樟芝發酵脫脂黑芝麻粕之抗氧化活性與對α-澱粉酶與α-葡萄糖苷酶抑制活性探討

Antioxidative Activity and Inhibitory Activities of α-Amylase and α-Glucosidase of Extracts from Defatted Black Sesame Meals fermented by Antrodia camphorata

陳孟揚(Meng-Yang Chen)

指導教授 ： 張耀南

國立虎尾科技大學/文理學院/生物科技研究所/碩士(2013年)

https://doi.org/10.6827/NFU.2013.00091

摘要

本研究以脫脂黑芝麻粕為主要基質進行樟芝深層發酵培養探討，並探討芝麻粕添加量(0、1、2、10、20g/100ml)對其發酵萃取物中木酚素(lignans)成分含量及抗氧化活性與對α-澱粉酶(α-amylase, AA)與α-葡萄糖苷酶(α-glucosidase, AG)抑制活性影響。實驗結果顯示，若芝麻粕添加量小於10g/100ml時，其發酵後水萃取物(WEts)與70%酒精萃取物(EEts)之抗氧化活性皆優於未發酵芝麻粕之萃取物，但20g/100ml芝麻粕添加量對未發酵與發酵萃取物之抗氧化活性並無顯著差異性影響。未發酵芝麻粕萃取物之抗氧化活性會隨著芝麻粕添加量增加而提高，但芝麻粕添加量對發酵後萃取物之抗氧化活性則無顯著影響，由此可知，發酵後萃取物之抗氧化能力幾乎由樟芝發酵所主導。芝麻粕EEts之木酚素含量方面，其中sesamin與sesamolin含量會隨著芝麻粕添加量增加而增加，且發酵後EEts之兩者含量皆高於未發酵EEts，但僅有20g/100ml芝麻粕添加量之發酵後EEts中sesamin含量低於未發酵EEts，可能由於過多芝麻粕所造成少量sesamin被分解。然而，10g/100ml芝麻粕添加量之EEts與WEts中sesaminol triglycoside 於發酵過程轉換生成為sesaminol之轉換率分別為84%與89% 高於其他組別。芝麻粕萃取物對AA與AG活性抑制率會隨著芝麻粕添加量增加而提高，且發酵後萃取物的抑制效果皆優於發酵前者，其中10g/100ml與20g/100ml芝麻粕添加量之發酵後EEts對AA活性抑制率分別超過無芝麻粕添加量(0g/100ml)組高達61%與75%，而且發酵後WEts對AA活性抑制率亦分別超過0g/100ml芝麻粕添加量組高達66%與68%。發酵後WEts對AG活性抑制率分別超過0g/100ml芝麻粕添加量組高達82%與90%，但發酵後EEts樣品無法進行對AG活性抑制率分析，主要由於EEts樣品中酒精含量過高而造成AG酵素失活。

關鍵字

樟芝 ； 深層發酵 ； 脫脂黑芝麻粕 ； 木酚素 ； 抗氧化

並列摘要

The lignans (sesamin, sesamolin, sesaminol, and sesaminol triglycoside) contents, antioxidative activities, and α-amylase (AA) and α-glucosidase (AG) inhibitory activities of water and 70% ethanol extracts (defined as WEts and EEts, respectively) from defatted black sesame meals (DBSMs) fermented by Antrodia camphorata in submerged cultivation were investigated in this study. The addition of DBSMs (0、1、2、10、20g/100ml) on lignan contents and the activities of all the extracts was also studied. The results indicated the antioxidative activities of the extracts from the fermented DBSMs (defined as fmedDBSMs) were generally better than those from the unfermented ones (defined as unfmDBSMs) when the addition concentration of DBSMs was not more than 10g/100ml, while there was no significant difference between those of fmedDBSMs and unfmDBSMs as 20g/100ml of DBSMs was added. After fermentation, A. camphorata almost contributed to the antioxidative activities of the extracts of DBSMs. The sesamin and sesamolin contents of EEts increased as the increase of DBSMs addition. These contents of EEts from fmedDBSMs were higher than those from unfmDBSMs, but only the sesamin content of EEts from fmedDBSMs for 20g/100ml of DBSMs addition was lower than that of those from unfmDBSMs. This may be due to a little of amount of sesamin degradation caused by a lot of DBSMs. In addition, the bioconversion percents of sesaminol triglycoside of EEts and WEts to sesaminol for 10g/100ml DBSMs addition were 84% and 89%, respectively. These were higher than those for the other addition concentrations of DBSMs. The inhibitory activities of AA and AG (defined as AAi and AGi, respectively) increased as the increase of DBSMs addition. The AAi and AGi of the extracts from fmedDBSMs were higher than those from unfmDBSMs. Particularly for 10g/100ml and 20g/100ml of DBSMs addition, the AAi percents of not only EEts from fmedDBSMs were higher up 61% and 75%, respectively, than those for 0g/100ml of DBSMs addition, but also those of Wets from fmedDBSMs were higher up 66% and 68%, respectively, than those without DBSMs addition. Moreover, the AGi percents of WEts from fmedDBSMs were higher up 82% and 90%, respectively, than those for 0g/100ml of DBSMs addition. However, the AGi analysis of EEts from fmedDBSMs and unfmDBSMs could not be carried out due to AG degradation caused by high alcohol content of EEts.

並列關鍵字

Antrodia camphorata ； submerged fermentation ； defatted black sesame meals ； lignans ； antioxidant

參考文獻

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