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研究報告

更新日期: 2012-01-04
點閱數: 1,984

保健紫菜酒貯酒條件探討及其生理活性評估

年度 2006
計劃名稱 保健紫菜酒貯酒條件探討及其生理活性評估
中文摘要 紫菜(Porphyra dentate)為一種可食性紅藻,含豐富蛋白質、多醣及許多營養成分,具有免疫及抗氧化等生理活性。依照94年度計畫(紫菜保健酒生產技術之研發,94AS-12.1.3-FA-F1),紫菜粉末以懸浮液以Saccharomyces NO.63菌株發酵得到酒精度13%-14%、殘糖量9.50 °Brix之紫菜酒,此酒液紅色度(A420/A520比值)為0.96,總酚(GAE)含量為108.13 μg/ml,其對DPPH的清除率為32.40%,還原力為35.47 Vit eq/mL。紫菜酒於5 ℃貯存兩個月,其酒精度、紅色度、DPPH清除力及還原力均無明顯變化;然而若貯存在15 ℃兩個月,則紫菜酒之紅色度、DPPH清除力及還原力均明顯下降,故紫菜酒貯存溫度以5 ℃較適宜。SD大鼠以1.5 g酒精/公斤體重之劑量分別餵食紫菜酒(14%酒精度)、食用酒精(14%)、紅酒(14%酒精度)8週,以餵食同體積去離子水為控制組,結果顯示餵食酒精組SD大鼠增加體重明顯大於控制組,其腎體比明顯低於控制組,肝體比明顯高於控制組,反之紫菜酒組與控制組無明顯差異。餵食紫菜酒之SD大鼠每克肝臟所含膽固醇及三酸甘油酯量均明顯低於餵食酒精組,且餵食紫菜酒SD大鼠肝臟之TBARS與控制組相近,均明顯低於酒精組,紫菜酒組之肝臟glutathion(GSH)活性為控制組之134%,明顯高於酒精組之76%。由肝臟組織切片顯示餵食紫菜酒組與控制組及紅酒組相似,反之,酒精組之肝臟明顯受損,顯示餵食紫菜酒可明顯降低純酒精對肝臟所造成之傷害。
英文摘要 Porphyra dentate, an edible red algae that is rich in proteins and polysaccharides, is demonstrated to be with immune modulation and anti-oxidant activity. Based on the previous project (94AS-12-1.3-FA-F1) porphyra wine with 13~14% ethanol content is made by Saccharomyces No.63. The red color intensity (A420/A520) for this wine is 0.96. The total polyphenol content (expressed as gallic acid ) in this wine is 108.13 μg/ml. The DPPH scavenging activity and reducing power for this wine are 32.40% and 35.47 μg VitC eq /ml, respectively. During storage at 5℃ for 2 months, the ethanol content, red color intensity, DPPH scavenging activity and the reducing power for the Porhyra wine are not significantly changed. However, the red color intensity, DPPH scavenging activity and reducing power are significantly decreased if the Porphyra wine is stored at 15 ℃ for 2 months. Therefore, the suggested storage temperature for Porphyra wine is 5 ℃. At the dosage of 1.5 g ethanol/kg body weight SD rats are fed with Porphyra wine (14% ethanol), 14% ethanol solution, red wine (14% ethanol) or deionized water as control. After 8 weeks of feeding, the body weight gained and liver/body ratio for SD rats fed with ethanol are significantly higher than those of the control, while the kidney/body weight ratio for the ethanol-fed rats is significantly lower than that of the control group. In contrast, the body weight gained, liver/body weight and kidney /body weight ratio are not significantly different among the Porhyra wine group, red wine group and control group. The cholesterol and triacylglyceride contents in unit gram of liver and TBARS for Porhyra wine group are significantly lower than those of ethanol group. The reduced glutathione content for Porphyra wine group is 134% of control group; while the ethanol group is 76% of the control group. Based on the histological observation the liver tissues for Porphyra-wine-fed rats and red wine-fed rats are similar to that of control. In contrast the liver tissue for the ethanol-fed rats obviously damaged. Overall, the rat feeding experiment demonstrates that Porphyra wine can significantly prevent or decrease the potent damaged in liver canoed by ethanol.
計畫編號 95農科-10.1.5-漁-F1(2)
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