牛與羊初乳乳清對益生菌生長影響及抗氧化作用之研究

The Studies for the Effects of Probiotics Growth and Antioxidant of Bovine and Goat Colostrums Whey

陳德祐(Ter-Yu Chen)

指導教授 ： 施養佳

亞洲大學/健康學院/生物科技學系碩士班/碩士(2012年)

摘要

初乳是哺乳動物分娩後數天內所分泌的乳汁，其組成分、物理性質和功能都異於一般常乳。初乳含有較多的固形物、蛋白質和免疫球蛋白，初乳對於新生動物的重要性為提供被動免疫、增加血管中的免疫球蛋白G的濃度，而用以抵禦環境之病原體。初乳因為產量少營養價值高，又為酪農除了餵養小牛及小羊之外不需要之物質，所以本研究希望能增加初乳的附加價值及應用，而本研究之目的分為以下4點：(1)研究牛與羊初乳乳清對益生菌生長影響試驗。 (2)比較牛與羊初乳乳清的抗氧化能力。 (3)探討牛與羊初乳乳清的抗氧化成份分析。 (4)模擬牛與羊初乳乳清經胃酸分解之試驗。第一項結果顯示乳酸菌可以經由牛與羊初乳乳清混合Broth的培養基促進生長，代表只有單純的蛋白質是不夠乳酸菌生長，必須配合其他營養物質。第二項研究結果顯示牛與羊初乳乳清確實可以達到抗氧化的效果，尤其是羊初乳乳清在清除DPPH自由基實驗達61.8%、螯合亞鐵離子達62%比牛初乳乳清在清除DPPH自由基實驗達38.7%、螯合亞鐵離子達28.7%效果高出許多，在還原力測定中，兩者的還原力都達0.24%及0.27%。總多酚及類黃酮也是常見的抗氧化物質抗氧化成分，所以本實驗研究牛與牛初乳乳清內的總多酚及類黃酮含量，由第三項研究結果發現牛與羊初乳乳清中總多酚的含量達1.33%及0.07%；類黃酮的含量達1.15%及0.2%，顯示兩者含量確實不多，代表造成抗氧化作用不是由總多酚及類黃酮所造成。由第四項模擬牛與羊初乳乳清經胃酸分解之試驗結果顯示，大部分的蛋白質經過胃酸的酵素都已經分解，只留下少部分的蛋白質例如：雞白蛋白及β-乳球蛋白等，還存留得以通過胃酸到達小腸被吸收。本研究結論為：(1)純牛與羊初乳乳清培養基可以維持乳酸菌的生長，而可以利用牛與羊初乳乳清分別混合Broth的培養基達到增進乳酸菌的生長。(2) 牛與羊初乳乳清確實有抗氧化的作用。(3) 牛與羊初乳乳清中的總多酚及類黃酮含量不高。(4)模擬牛與羊初乳乳清經胃酸分解處理後，只剩下少部分蛋白可以到達小腸被吸收。未來研究方向為：(1)其他抗氧化物質上的分析力如：抗壞血酸及榖胱甘肽等(2)更進一步探討模擬牛與羊初乳乳清經不同時間胃酸處理，是否會影響初乳乳清中蛋白質的變化。

關鍵字

牛初乳 ； 羊初乳 ； 乳清 ； 抗氧化 ； 乳酸菌

並列摘要

Colostrum is a mammalian secreted within a few days after delivery of milk, its composition, physical properties and functions are different from normal milk. Colostrum contains more solids, protein and immuneglobulin. The importance of colostrum for the newborn animal is to provide passive immunity, to increase blood vessel in the concentration of immunoglobulin G in order to withstand the environment of pathogens. Because colostrum is rich in nutrients, it also can increase intestinal lactic acid bacteria and inhibit the growth of bad bacteria in vivo and maintain intestinal health. Colostrum richs in many antioxidants, it can be antiaging and maintain good health. Bovine and goat colostrum contain high nutritional values, however they are the wastes of dairy farms. Therefore, the purposes of this study are divided into the following 4 points: (1) To study the growth effects of bovine and goat colostrums whey to promote to lactic acid bacteria; (2) To compare with the antioxidant capacity of bovine and goat colostrums whey, such as: scavenging activity of DPPH radicals and ferrous ion chelating ability; (3) To analyze the antioxidant component of bovine and goat colostrum whey; (4)To simulate of the digestion acid to the colostrum whey of bovine and goat. The results of this study included: (1)Lactic acid bacteria can be promoted by the bovine and goat colostrum whey mixed with broth medium. The media comtained only protein alone is not enough for lactic acid bacteria growth, they must have other nutrients. (2)The bovine and goat colostrum whey can indeed achieve the antioxidant effects. Especially scavenging activity of DPPH radicals of goat colostrums whey was up to 61.8% and the ferrous ion chelating ability was up to 62%. The scavenging activity of DPPH radicals of bovine colostrums whey was up to 38.7% and the ferrous ion chelating ability was up to 28.7%. The reducing power of bovin and goat colostrums whey was up to 0.24% and 0.27%. (3) The total polyphenol and flavonoid of bovine and goat colostrums whey only 1.33% and 0.07%. (4) Bovine and goat colostrums whey from the simulation by the acid decomposition test showed that most of protein has been decomposed by the enzymes, leaving only a small part of the proteins such as albumin from chicken egg and β-Lactoglobulin from bovine milk white were also retained to be absorbed through the stomach acids and reach the small intestine. The results of this study can be concluded as followed: (1) The pure bovine and goat colostrum whey medium can maintain the growth of lactic acid bacteria. The bovine and goat colostrum whey mixed with broth medium can promote the growth of lactic acid bacteria. (2) Bovine and goat colostrum whey have antioxidant effects. (3) Total polyphenol and flavonoid of bovine and goat colostrum whey content is low. (4) After simulated bovine and goat colostrum whey treated by acid decomposition, only a small part of the protein can reach the small intestine to be absorbed. The future studies include: (1) other antioxidant activities for bovine and goat colostrums whey (2) To further investigate the simulation of bovine and goat colostrum whey by acid treatment on different time scales.

並列關鍵字

Bovine colostrum ； Goat colostrum ； Antioxdiant ； Whey ； Lactic acid bacteria

參考文獻

Abee, T., Krockel, L. and Hill, C. (1995) Bacteriocin: Modes of action and potentials in food preservation and control of food poisoning. Int. J. Food Microbiol., 28: 169-185.

Acker, S. A. B. E. v. Balen, G. P. v., Berg, D. J. v. d., Bast, A. and Vijgh, W. J. F. v. d. (1998) Influence of iron chelation on the antioxidant activity of flavonoids. Biochem. Pharmacol., Vol. 56, pp. 935–943

Al Jassim, R. A. (2003) Lactobacillus ruminis is a predominant lactic acid producing bacterium in thecaecum and rectum of the pig. Lett. Appl. Microbiol., 37(3): 213-217.

Annuk, H., Shchepetova, J., Kullisaar, T., Songisepp, E., Zilmer, M. and Mikelsaar, M. (2003) Characterization of intestinal lactobacilli as putative probiotic candidates. J. Appl. Microbiol., 94: 403-412.

Arunachalam, K.D. (1999) Role of bifidobacteria in nutrition , medicine and technology. Nutrition Research, 19: 1559-1597.