探討以 Lactobacillus buchneri 發酵天麻生產 γ-胺基丁酸與抗氧化活性之影響

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何熙燕(Xi-Yan He) 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

探討以 Lactobacillus buchneri 發酵天麻生產 γ-胺基丁酸與抗氧化活性之影響

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至系統瀏覽論文 (2029-7-10以後開放)

摘要(中)

天麻Gastrodia elata為蘭花的根莖，是被廣泛接受用於治療和保健的中藥材，在中國的許多藥典中都有記載。藥用天麻是植物天麻根莖的乾燥塊，形狀為長橢圓，味道甘甜。在中國主要分布於雲南和四川。天麻對人體各項生理功能的保健效果已被證實且有非常多理論依據，如袪風通絡，治療驚厥、抽搐、眩暈、頭痛、肢體麻木和風濕等功效。天麻中的各項活性物質以多酚化合物最為突出，含量高且具有保健效果。因人們的保健意識日益增強，人們對天麻的需求和使用也愈發頻繁。而由微生物發酵製成的後發酵天麻，使得微生物與天麻的活性物質顯著增強。依照特定的菌株以不同的發酵條件，可製備出有特殊生物活性的後發酵天麻。乳酸菌的發展相當悠久，其具備顯著的功能性，是作為益生菌的潛力菌種，且具有代謝生產GABA及多酚物質的能力。本研究的目的在於利用布氏乳桿菌（Lactobacillus buchneri BCE119151）發酵天麻，並透過最適化發酵條件及各項發酵參數做探討，來達到最適化生產GABA以及提升其活性物質。
本研究將探討各項發酵條件—天麻粉末的添加量、不同的碳源及添加量、不同的氮源及添加量、MSG的濃度以及起始pH值，並依照菌種的生長活性和生產GABA的活性等參數進行最適化討論。本研究成功以最適化發酵條件—添加3%天麻粉末、3%蔗糖、6%MRSN medium、9%MSG、起始pH值6.0及發酵溫度37°C在發酵後達到GABA產量32.492g/L、單位MSG對GABA轉化率YG/M0.62g/g、最大菌落數VCCmax9.477logCFU/mL、單位菌重對GABA轉化率YG/VCC3.428g/g、總多酚含量775.196mgGA/L。綜合上述結果，L. buchneri BCE119151菌種結合天麻進行發酵，可以發展出具有高生物活性的中藥發酵成品，並且可以將其應用於相關保健食品及飲品的開發。

摘要(英)

Gastrodia elata, the rhizome of the orchid, is widely accepted as a medicinal herb for treatment and health care, and is documented in many pharmacopoeias in China. Medicinal gastrodia is a dried block of the rhizome of the plant Gastrodia gastrodia, which is oblong in shape and has a sweet taste. In China, it is mainly found in Yunnan and Sichuan. The health care effect of gastrodia on various physiological functions of the human body has been proven and has many theoretical basis, such as the effect of treating convulsions, dizziness, headache, limb numbness and rheumatism. Polyphenolic compounds are the most prominent active substances in Gastrodia, with high content and health effects. Due to people′s increasing awareness of health care, people′s demand and use of gastrodia are becoming more and more frequent. The post-fermented gastrodia made by microbial fermentation significantly enhanced the active substances of microorganisms and gastrodia. According to the specific strain with different fermentation conditions, post-fermented gastrodia with special biological activity can be prepared. Lactic acid bacteria have a long history of development, and they have remarkable functionality, are potential strains as probiotics, and have the ability to metabolize and produce GABA and polyphenols. The purpose of this study was to ferment Gastrodia by using Lactobacillus bruchneri BCE119151, and to explore the optimal fermentation conditions and various fermentation parameters to achieve the optimal production of GABA and enhance its active substances.
This study will explore various fermentation conditions - the addition amount of Gastrodia powder, different carbon sources and addition amounts, different nitrogen sources and addition amounts, MSG concentration and starting pH value, and according to the growth activity and GABA production of the bacteria Activity and other parameters are discussed for optimization. This study successfully optimized the fermentation conditions - adding 3% Gastrodia elata powder, 3% sucrose, 6% MRSN medium, 9% MSG, an initial pH value of 6.0 and a fermentation temperature of 37°C to achieve a GABA production of 32.492g/L after fermentation. , GABA conversion rate per unit MSG YG/M0.62g/g, maximum colony number VCCmax9.477logCFU/mL, GABA conversion rate per unit bacterial weight YG/VCC3.428g/g, total polyphenol content 775.196mgGA/L. Based on the above results, the L. buchneri BCE119151 strain combined with Gastrodia elata for fermentation can develop fermented traditional Chinese medicine products with high biological activity, and can be applied to the development of related health foods and beverages.

