芝麻粕麴菌發酵物之生理活性評估

Assessment on Biological Activities of Aspergillus Fermented Sesame Meal

顧琪玫(Chi-Mei Ku) ； 詹國靖(Kuo-Ching Jan)

《臺灣農業化學與食品科學》 50卷5&6期 (2012/12) Pp. 255-262

https://doi.org/10.6578/TJACFS.2012.028

摘要

芝麻粕中富含木酚素（lignans），例如三醣基芝麻木酚素（sesaminol triglucosides）、無醣基之芝麻木酚素（sesaminol）、芝麻素（sesamin）及芝麻林素（sesamolin），已有研究指出芝麻木酚素經乳酸菌發酵後具有多種生理活性，如抗氧化及抗發炎，但對於芝麻粕以麴菌發酵的相關研究仍有限。因此本研究之目的為探討以麴菌發酵芝麻粕其芝麻木酚素含量之變化，並檢測其總抗氧化力（trolox equivalent antioxidant capacity，TEAC） 及1,1-disphenyl-2-picryl-hydrazyl（DPPH）自由基清除能力，並分析其血管收縮素轉換酶（angiotensin I converting enzyme，ACE） 抑制活性，同時評估其抗發炎能力。結果顯示，芝麻粕經過微生物發酵後，三醣基芝麻木酚素（sesaminol triglucosides 由449 nM/g meal降到40 nM/g meal以下，無醣基之芝麻木酚素(sesaminol)則由未發酵的24.1 nM/g meal提昇至430 nM/g meal以上；在抗氧化能力方面，DPPH自由基清除率由未發酵的18.9%提高到31.6－64.6%，最高可提昇2.4倍；在總抗氧化力部分，其TEAC提昇50%以上。ACE的結果顯示，發酵前後之血管收縮素轉換酶抑制50%活性（IC50），由127 mg/mL降至66.4 mg/mL。在抑制發炎部分，發酵後大多可抑制tumor necrosis factor-α （TNF-α）、interleukin (IL)-1β和IL-6的產生。綜合上述結果顯示，芝麻粕經由微生物發酵後可將木酚素結構上的醣基切除，增加其抗氧化力及ACE活性，同時提升其抑制發炎物質產生之能力，推測具有預防動脈粥狀硬化之潛力，可用於保健食品之原料開發。

關鍵字

抗發炎 ； 抗氧化 ； 麴菌 ； 芝麻木酚素 ； 芝麻粕

並列摘要

Sesame meal is a source rich of lignans, such as sesaminol triglucosides, sesaminol, sesamin and sesamolin. Sesame lignans have been indicated to exhibit many biological activities such as anti-oxidant and anti-inflammation activities after being fermented by Lactobacillus. However, the studies of sesame meals fermented by Aspergillus are still limited. Therefore, the aim of this study was to investigate the changes of sesame lignan contents in the sesame meals fermented by Aspergillus as well as their trolox equivalent antioxidant capacity (TEAC) and 1,1-disphenyl-2-picryl-hydrazyl (DPPH) radical scavenging capacities. We also assessed their angiotensin I converting enzyme (ACE) activities and anti-inflammation potential. The results showed that after sesame meals were fermented, sesaminol triglucosides levels decreased from 449 nM/g meal to 40 nM/g meal and sesaminol increased from 24.1 nM/g meal to 430 nM/g meal. The DPPH radical scavenging ratio improved about 2.4 times from 8.9% to 31.6-64.6%, compared to unfermented sesame meals. The TEAC increased at most 55%. The ACE inhibition (IC50) reduced from 127 mg/mL to 66.4 mg/mL during the fermented period. Tumer necrosis factor-α (TNF-α), interleukin (IL)-1β and IL-6 cytokine levels were reduced after sesame meals were fermented by Aspergillus. Our study shows that the glycosyl group of lignan structure may be removed after sesame meals were fermented by microorganisms; at the same time, the anti-oxidant, ACE and anti-inflammatory activities may increase. The results suggest that sesame meals may have potential to be a functional food to prevent atherosclerosis.

並列關鍵字

Anti-inflammation ； Anti-oxidant ； Aspergillus ； Sesame lignin ； Sesame meals