| dc.description.abstract | Nowadays, the people who suffer from the chronic disease get younger and younger. Because of this phenomenon, there has been a general awareness about the healthy diet in recent years. Therefore, the microbial fermented beverage which can increase the immunity and prevent the disease draw the attention of customers gradually.
Currently, the health benefits and various pharmacological effects of Momordica charantia have been widely investigated. Besides, coumarin is the aromatic compound presents in the bitter melon has the potential of anti-gout. In addition, many microorganisms, such as Gluconactobacter. Lactoabcillus and Saccharomyces, which can enhance the xanthine oxidase inhibitory (XOI) via a fermentation process. Therefore, we developed several microbial combinations for fermented bitter melon beverage which has urate-lowing activity. Moreover, the effects of each bacteria and compound that related to the bio-active function will be discussed in this study.
In this study, by firstly screening the Kimchi soup, we can successfully obtain the Gluconactobacter sp. KIM-Y which shows 1.648 conservation rate of acetic acid (YA/E) and 32.59% of XOI increasing ability. In addition, we find that coumarin content in bitter melon during the fermentation is highly-related to the potential of Xanthine Oxidase Inhibitory. Second, we can shorten the time of fermentation through the co-culture fermentation of Gluconactobacter KIM-Y and S. cerevisiae. Third, by further adding L. plantarum in co-culture fermentation not only can increase 44.72% of XOI activity but also can lower down the process period. Eventually, from the above results, bitter melon co-fermented with Gluconactobacter KIM-Y, S. cerevisiae and L. plantarum will be the potential candidate in healthy beverage field in the future. | en_US |