臺灣博碩士論文加值系統

大豆脫脂豆粕是大豆油加工後的副產品，含豐富的植物蛋白，其蛋白質含量達48%以上，並含有多種生物活性物質，如大豆皂苷、異黃酮、功能性纖維素等。豆奶經由發酵作用可以增加總酚及糖苷配基異黃酮 (aglycone)的含量同時增加抗氧化活性。糖苷配基異黃酮的有益效果也被證實比異黃酮更易被人體快速吸收利用。
本研究主要是以大豆脫脂豆粕液為原料，利用四株益生菌：長雙歧桿菌Bifidobacterium longum BCRC 14634 (BL)，植物乳桿菌Lactobacillus plantarum LPL 05 (LP)，鼠李糖桿菌L. rhamnosus BCRC 17490 (LR)及嗜熱鏈球菌Streptococcus thermophiles BCRC 13869 (ST)，以37℃及0-66 hrs之發酵條件，比較各菌體在豆粕液中發酵產物之抗氧化活性、總酚類化合物、異黃酮糖苷化合物水解物及γ-胺基丁酸(γ- Aminobutyric acid, GABA)生成之變化。
結果顯示，在清除ABTS自由基方面，以BL、LP、LR及ST四株菌經發酵後與控制組比較具有顯著性差異；在總多酚量方面，四株菌大致隨著發酵時間增加而增加，以LP於發酵54小時可得最高之總多酚量。在糖苷配基異黃酮及GABA方面，使用高效液相層析-電灑離子化-串聯質譜法並以多重反應偵測模式分析定量(LC-ESI-MS/MS-MRM)中則以LR可產生最高含量的糖苷配基異黃酮170 ng/mL。以BL及LR可產生最高含量的GABA達20.7 ppm及30.7 ppm。

Deffaed soybean meal, a by-product of soybean oil processing industry, which contains the complete plant protein even more than 48% protein and also many kinds of bioactive substances, such as soybean saponin, isoflavones and functional dietary fibers. Previous reports have indicated that total phenolic and isoflavone aglycone content as well as antioxidant activity of soymilk were enhanced after fermentation. The beneficial effects of isoflavone aglycones have been demonstrated for a faster absorption and in a greater amount than their glycosides in humans. To investigate the effects of lactic acid fermentation on the antioxidant activity, total phenolic compounds, the hydrolysis of isoflavone glycosides, and GABA (γ- Aminobutyric acid) production in defatted soybean meal, four probiotic strains including Bifidobacterium longum BCRC 14634 (BL), Lactobacillus plantarum LPL05 (LP), L. rhamnosus BCRC 17490 (LR) and Streptococcus thermophilus BCRC 13869 (ST) were inoculated into the defatted soybean broth and fermented for up to 66 h at 37 ℃, respectively.
The results show that based on the scavenging capability of the 2, 2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS•), although there was no significant difference exists among all of the fermented products, they exhibited the higher antioxidant activities compared with that of control group. In terms of total polyphenols content that the LP produced the maximum amount of total polyphenols, and was obtained after 54 hours of fermentation. Among the four lactic acid bacteria, LR produced the highest content of isoflavone aglycone is 170 ng/mL. The BL and LR produce the highest content of GABA respectively with 20.7 ppm and 30.7 ppm by using LC-ESI-MS/MS-MRM method.

摘要 i
Abstract ii
目 錄 iv
圖目錄 vii
表目錄 ix
第一章 前言 1
第二章 文獻回顧 6
第一節 黃豆 6
一、 大豆簡介 6
二、 大豆之營養成分及功能性成份 6
三、 食用限制 13
四、 常見大豆加工製品 13
第二節 豆粕 15
一、 豆粕簡介 15
二、 豆粕之營養成分及功能性成份 15
第三節 乳酸菌 19
一、 乳酸菌之簡介 19
二、 乳酸菌對碳水化合物之代謝 22
三、 乳酸菌對人體益處 23
第四節 氧化及抗氧化 26
一、 氧化作用 26
二、 抗氧化作用 28
三、 乳酸菌之抗氧化活性 33
四、 食品抗氧化能力之評估 33
第五節 異黃酮 36
一、 異黃酮種類及其化學結構 36
二、 異黃酮之生理機能性 38
三、 異黃酮之微生物合成及強化 38
第六節 γ-胺基丁酸 ( 簡稱為GABA ) 40
一、 GABA之簡介 40
二、 GABA之代謝途徑 42
三、 GABA之生理機能性 44
四、 GABA之微生物合成及強化 44
第七節 高效液相層析串聯質譜分析 46
第三章 材料與方法 50
第一節 實驗材料及主要儀器設備 50
一、 化學藥品 50
二、 儀器設備 51
三、 實驗材料 52
第二節 實驗方法 53
一、 實驗大綱 53
二、 菌株之準備 54
三、 發酵液之製備 54
四、 抗氧化性質測定 55
五、 異化酮類化合物含量之測定方法 56
六、 GABA(γ-aminobutyric acid)含量測定 58
七、 統計分析及圖形繪製 62
第四章 結果與討論 63
第一節 乳酸菌在豆粕液中之生長情況 63
第二節 乳酸菌在抗氧化活性之能力 68
一、 總抗氧化能力測定(trolox equivalent antioxidant capacity,TEAC) 68
二、 總多酚類化合物(total phenolic compond)含量之測定 68
第三節 乳酸菌發酵脫脂豆粕液後異黃酮之含量 72
第四節 GABA之生成及含量之變化 87
第五章 結論 92
第六章 參考文獻 94

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