- 學位論文
探討篩選菌株 Lactobacillus rhamnosus FN7 菌株發酵薑黃的植物化學與藥理活性分析
Investigating the phytochemical and pharmacological activity of fermented turmeric using isolated Lactobacillus rhamnosus FN7 strain
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摘要
薑黃 (Curcuma longa) 在亞洲國家已被廣泛用作香料、食品防腐劑和著色劑。先前研究顯示，薑黃中的類薑黃素是由薑黃提取的多酚化合物，具有包括抗菌特性在內的廣泛藥理活性。乳酸菌 (Lactic Acid Bacteria, LAB) 以其安全性和對人體健康的有益功效而聞名。在過去，已經證明食品的功能特性可以通過LAB發酵增強其效果。因此，利用LAB發酵薑黃可能可以提高其整體性能。在本論文中，本研究的目的是分離出可以發酵薑黃的LAB菌株，並研究發酵薑黃其植物化學特性和抗炎活性。本研究總共篩選了33種不同的LAB分離菌株，將其培養在含有3%薑黃的MRS培養基中。根據細菌生長實驗，分離菌株L. rhamnosus FN7菌株對薑黃的抗細菌作用具有卓越的耐受性，並且在發酵後增加了薑黃素含量，同時，亦增強了其抗發炎活性。此外，與未經發酵的薑黃相比，發酵薑黃的總多酚含量、總類黃酮含量和抗氧化活性增加了以上。另一方面，L. rhamnosus FN7菌株在體外模擬人體胃腸道條件下 (包括低pH值和膽酸) 存活，表現出益生菌特性。總之，這些結果強烈表明，使用L. rhamnosus FN7菌株發酵薑黃可以增強其特定的生化特性，使其適合作為功能性食品，同時與未發酵的薑黃相比其抗炎活性顯著增加。
並列摘要
Turmeric (Curcuma longa) is extensively used as a spice, food preservative, and coloring material in Asian countries. Previous reports suggest that curcuminoids are polyphenolic compounds derived from turmeric, which have a wide range of pharmacological activities including anti-bacterial activity. Lactic Acid Bacteria (LAB) are well-known for their safety profile and promising health effects in humans. In the past, it has been demonstrated that the functional abilities of food could be improved using LAB fermentation. Therefore, fermenting the turmeric with LAB may enhance its overall properties. In this thesis, the purpose of the study is to isolate the LAB strains capable of fermenting turmeric and investigate the fermented turmeric for its phytochemical properties, and pharmacological activity. A total of 33 different BCRC and isolated LAB strains were individually inoculated to ferment 3% turmeric contained in MRS broth. Based on the bacterial growth curve, the isolated L. rhamnosus FN7 strain demonstrated excellent tolerance towards the anti-bacterial effects of turmeric and increased curcuminoid content, enhancing its anti-inflammatory activity. In addition, the Total Phenolic Content, Total Flavonoid Content, and Radical Scavenging Activity of fermented turmeric increases compared to unfermented turmeric. Moreover, the L. rhamnosus FN7 strain survived in human-secreted gastrointestinal conditions of low pH and bile acid demonstrating its probiotic characteristics. Taken together, these results strongly suggest that fermentation of turmeric with L. rhamnosus FN7 can strengthen the specific biochemical characteristics of turmeric, making it suitable as a functional food with a significant increase in anti-inflammatory activity when compared to unfermented turmeric.
參考文獻
黃曉恩。(2022)。Lactobacillus paracasei 發酵薑黃粉抗肥胖之功效, 國立臺灣大學食品科技研究所。
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