十字花科植物作為人們最主要的日常飲食之一，除了易於取得外，植物內部蘊含豐富生物活性物質能幫助人體抵抗許多疾病。在十字花科中，青花菜被許多研究指出具有降低罹癌風險的功效，主要歸因於青花菜內含大量的蘿蔔硫?，蘿蔔硫?本身並不具有生物活性，但當植物遭到破壞時，從植物細胞內部釋放出的黑芥子?會與蘿蔔硫?反應並產生具生物活性的蘿蔔硫素。 近年來雖有許多探討環境、處理方式對蘿蔔硫素影響之研究，但透過微生物發酵對蘿蔔硫素產量影響的文獻卻寥寥無幾。因此本研究探討了利用植物乳桿菌Lactobacillus plantarum BCRC15478發酵青花菜對蘿蔔硫素的影響，也針對發酵前後抗氧化活性及成份進行比較。此外，本研究著重於不同條件的探討如滅菌方式、預處理步驟、發酵環境不同等，最終整理出Lactobacillus plantarum發酵青花菜提升蘿蔔硫素與抗氧化活性及成份之最適化條件。經研究顯示，比起傳統高溫高壓滅菌法，採用巴氏滅菌法對於青花菜汁更為合適。在經發酵後，微生物會分解青花菜細胞壁，釋放更多黑芥子?，進而使蘿蔔硫素產量提升，總多酚含量及DPPH自由基清除能力也於發酵後明顯上升。最後本研究將調整青花菜汁pH值至6、添加1%葡萄糖及2%黃豆粉作為營養源並以70°C滅菌10分鐘後進行發酵作為最適化操作條件，蘿蔔硫素及總多酚含量在經發酵後分別提升4.01 mg/gDW及205.03 mg/L，DPPH自由基清除能力也從原本的29.6%上升至51%。 ;Cruciferous vegetable is one of the most famous regular consumption for human diet. Among Cruciferous vegetable, broccoli has been known as reducing the risk of cancer due to its high value of sulforaphane. Sulforaphane is a health-promoting compound of isothiocyante group which is rich in Cruciferous vegetables such as broccoli, cabbages, nanohana. It is produced while myrosinase, an enzyme inside plant, transforms glucoraphanin into sulforaphane upon damage to the plant. In this experimental, Lactobacillus plantarum is used to fermenting with broccoli juice in order to enhance the biotransformation of glucoraphanin into sulforaphane. A few studies indicate that ferment broccoli puree with lactic acid bacteria (LAB) can increase sulforaphane content. For our study, we focus on the quantity of sulforaphane after fermentation by changing some variable such as sterilize method before ferment, different nutrition addition, initial pH of broccoli juice. Research also discusses total phenol content (TPC) and DPPH free radical scavenging activity after fermentation. Results show that amount of sulforaphane and antioxidant activity or compounds can be improved in fermented broccoli juice. Pasteurized broccoli juice presents more biochemical compounds than autoclaved broccoli juice. In addition, optimal pasteurization temperature and initial pH for the growth of cell viability and bioactivity compounds from fermented broccoli juice was determined. Sulforaphane and total phenol content increase 4.01 mg/gDW and 205.03 mg/L, respectively. DPPH free radical scavenging activity also increase from 29.6 to 51% after fermentation.
