠菜混合液在不同發酵條件-菠菜粉末添加量、發酵溫度、不同碳源、不同氮源和培養基起始pH值，並依菌種生長狀況、抗氧化活性和α-澱粉酶抑制活性能力等參數進行最適化培養基討論。本研究成功以最適化發酵條件-添加2%菠菜粉末、37℃、4%蔗糖、3% MRSN medium、起始pH值6.0 在發酵後能達到α-澱粉酶抑制活性能力93.1%、總多酚含量mg GA/L，DPPH自在基清除能力。綜合上述結果，L. buchneri BCE119151 菌種結合菠菜粉末進行發酵，可發展出具有高生物活性的發酵飲品，未來可將其應用日常保健食品和飲品的開發。

摘要(英)

Globalization and urbanization have led to busier lifestyles, leaving less time for exercise and relaxation. As a result, many turn to indulgent foods for stress relief. However, diets rich in sugar and fat, combined with irregular lifestyles, increase the risk of lifestyle diseases like diabetes.
Diabetes, a metabolic disorder, is commonly categorized into Type 1 and Type 2. The former is an autoimmune disease, while the latter involves cellular resistance to insulin, resulting in impaired insulin utilization by cells. Approximately ninety percent of diabetes cases are classified as Type 2. Diabetes is incurable and can only be managed through medication and dietary control. Common blood sugar-controlling medications, such as acarbose and miglitol, may induce certain side effects, such as gastrointestinal issues, with increased usage. Hence, reducing the absorption of dietary sugars can serve as a viable alternative to medication.
In recent years, there has been a growing body of research demonstrating the potential of plants as medicinal materials to substitute for conventional medications. Plant-based remedies have been documented to be effective in treating various diseases, including diabetes, hypertension, hyperlipidemia, and cancer. Type 2 diabetes, characterized by insulin resistance, presents challenges in controlling postprandial hyperglycemia. By inhibiting α-amylase activity, spinach has shown significant effectiveness in reducing sugar absorption.
This study aims to investigate the optimal fermentation conditions for a spinach blend, including spinach powder addition, fermentation temperature, different carbon and nitrogen sources, and initial pH of the culture medium. Parameters such as microbial growth status, antioxidant activity, and α-amylase inhibition capability will be evaluated for the optimization of culture media. Under the optimized fermentation conditions—2% spinach powder addition, 37°C fermentation temperature, 4% sucrose, 3% MRSN medium, and initial pH of 6.0—the fermentation process achieved an α-amylase inhibition capability of 93.1%, a total polyphenol content of mg GA/L, and DPPH free radical scavenging activity.
In conclusion, the combination of L. buchneri BCE119151 strain with spinach powder for fermentation yields a fermented beverage with high biological activity. This holds promise for its potential application in the development of everyday health foods and beverages.

關鍵字(中)

★ 菠菜
★ 發酵
★ 澱粉酶抑制活性

關鍵字(英)

論文目次

摘要 i
Abstract ii
致謝 iv
目錄 v
圖目錄 viii
表目錄 xi
第一章、序論 1
1-1研究動機 1
1-2研究目的 2
第二章、文獻回顧 3
2-1菠菜 3
2-1-1菠菜的基本介紹 3
2-1-2菠菜的成份 4
2-1-3菠菜的生物活性及功效 4
2-1-4乳酸菌發酵菠菜 8
2-2乳酸菌 9
2-2-1乳酸菌的基本介紹 9
2-2-2 Lactobacillus buchneri的基本介紹 13
2-2-3 Lactobacillus plantarum的基本介紹 14
2-3糖尿病 15
2-3-1糖尿病的基本介紹 15
2-3-2糖尿病的分類與成因 15
2-3-3胰島素的作用與阻抗 16
2-3-4第二型糖尿病的治療方法 17
第三章、實驗方法 19
3-1 實驗規劃 19
3-2 實驗材料 20
3-2-1 實驗菌株 20
3-2-2 實驗原料 21
3-2-3 實驗藥品 22
3-2-4 實驗儀器與設備 25
3-3 實驗方法 27
3-3-1 菌種保存與培養方式 27
3-3-2 液態發酵實驗 31
3-3-3乳酸菌發酵動力生長曲線測試 32
3-3-4菠菜液態發酵最適化發酵條件探討 32
3-4 分析方法 36
3-4-1菌種生長曲線 36
3-4-2菌落數分析 37
3-4-3 pH值分析 37
3-4-4還原糖濃度分析 38
3-4-5總多酚含量分析 40
3-4-6 DPPH自由基清除能力分析 41
3-4-7 α-澱粉酶抑制活性能力分析 42
第四章、結果與討論 44
4-1菌種生長曲線 44
4-1-1 Lactobacillus plantarum BCR15478之生長曲線 44
4-1-2 Lactobacillus buchneri BCE119151之生長曲線 45
4-2菌種篩選 46
4-2-1 Lactobacillus plantarum BCR15478以菠菜為底物之發酵結果 46
4-2-2 Lactobacillus buchneri BCE119151以菠菜為底物之發酵結果 47
4-3菠菜粉末添加量對發酵之影響 48
4-3-1菠菜粉末添加量對Lactobacillus buchneri BCE119151之生長狀況 48
4-3-2菠菜粉末添加量對α-澱粉酶抑制活性能力之影響 51
4-3-3菠菜粉末添加量對抗氧化物質與活性之影響 52
4-3-4菠菜粉末添加量對發酵菠菜影響之結論 55
4-4發酵溫度對發酵之影響 56
4-4-1發酵溫度對Lactobacillus buchneri BCE119151生長之影響 56
4-4-2發酵溫度對α-澱粉酶抑制活性能力之影響 58
4-4-3發酵溫度對抗氧化物質與活性之影響 59
4-4-4發酵溫度對發酵菠菜影響之結論 61
4-5碳源對發酵之影響 62
4-5-1碳源對α-澱粉酶抑制活性能力之影響 62
4-5-2碳源對抗氧化物質與活性之影響 65
4-5-3 Sucrose添加量對α-澱粉酶抑制活性能力之影響 67
4-5-4碳源對發酵菠菜影響之結論 68
4-6氮源對發酵之影響 69
4-6-1氮源對α-澱粉酶抑制活性能力之影響 69
4-6-2氮源對抗氧化物質與活性之影響 72
4-6-3 MRSN medium添加量對α-澱粉酶抑制活性能力之影響 74
4-6-4氮源對發酵菠菜影響之結論 75
4-7起始pH值對發酵之影響 76
4-7-1起始pH值對Lactobacillus buchneri BCE119151生長之影響 76
4-7-2起始pH值對α-澱粉酶抑制活性能力之影響 79
4-7-3起始pH值對抗氧化物質與活性之影響 80
4-7-4起始pH值對發酵菠菜影響之結論 82
第五章、結論 83
參考文獻 84

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指導教授

徐敬衡(Chin-Hang Shu)

審核日期

2024-7-23

推文