- 期刊
諾麗果最適產γ-胺基丁酸發酵條件之研究
Optimizing γ-Aminobutyric Acid (GABA) Production via Fermentation of Morinda citrifolia L.
摘要
諾麗果（Morinda citrifolia L.）是一種熱帶與生長於太平洋島嶼的亞熱帶植物，傳統上用作民間藥物來治療疾病，富含多種生物活性化合物，包括脂肪酸、蒽醌、類黃酮、多醣、類胡蘿蔔素和甾醇，諾麗果汁能增強免疫神經相互作用，同時抑制與年齡相關的疾病，γ-胺基丁酸（γ-Aminobutyric acid, GABA）可由乳酸菌大量產生，是一種抑制性神經傳導物質，有助舒緩情緒低落、失眠、代謝症候群等困擾。本研究自諾麗果中篩選出具有產生GABA能力之乳酸菌株，利用篩選出的乳酸菌發酵來提高GABA機能性成分，提升發酵液功效，並建立最適發酵參數。發酵參數對於發酵過程及產物生成量的影響極大，了解篩選出的乳酸菌最適培養條件極為重要，依序篩選最佳發酵溫度（25、30、35及40℃）、接種菌數（6、7及8 Log CFU/mL）、發酵時間（0到96小時）及添加麩胺酸鈉（Monosodium glutamate, MSG）量（400、500、600及700 Mm），篩選出能產高量GABA的條件，以建立最適發酵參數，乳酸菌及GABA有助於維護人體腸胃道機能、抗自由基、舒眠、緩解情緒及調節血糖之功效，以期研究成果用於開發諾麗果機能性補充品。
並列摘要
Noni fruit (Morinda citrifolia L.) is a tropical and subtropical plant grown on Pacific islands traditionally used as folk medicine to treat a wide range of bioactive compounds, including fatty acids, anthraquinones, flavonoids, polysaccharides, carotenoids and sterols. Noni juice can enhance immune-nerve interaction, while inhibiting age-related diseases. γ-Aminobutyric acid (GABA), can be produced in large quantities by lactic acid bacteria, is an inhibitory nerve conductive substances. It can help relieve depression, insomnia, metabolic syndrome and other problems. In this study, lactic acid bacteria strains with the ability to produce GABA were screened from noni fruit. The lactic acid bacteria screened were used to ferment to improve the GABA functional components. Improve the efficacy of fermentation broth. And establish optimal fermentation parameters. Fermentation parameters have a great influence on the fermentation process and the amount of product produced. It is extremely important to understand the optimal culture conditions for the selected lactic acid bacteria. The optimal fermentation temperature (25, 30, 35 and 40°C), the number of inoculated bacteria (6, 7 and 8 Log CFU/ mL), fermentation time (0 to 96 hours) and the amount of added Monosodium glutamate (MSG) (400, 500, 600 and 700 Mm), screen out the conditions that can produce high amounts of GABA. To establish optimal fermentation parameters, lactic acid bacteria and GABA help maintain human gastrointestinal function, resist free radicals, relieve sleep, relieve emotions and regulate blood sugar, in order to develop noni functional supplements.