臺灣博碩士論文加值系統

一、中文摘要
以市售脫脂與全脂乳粉為原料，利用兩種混合的乳酸菌AB與不同添加量之蛋白酶（Protease F）於43℃下培養5小時，探討牛乳發酵與水解後之乳清對血管升壓素轉換酶（ACE）的抑制及其調節血壓之生理效果。經AB菌與Protease F發酵與水解5小時者，乳清中之胜肽含量由2.1增加至32.8 mg/ml，且其對ACE之IC50值由0.708降低至0.266 mg/ml。此樣品經15天儲存後，其IC50值可由0.266降低至0.147mg/ml。以膠體層析法（Sephadex G-15）劃分此樣品，可得到五個主要的波峰區域，其中以分子量為534－364 Da與100 Da以下的劃分物對抑制ACE能力最強，其有效抑制百分比（IER）分別為1329與1384 %/ mg/ml。再將此樣品以飲液的形式餵食原發性高血壓老鼠（SHR）八週，於餵食乳清至第四週時SHR的收縮壓即具有明顯的下降。至第八週時SHR的收縮壓平均下降15.9 mmHg。

二、英文摘要

The commercial whole and skim milk powder was fermented with mixed two lactic acid bacteria (AB) and addition of Protease F at 430C for 5 hrs. The effect of whey from lactic acid bacteria fermented milk on Inhibitory activity against angiotensin I-converting enzyme and antihypertensive effect were investigated. When lactic acid bacteria and Protease F was added then fermented 5 hrs, the peptide content of whey increased from 2.1 to 32.8 mg/g and the IC50 value decreased from 0.708 to 0.266 mg/ml. After 15 days to stroage at 80C, the IC50 value decreased from 0.266 to 0.147 mg/ml. The whey was fractionated by gel filtration using Sephadex G-15 column. The fractionated product of peptide with molecular weight 534 - 364 Da and below than 100 Da showed the highest inhibitory efficiency ratio (IER) being 1329 and 1384 %/ mg/ml, respectively. The whey (contained 0.5% (w/v) NaCl) as drinks was administrated to spontaneously hypertensive rat (SHR) for 8 weeks. After 4 weeks oral administration of whey , the systolic blood pressure (SBP) was significantly lower than water group (contained 0.5% (w/v) NaCl) .The average SBP decreased 15.9 mmHg after 8 weeks oral administration.

目 錄
一、中文摘要…………………………………………………… 1
二、英文摘要……………………………………………………...2
三、前言…………………………………………………………...3
四、文獻整理…………………………………………………….. 5
（一）發酵對乳製品成分變化之影響…………………………. 5
1、化學組成……………………………………………………. 5
2、營養性………………………………………………………. 6
3、苦味性………………………………………………………. 6
（1）Aminopeptidase之分類………………………………….. 7
（2）Aminopeptidase之特性………………………………….. 8
（3）苦味之呈味機制…………………………………………. 8
（二）乳製品中活性胜肽之生理活性………………………….. 10
1、免疫調節活性………………………………………………. 10
2、抗血栓活性……………………………...……………….…. 11
3、礦物質結合特性……………………………………………. 11
4、抗菌活性………………………………………………….… 12
5、抗高血壓之作用……………………………………………. 12
6、抑制脂氧合酶之活性………………………………………. 13
（三）高血壓之定義與分類…………………………………….. 13
1、定義…………………………………………………………. 13
2、分類…………………………………………………………. 14
（1）原發性高血壓…………………………………………. 15
（2）續發性高血壓……………………………………….… 15
（四）降血壓藥物的作用原理………………………………….. 16
（五）血管升壓素轉換酶（ACE）之生化特性……………….. 17
1、ACE的生化特性…………………………………………… 17
2、ACE與血壓之關聯性……………………………………… 18
3、ACE的抑制原理……………………………………….….. 19
（六）γ－胺基丁酸之功能特性………………………………... 20
1、γ-胺基丁酸之生合成……………………………………… 21
（1）GABA之生合成與代謝………………………………. 21
（2）GABA受體之功能性…………………………………. 21
2、γ-胺基丁酸之生理功能…………………………………… 23
五、材料與方法………………………………………………….. 24
（一）實驗材料…………………………………………………...24
（二）實驗方法………………………………………………….. 25
1、樣品的製備…………………………………………………. 25
2、可溶性蛋白質含量的測定…………………………………. 25
3、胜肽含量的測定……………………………………………. 25
4、乳清對ACE抑制能力的測定………..……………………. 26
5、IC50值的測定………………………….……………………. 27
6、抑制型態與Ki值測定………………………………….….. 28
7、乳清中主要胜肽的分子量劃分……………………………. 28
8、劃分收集物對ACE抑制活性的測定….………………….. 29
9、劃分收集物中主要胜肽之純化…………..………………... 29
10、胺基酸組成分析…………………………………………... 30
11、胺基酸序列分析………………………………………….. 30
12、動物飲液的製備………………………………………….. 31
13、實驗動物飼養條件及實驗項目………………………….. 31
14、老鼠血壓之測定………………………………………….. 31
15、統計分析………………………………………………….. 32
六、結果與討論….………………………………………………..33
（一）發酵與蛋白酶水解條件對發酵乳性質之影響…………...33
1、可溶性蛋白………………………………………………. 33
2、胜肽含量…………………………………………………. 34
3、分子量分布………………………………………………. 35
（二）乳清對血管升壓素轉換酶（ACE）之抑制及其抑制型態判定…………………………………………………..……. 36
1、抑制血管升壓素轉換酶之IC50值………………………. 36
2、各劃分物對ACE抑制能力的關係………………….….. 37
3、抑制類型與Ki值…………………………………….….. 37
（三）乳清與其劃分物之胺基酸分析………………………..….38
1、牛乳乳清之胺基酸分析…………………………………. 38
2、劃分收集物之胺基酸分析………………….…………… 38
3、γ-aminobutyric acid（GABA）之含量分析……………. 39
（四）乳清之劃分收集物主要胜肽的分離純化………...…… 40
（五）儲存時間對發酵及蛋白酶水解之牛乳乳清理化性質的響…………………………………………………..………. 40
1、pH值……………………………………………………... 40
2、酸度………………………………………………………. 41
3、官能品評…………………………………………………. 41
4、可溶性蛋白………………………………………………. 42
5、胜肽含量…………………………………………………. 42
6、IC50值…………………………………………………….. 43
7、G-15膠體層析…………………………………………… 43
（六）不同糖量的添加對發酵乳乳清胜肽含量與IC50值之影 響…………………………………………………………... 43
1、胜肽含量…………………………………………………. 43
2、IC50值…………………………………………………….. 44
（七）乳清對原發性高血壓老鼠的影響………...……...…… 44
1、心跳速率…………………………………………………. 44
2、收縮壓……………………………………………………. 45
3、舒張壓……………………………………………………. 46
4、收縮壓的增加量…………………………………………. 47
5、體重………………………………………………………. 47
6、飲液及飼料攝取量………………………………………. 47
七、結論…………………………………………………………...49
八、參考文獻…………………………………….………………..50
九、圖……………………………………………………………...61
十、表……………………………………………………………...80


