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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彭一芸(Yi-Yun Peng) 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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至系統瀏覽論文 (2026-1-8以後開放)

摘要(中)

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。

摘要(英)

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.

關鍵字(中)

★ 醋酸菌
★ 共發酵
★ 抑制黃嘌呤氧化活性
★ 山苦瓜

關鍵字(英)

論文目次

摘要 II
Abstract III
誌謝 IV
目錄 V
圖目錄 X
表目錄 XV
第1章. 緒論 1
1-1 研究動機及目的 1
第2章. 文獻回顧 3
2-1 山苦瓜 3
2-1-1 山苦瓜的基本介紹 3
2-1-2 山苦瓜的成份 4
2-1-3 山苦瓜的生物活性及功效 5
2-2 高尿酸症、痛風 8
2-2-1 高尿酸症、痛風基本介紹 8
2-2-2 痛風的治療方法 8
2-2-3 抑制黃嘌呤氧化酶活性基本介紹 10
2-3 菌種介紹 11
2-3-1 菌種基本介紹及生物代謝性能 11
2-3-2 醋酸菌種分離及篩選 14
2-4 影響發酵工程之物化因子 15
2-4-1 營養源組成 15
2-4-2 溫度 17
2-4-3 pH 18
2-4-4 酒精 18
2-5 多菌種共發酵工程 19
2-6 山苦瓜之發酵研究 21
第3章. 材料與方法 23
3-1 實驗規劃 23
3-2 實驗材料 25
3-2-1 實驗菌株 25
3-2-2 實驗原料 27
3-2-3 實驗藥品 27
3-2-4 實驗儀器與設備 29
3-3 實驗方法 32
3-3-1 香豆素萃取條件實驗 32
3-3-2 醋酸菌株分離與篩選 33
3-3-3 菌種保存及固態培養 36
3-3-4 液態種瓶培養 38
3-3-5 液態發酵實驗 40
3-4 分析方法 45
3-4-1 菌重濃度分析 45
3-4-2 pH值分析 48
3-4-3 還原糖濃度分析 48
3-4-4 乙醇和醋酸濃度分析 50
3-4-5 抑制黃嘌呤氧化酶能力測定 53
3-4-6 香豆素濃度分析 56
3-4-7 乳酸濃度分析 58
第4章. 問題與討論 60
4-1 Coumarin香豆素萃取條件最適化 60
4-2 醋酸菌株分離及篩選 63
4-3 抑制黃嘌呤氧化活性穩定性檢測 67
4-4 苦瓜發酵液抑制黃嘌呤氧化活性物質判定 69
4-5 菌種生長曲線 73
4-6 Gluconacetobacter sp. KIM-Y單菌種發酵山苦瓜最適條件探討 75
4-6-1 Gluconacetobacter sp. KIM-Y最適生長溫度探討 75
4-6-2 發酵溫度對醋酸菌發酵山苦瓜的影響 76
4-6-3 酒精濃度對醋酸菌發酵山苦瓜的影響 84
4-6-4 山苦瓜添加量對醋酸菌發酵影響 87
4-7 Gluconacetobacter sp. KIM-Y及S. cerevisiae雙菌種發酵山苦瓜最適條件探討 89
4-7-1 最適山苦瓜發酵之酵母菌篩選 89
4-7-2 山苦瓜共發酵中酵母菌及醋酸菌最適組成比例 93
4-7-3 葡萄糖濃度對雙菌種發酵山苦瓜之影響 95
4-8 Gluconacetobacter sp. KIM-Y、S. cerevisiae及L. plantarum三菌種發酵山苦瓜最適條件探討 98
4-8-1 乳酸菌發酵山苦瓜中對抑制黃嘌呤氧化活性之影響 98
4-8-2 山苦瓜添加量對多菌種發酵影響 99
4-9 各式發酵液組成對菌種抑制黃嘌呤氧化活性之影響 101
4-9-1 醋酸菌在單/雙/三發酵培養基之影響 101
4-9-2 醋酸菌、酵母菌在雙/三發酵系統之影響 102
4-9-3 雙菌種共發酵系統對單/雙菌種培養之影響 104
4-9-4 三菌種共發酵系統對雙/三菌種培養之影響 106
4-10 各式菌種組合發酵山苦瓜之結論 108
第5章. 結論 112
參考文獻 114
附錄一、菌種鑑定 119

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指導教授

徐敬衡(Chin-Hang Shu)

審核日期

2021-1-14

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