- 學位論文
愛玉多醣理化性質與功能性分析之研究
Research on Physicochemical Characterization and Functional Properties Analysis of Polysaccharides from Ficus pumila L. var. awkeotsang
摘要
愛玉子 (Ficus pumila L. var. awkeotsang) 為桑科 (Moraceae) 榕屬 (Ficus) 常綠藤本植物，是一台灣特有作物，常以英文名 jelly-fig 稱之。愛玉子含有多種營養成分及豐富果膠，經過搓揉後可以成為消暑聖品愛玉凍，因此大都做為食品用途。 許多研究證實非澱粉多醣可有效減緩餐後血糖上升之幅度，通過自身特殊的物化性能來調節腸道中的葡萄糖吸收。愛玉子含有許多非澱粉多醣，而現有研究大多是以愛玉子萃取物進行實驗，鮮少有針對其非澱粉多醣的研究，因此本研究選用愛玉子野生品種 (Wild strain of Aiyuzi) 及愛玉子紅九品種 (Hongjiu strain of Aiyuzi) 作為研究，萃取其中的多醣後並與市售膠粉三仙膠及洋菜膠比較對減緩葡萄糖釋出之功效評估，探討愛玉子非澱粉多醣有效減緩葡萄糖擴散的能力。 於葡萄糖吸附與葡萄糖遲滯方面，三仙膠、愛玉子野生品種及愛玉子紅九品種皆有顯著效果，表示它們具有調節葡萄糖吸收的能力。α-澱粉酶和α-葡萄糖苷酶活性抑制的實驗中，也以愛玉子紅九品種達到63.17±0.04%的α-澱粉酶抑制率最有效。直鏈澱粉含量以三仙膠、愛玉子野生品種及愛玉子紅九品種可減少19-32%的直鏈澱粉浸出，且與對照組有顯著差異。以上結果皆指向愛玉子紅九品種具有良好調節葡萄糖之能力。 粉體性質方面，愛玉子紅九品種具有良好的保水能力、水溶性指標、吸水膨脹力、體積密度。抗氧化實驗中，愛玉子野生品種及愛玉子紅九品種皆有顯著高於三仙膠及洋菜膠的良好效果，同時發現還原糖及總酚含量與抗氧化能力有極度顯著的正相關性。愛玉子紅九品種的膽固醇吸附能力不論位於酸性或中性環境中，相較其餘非澱粉多醣都具有顯著強大的吸附力。 總體而言，愛玉子非澱粉多醣是一種具有重要營養優勢的天然多醣，由以上結果表明，愛玉子紅九品種具有減緩葡萄糖釋出的良好潛力，在食品中有利成為控制血糖的新穎成分，對於糖尿病族群是一良好選擇，並期待在未來有望成為功能成分或降糖藥。
並列摘要
Aiyuzi (Ficus pumila L. var. awkeotsang) is an evergreen vine plant of moraceae Ficus. It is an endemic crop in Taiwan and is often called jelly-fig. Aiyuzi contains a variety of nutrients and rich pectin. After kneading, it can become Aiyu Jelly. Therefore, most of them are used for food. Many non-starch polysaccharides (NSP) have been proved that they can effectively slow down the increase in blood sugar after a meal, and regulate the absorption of glucose in the intestine through its own special physical and chemical properties. Aiyuzi contain many NSP, and most of the existing researches use the extract of Ayuzi for experiments, and there are few studies on its NSP. Therefore, this study selects the wild strain and Hongjiu strain of Aiyuzi as the research. After the polysaccharides were extracted, the effect of delaying glucose release was evaluated together with commercially available gum powder xanthan and agar to explore the ability of Aiyuzi NSP to effectively delay the diffusion of glucose. In terms of glucose adsorption and retardation, the xanthan, wild strain and Hongjiu strain of Aiyuzi all have significant effects, indicating that they have the ability to regulate glucose absorption. In the test of inhibiting the activities of α-amylase and α-glucosidase, the Hongjiu strain of Aiyuzi had the most effective α-amylase inhibition rate of 63.17±0.04%. The amylose content of the xanthan, wild strain and Hongjiu strain of Aiyuzi can reduce the amylose leaching by 19-32%, which is significantly different from the blank group. The above results all point to the Hongjiu strain of Aiyuzi with good ability to regulate glucose. In terms of powder properties, the Hongjiu strain of Aiyuzi have good water holding capacity, water solubility index, water swelling capacity and bulk density. In the antioxidant test, the wild strain and Hongjiu strain of Aiyuzi all have significantly better effects than xanthan and agar. At the same time, it was found that the content of reducing sugars and total phenols had extremely significant positive correlation with the antioxidant capacity. The cholesterol adsorption capacity of the Hongjiu strain of Aiyuzi is significantly stronger than other NSP, regardless of whether they are located in an acidic or neutral environment. In general, Aiyuzi NSP is a natural polysaccharide with important nutritional advantages. The above results show that the Hongjiu strain of Aiyuzi have good potential to slow down the release of glucose, and are beneficial to become a novel ingredient for blood sugar control in foods. It is a good choice and is expected to be a functional ingredient or hypoglycemic agent in the future.