探討醋酸菌及酵母菌共發酵對山苦瓜抑制黃嘌呤氧化活性之影響

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题名:	探討醋酸菌及酵母菌共發酵對山苦瓜抑制黃嘌呤氧化活性之影響
作者:	彭一芸;Peng, Yi-Yun
贡献者:	化學工程與材料工程學系
关键词:	醋酸菌;共發酵;抑制黃嘌呤氧化活性;山苦瓜
日期:	2021-01-14
上传时间:	2021-03-18 16:44:38 (UTC+8)
出版者:	國立中央大學
摘要:	痛風為目前世界第二大代謝疾病，根據衛生福利部統計指出痛風、各項慢性疾病以及心血管疾病的發病期逐漸年輕化，此現象不僅促使健康飲食文化意識抬頭，也讓益生菌飲品和健康醋等增加免疫力及預防疾病的健康飲品逐漸成為人們關注的焦點。山苦瓜中的成份香豆素曾被指出具抑制黃嘌呤氧化活性(抗痛風)之功效；此外，經研究證實醋酸菌發酵產品亦具備抑制黃嘌呤氧化活性之功效；而也有相關研究指出共發酵製程可利用菌種間相互作用提升產品活性效能。因此本研究將結合以上三種因子發展具抗痛風效能之山苦瓜益生菌共發酵飲品。本研究分為四個部分，第一部分為分離並篩選研究所需之醋酸菌種，並探討山苦瓜中香豆素的萃取條件；第二部分則探討單一菌種－醋酸菌發酵的最適發酵溫度、發酵液的碳源添加量和發酵液中的固液比；而第三部分探討雙菌種－酵母菌及醋酸菌共發酵之酵母菌種、菌種添加比例及發酵液的碳源添加量等參數；最後第四部分則是探討三菌種－酵母菌、醋酸菌及乳酸菌共發酵及各菌種對抑制黃嘌呤酵素氧化活性的影響。本研究在泡菜中成功篩選出KIM-Y菌，其具1.684的醋酸轉化率(YA/E) ，能使發酵產品提升30.77 % 抑制黃嘌呤氧化活性，經16S rDNA檢測結果鑑定為Gluconacetobacter sp. SC-01(葡糖酸醋酸桿菌)。在單一菌種發酵的部分，以KIM-Y進行山苦瓜發酵可提升32.59 % 抑制黃嘌呤氧化活性；而雙菌種的部分則是以KIM-Y及S. cerevisiae進行共發酵並能提升30.7 % 抑制活性；最後以KIM-Y、S. cerevisiae及L. plantarum三菌種進行共發酵則提升44.72 % 抑制活性。從研究結果可證實共發酵製程不但能提升產品活性效能也能將發酵所需時間從23天降為6天，大幅降低製程時間成本。綜合上述結果，山苦瓜結合三種菌種進行共發酵，可大幅提升山苦瓜的附加價值，並將其應用於健康飲品產業中。 ;Nowadays, the people who suffer from the chronic disease get younger and younger. Because of this phenomenon, there has been a general awareness about the healthy diet in recent years. Therefore, the microbial fermented beverage which can increase the immunity and prevent the disease draw the attention of customers gradually. Currently, the health benefits and various pharmacological effects of Momordica charantia have been widely investigated. Besides, coumarin is the aromatic compound presents in the bitter melon has the potential of anti-gout. In addition, many microorganisms, such as Gluconactobacter. Lactoabcillus and Saccharomyces, which can enhance the xanthine oxidase inhibitory (XOI) via a fermentation process. Therefore, we developed several microbial combinations for fermented bitter melon beverage which has urate-lowing activity. Moreover, the effects of each bacteria and compound that related to the bio-active function will be discussed in this study. In this study, by firstly screening the Kimchi soup, we can successfully obtain the Gluconactobacter sp. KIM-Y which shows 1.648 conservation rate of acetic acid (YA/E) and 32.59% of XOI increasing ability. In addition, we find that coumarin content in bitter melon during the fermentation is highly-related to the potential of Xanthine Oxidase Inhibitory. Second, we can shorten the time of fermentation through the co-culture fermentation of Gluconactobacter KIM-Y and S. cerevisiae. Third, by further adding L. plantarum in co-culture fermentation not only can increase 44.72% of XOI activity but also can lower down the process period. Eventually, from the above results, bitter melon co-fermented with Gluconactobacter KIM-Y, S. cerevisiae and L. plantarum will be the potential candidate in healthy beverage field in the future.
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