- 期刊
發酵豬肉(酉圭)之小分子量蛋白質及其抗氧化性
Small Molecular Weight Protein Contents and Their Antioxidant Abilities of Porcine Si-raw
摘要
本研究以16S rDNA(PCR)篩選並鑑定分離之Pediococcus acidilactici 乳酸菌作為試驗菌株。P. acidilactici 並作為發酵菌元接種於豬肉(酉圭)(Si-raw)中，於25℃培養7 天進行發酵，測定其生長情形及蛋白質分解活性。結果顯示發酵期間P. acidilactici 生長良好，菌數維持在10^(6-7) cfu/g，P. acidilactici 產酸能力亦良好，發酵三天酸度即達到19.28%，且能維持到發酵後期。無論是對照組或接種組，在SDS-PAGE 電泳圖並未觀察到明顯差別，但可溶性蛋白比率則會隨發酵時間而減少，且這段期間小分子量蛋白質 (M.W.＜10,000)如胜肽及胺基酸的釋出會隨之增加。肉(酉圭)中小分子量蛋白質之DPPH 和ABTS 自由基清除率會隨發酵期間提高，並且在發酵7 天分別增加到原來的7.4 和20 倍，而接種Pediococcus acidilactici 發酵5 天後，其ABTS 之清除率較高於對照組，此結果顯示其可能為生理活性物質，並可做為發展抗氧化機能性成分之來源。
並列摘要
In this study, the genus Pediococcus acidilactici was screened and identified by polymerase chain reaction (PCR) using 16S rDNA gene of lactic acid bacteria. P. acidilactici was used as a starter culture and inoculated into porcine Si-raw. During fermentation, samples were incubated at 25℃ for 7 days and determined for their growth rates and proteolytic activities. The results showed P. acidilactici grew very well and remained between 5-7 log cfu/g. The result showed that P. acidilactici had acid production activity. The increase in acidity was found when the samples were fermented for 3 days and remained above 19.28％ at a later stage. No remarkable differences were detected between the inoculated sample and control sample on the SDS-PAGE electrophoregram. During fermentation, the ratio of soluble protein decreased with curing time. However, in the presence of Si-raw, proteins were decomposed to small molecules weight protein (M. W. ＜10,000) such as peptide and free amino acids. It was found that the ABTS and DPPH scavenging abilities increased with the fermentation time, and the values were about 7 and 20 times after 7 days. Furthermore, higher ABTS radical scavenging abilities were observed from the P. acidilactici inoculated samples than the control samples after fermented for 5 days. These findings suggested that bio-active compounds from the small molecule weight proteins might be potential resources for the development of antioxidant functions.