利用乳酸菌醱酵絲瓜水產胜肽及多醣類之研究

絲瓜水(Loofah water)，別名為天蘿水，需經過靜置、醱酵、過濾等過程製得而成。由於採集過程常有異物、雜質且製作過程相當繁瑣，故本實驗為利用圓筒絲瓜(Luffa cylidrica)及稜角絲瓜(Luffa acutangular)果實採自然醱酵分離出乳酸菌，篩選其具有產胜肽(peptides)及多醣類(polysaccharides)能力之菌株，再以此菌株製備絲瓜水。由圓筒絲瓜及稜角絲瓜中於MRS broth培養基上純化出之乳酸菌株，以AL22之菌株於圓筒絲瓜水中醱酵後，其胜肽量392.82 ± 2.70 mg/L及多醣量3.69 ± 0.01 g/L為最高，而DPPH自由基清除能力為9.69 ± 0.18 %，經API 50 CHL及16S rRNA菌種鑑定結果為植物型乳酸桿菌(Lactobacillus plantarum)。L. plantarum AL22在耐胃酸、耐膽鹽與抑菌能力試驗中皆有一定的耐受性及抑菌能力，可推測出此菌株具有益生菌潛力。L. plantarum AL22的最適生長條件為接種4 % (v/v)種菌於含有添加0.5 % (w/v)葡萄糖、2 % (w/v)蛋白腖、pH為6的絲瓜汁(圓筒絲瓜:純水=1:8 (w/v))中，並於37 ℃培養20小時為最佳生長條件。此外，在安全性評估試驗中，安姆氏試驗結果(Ames test)顯示，絲瓜水醱酵液及其製品在生理代謝前後，對Salmonella typhimurium TA98, TA100均不具有突變性，且絲瓜水醱酵液及其製品可抑制LPS (1 μg/mL)誘導後RAW 264.7分泌NO，具有抗發炎之潛力。因此，絲瓜水醱酵製品不僅可縮短製程時間及護膚外亦具有商業潛力。

關鍵字

絲瓜水；醱酵；胜肽；多醣

並列摘要

Loofah water, also known as Tianluo water, is made by the process of standing, fermenting, filtering and others. As there are often foreign substances and impurities during the loofah collection, and the production process of loofah water is complicated. The lactic acid bacteria strain for this study was isolated from natural fermentation of the pulp of Luffa cylindrica and Luffa acutangular, and screened by the ability of producing peptides and polysaccharides. The selected strain was then used to prepare loofah water. Lactic acid bacteria were purified from Luffa cylindrica and Luffa acutangular on MRS broth medium. The fermentation of AL22 strain in Luffa cylindrica liquid had highest peptides (392.82 ± 2.70 mg/L), polysaccharides (3.69 ± 0.01 g/L), and 9.69 ± 0.18 % of DPPH free radical scavenging ability. The strain was identified as Lactobacillus plantarum by API 50 CHL and 16S rRNA. As L. plantarum AL22 showed resistance to gastric acid and bile salt, and displayed antimicrobial activity in the agar diffusion test, it can be inferred that this strain has probiotic potential. Inoculated 4 % (v/v) of L. plantarum AL22 in pH 6 loofah juice (Luffa cylindrica : distilled water = 1:8 (w/v)) with 0.5 % (w/v) glucose and 2 % (w/v) tryptone, and cultured at 37 ℃ for 20 hours was the optimum growth condition. Additionally, the result of Ames test of fermented loofah juice was non-mutagenicity to Salmonella typhimurium TA98, TA100. It was also found that fermented loofah juice and product have anti-inflammatory potential, which could inhibit the secretion of NO from RAW264.7 cells treated with LPS (1 μg/mL). Therefore, fermented loofah juice not only has short production time and skin care but also has commercial potential.