不同菌酛製備豆麴萃取物之抗氧化與抗致突變性

Antioxidative and antimutagenic activities of the soybean koji extract prepared with different starters

林佳慧(Chia-Hung Lin)

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.2004.02158

摘要

本研究比較5株常用菌酛：Aspergillus sojae BCRC 30103、Aspergillus oryzae BCRC 30222、Aspergillus awamori、Actinomucor taiwanensis及Rhizopus sp.所製備黃豆豆麴甲醇萃出物之抗氧化 (DPPH自由基清除、亞鐵離子螯合及還原力)與對4-Nitroquinoline N-oxide (4NQO)之抗致突變活性。並進一步探討不同溫度下製備Asp. awamori-豆麴之甲醇萃取物對抗氧化活性與抗致突變性之影響。
結果顯示，黃豆對於所有試驗菌株均為一良好生長基質，且黃豆發酵後其所測得之抗氧化活性與總酚類化合物含量均提高。其中以Asp. awamori-豆麴之甲醇萃取物呈現較強之DPPH自由基清除力、亞鐵離子螯合力、還原力及抗致突變活性。此外此豆麴萃出物具有最高之總酚類化合物含量。進一步利用Asp. awamori在不同溫度 (25℃、30℃及35℃)與發酵時間 (1~5天)下製備豆麴，發現以30℃發酵3天之Asp. awamori-豆麴之甲醇萃出物所呈現之抗氧化活性最高，亦具有最高之總酚類化合物含量，顯示總酚含量與抗氧化能力有關連性。而在35℃下製備之Asp. awamori-豆麴之甲醇萃出物所呈現之抗致突變性明顯 (p < 0.05)高於在其他溫度下所製備者。

關鍵字

豆麴 ； 抗致突變 ； 抗氧化

並列摘要

In the present study, methanolic extracts of soybean koji prepared with various starters：Aspergillus sojae BCRC 30103、Aspergillus oryzae BCRC 30222、Aspergillus awamori、Actinomucor taiwanensis or Rhizopus sp. were investigated for their antioxidative activities (DPPH radicals scavenging effects, Fe+2-chelating ability and reducing power) and antimutagic avtivities against 4-Nitroquinoline N-oxide (4NQO). Effects of fermentation temperature and time on the antioxidative and antimutagenic activity of extracts of Asp. awamori-koji were also measured.
The results showed soybean was good substrate for the grown of all the starters tested. The antioxidative activity, antimutagenic activity and total phenolic content of the extract of soybean were increased after fermentation. The soybean koji prepared with Asp. awamori exhibited the highest DPPH free radical scavenging activity, Fe+2-chelating ability, reducing power and contained the highest total phenolic content among the 5 kinds of koji tested. Studies on the soybean koji prepared with Asp. awamori at different temperatures (25℃、30℃ and 35℃) and fermented periods (1~5 days) further revealed that the methanolic extract of Asp. awamori-koji fermented at 30℃ for 3 days showed the highest antioxidative activity and containted the highest amount of total phenolic compounds. It suggested that the total phenolic content might be related to the antioxidative activity observed. In addition, the extract of Asp. awamori-koji fermented at 35℃ showed a higher antimutagenic activity than those prepared at the other temperatures.

並列關鍵字

antimutagenic activity ； antioxidative activity ； koji

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