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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/14576

Title: 藻類多醣洋菜□水解物及其發酵產物之生理活性研究
Studies on Biological Activity of Algal Lysates Derived from Agarases Digested and Their Fermentation Products
Authors: Shao-Chi Wu
吳紹祺
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 洋菜□;乳酸菌;醋酸菌;抗氧化;抗致突變性;ACE
agarase;lactic acid bacteria;acetic acid bacteria;antioxidative;antimutagenicity;ACE
Date: 2004
Issue Date: 2011-06-30T07:40:00Z
Abstract: 10 種藻類多醣在 5 種抗氧化性測試與 4 項抗致突變性的測試中,結果皆以紫菜多醣萃取物具最佳效應,並與其所含多酚類含量相關,而對血管升壓素 I 轉換酵素 (angiotensin I coverting enzymem, ACE) 活性抑制能力上,10 種藻類多醣則未觀察到抑制效應存在。於 6 種抗氧化試驗中,除羥基自由基清除效應外,120 種藻類寡醣水解物 (algal-oligosaccharide-lysates, AOLs) 在其餘 5 種抗氧化測試中皆具清除能力。在未添加 S9 混合液之安氏實驗中,所測試之 60 種藻類寡醣水解物對 4NQO 所誘導 Salmonella (Salm.) typhimurium TA98 或 TA100 之抗致突變率分別在 12-94% 或 4-98% 間。反應時添加 S9 混合液之安氏實驗中,60 種藻類寡醣水解物對 B[a]P 所誘導 Salm. typhimurium TA98 或TA100 之抑制率分別為 18-89% 或 24-99% 間。120 種藻類寡醣水解物之抗氧化性和抗致突變性與其所含可溶性多酚類含量有關。海菜多醣萃取物 Mon 以 B500 酵素處理組分解所得藻類寡醣水解物 B500-Mon 呈現 17% 抑制ACE 活性能力,較其餘藻類寡醣水解物為佳。 3 L 之 0.5% 紫菜多醣萃取物 Por 以 15,000 AU 的 MAEF108-agarases 分解後,所得紫菜寡醣水解液 (108-Por500) 經劃分可得 (i) > 5 KDa 紫菜洋菜水解物、(ii) 5-3 KDa 紫菜洋菜水解物、(iii) 3-1 KDa 紫菜洋菜水解物、(iv) < 1 KDa 紫菜洋菜水解物、及 (v) 紫菜多酚類等 5 個劃分液。(i)-(iv) 各紫菜洋菜水解物劃分液分皆無可溶性多酚類,而 (v) 紫菜多酚類劃分液則含可溶性多酚類。其中分子量小於 1 KDa 紫菜洋菜水解物劃分液可分出 neoagarobiose、neoagaro- tetraose、及 neoagarohexaose 等新洋菜寡醣成分。(i)-(iv) 各紫菜洋菜水解物劃分液具 2.5-17.9% 螯合亞鐵離子能力,至於在其餘 5 種抗氧化測試中皆未呈現清除效應。而紫菜多酚類劃分液在 6 種抗氧化試驗中皆具清除能力。在 4 項抗致突變性測試中,紫菜多酚類劃分液所含抗致突變能力皆大於 90%。 (1) 10 種藻類多醣乳酸發酵基質 (APsLAFSs)、(2) 10 種藻類寡醣乳酸發酵基質 (AOsLAFSs)、或 (3) 10 種藻類寡醣及半乳糖乳酸發酵基質 (AOsGLAFSs),經 Streptococcus (Strep.) faecalis BCRC13076 及 Lactobacillus (Lact.) plantarum BCRC14068 二株乳酸菌菌株發酵後,共90 種乳酸發酵液於 37oC 發酵 24 hr 後可降至pH 值4.6 以下。經 4oC 下貯藏 1及 2 週後,pH 值下降率與可滴定酸度上升率,皆隨貯藏時間和還原糖量的增加而上升,乳酸菌殘存率隨貯藏時間和還原糖量之增加而下降。以二株乳酸菌發酵所得 90 種乳酸發酵產物之抗氧化性質中,除清除 DPPH 自由基能力外,其餘 5 種抗氧化性測試結果均隨著發酵基質中還原糖量的增加而上升。在未添加 S9 混合液之安氏實驗中,90 種乳酸發酵產物對 4NQO 所誘導 Salm. typhimurium TA98 或 TA100 之抗致突變率分別在 26-99% 或 33-97% 間。反應時添加 S9 混合液之安氏實驗中,90 種乳酸發酵產物對B[a]P 誘導 Salm. typhimurium TA98 之抗致突變率分別在 4-98% 或 33-99% 間。海菜寡醣及半乳糖乳酸發酵基質,經乳酸菌 BCRC14068發酵後,所得乳酸發酵產物具 56% 抑制 ACE 活性能力,較其餘乳酸發酵產物佳。 (1) 10 種藻類多醣醋酸發酵基質 (APsAAFSs)、(2) 10 種藻類寡醣醋酸發酵基質 (AOsAAFSs)、或 (3) 10 種藻類寡醣添加半乳糖醋酸發酵基質 (AOsGAAFSs),經醋酸菌 Acetobacter (Acet.) pasteurianus BCRC11070 發酵後,所得 30 種醋酸發酵液於 26oC 發酵 48 hr 後,使可滴定酸度高於 1.0%。於 4oC 下貯藏 1及 2 週後,pH 值下降率與可滴定酸度上升率,均隨貯藏時間與還原糖量的增加而增加;或醋酸菌殘存率隨貯藏時間及還原糖量之增加而下降。以醋酸菌發酵所得 30 種醋酸發酵產物之抗氧化性質中,除不具羥基自由基清除效應外,其餘 5 種抗氧化性測試結果均隨著發酵基質中還原糖量的增加而升高。於未添加 S9 混合物之安氏實驗中,30 種醋酸發酵產物對 4NQO 所誘導 Salm. typhimurium TA98 或 TA100 之抗致突變率分別在 2-56% 或 3-76% 間。反應時添加 S9 混合物之安氏實驗中,30 種醋酸發酵產物對 B[a]P 誘導 Salm. typhimurium TA98 或 TA100 之抗致突變率分別在 6-88% 或 3-75% 間。在抑制 ACE 活性能力上,30 種醋酸發酵產物分布於 3.4 □ 0.7% 至 53.9 □ 3.7% 間。
In ten algal polysaccharides, the algal polysaccharide extracts (APEs) of Porphyra (Por.) dentate possess greatest effects on five kinds antioxidative and four types antimutagenic experiment. And the antioxidative properties and antimutagenicity of ten algal polysaccharides were related to their polyphenol contents. The ten algal polysaccharides had not observed the ability on the ACE inhibitory. On six antioxidative experiment, the 120 algal-oligosaccharide- lysates (AOLs) had scavenging abilities, except for hydroxyl radicals scavenging effect. Without the addition of S9 mixtrues in Ames test, the antimutagenicity of 60 AOLs against 4NQO to Salm. typhimurium TA98 or TA100 were showed from12-94% or 4-98%, respectively. With the addition of S9 mixtrues in Ames test, the antimutagenicity of 60 AOLs against B[a]P to Salm. typhimurium TA98 or TA100 were reveal from 18-89% or 24-99%, respectively. The effect of antioxidative properties and antimutagenicity of 120 AOLs were relations with their polyphenol contents. The AOL derived from APEs of Mon. nitidum digested by B500 treatment