臺灣博碩士論文加值系統

臺灣藜 (Chenopodium formosanum Koidz.) 又名 Djulis，是臺灣原生種假穀物，又被稱為「穀物界紅寶石」，因具有甜菜苷、多酚與黃酮類化合物使其具有優異之抗氧化能力。本研究目的是利用臺灣藜與在地優質乳源，結合乳酸菌以液態生物反應器 (發酵槽) 建構量產製程，並評估其於線蟲之抗衰老潛力。本研究以小量生產之臺灣藜發酵乳製品 (100 mL) 為控制組，藉由發酵槽進行擴大液態發酵。為增進機能性成分含量，以游離黃酮含量為指標進行發酵條件優化，階段式探討轉速、發酵溫度與發酵時間，開發五公升級臺灣藜發酵乳製品。首先於一公升液態發酵槽中加入鮮乳並添加 7.5 % 之臺灣藜、以 10^7 CFU/mL 個別接種Lactiplantibacillus plantarum subsp. plantarum BCRC 11697、Lactobacillus delbrueckii subsp. bulgaricus BCRC 10696 與 Streptococcus salivarius subsp. thermophilus BCRC 14085進行培養，而後以游離黃酮為指標確立最佳發酵條件為 40 °C、20 rpm、21 hr。以此優化條件進行五公升擴大液態發酵，並針對各營養組成、抗營養因子與機能性成分進行比較：於機能性成分，游離黃酮含量達 0.75±0.07 mg QE/g，顯著高於控制組並提升 30 %。游離酚含量達 1.54±0.05 mg GAE/g，顯著高於控制組；而結合酚含量則下降至 1.65±0.10 GAE/g，顯著下降 16 %。去醣基異黃酮daidzein含量達 2.17±0.35 μg/g，相較控制組顯著提升 47 %；游離胜肽含量達 3.27±0.44 mg SE/g，為控制組之 1.08 倍。於一般成分分析，粗脂肪含量顯著高於控制組 12 %。於抗營養因子，植酸則下降至 3.02±0.19 mg/g，相較控制組顯著下降 41 %。而於儲藏性試驗中，臺灣藜發酵乳製品之總乳酸菌數隨存放時間增加而逐漸下降，並於 14 ~ 21 天趨於平緩穩定維持在 9 log CFU/mL 左右。於感官品評試驗中，受試者對於臺灣藜發酵乳製品之接受度與喜好程度皆低於市售無糖穀物優格。而後以秀麗隱桿線蟲為模式生物，評估臺灣藜發酵乳製品之乙醇萃取物的抗衰老潛力與功效。臺灣藜發酵乳製品乙醇萃取物於氧化壓力抵禦能力提升線蟲的存活率至 56.68±5.22 %，顯著高於控制組並提升 15.24 %；而平均生命週期增加了 4.57 %，然於統計上無顯著差異；衰老相關指標-咽部抽動速率為 266.47±10.79 pumps/min，顯著提高至控制組的1.14倍。綜上所述，經優化之發酵條件能使五公升擴大液態發酵之臺灣藜發酵乳製品的機能性成分含量與不亞於小量生產組別 (100 mL)，成功建立擴大生產製程，其萃取物也具有抵抗氧化壓力與延長線蟲健康壽命之潛力，透過後續產品風味與質地的改良，期望能成為具抗衰潛力之新型產品。

Chenopodium formosanum Koidz., also known as "Djulis", which is a pseudocereal native in Taiwan. It is also known as the "Ruby of Cereals "and has an excellent antioxidant capacity due to its betanin, polyphenols and flavonoids. The aim of this study was to use Djulis and local high-quality milk sources, combined with lactic acid bacteria to construct a mass production process in a liquid state bioreactor (fermentation tank), and evaluated its anti-aging potential in C. elegans. In this study, we took 100 mL small-scale production of fermented Djulis dairy products (FDDP) as the control group, and the enlarged liquid fermentation was carried out by fermentation tank. To increase the content of functional components, this study took the content of free flavonoids as target to optimize the fermentation conditions. By adjusting the stirring speed, fermentation temperature and fermentation time step by step, 5 L FDDP was developed. First, fresh milk and 7.5 % of Djulis were added to a 1 L liquid fermentation tank. Lactiplantibacillus plantarum subsp. plantarum BCRC 11697, Lactobacillus delbrueckii subsp. bulgaricus BCRC 10696 and Streptococcus salivarius subsp. thermophilus BCRC 14085 were inoculated at 10^7 CFU/mL for culture, respectively. The results indicated that the optimal condition of liquid fermentation was at 40 °C, 20 rpm, 21 hr. Based on this optimal condition, 5 L production was carried out, and various nutritional components, anti-nutritional factors and functional components were compared. For functional components, free flavonoids reached 0.75±0.07 mg QE/g, which was significantly higher than the control group and increased 30 %. Free phenols reached 1.54±0.05 mg GAE/g, which was significantly higher than the control group; while bound phenols decreased to 1.65±0.10 GAE/g, a significant decrease of 16 %. The content of daidzein was 2.17±0.35 μg/g, which was 47 % higher than the control group. Free peptide content reached 3.27±0.44 mg mg SE/g, which was 1.08 times higher than the control group. In proximate analysis, crude fat content was significantly higher than the control group by 12 %. The anti-nutritional factor-phytic acid decreased to 3.02±0.19 mg/g, which was 41% lower than the control group. In the storage test, the total lactic acid bacterial count of FDDP gradually decreased with the increase of storage time, and then tended to be stable and maintained at about 9 log CFU/mL from 14 to 21 days. In sensory evaluation, the acceptability and preference of FDDP were lower than those of commercially sugar-free cereal yogurt. Then, C. elegans was used as a model organism to evaluate the anti-aging potential and efficacy of ethanol extracts of FDDP. The ethanol extracts of FDDP improved the survival rate of C. elegans to 56.68±5.22 % in the resistance to oxidative stress, which was significantly higher than the control group and elevated 15.24 %. The mean life span of C. elegans increased by 4.57 %, but there was no statistically significant difference. Aging related index: pharyngeal pumping rate was 266.47±10.79 pumps/min, significantly increased to 1.14 times of the control group. To sum up, the optimal fermentation condition could make the functional components of 5 L FDDP no less than 100 mL small-scale production. The enlarged production process has been successfully established, and the extracts of FDDP also has the potential to resist oxidative stress and prolong the healthspan of C. elegans. Through the improvement of the flavor and texture of FDDP, it is expected to become a new product with anti-aging potential.

