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姓名	陳昀怡(Yun-Yi Chen)  查詢紙本館藏	畢業系所	化學工程與材料工程學系
論文名稱	探討培養溫度對巴西蘑菇常溫及高溫菌株在液態發酵生產β-D-glucan及麥角固醇之影響 (Effects of culture temperature on β-D-glucan and ergosterol production at room and high temperatures using Agaricus blazei Murill)
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摘要(中)	Agaricus blazei Murill (巴西蘑菇)是一種源自於巴西的食用菇，在醫學上具有許多功能，如：免疫調節、抗氧化、抗糖尿病和抗腫瘤活性等等，也因其藥物特性的緣故，業已於巴西大量培植、栽種。巴西蘑菇也被用來製造保健食品，可以用於預防癌症、糖尿病和高血壓等疾病。綜合上述原因，近年來巴西蘑菇被廣泛研究，其中包含其代謝產物的生物活性等方向。 本實驗針對培養溫度控制在20 ~ 40℃對巴西蘑菇在液態搖瓶實驗生產生物活性物質(β-D-glucan及麥角固醇)的影響來作探討，並比較常溫菇(TITC1)及高溫菇(OKI1)之間的差異。由實驗結果可以得到：TITC1和OKI分別在25及40℃時較有利於菌體生長，在培養溫度為20及35℃時有最大的多醣體濃度，值分別是0.248 g/L及0.254 g/L，以生產β-(1,3)-D-glucan方面，TITC1和OKI1的最佳培養條件分別是30和35℃，值為152.17 mg/L和213.48 mg/L，而對於總麥角固醇產量，TITC1在25℃有最佳的產率；OKI1則是在30℃，值分別是4.54 g/L和4.91 g/L。
摘要(英)	In this study, the influence of temperature on the biomass concentration, products, especially bioactive substance, formation by using Agaricus blazei Murill was observed. According to the studies, β-(1,3)-D-glucan, one kind of polysaccharides, was famous for its effect of preventing cancer, diabetes, and hyperlipidaemia. The development of strategies in order to enhance the concentration of β-(1,3)-D-glucan was also conducted. We also discuss further about the influence of temperature on the concentration of ergosterol, other product of Agaricus blazei Murill, and we would like to know at which temperature ergosterol could achieve its highest productivity. Two strains of Agaricus blazei Murill, TITC1 and OKI1 were tested while the fermentation was conducted. The results showed that the best cultural condition to obtain high biomass concentration for TITC1 and OKI was at 25℃ and 30℃, respectively. The highest production of polysaccharide was acquired at 25℃ for TITC1 and at 35℃ for OKI1. To attain high production of β-(1,3)-D-glucan, OKI1 needed a higher temperature than TITC1. The highest production of β-(1,3)-D-glucan was acquired at 30℃ and at 35℃ for TITC1 and OKI1, respectively. Furthermore, we could get highest concentration of ergosterol at 25℃ and at 30℃ for TITC1 and OKI1, respectively.
關鍵字(中)	★ 巴西蘑菇 ★ 多醣體 ★ β-葡聚醣 ★ 麥角固醇 ★ 溫度 ★ 液態發酵	關鍵字(英)
論文目次	摘要 I Abstract II 目錄 V 圖目錄 VI 表目錄 X 第一章、緒論 1 1-1 研究動機 1 1-2 研究目的 2 第二章、文獻回顧 5 2-1 菇類的介紹 5 2-1-1 菇類多醣體介紹 6 2-1-2 菇類的活性物質 8 2-2 人體免疫系統及抗腫瘤機制 8 2-2-1 人體免疫系統簡介 8 2-2-2 β-D-葡聚醣(glucan)的抗腫瘤機制 9 2-3 巴西蘑菇(Agaricus blazei Murill) 11 2-3-1 巴西蘑菇的化學成份 12 2-3-2 巴西蘑菇的藥理研究 13 2-3-3 巴西蘑菇的抗氧化物質 17 2-3-4 巴西蘑菇的多醣體及構造 18 2-3-5 巴西蘑菇的麥角固醇(Ergosterol) 19 2-4 深層液態發酵培養 21 2-5 影響發酵之因素 22 2-5-1 化學因子 22 2-5-1-1 碳源 22 2-5-1-2 氮源 24 2-5-1-3 碳氮比 24 2-5-1-4 無機鹽類 25 2-5-1-5 維生素 25 2-5-2-1 溫度 26 2-5-2-2 pH值 27 2-5-2-3 攪拌速率 27 2-5-2-4 溶氧值 28 第三章、材料與方法 32 3-1 實驗材料 32 3-2 實驗方法 37 3-3 分析方法 44 第四章、結果與討論 56 4-1溫度對於常溫菇與高溫菇菌重之影響 56 4-2 發酵液pH值之變化 58 4-3 溫度對於發酵液中多醣體濃度之影響 60 4-4 溫度對於β-(1,3)-D-glucan濃度之影響 62 4-4-1 總β-(1,3)-D-glucan濃度 62 4-4-2單位多醣體之β-(1,3)-D-glucan濃度 64 4-5 溫度對於麥角固醇濃度之影響 65 4-5-1 總麥角固醇濃度 65 4-5-2 單位菌重之麥角固醇濃度 66 4-6 溫度對於巴西蘑菇發酵動力學之影響 68 4-6-1 溫度對於巴西蘑菇菌重生長動力學及殘糖之影響 70 4-6-2 溫度對於巴西蘑菇產物生長動力學之影響 72 第五章、結論 77 第六章、參考文獻 79
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指導教授	徐敬衡	審核日期	2019-1-18
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