關鍵字(中)

★ 天麻
★ 發酵
★ 布氏乳桿菌
★ 保健食品
★ γ-胺基丁酸
★ 抗氧化活性

關鍵字(英)

★ Gastrosia elata
★ Fermentation
★ Lactobacillus buchneri
★ Healthy food
★ γ-aminobutyric acid
★ Antioxidant activity

論文目次

摘要 II
Abstract III
致謝 V
目錄 VI
表目錄 X
圖目錄 XI
第1章緒論 1
1.1 研究動機 1
1.2 研究目的 2
第2章文獻回顧 3
2.1 天麻 3
2.1.1 天麻的成分組成 4
2.1.2 天麻的藥理 7
2.2 乳酸菌的基本介紹 9
2.2.1 Lactobacillus buchneri菌種的基本介紹 14
2.3 Γ-胺基丁酸 15
2.4 影響發酵工程的物化因子 18
2.4.1 溫度 18
2.4.2 培養基組成 18
2.4.3 pH值 19
第3章材料與方法 20
3.1 實驗規劃 20
3.2 實驗材料 22
3.2.1 實驗菌株 22
3.2.2 實驗藥品 23
3.2.3 實驗儀器與設備 25
3.3 實驗方法 27
3.3.1 Lactobacillus buchneri菌株保存 27
3.3.2 Lactobacillus buchneri菌株液態種瓶培養 30
3.3.3 Lactobacillus buchneri發酵生長曲線測試 30
3.3.4 天麻粉末製備 31
3.3.5 天麻液態發酵最適化發酵條件討論 31
3.4 分析方法 35
3.4.1 菌落數分析 35
3.4.2 PH值分析 35
3.4.3 還原糖分析 36
3.4.4 麩胺酸鈉及γ-胺基丁酸濃度分析 38
3.4.5 總多酚含量分析 41
3.4.6 乳酸濃度分析 42
3.4.7 天麻素及對羥基苯甲醇濃度分析 44
第4章結果與討論 46
4.1 Lactobacillus buchneri發酵動力學之討論 46
4.2 Lactobacillus buchneri生產GABA之討論 47
4.3 培養基對發酵Lactobacillus buchneri之影響 49
4.3.1 氮源及碳源對發酵Lactobacillus buchneri產生GABA之影響 49
4.4 天麻粉末添加量對發酵天麻之影響 54
4.4.1 天麻粉末添加量對發酵天麻產生GABA之影響 54
4.4.2 天麻粉末添加量對發酵天麻抗氧化物質活性之影響 57
4.4.3 天麻粉末添加量對發酵天麻影響之結論 58
4.5 Sucrose添加量對發酵天麻之影響 60
4.5.1 Sucrose添加量對發酵天麻生產GABA之影響 60
4.5.2 Sucrose添加量對發酵天麻抗氧化物質活性之影響 65
4.5.3 Sucrose添加量對發酵天麻影響之結論 66
4.6 氮源量對發酵天麻之影響 67
4.6.1 MRSN medium添加量對發酵天麻生產GABA之影響 67
4.6.2 MRSN medium添加量對發酵天麻抗氧化物質活性之影響 71
4.6.3 MRSN medium添加量對發酵天麻影響之結論 72
4.7 PH值對發酵天麻之影響 73
4.7.1 起始pH值對L. buchneri BCE119151生長之影響 73
4.7.2 起始pH值對發酵天麻生產GABA之影響 74
4.7.3 起始pH值對發酵天麻抗氧化物質活性之影響 77
4.7.4 起始pH值對發酵天麻影響之結論 78
4.8 MSG濃度對發酵天麻之影響 79
4.8.1 MSG濃度對發酵天麻最適化生產GABA之討論 79
4.8.2 MSG濃度對發酵天麻影響之結論 83
4.9 溫度對發酵天麻之影響 84
4.9.1 發酵溫度對L. buchneri BCE119151生長之影響 84
4.9.2 發酵溫度對發酵天麻生產GABA之影響 85
4.9.3 發酵溫度對發酵天麻抗氧化物質活性之影響 88
4.9.4 發酵溫度對發酵天麻影響之結論 89
4.10 最適化發酵操作條件之結論 90
4.11 最適化發酵條件之乳酸發酵天麻成分探討 92
4.11.1 乳酸發酵天麻中菌種代謝產物之探討 92
4.11.2 乳酸發酵天麻中天麻素和對羟基苯甲醇之探討 93
第5章結論與建議 95
5.1 結論 95
5.2 建議 97
參考文獻 98

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指導教授

徐敬衡(Chin-Hang Shu)

審核日期

2024-7-13

推文