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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/53728

Title: 以體外模式探討靈芝固態發酵穀物產品經腸胃消化液消化後之吸收率及生理活性
In vitro evaluation of the absorption and bioactivities of solid-state fermented Ganoderma lucidum cereal product after gastrointestinal digestion
Authors: Huang, Hsiu-Ping
黃秀萍
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 靈芝;台灣藜;模擬胃腸消化;ACE抑制;抗氧化;抗發炎活性
Ganoderma lucidum;Chenopodium formosanum;in vitro gastrointestinal digestion;ACE inhibition activity;Antioxidant activity;Anti-inflammatory activity;RAW 264.7 cell;Caco-2 cell
Date: 2019
Issue Date: 2020-07-03T08:43:14Z
Abstract: 靈芝 (Ganoderma lucidum, GL) 屬常見藥用真菌,已證實具有多種生理活性如調節免疫、抗氧化、抗發炎和血管緊縮素轉化酶 (Angiotensin-I-converting enzyme, ACE) 抑制活性。本研究以穀物為基質進行靈芝固態發酵,利用靈芝分泌澱粉酶、蛋白酶等酵素,將穀物原料中大分子物質分解成較小分子,並比較穀物中添加台灣藜 (Chenopodium formosanum, CF) 對產品的影響。將穀物培養基添加 20% 台灣藜後,接種靈芝菌絲體均質液進行培養,作為靈芝發酵穀物產品 (GL fermented grain with 20% CF, F20),與未添加台灣藜之穀物產品 (GL fermented grain without CF, F0) 比較,並以未發酵之組別作為控制組 (Unfermented grain with 20% CF, UF20; Unfermented grain without CF, UF0)。靈芝發酵穀物 F20 組別的胺基酸和總酚含量顯著高於未添加台灣藜 F0組別。F20 之 ABTS 自由基清除能力 IC50 為 125.65 ± 1.50 μg/mL 顯著低於未發酵UF20組別 (291.25 ± 10.52 μg/mL),F0 組別中 ACE抑制活性 IC50 為 109.95 ± 6.67 μg/mL,顯著低於 UF0 組 (2984.31 ± 67.66 μg/mL)。F0、F20 組別還原糖、胺基酸、總酚含量顯著高於UF0、UF20 經模擬胃腸消化後之含量,且 F0、F20 組別 DPPH 清除自由基能力和還原力亦高於UF0、UF20 經模擬胃腸消化後之抗氧化活性。而 F0 組別 ACE 抑制活性經模擬胃腸消化後保持相當的抑制率。經模擬胃腸消化後穀物溶液再經 Caco-2 細胞模型吸收後,F0與 F20組別中還原糖吸收量為最高,胜肽經 Caco-2 細胞模型吸收後仍保有 30% ACE 抑制活性,顯示具ACE抑制活性胜肽不易受消化酵素分解且可被吸收。此外靈芝發酵產品萃取物於 500 μg/mL 濃度下可降低小鼠巨噬細胞經 LPS 誘導之發炎產物 NO 生成量,最高抑制 29.64%。經靈芝發酵穀物可顯著提升還原糖、胺基酸、胜肽、總酚含量,且具有抗氧化、ACE 抑制及抗發炎活性,具有開發為功能性營養食品之潛力。
Ganoderma lucidum (GL), a common medical mushroom, has been proved to have various bioactivities including immunomodulatory, antioxidative, anti-inflammatory, and angiotensin-I-converting enzyme (ACE) inhibitory activities. The main objective of the present study is to analyze nutrition and bioactivity of GL fermented grain product for elderly and investigate the effect of the addition of Chenopodium formosanum, (CF). GL fermented grain with 20% CF (F20) and GL fermented grain without CF (F0) were compared to the control group, unfermented grain with 20% CF (UF20) and unfermented grain without CF (UF0). The amino acid and total phenolic content of F20 were significantly higher than F0. The IC50 of ABTS scavenging activity for F20 was 125.65 ± 1.50μg/mL, which was significantly lower than that of UF20. The IC50 of ACE inhibition for F0 was 109.95 ± 6.67 μg/mL, which was significantly lower than that of UF0. In addition, the contents of reduce sugar, amino acid and total phenolic compounds in F0 and F20 were significantly higher than those in UF0 and UF20 after simulation to in vitro gastrointestinal digestion. Furthermore, F0 via in vitro gastrointestinal digestion still had ACE inhibitory activity. Grain products were subtracted to Caco-2 cell model to calculate the bioavailability. The highest absorption of reduce sugar content were obtained in groups of F0 and F20, and the peptide ACE inhibitory activities remain 30%, which indicate the stability and the absorbability of the peptides. Besides, Coculture 500 μg/mL of GL fermented product extractions with LPS-induced inflammatory macrophage RAW 264.7 could reduce 29.64% of NO production at most. These findings suggest that GL fermented grain products could significantly increase the small molecular nutrients and possess antioxidative, ACE inhibitory activity and anti-inflammatory activity.
URI: http://ethesys.lib.ntou.edu.tw/cgi-bin/gs32/gsweb.cgi?o=dstdcdr&s=G0010632019.id
http://ntour.ntou.edu.tw:8080/ir/handle/987654321/53728
Appears in Collections:[食品科學系] 博碩士論文

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