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研究生:陳福興
研究生(外文):Fu Shing Chen
論文名稱:納豆對人體的功效
論文名稱(外文):The Beneficial Effects of Natto on Human Health
指導教授:顏裕鴻顏裕鴻引用關係
指導教授(外文):Yue Horng Yen
學位類別:碩士
校院名稱:大葉大學
系所名稱:生物產業科技學系碩士在職專班
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2007
畢業學年度:95
語文別:中文
論文頁數:67
中文關鍵詞:納豆納豆激酶納豆菌
外文關鍵詞:NattonattokinaseBacillus natto
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納豆(natto)在日本為歷史悠久的傳統發酵食品,其製法是將大豆蒸煮後接種納豆菌(Bacillus subtilis var.natto),再以稻草包覆,保持一定溫度充分發酵而成,成品外表黏稠但風味獨特。納豆中含有大量人體所需且有利人體消化吸收的蛋白質、異黃酮、卵磷脂、亞麻油酸、葉酸、大豆纖維、維生素B1、B2、E、K等健康營養成分,及鈣、鋅、鎂、鉀、鐵等平衡生理的重要元素。納豆的黏性物質中含有天然的血栓溶解酵素-納豆激酶(nattokinase)。許多研究指出納豆激酶(nattokinase) 具有溶解血栓、抑制糖尿病及高血壓、預防骨質疏鬆、清除體內致癌物質、
調整生理機能、腸胃保健功能等多種生理功效。
本文中歸納近幾年國內、外,納豆部分的相關研究資料,對納豆的介紹、起源及製法,納豆中的保健成分、攝食後對人體的益處等有深入的探討說明,還包括存在納豆之黏性物質的納豆激酶,及其生理作用。
Natto is a traditional Japenese fermented food made by fermenting boiled soy beans with Bacillus natto. It is sticky and has strong smell and taste. Once fermented, Natto will produce a plenty of active components, including protein, linolenic acid, isoflavones, folic acid, lecithin, vitamin B1、B2、E、K ,. calcium, zinc, magnesium, potassium, iron..etc. Further, a fibrinolytic enzyme found in natto is called nattokinase. Nattokinase is reported to reduce and prevent blood clot. Natto is a functional food, and full of physiological functions including thrombolysis, diabetic prevention, osteoporosis, anti-hypertension, carcinogen inhibition for the human body, physiology regulation, and gastrointestinal protection.
1. 前言 1
1.1 慢性病的預防 1
1.2 納豆是一值得開發的健康食品 4
2. 納豆的介紹 5
2.1 鹽辛納豆 5
2.2 引絲納豆 5
2.3 傳統納豆與科學化納豆優劣比較 6
2.4 納豆的歷史 6
3. 納豆的製作 8
3.1 原料大豆 8
3.2 浸漬條件 8
3.3 蒸煮條件 10
3.4 發酵條件 10
3.5 納豆菌種 10
4. 納豆產品中之保健成分 11
4.1 異黃酮(Isoflavones) 11
4.2 大豆皂素(Saponins) 13
4.3 大豆卵磷脂(Soybean Lecithin) 13
4.4 納豆激酶(Nattokinase) 14
4.5 血管收縮素轉換酵素抑制劑 17
4.6 聚麩胺酸(γ-PGA,Poly-γ-glutamic acid) 19
4.7 維生素(Vitamins)及礦物質 19
4.7.1 維生素B2 19
4.7.2 維生素B1、B6及菸鹼酸 21
4.7.3 維生素K2 21
4.7.4 維生素E 22
4.7.5 礦物質 22
5. 納豆產品中之黏性物質及風味成份 23
5.1 黏性物質 23
5.2 風味成份 24
6. 攝食納豆對人體之益處 26
6.1 納豆含有豐富的營養物質 26
6.2 降低血膽固醇 26
6.3 溶解血栓功用 28
6.4 預防骨質疏鬆 31
6.5 美白 34
6.6 預防老人癡呆症 34
6.7 抗癌作用 35
6.8 抗菌作用 36
6.9 調整腸道功能 39
6.10 預防糖尿病 39
6.11 預防新生兒之凝血酶原的異常 40
7. 納豆激酶之生理作用 41
7.1 血栓之形成與溶解 41
7.2 納豆激酶溶解血栓之原理機轉 44
7.3 納豆激酶(Nattokinase)和尿激酶(Urokinase) 50
8. 納豆激酶的工業生產方法 52
8.1 液態生產法 53
8.2 固態生產法 54
9. 結論 57
9.1 未來三十年內35歲以上人口將超過30億 57
9.2 納豆的獨特商機 57
9.3 納豆可降低膽固醇過高、血脂過高及血栓等危害因子 58
9.4 納豆激酶是可有效分解血栓的食品 58
9.5 開發純的納豆激酶當藥品 59
9.6 納豆產品多樣化 59
9.7 如何選擇好的納豆產品 60
9.8 強化納豆的有效成分 60
參考文獻 62
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