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研究報告

更新日期: 2012-01-04
點閱數: 2,085

介貝類煮汁乳酸發酵保健食品之生產技術

年度 2006
計劃名稱 介貝類煮汁乳酸發酵保健食品之生產技術
中文摘要 本研究以介貝類煮汁乳酸發酵保健食品之生產技術進行探討,本年度擬先開發蜆與牡蠣煮汁之發酵產品,除確定乳酸菌發酵條件外,並進行抗氧化、抑制ACE活性與抗致突變試驗,用以開發新型態之保健產品。實驗結果介貝類煮汁取得條件為:蜆(帶殼)與純水比例為1:2 (w/v)以及牡蠣與純水比例為1:4 (w/v),置入螺蓋玻璃瓶中以100 ℃蒸汽處理40 min,所得煮汁採用Lactobacillus plantarum BCRC 10069 (2%)與Lb. plantarum BCRC 12250 (2%)做為發酵菌?,其中蜆煮汁添加0.50%蔗糖利於發酵。之後將蜆與牡蠣煮汁乳酸發酵前後製品,測定清除DPPH能力、螯合亞鐵離子能力、抑制ACE能力、以及抗致突變活性,發酵後之蜆與牡蠣煮汁清除DPPH能力為30.76-34.18%與41.07%,發酵後之蜆與牡蠣煮汁螯合亞鐵離子能力為142.81-179.80%與171.69%,而發酵後蜆與牡蠣煮汁抑制ACE能力分別為58.13%與35.03%。蜆與牡蠣煮汁乳酸發酵前後之製品對TA98與TA100不具毒性及致突變性,且二組製品添加S9 mixed代謝後對TA98與TA100仍不具致突變性,在間接型致突變劑B[a]p處理下,蜆煮汁乳酸發酵後組別添加間接型致突變劑B[a]P,對TA98具有76.54%的抗致突變活性。接著以TLC與SDS-PAGE分析蜆與牡蠣煮汁發酵前後醣量與蛋白質變化。蜆煮汁經TLC分析寡醣組成,顯示未觀察到呈色反應,這也反映出蜆煮汁在進行乳酸發酵時需額外添加0.5%蔗糖才可順利發酵產酸,而牡蠣煮汁則被觀察到寡醣之呈色反應,因此牡蠣煮汁不須添加額外碳源即可順利發酵產酸,顯示TLC分析呈現之寡醣可被乳酸菌利用。而另外測量蜆與牡蠣煮汁之發酵前後總糖量與肝醣量,發現肝醣量佔總糖量之比例較高,因此可於TLC分析中發現寡醣之spot呈色較淺,而由SDS-PAGE膠片發現經乳酸菌發酵的蜆與牡蠣煮汁之較大分子蛋白質降解快速且明顯,在發酵前存在的高分子量蛋白質於發酵4 hr後幾乎完全未被觀察到,應均已降解成為胺基酸或寡胜?等小分子水解物。最後進行產品之儲藏試驗,4 ℃下貯藏0、4、7、14天,蜆與牡蠣煮汁乳酸發酵製品pH?各為4.41-3.74與4.35-4.16,可滴定酸度則各為0.14-0.27%與0.14-0.16%,另外25 ℃下貯藏0、1、2、3天,pH?各為4.41-3.29與4.35-4.07,可滴定酸度為0.14-0.59%與0.14-0.18%,而蜆與牡蠣煮汁乳酸發酵製品於4 ℃下,乳酸菌數為8.77-8.27 log CFU/mL與8.67-7.68 log CFU/mL,25 ℃下則為 8.77-8.78 log CFU/mL與8.67-8.29 log CFU/mL。
英文摘要 The topic of this project is to develop the production technology of lactic acid bacteria fermented shellfish extracts. The fermented freshwater clam and oyster extracts are the aim of this year. The conditions of lactic acid fermentation will be established, and the biological activities of fermented shellfish products such as antioxidation, ACE inhibition, and antimutagenicity will be evaluated. The collected data could be used for the future lactic acid fermented shellfish health food development. The production technology of shellfish extracts was whole freshwater clam: water = 1: 2 (w/v) and oyster: water = 1: 4 (w/v) at 100 ℃ for 40 min. Freshwater clam extracts added 0.5% sucrose and oyster extracts were fermented with 2% Lactobacillus plantarum BCRC 10069 and 2% Lb. plantarum BCRC 12250 at 37 ℃ for 4 hr. In the evaluation on the antioxidation effect of the fermented shellfish extracts, the ability for scavenging DPPH free radical of the fermented freshwater clam extracts was examined to perform 30.76-34.18%. Scavenging DPPH free radicals of the fermented oyster extracts demonstrated 41.07% antioxidative activity. The ability of chelating Fe+ of the fermented freshwater clam and the fermented oyster extracts exhibited 142.81-179.80% and 171.69%, respectively. The inhibitory activity against ACE of the fermented freshwater clam extracts and oyster extracts were 58.13% and 35.03%. Only the fermented freshwater extracts performed inhibition of mutagenicity induced by indirect-acting mutagen B[a]P evaluated by Sal. typhimurium TA 98,measured as 76.54%. The oligosaccharides of the fermented freshwater clam extracts and oyster extracts were analyzed by TLC. The results showed no spots on the fermented freshwater clam extracts and only one spot on the fermented oyster extracts. As a results, 0.5% sucrose was added for freshwater clam extracts fermentation. However, additional carbon source was not necessary for oyster extracts fermentation. SDS-PAGE profile of lactic acid bacteria fermented freshwater clam extracts and oyster extracts suggested that most protein were rapidly degraded after 4 hr fermentation. In addition, the pH of fermented freshwater clam extracts and oyster extracts decreased from 4.41 to 3.74 and from 4.35 to 4.16; titratable acidity was increased from 0.14% to 0.27% and from 0.14% to 0.16%, LAB counts maintained 8.77-8.27 log CFU/mL and 8.67-7.68 log CFU/mL storage at 4 ℃ for 14 days. At 25 ℃ for 3 days, the two fermented shellfish extracts exhibited pH value was decreased from 4.41 to 3.29 and from 4.35 to 4.07; titratable acidity was increased from 0.14% to 0.59% and from 0.14% to 0.18%, LAB counts maintained 8.77-8.78 log CFU/mL and 8.67-8.29 log CFU/mL.
計畫編號 95農科-10.1.5-漁-F1(4)
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