使用液態發酵技術以開發具增強生物活性之蛹蟲草豆奶

Development of Cordyceps militaris soymilk using the liquid fermentation technique to enhance the biological activity

許純雅(Chun-Ya Hsu)

指導教授 ： 蔡淑瑤

亞洲大學/健康學院/保健營養生技學系碩士班/碩士(2011年)

摘要

冬蟲夏草是一種珍貴的中藥材，但因為裁培不易及其他天然因素導致產量不穩，而蛹蟲草(北冬蟲夏草)可用人工栽培的方式形成子實體，此外，蛹蟲草已被證實有許多療效，包括：調節免疫反應，抑制腫瘤的生長，誘導細胞凋亡，使細胞凋亡，降低血壓和血管舒張活動。
本研究收集兩株蛹蟲草(Cordyceps militaris HS-1及SO-1)，以液態發酵方式將蛹蟲草接種於豆奶，探討在培養期間 (0、2、4、6、8及10天) 菌絲乾重、發酵液之pH值及還原糖含量，並分析蛹蟲草豆奶發酵期間機能性成份變化與抗氧化性質之分析。
結果顯示，蛹蟲草HS-1菌絲乾重在培養第4天達最高量 (3.09 g/100 mL)，蛹蟲草SO-1菌絲乾重則在培養第6天達最高量 (3.13 g/100 mL)。蛹蟲草HS-1及SO-1培養期間，其發酵液還原糖隨著培養天數增加含量越低。蛹蟲草HS-1及SO-1培養期間總胺基酸組成之甲硫胺酸含量隨著發酵期間皆有增加。蛋白質含量，蛹蟲草HS-1發酵期間第8天有最高含量 (53.32 g/100 g) ，而蛹蟲草SO-1發酵期間第8天含量最高 (46.93 g/100 g)。清除DPPH的能力，蛹蟲草HS-1接種豆奶發酵第2天後之清除DPPH能力比未發酵之豆奶好；而蛹蟲草SO-1清除DPPH之能力只有在發酵第4天比未發酵豆奶高。蛹蟲草HS-1接種豆奶之螯合亞鐵離子能力在濃度為1 mg/mL時，發酵第6、8、10天之能力 (36.25 %、30.53 %、29.03 %) 比未發酵之豆奶 (27.87 %) 高；蛹蟲草SO-1接種豆奶之螯合亞鐵能力整體來說比未發酵之豆奶好。蛹蟲草HS-1與SO-1發酵期間麥角硫因的含量明顯提高。在異黃酮組成部分，蛹蟲草SO-1及HS-1接種豆奶之配醣基形式異黃酮素分別在培養第二天(193.88 μg/g)及六天(170.60 μg/g)含量最高，而葡萄醣苷之異黃酮 (daidzin及genistin) 含量則逐漸減少。蛹蟲草SO-1及HS-1蟲草素含量隨著發酵天數增加，含量亦隨著提升。
由此實驗數據得知，利用蛹蟲草對豆奶進行液態發酵，可提高豆奶機能性成分、抗氧化性質，提高產品的營養價值，也增加健康訴求。因此，利用本研究之產品可開發出高營養價值之豆奶產品。
關鍵字：蛹蟲草、液態發酵、豆奶、抗氧化性質。

關鍵字

蛹蟲草 ； 液態發酵 ； 豆奶 ； 抗氧化性質

並列摘要

Cordyceps is a precious Chinese herbal medicine. Owing to not easy to cultivate and other natural factors lead to instability in output; therefore, Cordyceps (Cordyceps militaris) cultivated through the formation of fruiting bodies. Cordyceps has been known to have many benefits for health. This study uses two strains of Cordyceps militaris (HS-1 and SO-1) to be inoculated into soymilk by submerged culture. Analyses of dry weight of mycelium, pH value of fermentation broth, and reducing sugar contents were conducted during the cultivation periods (0, 2, 4, 6, 8 and 10 days). Furthermore, analyzes were carried out on the change of Cordyceps militaris fermented soymilk functional components and antioxidant properties.
The results showed that C.militaris HS-1 mycelium dry weight reached the highest amount (3.09g/100mL) on the fourth day of culture, whereas, C.militaris SO-1 dry weight of mycelium reached the highest amount (3.13g/100mL) on the sixth day of culture. Methionine amino acid content has increased along with C.militaris HS-1 and SO-1 incubation period. 8 day fermentation of C.militaris HS-1, produced the highest protein content (53.32 g/100 g), whereas, C.militaris SO-1 produced the highest protein content (46.93 g/100 g) in 8 day fermentation. Scavenging ability to DPPH, two-day fermentation of C.militaris HS-1 resulted low scavenging ability; C.militaris SO-1 showed high scavenging ability to the DPPH in four-day fermentation than unfermented soy milk.

C.militaris HS-1 inoculated-soymilk has an ability to chelating ferrous when the concentration is 1mg/mL in 6, 8, and 10 days of fermentation (36.25%, 30.53%, and 29.03%), better than unfermented soy milk (27.87%). The same ability is also shown by C.militaris SO-1 inoculated-soymilk. C.militaris HS-1 and SO-1 during the fermentation produced more ergothioneine and Increasing the isoflavone components. C.militaris SO-1 and HS-1 vaccination of soy isoflavone aglycone forms were in training the 2 day (193.88 μg/g) and six days (170.60μg/g) content, and the glucoside of the different flavonoids (Daidzin and Genistin) content was gradually reduced. C.militaris SO-1 and HS-1 cordycepin content with the increase in the number of days fermentation, cordycepin content along with an upgrade.
Based on the data, it can be concluded that fermenting soymilk using Cordyceps militaris, can improve the functional components of soymilk, antioxidant properties, nutritional value, and also improve the health. This research can be a refferences to develop high nutritional soybean milk products.
Keywords：Cordyceps militaris, liquid fermentation, soymilk, antioxidant properties

並列關鍵字

Cordyceps militaris ； liquid fermentation ； soymilk ； antioxidant properties

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