Lactobacillus buchneri發酵Avena sativa生產γ-胺基丁酸之可行性研究;Feasibility Study on GABA Production from Avena sativa Fermentation by Lactobacillus buchneri

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Title:	Lactobacillus buchneri發酵Avena sativa生產γ-胺基丁酸之可行性研究;Feasibility Study on GABA Production from Avena sativa Fermentation by Lactobacillus buchneri
Authors:	詹育瑄;Chan, Yu-Hsuan
Contributors:	化學工程與材料工程學系
Keywords:	燕麥;乳酸菌;微生物動力學;發酵製程;GABA;Oat;Lactic acid bacteria;Fermentation process;Microbial-kinetics;GABA
Date:	2025-07-17
Issue Date:	2025-10-17 11:16:07 (UTC+8)
Publisher:	國立中央大學
Abstract:	隨著現代社會節奏日益加快，壓力、焦慮與憂鬱等心理健康問題亦逐漸受到關注。γ-胺基丁酸（Gamma-Aminobutyric Acid, GABA）為一種天然存在於動植物體內之神經傳導物質，目前已被證實能透過調節神經元活性，進而穩定情緒、緩解壓力及焦慮，並改善睡眠品質。因此，如何促進GABA合成並應用於食品開發，已然成為當前功能性食品研究之重要議題。燕麥（Avena sativa）富含膳食纖維、植物性蛋白質及多種維生素，具心血管保護、血糖調節以及促進睡眠等功能。近年來，隨大眾對於健康飲食與功能性食品之關注，燕麥已被視為傳統高精緻澱粉主食之替代品，於全球飲食與食品產業趨勢中占據關鍵地位。其應用領域涵蓋即食穀物、植物奶及多種保健食品等，不僅具高營養價值，亦於市場中展現高成長潛力及產業發展性。本研究以富含營養之燕麥搭配Lactobacillus buchneri BCE119151進行發酵，以促進GABA轉化與生產。探討條件包含氧氣條件、燕麥濃度、碳源條件、氮源條件、起始pH值及MSG濃度，最終成功結合燕麥及好氧發酵製程。於最適化發酵條件下，能夠有效提升其GABA轉化能力，轉化率（YG/M）達到0.442 g/g，並使GABA產量增加至21.191 g/L，為原先未添加燕麥樣品之3.64倍。整體製程操作穩定且簡便，GABA轉化率更是與現有厭氧發酵程序相當，不僅能夠提升燕麥發酵產品之功能性及健康價值，也為健康穀物食品及功能性原料開發提供有力支持。;With the fast speed of the modern lifestyle, mental health problems such as stress, anxiety and depression are increasingly being brought into the spotlight. Gamma-Aminobutyric Acid (GABA) is a neurotransmitter that is found naturally in the human brain and in some plants as well. It has been demonstrated to stabilize mood, reduce stress and anxiety, and improve sleep quality by modulating neuronal activity. Thus, promoting the synthesis of GABA and usage in the food development represents an interesting topic in functional food research. Oats (Avena sativa) are rich in dietary fiber, plant-based protein, and various vitamins, offering benefits such as cardiovascular protection, blood sugar regulation, and promoting sleep. In recent years, with the public′s increasing focus on healthy eating and functional foods, oats have been regarded as an alternative to traditional staple foods, occupying a key position in global dietary and food industry trends. Their application areas include instant cereals, plant-based milk, and various health supplements, demonstrating not only high nutritional value but also significant growth potential and industry development in the market. This study used nutrient-rich oats and Lactobacillus buchneri BCE119151 for fermentation to enhance the yield of GABA. The conditions investigated included oxygen conditions, oat concentration, carbon source conditions, nitrogen source conditions, pH, and monosodium glutamate (MSG) concentration. Subsequently, these factors were successfully combined with the aerobic fermentation process involving oats. Under optimized fermentation conditions, the yield of GABA can be significantly enhanced, achieving a yield (YG/M) of 0.442 g/g and increasing GABA production to 21.191 g/L, which is 3.64 times greater than that of the original sample without added oats. The overall process operation is stable and simple, and the yield of GABA is comparable to the existing anaerobic fermentation process. This enhancement not only improves the functionality and health benefits of oat fermentation products but also provides strong support for the development of healthy grain foods and functional ingredients.
Appears in Collections:	[National Central University Department of Chemical & Materials Engineering] Electronic Thesis & Dissertation

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