利用醋酸菌、酵母菌和乳酸菌對山苦瓜共發酵 探討其抑制黃嘌呤氧化活性之影響

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廖一凡(Yi-Fan-Liao) 查詢紙本館藏

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化學工程與材料工程學系

論文名稱

利用醋酸菌、酵母菌和乳酸菌對山苦瓜共發酵探討其抑制黃嘌呤氧化活性之影響

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至系統瀏覽論文 (2027-6-30以後開放)

摘要(中)

痛風為世界大二代代謝疾病，指尿酸代謝異常，體內產生過量的尿酸，或
者尿酸排泄受阻，使得血中尿酸濃度上升，於是尿酸鈉鹽沉積在關節的滑囊液
中，引起急性或慢性關節腫脹疼痛及變形。近年來衛生福利部指出各項慢性病、
癌症、痛風有逐漸年輕化的趨勢，使的人們更加注重健康飲食，導致益生菌及
功能性食品的市場需求漸漸增加。
山苦瓜內含豐富的皂素、三萜類、酚類化合物等具有生物活性之物質，同
時具有抗氧化、抗糖尿病、抗腫瘤及抗痛風等諸多的藥理作用。微生物發酵工
程是從古自今食物保存的重要手法，同時可以改善食品原先風味，且藉由各菌
種間的相互作用增加活性效果。經研究證實利用醋酸菌發酵山苦瓜產品具有黃
嘌呤氧化抑制活性，類似於黃嘌呤抑制劑，可以抑制體內嘌呤經由尿酸代謝途
徑轉為尿酸累積而引起高尿酸症及痛風，達到預防、降低尿酸排泄的功效。
結合上述優點，本研究將以醋酸菌為主要菌種，並加入酵母菌及乳酸菌對
苦瓜進行共發酵，並探討單菌種、雙菌種及三菌種發酵對黃嘌呤氧化抑制活性
最適化的影響，同時也分析菌種的代謝情形、總多酚含量和 DPPH 去除自由基
活性，並觀察其關係。單一菌種醋酸菌的發酵可以達到 39.2%的抑制活性；雙
菌種酵母菌及醋酸菌的兩階段發酵有 46.9%的抑制活性；三菌種酵母菌、乳酸
菌及醋酸菌的兩階段發酵結果則是有最高的抑制活性 52.9%，同時其總多酚含
量及 DPPH 去除自由基活性皆有良好的表現。結合以上結果，酵母菌代謝酒精
可以提供醋酸菌作為生長時的必要養分，進而減少發酵成本，乳酸菌的加入藉
由菌種間良好的交互作用提高整體活性，因此山苦瓜的共發酵產品具有很大的
潛力應用於健康飲品產業當中。

摘要(英)

Gout is the world′s second-generation metabolic disease. In recent years,that
various chronic diseases, cancer, and gout are gradually becoming younger, which
makes people pay more attention to healthy diet. Resulting in a gradual increase in
the market demand for probiotics and functional foods. Bitter gourd is rich in
saponins, triterpenes, phenolic compounds and other biologically active substances,
and has many pharmacological effects such as antioxidant, anti-diabetic, anti-tumor
and anti-gout. Microbial fermentation is an important method for food preservation.
At the same time, it can improve the original flavor of food, and increase the active
effect through the interaction between various bacteria. Confirmed by research that
the acetic acid bacteria fermented bitter gourd product has xanthine oxidation
inhibitory activity, which can prevent and reduce uric acid excretion. Combined with
the above advantages, this study will use acetic acid bacteria as the main strain, and
add yeast and lactic acid bacteria mixed-fermented bitter gourd, and explore the
optimal inhibition activity of xanthine oxidation by single-strain, double-strain and
triple-strain fermentation. At the same time, the metabolic status, total phenolic
content and DPPH scavenging activity were also analyzed, and the relationship was
observed. The fermentation of a single strain of acetic acid bacteria can achieve
39.2% inhibitory activity; the two-stage fermentation of double-strain yeast and
acetic acid bacteria has 46.9% inhibitory activity; the results of two-stage
fermentation of yeast, lactic acid bacteria and acetic acid bacteria It has the highest
inhibitory activity of 52.9%, and its total phenolic content and DPPH scavenging
activity both have good performance. Combined with the above results, the mixed
fermentation product of bitter gourd has a great potential applied to the healthy
beverage industry.

