利用 Bacillus subtilis 與 Lactobacillus buchneri 對黑豆共發酵探討生產γ-胺基丁酸及抗氧化活性之影響;Investigating the Effects of γ-Aminobutyric Acid Production of Black Soybean Co-fermented by Bacillus subtilis and Lactobacillus buchneri

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题名:	利用 Bacillus subtilis 與 Lactobacillus buchneri 對黑豆共發酵探討生產γ-胺基丁酸及抗氧化活性之影響;Investigating the Effects of γ-Aminobutyric Acid Production of Black Soybean Co-fermented by Bacillus subtilis and Lactobacillus buchneri
作者:	黃齡儀;Huang, Ling-Yi
贡献者:	化學工程與材料工程學系
关键词:	黑豆;γ-胺基丁酸;乳酸菌;枯草桿菌;共發酵;Black soybean;γ-Aminobutyric acid;Lactic acid bacteria;Bacillus subtilis;Co-fermentation
日期:	2024-07-12
上传时间:	2024-10-09 15:20:41 (UTC+8)
出版者:	國立中央大學
摘要:	近年來，隨著生活步調加快，失眠變成是一種常見的睡眠障礙，這給人們的身心健康帶來了不良影響，因此要如何改善失眠的狀況，是很多人都很注重的，研究指出適量的攝取γ-氨基丁酸(GABA)也能夠改善睡眠的問題。GABA 是一種天然的氨基酸，對人體神經系統有抑制作用，可產生鎮靜效果，有助於改善睡眠、緩解焦慮等問題。GABA可以通過多種途徑攝取，包括保健食品和發酵食品等，含有高濃度GABA的食品，如發酵乳製品、茶葉及發酵豆類等，其中像是豆類具有許多高營養食品成分，而黑豆不僅是一種植物性蛋白質來源，其多酚類物質和抗氧化特性有助於增強發酵產物的健康效益，也因此本研究選擇黑豆作為基質進行發酵生產GABA。針對菌種選擇，本研究使用乳酸菌及枯草桿菌進行共發酵，因乳酸菌是一種常見益生菌補充劑，且具有生產GABA的能力。另外，枯草桿菌也常被用作來發酵食品，能夠表現出免疫增強、抗癌和降血壓等活性。因此，本研究目的為利用Bacillus subtilis 與 Lactobacillus buchneri對黑豆共發酵生產GABA，探討在不同發酵條件下的影響並探討其生物活性與最適化發酵條件，其探討發酵條件包含黑豆濃度、不同菌種、氧氣條件、Peptone濃度、溫度、MSG濃度、起始pH值。本研究經實驗得到的最適發酵條件為添加6%黑豆、利用L. buchneri與B. subtilis共發酵、第一階段前12小時好氧及第二階段後156小時厭氧下、添加4% Peptone、3% Sucrose、恆溫37 ˚C、添加7 % MSG、起始pH值為6條件下進行發酵，可得到GABA濃度為31.13 g/L、單位MSG對GABA轉化率(YG/M)為0.64、總多酚含量為648.19 mg/L、清除DPPH自由基能力為55.26 %、L. buchneri菌數為9.85 log CFU/mL、B. subtilis菌數為6.46 log CFU/mL、菌種代謝物乳酸13.05 g/L。因此綜合以上結果，可以了解到乳酸菌和枯草桿菌共發酵黑豆具有開發潛力，並且可應用於功能性健康飲品產業。;In recent years, the fast pace of life has made insomnia common, affecting physical and mental health. Studies suggest that γ-amino butyric acid (GABA) can improve sleep and reduce anxiety. GABA is found in healthy foods and fermented products like dairy, teas, and beans. This study uses black beans for GABA production due to their protein, polyphenols, and antioxidants. Lactic acid bacteria and Bacillus subtilis were chosen for co-fermentation. Lactic acid bacteria produce GABA, while B. subtilis offers immune, anticancer, and blood pressure benefits. The study aimed to optimize GABA production from black beans using Bacillus subtilis and Lactobacillus buchneri under various conditions, including bean concentration, strain type, oxygen levels, peptone concentration, temperature, MSG concentration, and pH. The optimal fermentation conditions obtained in this study were 6% of black beans, co-fermentation with L. buchneri and B. subtilis, 12 hours of aerobic conditions in the first stage, and 156 hours of anaerobic conditions in the second stage, 4% of Peptone, 3% of Sucrose, constant temperature of 37 ˚C, 7% of MSG, and pH 6 at the onset. The concentration of GABA was 31.13 g/L, the conversion rate of GABA per unit MSG (YG/M) was 0.64, the total polyphenol content was 648.19 mg/L, the scavenging capacity of DPPH was 55.26%, the counts of L. buchneri was 9.85 log CFU/mL, and the counts of B. subtilis was 6.46 log CFU/mL, and the metabolite lactic acid 13.05 g/L. Therefore, summarizing the above results, it can be understood that the co-fermentation of black beans with Lactobacillus and Bacillus subtilis has the potential to be developed and applied in the functional health beverage industry.
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