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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/16004

Title: 應用田口法開發高血管收縮素抑制胜肽納豆狀豆渣之研究
Studies on high angiotensin converting enzyme inhibitory peptides okara-natto by Taguchi method
Authors: Yoo-Chi Chen
陳有志
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 血管收縮素;納豆狀豆渣;田口實驗法;原發性高血壓大鼠;收縮壓;舒張壓
angiotensin converting enzyme;okara-natto;Taguchi method;spontaneously hypertensive rat;systolic;diastolic
Date: 2010
Issue Date: 2011-06-30T08:27:52Z
Abstract: 本研究的目的為研究以大豆豆渣為基質生產高血管收縮素抑制胜肽之最適條件。研究以發酵時間、溫度與添加食鹽、維生素、木糖、酵母萃取物等營養源為因子,經由田口實驗法找出最佳製程條件為:豆渣添加 2% 食鹽、 3% 維生素、 5% 木糖、 10% 酵母萃取物經 35℃ 發酵 24 小時之納豆豆渣水萃物 (0.1 g/ml) 具有最佳 ACE 抑制率 (61.8±1.54%) 。將高 ACE 抑制肽納豆狀豆渣分別以 0 g/kg/day (控制組) 、 0.1 g/kg/day (低劑量組) 與 1 g/kg/day (高劑量組) 經口餵食雄性原發性高血壓大鼠八週後,發現高劑量與空白組有多項具有顯著差異。其中,高劑量組在組織中 ACE 的含量較空白組分別在血液中下降了 44.67±7.47 (mU/ml) ,肝臟中下降了 9.20±1.72 (mU/ml) ,腎臟中下降了7.7±0.96 (mU/ml) ,收縮壓下降了 13.73±1.82 mmHg ,舒張壓下降了 23.55±6.79 mmHg ,但是會造成心臟增重 0.02±0.00% (g) ,肝臟減輕 0.06±0.03% (g) 。因此推估本實驗所製備出之高生理活性 (ACE 抑制肽) 納豆狀豆渣確實具有降血壓之功效。
The purpose of this study was to find out the optimum condition of producing on high angiotensin converting enzyme inhibitory peptide okara-natto by Taguchi method.The result found that the optimum condition was added 3% vitamin mixture, 5% xylose, 10% yeast extract, 2% salt after 35℃ ferments for 24 hours and has the best ACE inhibitory rate (61.8±1.54%). The 0 mg/kg/day (blank group), 0.1 g/kg/day (low dose group), and the 1 g/kg/day (high dose group) of the okara-natto aqueous extract was oral administrated to the spontaneously hypertensive rat.After 8 weeks fed, the systolic pressure and the diastolic pressure in high dose group was decreased 13.73±1.82 mmHg and 23.55±6.79 mmHg resperted compared with the control group; but the weight of heart was increased 0.02±0.00% (g) and the weight of liver was decreased 0.06±0.03% (g).As the result, the high ACE inhibitory peptides okara-natto in this study had bioactivity to lower the blood press.
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0M96320016
http://ntour.ntou.edu.tw/ir/handle/987654321/16004
Appears in Collections:[食品科學系] 博碩士論文

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