關鍵字(中)

★ 共發酵
★ 醋酸菌
★ 山苦瓜
★ 黃嘌呤氧化抑制活性

關鍵字(英)

論文目次

摘要 i
Abstract ii
致謝 iii
目錄 iv
圖目錄 ix
表目錄 xiii
一、緒論 1
1-1 研究動機 1
1-2 研究目的 2
二、文獻回顧 3
2-1 山苦瓜 3
2-1-1 山苦瓜的基本介紹 3
2-1-2 山苦瓜的成分 4
2-1-3 山苦瓜的生物活性及功效 8
2-2 高尿酸症、痛風 13
2-2-1 高尿酸症、痛風的基本介紹 13
2-2-2 痛風的治療方法 14
2-2-3 黃嘌呤氧化酶抑制活性基本介紹 15
2-3 菌種基本介紹 16
2-4 影響發酵工程之物化因子 20
2-4-1 培養基組成 20
2-4-2 溫度 21
2-4-3 氧氣 22
2-5 多菌種共發酵工程 22
2-6 山苦瓜發酵之研究 25
三、材料與方法 28
3-1 實驗規劃 28
3-2 實驗材料 29
3-2-1 實驗菌株 29
3-2-2 實驗原料 31
3-2-3 實驗藥品 31
3-2-4 實驗儀器與設備 34
3-3 實驗方法 36
3-3-1 菌種保存及培養方式 36
3-3-2 液態發酵實驗 40
3-4 分析方法 45
3-4-1 菌種生長曲線 45
3-4-2 pH值分析 45
3-4-3 還原糖濃度分析 45
3-4-4 總多酚含量分析(Total phenolic compounds) 47
3-4-5 DPPH自由基清除能力分析(DPPH free radical scavenging activity) 48
3-4-6 酒精、醋酸及乳酸濃度分析 49
3-4-7 抑制黃嘌呤氧化酶測定 53
四、結果與討論 56
4-1 菌種生長曲線 56
4-2 單菌種Gluconacetobacter sp.SC-01發酵山苦瓜最適化條件探討 59
4-2-1 酒精添加量對醋酸菌發酵之代謝能力影響 59
4-2-2 酒精添加量對醋酸菌發酵黃嘌呤氧化抑制活性的影響 61
4-2-3 酒精添加量對醋酸菌發酵總多酚含量及抗氧化活性影響 63
4-2-4 不同溫度對醋酸菌發酵之代謝能力影響 65
4-2-5 溫度對醋酸菌發酵黃嘌呤氧化抑制活性的影響 67
4-2-6 不同溫度對醋酸菌發酵總多酚含量與抗氧化活性影響 69
4-3 單菌種Saccharomyces cerevisiae發酵山苦瓜最適化接種時機探討 71
4-3-1 酵母菌好氧發酵之代謝能力 71
4-3-2 酵母菌厭氧發酵之代謝能力 72
4-3-3 酵母菌發酵山苦瓜產酸效果 73
4-3-4 酵母菌黃嘌呤氧化抑制活性效果 73
4-4 雙菌種Gluconacetobacter sp.及S. cerevisiae對山苦瓜共發酵最適化條件探討 75
4-4-1 第一階段好氧發酵及不同接種時機菌種的代謝能力 75
4-4-2 第一階段好氧發酵及不同接種時機黃嘌呤氧化活性之影響 77
4-4-3 第一階段厭氧發酵及不同接種時機菌種的代謝能力 79
4-4-4 第一階段厭氧發酵及不同接種時機黃嘌呤氧化活性之影響 81
4-4-5 雙菌種發酵對總多酚含量及抗氧化活性影響 82
4-5 三菌種Gluconacetobacter sp.、S. cerevisiae 及 L. plantarum 對山苦瓜共發酵最適條件探討 85
4-5-1 第一階段好氧發酵及不同接種時機菌種的代謝能力 85
4-5-2 第一階段好氧發酵及不同接種時機黃嘌呤氧化活性之影響 87
4-5-3 第一階段厭氧發酵及不同接種時機菌種的代謝能力 89
4-5-4 第一階段厭氧發酵及不同接種時機黃嘌呤氧化活性之影響 91
4-5-5 三菌種發酵對總多酚含量及抗氧化活性影響 92
4-6 三菌種Gluconacetobacter sp.、S. cerevisiae 及 L. buchneri 對山苦瓜共發酵黃嘌呤氧化抑制活性比較 95
4-7 不同發酵方法和菌種組合發酵山苦瓜之結論 96
五、結論 97
參考文獻 99

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指導教授

徐敬衡(Chin-Hang Shu)

審核日期

2022-8-20

推文