數株益生菌發酵芋頭之抗氧化性及對HT-29細胞毒性之研究

Antioxidative activity of several probiotic fermented taro and its cytoxicity on HT-29

胡芸瑛(Yun-Ying Hu)

指導教授 ： 游若萩

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2012年)

https://doi.org/10.6342/NTU.2012.10830

摘要

芋頭為主要糧食作物之一，富有良好的營養素，其相關製品有許多，但以益生菌發酵者卻相當少見，而益生菌發酵製品，長久以來提供人類許多良好的機能性，故本研究以Lactococcus lactis Lab5、Lactobacillus plantarum BCRC 11697、Bifidobacterium bifidum BCRC 14615、Bifidobacterium longum BCRC 14634與添加不同濃度的紅糖分別發酵芋頭，以期擴展芋頭的食用效益與功能性。實驗第一部分於芋頭中不添加或添加1.5%、3 % 紅糖發酵，探討 24小時發酵期間乳酸菌數、pH值、可滴定酸度變化，實驗結果顯示芋頭基質中添加1.5% 紅糖發酵的菌數可達8.95 ± 0.06 log CFU/mL，發酵過程中pH值也隨時間而下降，顯示芋頭中添加1.5% 紅糖發酵者，對於益生菌的生長有良好之影響，發酵期間的可溶性固形物、總糖、還原糖含量、黏度、顏色特性，亦因發酵後具有顯著差異 (p<0.05)。第二部分則以不同溶液萃取益生菌最適發酵芋頭產物中的有效成分，無論是何種萃取方式，總酚與類黃酮含量因發酵後而提高，其中分別以50%的甲醇萃取液、水萃取液含有較高的成分濃度，抗氧化活性分析方面，DPPH自由基清除能力、亞鐵螯合能力、抗維生素C的自氧化能力、總還原力及總抗氧化能力也皆因發酵後有所提升，並顯著高於未添加菌株發酵的芋頭基質 (p<0.05)，但是在不同的萃取溶劑種類中，對於抗氧化能力的最佳效益亦有影響。另外，結腸癌細胞株HT-29與Lb. plantarum BCRC 11697、B. bifidum BCRC 14615發酵芋頭產物共培養48小時後，細胞存活率顯著性地下降，顯示益生菌發酵芋頭產物具有抑制癌細胞生長。在喜好性品評中，以Lb. plantarum BCRC 11697發酵的芋頭製品，調整糖酸比後具有最佳的整體接受度。

關鍵字

芋頭 ； 益生菌 ； 抗氧化能力 ； 抑腸癌能力 ； 感官品評

並列摘要

Taro is one of major root crops of world, and its nutritional value is the main concern when a crop is being considered as a food source for wide applicability. Fermented taro is rarely in Taiwan, but fermentation products by probiotic provide good functional for human for a long time, so the object of this research was to use native taro and several probiotics to increase the functional activity of fermented taro. In this study, Lactococcus lactis Lab5, Lactobacillus plantarum BCRC 11697, Bifidobacterium bifidum BCRC 14615, or Bifidobacterium longum BCRC 14634 were used as starters to ferment native taro with different concentrations of brown sugar. First, the cell counts, pH value, titratable acidity content and check some physicochemical properties were determined during 24 hours cultivation. It showed that the cells number of different probiotics fermented taro with 1.5% of brown sugar were achieved up to 8.95 ± 0.06 log CFU/mL. During fermentation, the pH value also became declined with fermentation time. Therefore, the optimal fermentation condition to enrich probiotic of taro was the addion of 1.5% brown sugar to taro for fermentation. Physicochemical properties such as soluble solids, total sugar, reducing sugar, viscosity, and color properties were significantly different (p<0.05) than unfermented. Then using different polarity solvent to extract different probiotics fermented taro with the addition of 1.5% brown sugar. Results showed that the methanol or distilled water extract, total phenol content and flavonoid were significantly different (p<0.05) than unfermented especially Lb. plantarum BCRC 11697, B. bifidum BCRC 14615 as starter. DPPH-radical scavenging activity, Fe2+-chelating ability, inhibition of ascorbate autoxidation, reducing power and trolox equivalent of antioxidant capacity for fermented taro were also significantly higher (p<0.05) than unfermented. In addition, cell viability of HT-29 cocultured with fermented taro with Lb. plantarum BCRC 11697, or B. bifidum BCRC 14615 for 48 hours was decreased. The treatments showed cytotoxicity and dose-dependent. Futhermore Lb. plantarum BCRC 11697 fermented taro of higher sugar/acid ratios of sensory properties analysis was more acceptable. Conclusively, probiotic fermented taro provides innovative taste, flavor, and increase the functional properties to make fermented taro products more diverse.

並列關鍵字

Taro ； probiotics ； antioxidative activity ； inhibition of colon cancer activity ； sensory evaluation

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