| 摘要: | 糖尿病（diabetes）是一種由胰島素不足或對胰島素反應不良所引起的慢性代謝性疾病，糖尿病主要分為三種類型：第一型糖尿病（Type 1 diabetes）、第二型糖尿病（Type 2 diabetes）和妊娠糖尿病（gestational diabetes mellitus）。第一型糖尿病通常在兒童或青少年時期發病，是一種自身免疫性疾病；妊娠糖尿病發生在懷孕期間，且會增加罹患第二型糖尿病的風險。第二型糖尿病是最常見的糖尿病類型，通常與生活方式、遺傳及環境因素相關，胰島素抵抗和胰島素分泌不足等也是影響的因素。為了有效控制血糖水平並減少併發症的風險，尋求天然食品和補充劑來輔助治療，而蔓越莓便是其中一個被廣泛研究的選擇。
蔓越莓為低熱量、低糖且富含膳食纖維的食物且含天然抗氧化劑，如原花青素（PACs）、花青素和鞣酸等。研究表明，這些成分具有潛在的抗糖尿病作用，有助於減緩澱粉的消化，減少餐後血糖的急劇上升。此外，蔓越莓的抗氧化作用有助於減少由高血糖所引發的氧化壓力和炎症反應，從而降低心血管疾病、腎臟疾病等併發症的風險。而糖尿病患者更容易遭遇尿道感染，蔓越莓中的天然化合物具強效的抗菌作用，能有效防止細菌在尿道中的附著，降低尿道感染的風險。
本研究將利用布拉氏酵母菌Saccharomyces boulardii CNCM I-745以蔓越莓粉為底物進行發酵，逐一探討不同發酵條件－蔓越莓粉末添加量、碳源種類及濃度、氮源種類及濃度、起始pH值，以提升α-澱粉酶抑制能力、總多酚含量及DPPH自由基清除能力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1%蔓越莓粉末、3% Sucrose、3%YEP、調整起始pH值為5在發酵後α-澱粉酶抑制有最高的活性69.15%、總多酚含量784.22 mg GA/L以及DPPH自由基清除能力45.22%。
;Diabetes mellitus is a chronic metabolic disorder caused by insulin deficiency or resistance, often associated with oxidative stress and postprandial hyperglycemia. Natural functional foods have gained attention as potential complementary therapies. Cranberries (Vaccinium macrocarpon) are rich in polyphenolic compounds, including proanthocyanidins (PACs), anthocyanins, and tannins, which are known for their antioxidant and antidiabetic properties.
This study aimed to enhance the bioactivity of cranberry through fermentation with Saccharomyces boulardii CNCM I-745. The effects of fermentation parameters—including cranberry powder concentration, carbon and nitrogen sources, and initial pH—were systematically investigated. Three key functional indicators were evaluated: α-amylase inhibitory activity, total phenolic content (TPC), and DPPH radical scavenging ability.
Optimal fermentation conditions were identified as 1% cranberry powder, 3% sucrose, 3% YEP medium, and an initial pH of 5. Under these conditions, the fermented product exhibited enhanced functionality, with 69.15% α-amylase inhibition, 784.22 mg GA/L TPC, and 45.22% DPPH activity. These results suggest that fermentation effectively improves the antidiabetic potential of cranberry.
Notably, α-amylase inhibition increased significantly, while the changes in TPC and DPPH activity were more moderate. This indicates that specific phenolic metabolites or microbial transformation products may contribute more directly to enzyme inhibition than total phenolic levels alone.
In conclusion, fermentation using S. boulardii presents a promising strategy to improve the functional qualities of cranberry-based products, particularly for applications targeting blood sugar regulation. |