圖 目 錄
一、牛乳經發酵處理後之乳清的膠體層析圖譜………………...61
二、牛乳經發酵處理後之乳清的膠體層析圖譜………………...62
三、發酵牛乳之乳清的膠體層析圖譜…………………………...63
四、發酵牛乳之乳清的抑制型態………………………………...64
五、發酵牛乳經Sephadex G-15過濾後收集波峰A4的高效液相層析圖譜………………………………………………… 65
六、乳清之劃分物A4區中主要波峰（D1）分離的高效液相層析圖譜………………………………………………………... 66
七、乳清之劃分物A4區中主要波峰（D2）分離的高效液相層析圖譜………………………………………………………... 67
八、乳清之劃分物A4區中主要波峰（D3）分離的高效液相層析圖譜………………………………………………………... 68
九、乳清之劃分物A4區中主要波峰（D4）分離的高效液相層析圖譜………………………………………………………... 69
十、乳清之劃分物A4區中主要波峰（D5）分離的高效液相層析圖譜………………………………………………………... 70
十一、發酵牛乳於不同時間儲存後乳清的膠體層析圖譜…….. 71
十二、發酵牛乳於不同時間儲存後乳清的膠體層析圖譜…….. 72
十三、原發性高血壓老鼠於餵食發酵牛乳乳清期間之心跳速率的變化………………………………………………………... 73
十四、原發性高血壓老鼠於餵食發酵牛乳乳清期間之收縮壓的變化…………………………………………………………... 74
十五、原發性高血壓老鼠於餵食發酵牛乳乳清期間之舒張壓的變化…………………………………………………………... 75
十六、原發性高血壓老鼠在餵食發酵牛乳乳清期間之收縮壓增加量變化……………………………………………………... 76
十七、原發性高血壓老鼠在餵食發酵牛乳乳清期間之體重變 化……………………………………………………………... 77
十八、原發性高血壓老鼠在餵予發酵牛乳乳清之每週平均飲液攝取量的變化………………………………………………... 78
十九、原發性高血壓老鼠在餵予發酵牛乳乳清之每週平均飼料攝取量的變化………………………………………………... 79



表 目 錄
一、發酵用牛乳的組成…………………………………………...80
二、發酵牛乳中菌種接種量與培養條件………………………...81
三、乳酸菌種類與蛋白酶的添加量對牛乳乳清之可溶性蛋白與胜肽含量的影響……………………………………………... 82
四、乳酸菌種類與蛋白酶的添加量對牛乳乳清之IC50值的影 響……………………………………………………………... 83
五、發酵牛乳乳清之各劃分收集物與抑制ACE能力的關係…. 84
六、不同抑制劑之ACE之IC50值、Ki值與抑制劑類型……... 85
七、牛乳乳清中胺基酸的變化…………………………………...86
八、發酵牛乳乳清中胺基酸的變化……………………………...87
九、發酵牛乳乳清中劃分收集物A4與A5之芳香族、鹼性及疏水性胺基酸含量…………………………………………... 88
十、發酵時間對乳酸菌發酵牛乳乳清粉末之GABA含量的影響……………………………………………………………... 89
十一、儲存時間對乳酸菌發酵牛乳全乳或乳清中pH值、酸度與官能品評之影響…………………………………………... 90
十二、儲存時間對乳酸菌發酵牛乳乳清中可溶性蛋白的影響...91
十三、儲存時間對乳酸菌發酵牛乳乳清中胜肽含量與IC50值的影響…………………………………………………………... 92
十四、蔗糖含量對乳酸菌發酵牛乳之pH值、胜肽含量與IC50值的影響……………………………………………………... 93
附表一、本實驗所使用蛋白酶的性質…………………………...94
附表二、原發性高血壓老鼠（SHR）實驗動物之飼料組成…... 95

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