醬麴菌發酵脫脂芝麻粕之抗氧化與ACE抑制活性評估

Evaluation of Antioxidative and ACE Inhibitory Activities of Defatted Sesame Meals Fermented by Aspergillus oryzae

林蓁宜(Chen-Yi Lin)

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(2012年)

摘要

本研究以醬麴菌Aspergillus oryzae 進行脫脂芝麻粕之固－液態發酵，並探討0、1、2、3、4週經醬麴菌發酵後芝麻粕與其發酵液等水萃取物的抗氧化活性及抑制ACE酵素活性(angiotensin-I-converting enzyme inhibitory activity)之評估。經由SDS電泳分析得知，芝麻粕中蛋白質經醬麴菌發酵後被分解成分子量較小的胜肽片段。實驗結果顯示，經醬麴菌發酵4週後的芝麻粕水萃取物之清除DPPH能力為最佳，其EC50為9.52 mg/mL，而且其還原力及總酚含量亦較未發酵及發酵週數低於4週者為佳；但抑制ACE酵素活性方面則以醬麴菌發酵2週後芝麻粕水萃取物的效果為最佳，其EC50為0.48 mg/mL，若醬麴菌繼續發酵3週後之芝麻粕水萃取物之抑制ACE酵素活性呈現減弱趨勢，但其活性仍優於未發酵芝麻粕之水萃取物。本研究實驗結果證實脫脂芝麻粕經醬麴菌發酵後之水萃取物可提高其抗氧化能力及抑制ACE酵素活性，但其明顯地受發酵時間影響，未來利用醬麴菌發酵脫脂芝麻粕之水萃取物進一步發展成優良的健康食品，必須將發酵時間列入考慮的重要影響因素。

關鍵字

醬麴菌 ； 脫脂芝麻粕 ； 抗氧化活性 ； 抑制ACE酵素活性 ； 固－液態發酵

並列摘要

The antioxidative and ACE (angiotensin-I-converting enzyme) inhibitory activities of the water extracts (WEs samples) of defatted sesame meals (dfSMs) fermented by Aspergillus oryzae in solid-liquid cultivation were investigated in this study. The fermentation time in this study was set up at 0, 1, 2, 3, and 4 weeks. The crude WEs samples by SDS-PAGE analysis indicated the obvious fragments of low molecular weight peptides which were obtained from the degraded dfSMs by A. oryzae fermentation. After 4 weeks fermentation, the samples of the dfSMs fermented by A. oryzae exhibited the most optimal DPPH scavenging effect (%) and its EC50 value was at 9.52 mg/mL. In addition, the reducing powers and total phenolic contents of those samples with 4-week fermentation exhibited higher than those of the unfermented dfSMs and those of the fermented ones (less than 4 weeks fermentation). However, the samples of the dfSMs fermented by A. oryzae for 2 weeks exhibited the most optimal ACE inhibitory activity and its EC50 value was at 0.48 mg/mL. If the fermentation time was up to 3 weeks or more, the ACE inhibitory activity of the samples decreased. However, the ACE inhibitory activities of the samples of the fermented dfSMs were higher than those of the unfermented ones. Actually, those antioxidative and ACE inhibitory activities of the samples were improved by A. oryzae fermentation and affected by fermentation time. If the fermented dfSMs with A. oryzae are expected to become the excellent health foods in the future, the fermentation time of A. oryzae in solid-liquid cultivation have to be concerned.

並列關鍵字

Aspergillus oryzae ； defatted sesame meals ； antioxidative activity ； ACE inhibitory activity ； solid-liquid fermentation

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