食品級米麴菌發酵脫脂芝麻粕之抗氧化與ACE抑制活性探討

Antioxidative and ACE Inhibitory Activities of Defatted Sesame Meals Fermented by Food-Grade Aspergillus oryzae BCRC 32288

蘇敬哲(Jing-Je Su)

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

本研究利用食品級米麴菌Aspergillus oryzae BCRC 32288對添加不同碎白米含量之脫脂芝麻粕(A: 0 g碎白米+ 50 g芝麻粕; B: 10 g碎白米+ 40 g芝麻粕; C: 20 g碎白米+ 30 g芝麻粕; D: 25 g碎白米+ 25 g芝麻粕)進行固－液態發酵，並進行經米麴菌發酵0、7、14天後芝麻粕水萃取物與80%乙醇萃取物之抗氧化活性探討。實驗結果顯示，經米麴菌發酵14天後的A組水萃取物之清除DPPH能力為最佳，其EC50為10.64 mg/mL；乙醇萃取物之清除DPPH能力則是以米麴菌發酵14天後的B組乙醇萃取物為最佳，次之以A組為佳，其EC50依序分別為7.28 mg/mL與8.12 mg/mL。在還原力活性方面，經米麴菌發酵7天後A組與B組兩者之水萃取物與乙醇萃取物有較佳活性，但發酵時間延長至14天時，此兩組水與乙醇萃取物活性降低，甚至較未發酵者低。在總酚含量方面，水萃取物之總酚含量隨著芝麻粕克數含量增加而上升的趨勢，其中以發酵7天後A組含量最高；除了D組乙醇萃取物之總酚含量會隨米麴菌發酵時間增加而提高，但發酵7天與14天對含量影響並無顯著差異；其它經米麴菌發酵之組別與未發酵者之乙醇萃取物總酚含量均無顯著差異。ACE抑制活性的IC50值經發酵後皆有上升的趨勢，推測可能與碎白米、芝麻粕的含量有關。由此可知，不同碎白米與芝麻粕含量、發酵時間、水或乙醇萃取方式皆會影響發酵萃取物之抗氧化與ACE抑制活性。

關鍵字

米麴菌 ； 脫脂芝麻粕 ； 抗氧化活性 ； ACE抑制活性 ； 固液態發酵

並列摘要

The antioxidative activities of the water extracts (WEs samples) and 80% ethanol extracts (EEs samples) of defatted sesame meals (dfSMs) with four different contents of crushed white rice (cWR) (A: 0 g cWR + 50 g dfSMs; B: 10 g cWR + 40 g dfSMs; C: 20 g cWR + 30 g dfSMs; D: 25 g cWR + 25 g dfSMs) fermented by food-grade Aspergillus oryzae BCRC 32288 in solid-liquid cultivation were investigated in this study. The fermentation time in this study was set up at 0, 7, and 14 days. Among the samples, the WEs samples for the group A after 14 days fermentation by A. oryzae exhibited the most optimal DPPH scavenging effect (%) and its EC50 value was at 10.64 mg/mL.In addition, the EEs samples for the groups A and B after 14 days fermentation by A. oryzae exhibited the most optimal DPPH scavenging effects (%) and their EC50 values were at 7.28 and 8.12 mg/mL, respectively. The WEs and EEs samples with 7 days fermentation by A. oryzae exhibited the more optimal reducing powers, while the reducing powers of those samples with 14 days fermentation by A. oryzae decreased and became less than those of the unfermented samples. The total phenolic (TP) contents of the WEs samples increased with the increase of dfSMs contents, particularly those samples of the group A after 7 days fermentation by A. oryzae exhibited the highest TP contents. The TP contents of the EEs samples for the group D only increased with the increase of fermentation time, but there was no significantly different effect on the TP contents of the group D samples between 7- and 14 days fermentation. The TP contents of the EEs samples for the other groups with fermentation by A. oryzae also exhibited no significant difference from those of the unfermented ones. The IC50 value of ACE inhibitory all increased with the increase of fermentation time, maybe concern the content of cWR and dfSMs. In summary, the antioxidative and ACE inhibitory activities of the extracts of the samples fermented by A. oryzae were affected by the different contents of cWR and dfSMs, fermentation time and water- or ethanol-extraction.

並列關鍵字

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

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