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研究生:林鴻鍇
研究生(外文):Hung-Kai Lin
論文名稱:老菜脯現代化發酵生產及其功能性研究
論文名稱(外文):Novel Fermention Derived from Traditionally Raphanus sativus Fermented Food and its Functional Study
指導教授:陳啟楨陳啟楨引用關係
指導教授(外文):Chee-Jen Chen
學位類別:碩士
校院名稱:南台科技大學
系所名稱:生物科技系
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:2011
畢業學年度:99
語文別:中文
論文頁數:120
中文關鍵詞:功能性老菜脯短時間
外文關鍵詞:Old Dried Radishhalophilous
相關次數:
  • 被引用被引用:1
  • 點閱點閱:3431
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  • 下載下載:8
  • 收藏至我的研究室書目清單書目收藏:0
民間俗稱老菜脯即為〝窮人的人蔘〞,而醃製後的老菜脯傳統功效有清熱生津、促進消化、 還有利尿的功能,尤其能治療感冒咳嗽 、聲音沙啞、心臟不適、肝火旺,但即使有如此多的功效,卻因為醃製的時間過程大約十年且得之不易。 本研究是運用現代的生物科技方法,利用特殊條件的培養基,從傳統老菜脯上分離並純化菌種,以最適化培養加速菌種生長,接種優勢純菌種於白蘿蔔及蘿蔔泥中加速發酵,比較風味及功能性,創新方法可在短時間內醃製成功並大量生產,開創市場價值。
Chinese traditionally fermented radish, so called “Old Dried Radish” and commonly known as the "poor man's ginseng”, was used as effect of a conventional fluid heat, promote digestion, and diuretic function, particularly curing cold cough, hoarseness, and heart discomfort. Because of the process of traditional Old Dried Radish needs about a decade, our strategy is using modern biotechnology to shorten the time table to three months. In this study we designed a formula medium to isolate the halophilous cultures for inoculation, including optimal condition, flavor and bioactivity. The novel method is therefore improved process successfully.
摘要 i
Abstract ii
致謝 iii
目錄 iv
圖表目錄 viii
第一章 前言 1
1.1緒論 1
1.2研究目的 1
第二章文獻回顧 2
2.1 蘿蔔 2
2.2 老菜脯 7
2.3 氧化作用 9
2.4 生物抗氧化系統 13
2.5 癌細胞生長與細胞凋亡 15
2.6 免疫系統 18
2.7 Lipopolysaccharide 22
第三章 材料與方法 24
3.1 實驗架構 24
3.2 實驗菌株 25
3.3 菌種之鑑定 25
3.4 菌種培養 29
3.5 菜脯發酵 30
3.6 抗氧化試驗 32
3.7 細胞試驗 34
3.8 MTT Assay 35
3.9 Nitrite Assay 36
3.10 流式細胞儀(Flow Cytometer, FACS) 37
第四章、結果與討論 40
4.1 菌株篩選結果 40
4.2 MSA培養基檢測 43
4.3 生長曲線 46
4.4 蘿蔔泥發酵 55
4.5 抗氧化評估 59
4.6 細胞功能性評估 62
4.7 流式細胞儀測定 72
4.8 試量產發酵 88
第五章 結論 91
第六章 參考文獻 92
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