- 期刊
乳酸發酵脫脂芝麻粕之抑制發炎與抗氧化能力
Anti-inflammatory and Antioxidative Activities of Defatted Sesame Meals Fermented by Lactic Acid Bacteria
摘要
芝麻粕中的木酚素(lignan)，具許多生理活性。研究指出芝麻粕中以sesaminol triglucoside (STG)為主要成份，但體外試驗中其抗氧化力的效果並不顯著，不過經過代謝或水解可增加其抗氧化力。乳酸菌具有β-glucosidase，可將配醣體化合物進行去醣基，同時具有對人體健康有益的功效，因此本研究利用Lactobacillus acidophilus、Lactobacillus bulgaricus、Lactobacillus casei、Lactococcus lactis、Lactobacillus plantarum、Lactobacillus rhamnosus和Streptococcus thermophilus等乳酸菌進行發酵並評估其生理活性。本試驗中分析乳酸菌在芝麻粕中的生長情形，進一步評估芝麻粕發酵液的水萃物和95%乙醇萃出物之抗氧化力和抗發炎活性。結果顯示乙醇萃取物表現較好，其中以Lactobacillus bulgaricus發酵液的乙醇萃取物最佳，其DPPH的EC50(161±7μg/mL)、TEAC(344±23μM Trolox equiv.)，以及總酚含量上都優於其他菌種。抗發炎功能方面，顯示乙醇萃取物對抑制發炎有較好的效果，其中以Lactobacillus bulgaricus的發酵液效果最好，在100μg/mL下可以分別降低TNF-α以及IL-6約31.25%和36.5%的分泌量。本試驗結果顯示芝麻粕經乳酸菌發酵可增加抗氧化活性及降發炎的效果。
並列摘要
Sesame meals contain lignan compounds which have been proven to exert many biological activties. Sesaminol triglucoside is the major lignan that displays biological activities in sesame seeds. The antioxidative activities of the sesaminol triglucoside were weak in vitro, but they have been reported to alleviate oxidative stress after being metabolized or hydrolized in vivo. Lactic acid bacteria (LAB) had high β-glucosidase activity which can hydrolyze the glycosides attached to the lignans. Moreover, LAB also exhibits several bio-functions. In this study, the bioactivities of sesame meals were enhanced by culturing with lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus and Streptococcus thermophilus. The growth of various LAB in sesame meals was evaluated. The antioxidative and anti-inflammatory activities of the water extract and the ethanol extract of defatted sesame meals fermented by lactic acid bacteria were further determined. Results showed that the ethanol extract from the cultural broth of L. bulgaricus gave the highest concentration of total polyphenols, which showed the strongest antioxidative of EC50 for DPPH (161±7 μg/mL), and TEAC (344±23 μM Trolox equiv.). The ethanol extracts exerted strongest anti-inflammatory activity under 100 μg/mL as TNF-α and IL-6 were decreased by 31.25% and 36.5%, respectively. In this study, the results indicated that the antioxidative and anti-inflammatory activities of the fermented sesame meals were increased by lactic acid bacteria.