利用紅麴菌 Monascus purpureus CWT715 發酵香菇柄及酒糟生產抗氧化活性物質

Production of antioxidative activity compounds from shiitake stipes and distillers’ grains by Monascus purpureus CWT715

蔡雅媚(Tasi Ya Mei)

指導教授 ： 張駿志 ； 黃晉修

亞洲大學/健康學院/保健營養生技學系碩士班/碩士(2008年)

摘要

紅麴菌是中國傳統的釀造菌株，一直受到相當的重視與利用，近年更對其二級代謝產物加以研究，因此不斷的發現多種生理活性物質，是深具發展潛力的菌株。在國內外機能性食品中逐漸被重視，發展淺力更被看好。紅麴菌除了能夠產生多項生理活性物質外，又能產生天然色素，故其為食品加工上不可多得的應用材料。本實驗主要利用從自然界中篩選而來的紅麴菌 Monascuspurpureus CWT715，經鑑定後並不會產生黴菌毒素 citrinin，而以香菇柄及酒糟作為營養源生產二級代謝產物，結果以酒糟培養產生抗氧化物質抗氧化活性較高，所以本研究以酒糟為主要營養源，分別測量並探討出最合適的培養條件：培養時間一天、濃度5％、體積75 mL有最高螯合亞鐵離子為 61.47±0.37％ (P＜0.05)；還培養時間二天、濃度5％、體積100 mL 有最高之還原力 (普魯士藍) 1.14±0.02 (P＜0.05)，培養時間三天、濃度3％、體積75 mL 有最高ABTS 自由基清除效力374.13±0 (P＜0.05)；抗氧化活性皆高於 Trolox、Vitamin C 的 0.72±0.01 (P＜0.05)；另外，本實驗結果發現發酵液中蛋白質及總酚之測定都具有抗氧化活性，可進一步研究探討保健食品開發之價
值。

關鍵字

紅麴 ； 香菇柄 ； 酒糟 ； 抗氧化 ； citrinin

並列摘要

Abstract
Monascus purpureus (M. purpureus) is a species of mold that is traditionally and widely used in China and is vital in the production of fermented foods. Recent studies have shown that its secondary
metabolites exhibit a variety of physiological activities, which suggests that there is potential for this strain to be developed for use in many applications, and it has therefore attracted a great deal of attention in the domestic and overseas functional food industry. In addition to the production of many physiologically-active substances, M. purpureus can also create a natural pigment, and is therefore an important material in food processing.
A M. purpureus strain, CWT715, isolated from the natural environment and confirmed to not produce mycotoxin citrinin was used in this study. After cultivating the M. purpureus strain in a medium containing shiitake stipes or distillers’ grains as the nutritional source, the secondary metabolites produced by the cultures were compared, and the results showed that the antioxidants generated by the M. purpureus cultured with wine lees exhibited a higher antioxidant activity than that cultured with Chinese mushroom stalk. The culture grown in the wine lees medium was therefore used for further investigation of the optimal culture conditions for the production of antioxidants. Our results indicated that the optimal conditions were as follows: the highest chelating ability on ferrous ions of 61.47 ± 0.37% (P<0.05) was observed on the first day of culture, in 75ml culture medium of a 5% concentration; the best reducing ability (Prussian blue) of 3.24 ± 0.02 (P<0.05) was observed on the second day, in 100ml of culture medium of a 5% concentration; and the highest ABTS free-radical scavenging activity of 374.13 ± 0.00% (P<0.05)was noted on the third day of culture, in 75ml culture medium of a 3% concentration. The antioxidant activity was higher in all experiments than the activity of 0.72±0.01 (P＜0.05) shown by Trolox and Vitamin C. Furthermore, in our study, both the proteins
and the total phenolic compounds in the fermentation broth exhibited
antioxidant activity, revealing a potential valuable use for M. purpureus in the development of health food products, which should be further investigated.

並列關鍵字

Monascus purpureus ； shiitake stipes ； distillers’grains ； citrinin ； antioxidant

參考文獻

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