海藻寡糖對雙叉桿菌之助生性及在發酵乳應用之研究

Prebiotic effects of agal-oligosaccharides on bifidobacteria and its application in fermented milk

郭馨鎂(Hsin-Mei Kuo)

指導教授 ： 游若篍

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2007年)

https://doi.org/10.6342/NTU.2007.03236

摘要

本研究探討海藻寡糖對雙叉桿菌及產氣莢膜梭菌生長之影響，並應用於牛乳發酵上，檢測發酵過程中發酵乳之菌數、酵素及抗氧化性之變化。首先，探討海菜寡糖、紫菜寡糖、石花菜寡糖、龍鬚菜寡糖及石蓴寡糖等五種海藻寡糖對於 B. adolescentis BCRC 14606、B. breve BCRC 11846、B. bifidum BCRC 14615、B. infantis BCRC 14602、B. lactis Bb-12 與 B. longum BCRC 14634 六株雙叉桿菌生長之影響，研究結果顯示，B. lactis Bb-12 於含有 1% 紫菜寡糖之 PY 培養基中生長情況最佳，其在 OD650nm 吸光值為 0.26 (p < 0.05)。另外，接著進行紫菜寡糖與常見的果寡糖、異麥芽寡糖及半乳寡糖益菌助生質對於 B. lactis Bb-12 之助生性比較，在 48 小時中，紫菜寡糖寡糖最大菌數可較培養初期之7.3 log CFU/mL增加 0.8 log CFU/mL，果寡糖處理組、異麥芽寡糖處理組與半乳寡糖處理組卻可分別增加 1.2、1.8 與 1.6 log CFU/mL。在各寡糖處理組對有害菌之產氣莢膜梭菌生長試驗方面，單獨培養時，紫菜寡糖會限制產氣莢膜梭菌對其之利用；而與 B. lactis Bb-12 共培養時，各寡糖處理組在 12 小時後產氣莢膜梭菌菌數會自接種初期之6 log CFU/mL顯著地下降到 4 log CFU/mL 以下，而雙叉桿菌數卻仍可維持在 8 log CFU/mL。接著將紫菜寡糖應用於發酵乳方面，添加 1% 紫菜寡糖於牛乳中並接種 B. lactis Bb-12 進行發酵，發酵過程中菌數比未添加寡糖及添加 1% 異麥芽寡糖之處理組高，其菌數較發酵初期增加了 1.8 log CFU/mL，此外，添加紫菜寡糖之發酵乳中的α-半乳糖苷酶酵素活性可由 0 nM/ml whey/hr增加到 23.55 nM/ml whey/hr，但在 36 小時後α-半乳糖苷酶降到 10.91 nM/ml whey/hr；而添加紫菜寡糖之發酵乳在三種抗氧化能力方面會隨著發酵時間的增加而增加，其中螯合亞鐵離子能力可由初期之 0.6% 增加到發酵 48 小時的 30%；清除 DPPH 自由基能力則由發酵初期之 3.2% 增加到發酵 48 小時的 59.2%；而清除過氧化氫之能力則可由發酵初期之 1% 增加到發酵 48 小時的 49%。

關鍵字

助生性 ； 海藻寡醣 ； 雙叉桿菌 ； 產氣莢膜梭菌 ； 發酵乳

並列摘要

The abilities of six bifidobacteria isolates, which are B. adolescentis BCRC 14606, B. breve BCRC 11846, B. bifidum BCRC 14615, B. infantis BCRC 14602, B. lactis Bb-12 and B. longum BCRC 14634, to utilize five different agal oligosaccharides of Monostroma nitidum, Geledium, Gracilaria, Ulva and Porphyra were studied, with regard to production of bacterial cell mass. Porphyra oligosaccharides supported best growth of B. lactis Bb-12. Then, the prebiotic effect of Porphyra oligosaccharides cultured with B. lactis Bb-12 was compared to commercial prebiotics such as fructo-oligosaccharides, isomalto-oligosaccharides, and galacto-oligosaccharides. The total counts of B. lactis Bb-12 in the treatment of Porphyra oligosaccharides was increased from 7.3 log CFU/mL to 8.1 log CFU/mL, but in the treatments of fructo-oligosaccharides, isomalto-oligosaccharides, and galacto-oligosaccharides the total counts were increased to 1.2, 1.8 and 1.6 log CFU/mL, respectively. The growth of Clostridium perfringens BCRC 10913 cultured alone in the treatment of Porphyra oligosaccharides was lower than in another treatment of oligosaccharides (p < 0.05). In vitro experiment showed the changes of total counts on C. perfringens co-cultured with B. lactis Bb12. The total counts of Clostridium perfringens were decreased significantly in co-cultured experiment with different oligosaccharides. The highest colony counts of B. lactis Bb12 were obtained in fermented milk with 1% Porphyra oligosaccharides. The activity of α- galactosidase was increased from 0 nM/ml whey/hr to 23.55 nM/ml whey /hr but it was decreased to 10.19 nM/ml whey/hr after 36 hours. However, the antioxidant activities were increased with fermentation time. The ferrous ion chelating activity of fermented milk with 1% Porphyra oligosaccharides was increased from 0.6% to 30% with the fermentation time. The DPPH radical-scavenging activity of fermented milk with 1% Porphyra oligosaccharides was increased from 3.2% to 59.2% with the fermentation time. The hydrogen peroxide radical-scavenging activity of fermented milk with 1% Porphyra oligosaccharides was increased from 1.0% to 49.0% with the fermentation time.

並列關鍵字

Prebiotic effect ； Algal-oligosaccharides ； Bifidobacteria ； Clostridium perfringens ； Fermented milk

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