口試委員會審定書 I
謝誌 II
摘要 III
Abstract V
目錄 VII
圖目錄 XI
表目錄 XIII
List of Figures XIV
List of Tables XVI
壹、前言 1
貳、文獻回顧 2
2.1臺灣藜 2
2.1.1假穀物 2
2.1.2藜麥簡介 2
2.1.3臺灣藜簡介 3
2.1.4營養成分 4
2.1.5機能性成分與生理活性 8
2.2乳酸菌 11
2.2.1簡介 11
2.2.2乳酸菌發酵 14
2.2.3發酵乳製品之種類與其機能性 18
2.3發酵 21
2.3.1固態發酵 (Solid-state fermentation, SSF) 21
2.3.2液態深層發酵 (Submerged fermentation, SmF) 22
2.3.3生物反應器 (bioreactor) 22
2.4氧化壓力與衰老 24
2.4.1氧化壓力生成 24
2.4.2氧化壓力與衰老之關係 26
2.5秀麗隱桿線蟲 27
2.5.1簡介與生命週期 27
2.5.2線蟲老化之生物指標 (biomarker) 29
2.5.3胰島素/類胰島素生長因子信號途徑 (Insulin and insulin-like growth factor-1 (IGF-1) signaling pathway, IIS pathway) 29
2.5.4氧化壓力與DAF-16下游相關基因調控 32
參、研究目的與架構 33
3.1研究目的 33
3.2研究架構 33
肆、材料與方法 35
4.1材料 35
4.1.1原料及實驗生物 35
4.1.2實驗菌株 35
4.1.3培養基配製藥品 35
4.1.4分析實驗藥品 35
4.1.5基因實驗材料 37
4.1.6儀器設備 38
4.2培養基與緩衝液配製 40
4.2.1 MRS培養液與培養基配製 40
4.2.2 LB培養液與平板培養基配製 40
4.2.3 NGM平板培養基配製 41
4.2.4線蟲緩衝溶液M9 buffer 5X配製 42
4.3實驗方法 43
4.3.1乳酸菌活化 43
4.3.2臺灣藜發酵乳製品製備 43
4.3.3一公升液態發酵製程之階段式優化 44
4.3.4發酵指標 45
4.3.5一般成分分析 46
4.3.6機能性成分分析 48
4.3.7抗氧化能力分析 51
4.3.8抗營養因子測定 52
4.3.9儲藏性試驗 52
4.3.10感官品評 53
4.3.11以 C. elegans 為模式動物評估萃取物抗衰老功效 53
4.3.12統計分析 59
伍、結果與討論 60
5.1臺灣藜發酵乳製品之發酵槽製程建立與優化 60
5.1.1調整攪拌速率對發酵產物之影響 61
5.1.2調整發酵溫度對發酵產物之影響 64
5.1.3調整發酵時間對發酵產物之影響 66
5.2臺灣藜發酵乳製品之產物性質 70
5.3臺灣藜發酵乳製品之抗氧化力 72
5.4臺灣藜發酵乳製品之儲藏性試驗 74
5.5五公升臺灣藜發酵乳製品之產品性質描述 76
5.5.1發酵產物之一般成分分析 77
5.5.2發酵產物之抗營養因子 79
5.5.3發酵產物之機能性成分含量探討 81
5.6臺灣藜發酵乳製品之感官品評 85
5.6.1接受性試驗 85
5.6.2喜好性試驗 87
5.7以 C. elegans 為模式動物評估萃取物之抗衰老功效 91
5.7.1評估不同濃度乙醇萃取物對C. elegans N2之毒性 91
5.7.2評估C. elegans N2 經乙醇萃取物處理後對氧化壓力的抵禦能力 93
5.7.3評估C. elegans N2 經乙醇萃取物處理後之hsp-16.2表現量 96
5.7.4評估C. elegans N2 經乙醇萃取物處理後之生命週期影響 99
5.7.5評估C. elegans N2 經乙醇萃取物處理後之咽部抽動速率 103
陸、結論與未來展望 105
柒、參考文獻 107
捌、附錄 140
附錄一、感官品評表單。 140
附錄二、用於qPCR 的基因引子序列。 144
附錄三、論文原創性比對結果。 145

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