探討以 Lactobacillius buchneri 發酵橙皮汁對提升α-澱粉酶抑制活性之影響;Investigation on the Effect of Lactobacillius buchneri Fermented Orange Peel Juice on Enhancing α-Amylase Inhibitory Activity

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Title:	探討以 Lactobacillius buchneri 發酵橙皮汁對提升α-澱粉酶抑制活性之影響;Investigation on the Effect of Lactobacillius buchneri Fermented Orange Peel Juice on Enhancing α-Amylase Inhibitory Activity
Authors:	李承祐;Lee, Cheng-You
Contributors:	化學工程與材料工程學系
Keywords:	橙皮;糖尿病;α-澱粉酶抑制活性;抗氧化活性;乳酸菌;Orange peel;Diabetes;α-Amylase inhibitory activity;Antioxidant activity;Lactic acid bacteria
Date:	2025-07-17
Issue Date:	2025-10-17 11:16:41 (UTC+8)
Publisher:	國立中央大學
Abstract:	糖尿病(diabetes)是一種由胰島素分泌異常或功能障礙所引起的慢性代謝性疾病，特徵為血糖值長期高於正常範圍，主要分為第一型糖尿病(Type 1 diabetes)、第二型糖尿病(Type 2 diabetes)。現代社會大多數患者屬於第二型糖尿病。隨著近年來人們對健康飲食的重視提升，益生菌與功能性食品的市場需求逐步攀升。而糖尿病患者可透過藥物治療、飲食調整與規律運動來穩定血糖、控制病情。全球每年所產生的橙皮廢棄物高達數百萬噸，而橙皮內被發現富含多酚類化合物(如類黃酮、橙皮苷等)，這些活性成分具有抗氧化與抗衰老的效果，能有效清除體內自由基，減少氧化壓力，保護細胞免受損傷，從而延緩衰老過程。此外，橙皮中的多酚可透過抑制消化酶(如α-澱粉酶)的活性，降低葡萄糖吸收速度，達到降血糖的效果，對於預防和改善糖尿病具有潛在的健康益處。微生物發酵工程廣泛應用於傳統食品保存，能延長保存期限並提升食物的營養成分。常見的發酵食品含有乳酸菌、芽孢桿菌和酵母菌等益生菌，透過各種菌種的發酵，增強其生物活性與功能性。本研究利用布氏乳桿菌Lactobacillus buchneri BCE119151對橙皮汁進行發酵，探討不同發酵條件－橙皮粉末添加量、不同碳源種類、不同氮源種類及起始pH值，並依菌種生長狀況、抗氧化活性、總多酚含量和α-澱粉酶抑制能力等參數進行最適化培養基討論。本研究成功以最適化發酵條件—添加4%橙皮粉末、4%蔗糖、3%MRSN及pH 6.0，在發酵後的最大菌落數為9.428 log CFU/mL、α-澱粉酶抑制能力達到81.70%、總多酚含量1455.68 mg GA/L以及DPPH自由基清除能力78.48%。上述結果可得到Lactobacillus buchneri BCE119151對橙皮汁進行發酵的最佳結果，可發展出具有高生物活性的橙皮發酵產品，並在保健食品領域展現出廣泛的應用潛力。 ;Diabetes is a chronic metabolic disorder caused by abnormal insulin secretion or impaired insulin function, characterized by persistently elevated blood glucose levels. It is primarily classified into type 1 and type 2 diabetes, with the latter being the most prevalent in modern society. As public awareness of healthy diets grows, the demand for probiotics and functional foods has also increased. For diabetic patients, blood glucose can be managed through medication, dietary regulation, and regular exercise. Globally, millions of tons of orange peel waste are generated annually. Orange peel is rich in polyphenolic compounds such as flavonoids and hesperidin, which possess antioxidant and anti-aging properties. These compounds help scavenge free radicals, reduce oxidative stress, and protect cells from damage, thereby slowing aging. Additionally, orange peel polyphenols can inhibit enzymes like α-amylase, slowing glucose absorption and supporting blood glucose regulation. Microbial fermentation, widely used in traditional food preservation, not only extends shelf life but also enhances nutritional value. Fermented foods often contain probiotics such as lactic acid bacteria, Bacillus species, and yeasts, which improve the bioactivity and functionality of the final products. This study employed Lactobacillus buchneri BCE119151 to ferment orange peel juice and examined how fermentation conditions—including orange peel powder concentration, types of carbon and nitrogen sources, and initial pH—affected bacterial growth, antioxidant activity, polyphenol content, and α-amylase inhibition. Optimal conditions were 4% orange peel powder, 4% sucrose, 3% MRSN, and an initial pH of 6.0. Under these settings, fermentation achieved a maximum viable cell count of 9.428 log CFU/mL, α-amylase inhibition of 81.70%, total polyphenol content of 1455.68 mg GA/L, and DPPH radical scavenging activity of 78.48%. These findings indicate that L. buchneri BCE119151 can effectively ferment orange peel juice under optimized conditions to yield a highly bioactive product, supporting its application in functional food development for diabetes management.
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