洋蔥酒之抗氧化及肝細胞保護作用

Antioxidant and liver cell protective activities of onion wine

翁佩雯(Napawan Werawong)

指導教授 ： 吳明昌

國立屏東科技大學/國際學院/食品科學國際碩士學位學程/碩士(2015年)

https://doi.org/10.6346/NPUST.2015.00100

摘要

洋蔥為植物蔥屬，已被證實含有大量的黃酮類化合物，其在飲食中也成為類黃酮的主要來源。黃酮類為最基本的結構，具有抗氧化效果的衍生物如槲皮素，大量存在於洋蔥中，已被確定有助於抗氧化與保健之功效。研究的目的為利用三種不同品種洋蔥 (臺灣常見的洋蔥品種有紅、黃、白三色) 以Saccharomyces cerevisiae bayanus發酵製酒，在30天後，比較其總酚、總類黃酮含量與抗氧化活性。於抗氧化活性、植物化學成分與保肝活性於損傷的小鼠肝細胞 (FL83B) 發現發酵洋蔥之好處。抗氧化能力以DPPH清除自由基能力、TEAC總抗氧化力與還原力測定進行評估。發酵洋蔥進行總酚測定，定性與定量其植物化學成分，類黃酮與花青素含量藉由RP-HPLC方法，顯示為檞皮素與酚類化合物。結果顯示，在三種品種之中，發酵紅洋蔥具有最高的抗氧化活性與酚類化合物。發酵洋蔥在損傷小鼠肝細胞(FL83B)中，測定其乳酸脫氫酶（LDH）、丙氨酸氨基轉移酶（ALT）與穀草轉氨酶（AST）。結果顯示，肝細胞存活率隨著LDH、ALT與AST釋放的濃度升高而降低。

關鍵字: 發酵洋蔥，抗氧化活性，S. bayanus，FL83B

關鍵字

FL83B ； 發酵洋蔥 ； 抗氧化活性 ； S. bayanus

並列摘要

Onion is a vegetable member of the genus Allium, have been shown to contain large amounts of flavonoids, and constitute one of the major sources of flavonoids in diets. Flavonoids, one group of bioactive compound which are mainly present as glucoside of quercetin in onions, have been identified as contribute a major part of the antioxidant and many health benefits. The aim of this research is to comparison the total phenol, total flavonoid and antioxidant activities of three onion varieties (red, white, yellow) fermentation by Saccharomyces cerevisiae bayanus for 30 days. The benefit affects of red, yellow and white fermentedonions have been investigated for its antioxidant activity, phytochemical components and hepatoprotective activity on ethanol injured mouse hepatocytes FL83B. The antioxidant activities was evaluated with 2,2-diphenyl-1-picrylhydrazyl (DPPH), TEAC (Trolox Equivalent Anti- oxidant Capacity) and reducing power assay. Quantitative and qualitative analysis of phytochemical compounds contained in fermented onion were carried out by Determination of total phenol, flavonoid and anthocyanin content method and RP-HPLCrevealedquercetin and phenolic compounds.It was found that fermented red onion had the highest antioxidant activity and phenolic compounds compare to all sample. The hepatoprotective of fermented onion on FL83B was investigated by ethanol induced injury, determination of lactate dehydrogenase (LDH), alanine aminotransferase (ALT) and aspartate transaminase(AST). The results revealed that cell viability decreased while released LDH, ALT and AST value were increased with the increase of alcohol concentration.

Keywords: Fermented onion, antioxidant activity, S. bayanus, FL83B

並列關鍵字

FL83B ； Fermented onion ； antioxidant activity ； S. bayanus

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