博碩士論文 90344010 詳細資訊




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姓名 許淳鈞(Chun-Jun Xu)  查詢紙本館藏   畢業系所 化學工程與材料工程學系
論文名稱 探討培養基組成對巴西洋菇發酵生產活性多醣及對其特性之影響
(Discussion medium composition of Agaricus blazei fermentation was produced polysaccharides of bioactivities and its influence of characteristic.)
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摘要(中) 巴西洋菇為一種食藥用菇類,之所以能受到大家的注目是因為其多醣體,可有效提高生物體的免疫機能,活化巨噬細胞的吞噬能力,以及提升對小白鼠Sarcoma 180的腫瘤抑制率,與西藥搭配治療用於幫助增強癌症病人的免疫系統以及抵抗腫瘤的能力,因此具有相當潛力被開發為未來醫療用品或作為近年來國內頗熱門的保健食品,視為未來的明星產品。
為了增加巴西洋菇多醣的產量及其生物活性,本研究以多方面發酵的環境因子進行探討,並對多醣體的生物活性影響,加以深入討論。本實驗研究成果主要分為下列四部分來討論。第一部份是由搖瓶實驗尋找最適巴西洋菇發酵的培養基;第二部份是針對水解酵素活性加以討論;第三部份純化水解酵素β-glucanase;第四部份為觀察水解酵素與多醣的生物活性之關係。實驗結果顯示,巴西洋菇子實體多醣主要單糖組成為葡萄糖,菌絲多醣以甘露糖為主,巴西洋菇多醣為真菌菇類中少數單糖組成含有fucose。最適巴西洋菇發酵培養基為碳源-glucose、fructose;C/N-12.73;磷酸鹽-0.2~0.3 %;vitamin B1-0.001~0.003 %,而多醣體的生物活性會受多醣平均分子量或β-(1-3)-glucan含量而有所影響。在數種真菌發酵多醣的生物活性中,巴西洋菇多醣具有較佳的TNF-α釋放量。定濃度比較下,β-(1-3)-glucan含量的多寡影響生物活性似乎比多醣分子量影響生物活性較重。全麥作為複合碳源可有效抑制β-(1-3)- glucanase活性,但多項評估後,以燕麥具有較佳的發酵優勢。
摘要(英) Mushrooms have been used for many years in oriental culture as tea and nutritional food and because of their special fragrance and texture. There biochemical composition, with significant content of protein, carbohydrate, lipids, enzymes, minerals, vitamins and water, has attracted attention also as a functional health food. The mushroom Agaricus blazei Murill, popularly known as ‘Cogumelo do Sol’ is originally native from Brazil in Piedade, state of S. Paulo. Its anti-tumor and anti-carcinogenic activities have been considered and extensive research has been carried out to elucidate the polysaccharide structure and its relationship to the anti-tumor activity.
In order to increase of the polysaccharides of Agaricus blazei and bioactivity, this research carries on the discussion with environmental factors that ferment in many aspects, and the bioactivity influence of living beings on polysaccharides. This experiment research results are divided into four the following parts and discussed mainly.
First part is the sumbuerged culture experiment and looked for the rightist Agaricus blazei to ferment in the shaker.
Second part is hydrolyase of ferment activation to discuses.
Third part is production of endo-1,3-β-glucanase from the fungus Agaricus blazei in air-life fermentor.
Fourth part, observe the relation of the bioactivity which hydrolysis ferments and polysaccharides.
The experimental result shows, the sugar compositions of polysaccharides from Agaricus blazei fruit body is glucose mainly, the sugar compositions of polysaccharides of fermentation broths is mainly on mannose, the exopolysaccharides of Agaricus blazei contain fucose for a few fungi mushroom. Optimization of submerged culture process for the production of biomass, exopolysaccharides and bioactivities by Agaricus blazei: carbon source- glucose、fructose;C/N-12.73;phosphate-0.2~0.3 %;vitamin B1-0.001~0.003 %.
關鍵字(中) ★ 巴西洋菇
★ 多醣體
★ 生物活性
★ 發酵特性
★ 培養基
關鍵字(英) ★ bioactivity
★ polysaccharides
★ Agaricus blazei
★ sumberged culture
★ fermentation
論文目次 目錄 Ⅰ
圖索引 VIII
表索引 XIII
第一章 緒論 1
1.1 研究動機 1
1.2 研究目的 2
1.3 本文大綱 3
第二章 文獻回顧 4
2.1 菇類的介紹 4
2.1.1 菇類多醣體介紹 5
2.1.2 多醣體結構 5
2.1.3 多醣體合成機制 10
2.2 生物體免疫系統 11
2.3 β-D-葡聚糖的抗腫瘤機制 12
2.4 巴西洋菇 15
2.4.1 巴西洋菇的化學成分 15
2.4.2 巴西洋菇多醣體之中性單糖組成 16
2.4.3 巴西洋菇的活性功效 17
2.4.4 巴西洋菇的多醣活性及結構之關係 22
2.4.4.1 α-(1-4),(1-6)-D-glucan 25
2.4.4.2 β-(1-3),(1-6)-D-glucan 26
2.4.4.3 Glucomannan 28
2.4.4.4 醣蛋白複合物 28
2.5 深層液態發酵培養 30
2.6 影響發酵的環境因子 31
2.6.1 培養基組成 32
2.6.1.1 碳源 32
2.6.1.2 氮源 33
2.6.1.3 碳氮比 34
2.6.1.4 礦物元素 34
2.6.1.5 維生素 36
2.6.2 攪拌速率 36
2.6.3 溫度 37
2.6.4 pH值 37
2.6.5 黏度 37
2.6.6 溶氧值 38
2.7 β-葡聚糖酵素(β-glucanase) 40
2.7.1 β-葡聚糖酵素的分類 42
2.7.2 酵素蛋白的純化 44
2.7.3 純化階段使用的層析法 45
第三章 探討培養組成變化對多醣產量及生物活性之影響 53
3.1 前言 53
3.2 實驗方法 67
3.2.1 實驗試藥 67
3.2.2 實驗儀器及其他設備 68
3.2.2.1 發酵槽裝置 68
3.2.3 菌株及保存方法 70
3.2.4 培養基組成 70
3.2.5 操作條件 72
3.2.5.1 種瓶液態培養 72
3.2.5.2 主發酵培養 72
3.2.6 分析方法 73
3.2.6.1 發酵液處理流程 73
3.2.6.2 菌重分析 73
3.2.6.3 葡萄糖殘糖分析 75
3.2.6.4 多醣體分析 75
3.2.6.4.1 粗多醣分離 75
3.2.6.4.2 酚-硫酸呈色分析 76
3.2.6.4.3
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指導教授 徐敬衡(Chin-Hang Shu) 審核日期 2006-6-29
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