利用醋酸菌、酵母菌和乳酸菌對山苦瓜共發酵 探討其抑制黃嘌呤氧化活性之影響

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题名:	利用醋酸菌、酵母菌和乳酸菌對山苦瓜共發酵探討其抑制黃嘌呤氧化活性之影響
作者:	廖一凡;Yi-Fan-Liao
贡献者:	化學工程與材料工程學系
关键词:	共發酵;醋酸菌;山苦瓜;黃嘌呤氧化抑制活性
日期:	2022-08-20
上传时间:	2022-10-04 10:59:39 (UTC+8)
出版者:	國立中央大學
摘要:	痛風為世界大二代代謝疾病，指尿酸代謝異常，體內產生過量的尿酸，或者尿酸排泄受阻，使得血中尿酸濃度上升，於是尿酸鈉鹽沉積在關節的滑囊液中，引起急性或慢性關節腫脹疼痛及變形。近年來衛生福利部指出各項慢性病、癌症、痛風有逐漸年輕化的趨勢，使的人們更加注重健康飲食，導致益生菌及功能性食品的市場需求漸漸增加。山苦瓜內含豐富的皂素、三萜類、酚類化合物等具有生物活性之物質，同時具有抗氧化、抗糖尿病、抗腫瘤及抗痛風等諸多的藥理作用。微生物發酵工程是從古自今食物保存的重要手法，同時可以改善食品原先風味，且藉由各菌種間的相互作用增加活性效果。經研究證實利用醋酸菌發酵山苦瓜產品具有黃嘌呤氧化抑制活性，類似於黃嘌呤抑制劑，可以抑制體內嘌呤經由尿酸代謝途徑轉為尿酸累積而引起高尿酸症及痛風，達到預防、降低尿酸排泄的功效。結合上述優點，本研究將以醋酸菌為主要菌種，並加入酵母菌及乳酸菌對苦瓜進行共發酵，並探討單菌種、雙菌種及三菌種發酵對黃嘌呤氧化抑制活性最適化的影響，同時也分析菌種的代謝情形、總多酚含量和 DPPH 去除自由基活性，並觀察其關係。單一菌種醋酸菌的發酵可以達到 39.2%的抑制活性；雙菌種酵母菌及醋酸菌的兩階段發酵有 46.9%的抑制活性；三菌種酵母菌、乳酸菌及醋酸菌的兩階段發酵結果則是有最高的抑制活性 52.9%，同時其總多酚含量及 DPPH 去除自由基活性皆有良好的表現。結合以上結果，酵母菌代謝酒精可以提供醋酸菌作為生長時的必要養分，進而減少發酵成本，乳酸菌的加入藉由菌種間良好的交互作用提高整體活性，因此山苦瓜的共發酵產品具有很大的潛力應用於健康飲品產業當中。 ;Gout is the world′s second-generation metabolic disease. In recent years,that various chronic diseases, cancer, and gout are gradually becoming younger, which makes people pay more attention to healthy diet. Resulting in a gradual increase in the market demand for probiotics and functional foods. Bitter gourd is rich in saponins, triterpenes, phenolic compounds and other biologically active substances, and has many pharmacological effects such as antioxidant, anti-diabetic, anti-tumor and anti-gout. Microbial fermentation is an important method for food preservation. At the same time, it can improve the original flavor of food, and increase the active effect through the interaction between various bacteria. Confirmed by research that the acetic acid bacteria fermented bitter gourd product has xanthine oxidation inhibitory activity, which can prevent and reduce uric acid excretion. Combined with the above advantages, this study will use acetic acid bacteria as the main strain, and add yeast and lactic acid bacteria mixed-fermented bitter gourd, and explore the optimal inhibition activity of xanthine oxidation by single-strain, double-strain and triple-strain fermentation. At the same time, the metabolic status, total phenolic content and DPPH scavenging activity were also analyzed, and the relationship was observed. The fermentation of a single strain of acetic acid bacteria can achieve 39.2% inhibitory activity; the two-stage fermentation of double-strain yeast and acetic acid bacteria has 46.9% inhibitory activity; the results of two-stage fermentation of yeast, lactic acid bacteria and acetic acid bacteria It has the highest inhibitory activity of 52.9%, and its total phenolic content and DPPH scavenging activity both have good performance. Combined with the above results, the mixed fermentation product of bitter gourd has a great potential applied to the healthy beverage industry.
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