Comparison of Antioxidative and Antimutagenicity Properties of Laminaria japonica Oligosaccharides Fermentation Product by Lactic Acid Bacteria

海帶多醣水解液乳酸菌發酵產物之抗氧化和抗突變性質探討

吳紹祺(Shao-Chi Wu) ； 曾國政(Kuo-Chang Zen) ； 施姍汶(Shan-Wen Shih) ； 潘崇良(Chorng-Liang Pan)

《臺灣水產學會刊》 37卷4期 (2010/12) Pp. 239-251

https://doi.org/10.29822/JFST.201012.0002

摘要

海帶熱水萃取液(Lam)經5 units/ml洋菜酶和5 units/ml纖維素酶降解後可得海帶水解液(L-Lam)。以(A) Lactobacillus (Lb.) rhamnosus BCRC 14068和Enterococcus (Ent.) faecalis BCRC 13076、(B) Lb. plantarum BCRC 10069和Lb. plantarum BCRC 12250、與(C) Lb. plantarum BCRC 10069和Lactococcus (Lc.) lactis BCRC 12315三組混合菌酛各別於37℃下發酵(I) Lam、(II) L-Lam、(III) L-Lam添加0.5%酵母提取物、或(IV) L-Lam添加0.5%消化蛋白質，即可得海帶多醣乳酸菌發酵產物。乳酸菌組(C)發酵(IV) L-Lam-P所得乳酸菌產物在螯合亞鐵離子的表現超過76.2%。而乳酸菌酛組(C)發酵L-Lam添加氮源[(III)及(IV)]所得乳酸菌產物，在DPPH自由基清除作用上較未添加氮源[(I)及(II)]所得乳酸菌產物佳。在TEAC方面，各試驗組間亦以(IV)乳酸菌發酵產物呈現較高的抗氧化性(74.26%-78.56%)。未經發酵之(II)對於直接型致突變劑4-NQO所誘導Salmonella (Sal.) typhimuriumTA100突變之抑制率為46.2%，雖高於各發酵組產物之突變抑制率，但僅與乳酸菌酛組(A)發酵(III)之突變抑制率有顯著差異(19.8%)。而未經發酵之L-Lam對於間接型致突變劑B[a]P所誘導Sal. typhimurium TA100突變之抑制率則為36.9%，而乳酸菌酛組(C)發酵(III)所得乳酸菌發酵產物之突變抑制率有顯著差異(12.6%)外，其餘各實驗組之海帶發酵產物間則未呈現顯著差異。

關鍵字

洋菜酶 ； 抗氧化 ； 抗致突變性 ； 乳酸菌 ； 海帶

並列摘要

L-Lam is the oligosaccharides solution of Laminaria (Lam.) japonica where their polysaccharides extract digested by 5 units/ml cellulase and 5 units/ml agarases (MA103-agarases and MAEF08-agarases). Lactic acid bacteria (LAB) fermentation products were obtained from the (I) Lam, (II) L-Lam, (III) L-Lam plus 0.5% yeast extract, or (IV) L-Lam plus 0.5% peptone were fermented individually with the following LAB starter groups: (A) Lactobacillus (Lb.) rhamnosus BCRC14068 and Enterococcus (Ent.) faecalis BCRC13076, (B) Lb. plantarum BCRC10069 and Lb. plantarum BCRC12250, or (C) Lb. plantarum BCRC10069 and Lactococcus (Lc.) lactis BCRC12315. The chelating ability on Fe(superscript 2+) ion of group (C) lactic starters fermented (IV) L-Lam-P was over 76.2%. The DPPH radical scavenging effect of lactic starters fermented nitrogen source added to L-Lam, (III) and (IV), were stronger than the groups without nitrogen source added to L-Lam, (I) and (II), fermented by lactic starters. Lactic starters fermentation products derived from (IV), 0.5% peptone added L-Lam, also showed a higher antioxidative capacity on TEAC (74.3%-78.6%), which was the best of all the fermentation products. The inhibition effect of (II) L-Lam against the mutagenicity induced by direct-acting mutagen 4-NQO evaluated by Salmonella (Sal.) typhimurium TA100 was 46.2%. It was only significantly higher than group (A) lactic starters fermented products with (III) L-Lam-YE (19.8%), but it showed no difference from the other fermented products. The inhibition effect of L-Lam against the mutagenicity induced by indirectacting mutagen B[a]P (with S9 mix) evaluated by Sal. typhimurium TA100 was 36.9%, which was only significantly higher than group (C) lactic starters fermented products with (III) L-Lam-YE (12.6%), but showed no difference from the other fermented products.

並列關鍵字

Agarases ； Antioxidative ； Antimutagenicity ； Lactic acid bacteria ； Laminaria japonica