米麴菌發酵蕎麥粉之水萃取物的抗氧化與對α-澱粉酶抑制活性研究

Antioxidative and α-amylase Inhibitory Activities of Water Extracts from Buckwheat Powder Fermented by Aspergillus oryzae BCRC 32288

林依亭(Yi-Ting Lin)

指導教授 ： 張耀南

國立虎尾科技大學/文理學院/生物科技研究所/碩士(2014年)

摘要

本研究利用食品級米麴菌AspergillusoryzaeBCRC 32288在150rpm與25℃條件進行蕎麥深層發酵搖瓶培養，並探討發酵的時間(0、1、2、4、6、7天)對米麴菌發酵蕎麥水萃取物之抗氧化活性(DPPH自由基清除活性、還原力與總酚含量)及對α-澱粉酶抑制活性的影響。實驗結果顯示，經過7天發酵蕎麥之水萃取物的DPPH自由基清除活性(RSA%)可達到約90%，而且其最佳50% DPPH RSA (定義為IC50值)為6.7mg水萃取物乾重/mL。第2天發酵後蕎麥水萃取物的最佳還原力 (定義為Vit.CE; vitamin C equivalent; 維生素C等值)大約為0.55mg Vit.CE/mL，然而，發酵後蕎麥水萃取物的總酚含量(total phenolic content; TPC定義為GAE; gallic acidequivalent; 沒食子酸等值)皆低於未發酵蕎麥之水萃取物，而且未發酵蕎麥水萃取物之最高TPC值為0.42mg GAE/mL。在α-澱粉酶(AA)抑制活性方面，蕎麥添加與未添加蕎麥之發酵水萃取物的AA抑制活性未顯著性差異，最後，由此結果可知蕎麥添加無法促進提升米麴菌發酵水萃取物之AA抑制活性性。

關鍵字

蕎麥 ； 米麴菌 ； 抗氧化活性 ； α-澱粉酶抑制活性 ； 深層培養

並列摘要

The effects of fermentation time (0, 1, 2, 4, 6, 7 days) on antioxidative activities (DPPH free radical scavenging activity, reducing power and total phenolic contents) and α-amylase inhibitory activity of water extracts (Wets) from 50 g/L buckwheat fermented by GRAS (Generally recognized as safe) Aspergillus oryzae BCRC 32288 in submerged cultivation at 150 rpm and 25oC were investigated in this study. After 7 days of fermentation, the DPPH radical scavenging activity (defined as DPPH RSA %) of Wets was about 90% and the optimal 50% DPPH RSA expressed in terms of IC50 value was 6.7 mg/mL of Wets dried weight. The optimal reducing power (RP) of Wets from the 2nd day of fermentation was about 0.55 mg/mL Vit.CE (vitamin C equivalent). Among the extracts, the total phenolic contents (TPC) of Wets from the fermented samples were lower than those from the unfermented ones. The highest TPC was 0.42 mg/mL GAE (gallic acid equivalent) for Wets from the ones without fermentation (0 day). In α-amylase (AA) inhibitory activity, the AA inhibitory activities of the samples with buckwheat addition were not significantly different from those of ones without any addition. However, this result confirmed that the addition of buckwheat could not improve the AA inhibitory activities of Wets.

並列關鍵字

Buckwheat ； Aspergillus oryzae ； antioxidative activity ； α-amylase inhibitory activitiy ； submerged cultivation

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