- 學位論文
蘆筍 (Asparagus officinalis)下腳料之胺基酸分析及抑制血管收縮素轉化酵素能力與其微膠囊製作
Amino Acid Analysis, Angiotensin Converting Enzyme Inhibition and Microencapsulation of Lignified Asparagus Stem (Asparagus officinalis)
摘要
高血壓為現代人常見之健康問題，引起原因包含生活型態、飲食習慣、壓力、年齡及遺傳。若血管壁壓力長期處於高壓狀態下，會提高罹患心血管疾病、糖尿病及腎臟病等健康危險風險，亦為當前全球疾病負擔之首。同時為改善合成藥物副作用的影響，開發天然植物作為保健或營養補充劑是目前之社會趨勢。蘆筍 (Asparagus officinalis) 於古老地中海地區常作為食藥同源之植物，其營養成分高，包含纖維素、木質素、葉酸、礦物質和酚類化合物，尤其蛋白質含量優於一般蔬果，具消除疲勞、利尿以及預防心血管等疾病之功效，因此被國際譽為「蔬菜之王」。但蘆筍生長過程中易受苯丙胺酸裂解酶影響，使其頂部長出嫩莖時底部木質化，為符合一般需求及商業規格，會將底部約佔莖部三分之一，硬化、粗纖維較多的部分去除，產生大量副產物，即蘆筍下腳料。當今文獻較少說明蘆筍下腳料胺基酸成分及抑制血管收縮素轉化酵素能力，因此本研究將探討蘆筍下腳料之胺基酸化合物分析與其對抑制血管收縮素轉化酵素之能力，並利用最佳酵素水解條件進行加工處理，藉此增加其中之胺基酸含量與抑制血管收縮素轉化酵素能力，最後運用微膠囊技術將水解物製作成粉末，應用於開發產品中。此研究結果顯示，蘆筍下腳料利用水作為萃取溶劑有較佳的總游離胺基酸含量和抑制血管收縮素轉化酵素能力，分別為7,666 mg/100 g D.W.及47%，且兩者於相關性分析中具正相關。更進一步，經最適酵素水解條件處理後之組別與控制組相比，總游離胺基酸含量每100克中多達11克，顯著增加約50%，同時抑制能力提升約30%。最後，運用微膠囊化技術，篩選壁材比例和濃度，以複合型壁材麥芽糊精與阿拉伯膠，其包埋率可高達94%。綜上所述，蘆筍下腳料具有開發作為營養補充及保健之潛力，並提升商業應用價值。
並列摘要
Hypertension is a common health concern caused by poor health habits, ages, tension or hereditary. If blood pressure keeps in high pressure for a long time, it will increase the risk of cardiovascular disease, diabetes, chronic kidney disease and other health diseases. Hypertension is also the most important contributor to the global burden of disease. Moreover, in order to improve the side effects of synthetic drugs, how to develop health care or nutritional supplements as from natural products become an issue today. Asparagus (Asparagus Officinalis), has high nutritional content, including cellulose, lignin, folic acid, minerals and phenolic compounds, especially the protein is much higher than average fruits and vegetables. In addition, asparagus may regulate metabolism and improve immune systems. However, the stem of asparagus is usually lignified when the tender stem on the top became edible, since its phenylalanine–amonialyase is quite active. Therefore, the lignified parts of the asparagus stem are usually removed as waste. Nowadays, no information about the amino acid composition and angiotensin converting enzyme inhibition (ACEI) in the lignified asparagus stem can be found. In this study, hydrolysis will be conducted to release their functional composition and enhance ACEI, finally powder will be made from the hydrolysate through microencapsulation. The results showed that the original total free amino acid and ACEI of asparagus water extract were 7.666 mg per 100 g (D.W.) and 47%, respectively, with close correlation. After hydrolysis, the total free amino acid significantly increased to 11 g per 100 g (D.W.), which is about 50% increase. The ACEI also increased about 30%. Finally, the embedding ratio of the microencapsulation may reach 94% by using gum Arabic and maltodextrin as the wall materials. In conclusion, lignified asparagus stem may be developed as nutritional supplements and effectively increase their application and economic value as well as environmental sustainability.
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