had 17.1 □ 1.2% inhibitory of ACE was better than other AOL. The algal-oligosaccharides solution (108-Por500) derived from3 L of 0.5% APEs of Por. dentate digested by 15,000 AU of MAEF108-agarases were categorized as following 5 fractions: (i) > 5 KDa agar-lytic, (ii) 5-3 KDa agar-lytic, (iii) 3-1 KDa agar-lytic, (iv) < 1 KDa agar-lytic and (v) polyphenolic fraction. The (i)-(iv) agar-lytic fractions without exist polyphenol contents, and the (v) polyphenolic fraction exist polyphenol. The neoagarooligosaccharides, such as neoagarobiose, neoagarotetraose, and neoagarohexaose colud be able to separate from 1 KDa agar-lytic fraction. The (i)-(iv) agar-lytic fractions displayed 2.48-17.85% on chelating effect in ferrous ion, and whitout antioxidative abilities on the other five antioxidative tests. On the other hand, the polyphenolic fraction exist scavenging abilities on six antioxidative properties. In four types antimutagenic experiment, the polyphenolic fraction present antimutagenicity were greater than 90%. The 90 lactic acid fermentation solutions derive from (1) algal polysaccharide lactic acid fermentation substrate (APsLAFSs), (2) algal oligosaccharide lactic acid fermentation substrate (AOsLAFSs), or (3) algal oligosaccharide plus galactose lactic acid fermentation substrate (AOsGLAFSs) which fermented by Streptococcus (Strep.) faecalis BCRC13076 and Lactobacillus (Lact.) plantarum BCRC1406 could decreased pH value below 4.6 within 24 hr at 37oC. During storage at 4oC, 90 lactic acid fermentation solutions, exhibited decrease pH, increase TA, decrease viability, and an increasing reduction in sugar contents from 1 to 2 weeks. In the 90 lactic acid fermentation products, except for DPPH radical scavenging effect, the other five kinds antioxidative tests had effect increasing with reducing sugar content. Without the addition of S9 mixtrues in Ames test, the antimutagenicity of 90 lactic acid fermentation products against 4NQO to Salm. typhimurium TA98 or TA100 were ranged from 26-99% or 33-97%, respectively. With the addition of S9 mixtrues in Ames test, the antimutagenicity of 90 lactic acid fermentation products against B[a]P to Salm. typhimurium TA98 or TA100 were exhibited from 4-98% or 33-99%, respectively. The ACE inhibitory of AOsGLAFSs-Mon was 36.6 □ 6.6% and better than other lactic acid fermentation products. The 30 acetic acid fermentation solutions derive from (1) algal polysaccharide acetic acid fermentation substrate (APsAAFSs), (2) algal oligosaccharide acetic acid fermentation substrate (AOsAAFSs), or (3) algal oligosaccharide plus galactose acetic acid fermentation substrate (AOsGAAFSs) which fermented by Acetobacter (Acet.) pasteurianus BCRC11070 could increased TA above 1% within 48 hr at 26oC. During storage at 4oC, 90 lactic acid fermentation solutions, exhibited decrease pH, increase TA, decrease viability, and an increasing reduction in sugar contents from 1 to 2 weeks. In the 30 acetic acid fermentation products, except for without the hydroxyl raducals scavenging effect, other five kinds antioxidative tests had scavenging effect increasing with reducing sugar content. Without the addition of S9 mixtrues in Ames test, the antimutagenicity of 30 acetic acid fermentation products against 4NQO to Salm. typhimurium TA98 or TA100 were ranged from 2-56% or 3-76%, respectively. With the addition of S9 mixtrues in Ames test, the antimutagenicity of 30 acetic acid fermentation products against B[a]P to Salm. typhimurium TA98 or TA100 were revealed from 6-88% or 3-75%, respectively. The ACE inhibitory of 30 acetic acid fermentation products were revealed 3.4 □ 0.7% to 53.9 □ 3.7%
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0D89320002
http://ntour.ntou.edu.tw/ir/handle/987654321/14576
Appears in Collections:[食品科學系] 博碩士論文

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