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研究生:唐崇文
研究生(外文):Tsung-Wen Tang
論文名稱:食品級米麴菌發酵蕎麥之抗氧化與ACE抑制活性探討
論文名稱(外文):Antioxidative and ACE Inhibitory Activities of Extracts from Buckwheat Fermented by Aspergillus oryzae BCRC 32288
指導教授:張耀南張耀南引用關係
學位類別:碩士
校院名稱:國立虎尾科技大學
系所名稱:生物科技研究所
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:2013
畢業學年度:101
語文別:中文
論文頁數:62
中文關鍵詞:米麴菌蕎麥抗氧化活性血管收縮素轉化酵素(ACE)抑制活性固-液態發酵
外文關鍵詞:Aspergillus oryzaebuckwheatantioxidative activityACE inhibitory activitysolid-liquid fermentation
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蕎麥中含有類蕎麥肌醇、蕎麥鹼、芸香苷和斛皮素等類黃酮物質等營養成分,賦予蕎麥具有抗氧化、抗發炎、降血脂、降血糖及降血壓等藥理特性,因此蕎麥為現今深具潛力之機能性食品素材來源。本研究利用食品級米麴菌Aspergillus oryzae BCRC 32288進行蕎麥基質的固-液態發酵培養,並探討發酵時間(0、3、5、7、9、11、13天)對米麴菌發酵蕎麥水萃取物之抗氧化活性與血管收縮素轉化酵素(ACE)抑制活性的影響。實驗結果顯示,經米麴菌發酵後蕎麥萃取物之抗氧化活性較未發酵者為佳,而且經3天發酵時間以上之蕎麥萃取物的DPPH自由基清除活性(RSA%)皆可達到約90%以上,其中以經13天發酵後蕎麥萃取物之DPPH清除能力(EC50為19.82% 原萃取物)為最佳。此外,還原力與總酚含量方面,分別以為經5天與7天發酵後蕎麥萃取物之抗氧化活性為最佳,其最佳還原力與總酚含量值分別約為0.38mg vitamin C等值/mL與0.39mg GAE (gallic acid等值)/mL。在ACE抑制活性方面,未發酵蕎麥萃取物之ACE抑制活性較經米麴菌發酵者為佳,而且經米麴菌發酵蕎麥萃取物之ACE抑制活性的IC50值會隨著發酵時間增加而有上升的趨勢,可能由於發酵時間增加而促使米麴菌發酵蕎麥所產生較多的代謝產物,因此降低對ACE抑制活性的能力。最後,米麴菌發酵蕎麥的水萃取物雖無法提升具有對ACE抑制活性的能力,但卻有顯著地提升其抗氧化活性功能,因此可藉此發展成具有抗氧化活性機能性的健康食品。

Buckwheat is a very interesting species and recognized as a valuable source of so called “functional food”, because of the high biological nutritive value of its seed protein.In recent years, researches have revealed that buckwheat has therapeutic effects on diabetes, hypertension, hyperlipemia, etc. Because it is rich in nutrients and pharmaceutical ingredients including flavonoids (such as rutin, quercetin,etc.), fagopyritols (suchas D-chiro-inositol,etc.), fagopyrins, thiamin-binding protein. In this study, the antioxidative activites (DPPH free radical scavenging activity, reducing power and total phenolic contents) of the extracts from buckwheat fermented by GRAS (Generally recognized as safe) Aspergillus oryzae BCRC 32288 in solid-liquid cultivation were investigated. Among the extracts, the antioxidative activites of the fermented samples were higher than those of the unfermented ones. After 3 days of fermentation by A. oryzae, the DPPH radical scavenging activity (%RSA) of the extracts was about 90% or more. In addition, the highest values of reduced powder and total phenolic content of the samples with 5 days and 7 days, respectively, of fermentation by A. oryzae were about 0.38 mg/mL Vit.C E(equivalent) and 0.39 mg/mL GAE (gallic acid equivalent). In ACE inhibitory activity, IC50 values are on the rise more than seven days of fermentation. Is presumed during fermentation produce secondary metabolites affects the ability to inhibit the activity of the ACE. This experiment confirmed that Aspergillus oryzae fermentation extract of buckwheat can not upgrade the ACE inhibitory activity of ability, but significantly improved antioxidant function. So it still can develop into functional health food.

摘要……………………………………………………………………..............i
Abstract…………………………………………………………………………ii
致 謝……………………………………………………………………………iii
圖 目 錄………………………………………………………………………vii
第一章、前言…………………………………………………………………….1
1.1研究動機…………………………………………………………………..1
1.2研究目的…………………………………………………………………..2
第二章、文獻回顧……………………………………………………………….3
2.1 蕎麥相關簡介…………………………………………………………….3
2.1.1 蕎麥介紹……………………………………………………………..3
2.1.2 蕎麥影養成分和藥用價值…………………………………………..4
2.1.3 蕎麥食品……………………………………………………………..9
2.1.4 蕎麥發酵食品………………………………………………………..9
2.1.5 蕎麥飲品……………………………………………………………10
2.1.6 蕎麥其他用途………………………………………………………10
2.2 米麴菌(Aspergillus oryzae)……………………………………………...12
2.3 生物活性胜肽(Bioactive peptide)………………………………………14
2.3.1 胜肽…………………………………………………………………14
2.3.2 生物活性胜肽的來源………………………………………………14
2.3.3 生物活性胜肽的分類………………………………………………16
2.4 自由基與抗氧化………………………………………………………...17
2.4.1 自由基簡介…………………………………………………………17
2.4.2 抗氧化簡介…………………………………………………………18
2.5 高血壓…………………………………………………………………...20
2.5.1 高血壓簡介…………………………………………………………20
2.5.2 高血壓常引發的病症………………………………………………20
2.5.3 高血壓的治療………………………………………………………22
2.6 血管收縮素轉化酶(Angiotensin Converting Enzyme, ACE) ……………….26
第三章、材料與方法 29
3.1 實驗材料與設備………………………………………………………...29
3.1.1 實驗材料……………………………………………………………29
3.1.2 實驗藥品……………………………………………………………29
3.1.3 實驗儀器……………………………………………………………30
3.2 發酵條件與實驗流程…………………………………………………...31
3.3 清除DPPH自由基能力之測定…………………………………………32
3.4 還原力之測定…………………………………………………………...33
3.5 總多酚類化合物含量測定……………………………………………...34
3.6 血管收縮素轉化酶(ACE)之抑制活性測定……………………………35
第四章、結果與討論…………………………………………………………...36
4.1 發酵條件的建立………………………………………………………...36
4.2 抗氧化能力試驗………………………………………………………...37
4.2.1 清除DPPH自由基能力之測定……………………………………37
4.2.2 還原力之測定………………………………………………………41
4.2.3 總多酚類化合物含量測定…………………………………………44
4.3 血管收縮素轉化酶(ACE)之抑制活性測定……………………………47
第五章、結論………………………………………………………………….50
參考文獻……………………………………………………………………….51
Extended Abstrac……………………………………………………………….56
簡歷(CV)………………………………………………………………………62


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