乳酸菌與雙叉桿菌發酵豆奶之抗致突變性

Antimutagenicity of soymilk fermented with lactic acid bacteria and bifidobacteria

謝孟荔(Meng-Li Hsieh)

指導教授 ： 周正俊

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2004年)

https://doi.org/10.6342/NTU.2004.01947

摘要

本研究首先以乳酸菌 (S. thermophilus, L. acidophilus) 與雙叉桿菌 (B. longum, B. infantis) 單獨或混合菌株製備發酵豆奶，然後利用Ames test 測試發酵豆奶對4-nitroquinoline-N-oxide(4-NQO)及3,2’-dimethyl-4-aminobiphenyl(DMAB) 所誘發突變之抗致突變活性。
實驗結果顯示經發酵處理之豆奶能顯著(p<0.05)效提高豆奶之抗致突變性；然而，發酵豆奶所呈現之抗致突變活性因發酵菌酛之不同而有所差異。在所試之發酵豆奶中以S. thermophilus、B. infantis混合發酵之發酵豆奶對4-NQO及DMAB具有最高之抗致突變活性，分別達85.07 %及85.78 %。在發酵過程中，發酵豆奶之抗致突變活性隨著發酵時間之延長而上升，發酵豆奶對4-NQO抗致突變活性之上升與豆奶中乳酸菌和雙叉桿菌總菌數之增加相一致；惟發酵豆奶對DMAB誘發突變抑制率之上升情形與菌量之增加並不一致。
添加菌酛但未進行發酵之豆奶之抗致突變活性僅與豆奶相當，均低於發酵豆奶組；此顯示，發酵豆奶提高之抗致突變活性主要乃於發酵過程中形成。
發酵豆奶並不具生物抗致突變性或去致突變性。其所呈現之抗致突變活性主要源自於Blocking effect之效果。

關鍵字

乳酸菌 ； 抗致突變 ； 益生菌 ； 發酵豆奶 ； 雙叉桿菌

並列摘要

In this study, soymilk was first fermented with lactic acid bacteria (Streptococcun thermophilus, Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium infantis, Blfidobacterium infantis) alone or simultaneously. The antimutagenicity of soymilk and fermented soymilk against 4-nitroquinoline-N-oxide (4-NQO) and 3,2’-dimethyl-4-amino-biphenyl (DMAB) was then investigated with Ames test.
Results revealed that fermentation significantly (p<0.05) increased the antimutagenicity activity of soymilk. The antimutagenicity of fermented soymilk varied with the starter used. Soymilk fermented with both S. themophilus and B. infantis simultaneously exhibited an antimutagenicity of 85.07% and 85.78%, respectively, against 4-NQO and DMAB. They were the highest among the various fermented soymilk products tested. It was also noted that the antimutagenic activity of fermented soymilk against 4-NQO was increased as the cultivation time expended and coincided with the increase of the total viable population of lactic acid bacteria and bifidobacteria. While,this phenomenon was not observed when antimutagenic activity of fermented soymilk was tested against DMAB.
Antimutagenic activity of the soymilk added with starter was found to be similar to that of soymilk, while lower than the fermented soymilk. This indicated that the increased antimutagenic activity observed with fermented soymilk was related to the fermentation process.
Fermented soymilk exhibited no inhibitory effects toward 4-NQO or DMAB in the bio-antimutagenic assay. Blocking effect was the main mechanism which led to the observed antimutagenic effect against the mutagens tested.

並列關鍵字

probiotic ； bifidobacteria ； lactic acid bacteria ； fermented soymilk ； antimutagenicity

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