芝麻種子油體和蛋白質體基礎研究及生物技術上之應用

Basic Researches and Biotechnological Applications of Seed Oil Body and Protein Body from Sesame

劉廷航(Ting-Hang Liu) ； 王美琪(Miki M. C. Wang) ； 曾志正(Jason T. C. Tzen)

《化學》 65卷1期 (2007/03) Pp. 55-62

https://doi.org/10.6623/chem.2007007

摘要

芝麻長期以來因烹調和醫藥價值為許多國家人民所珍視，尤其在印度、中國和日本。芝麻種子分別於油體(oil body)和蛋白質體(protein body)儲存脂類和蛋白質以作為萌芽和幼苗成長時的能量和胺基酸來源。這些儲存物質使芝麻營養豐富，經過焙炒的種子常被作為食品添加物和各種食品的主要成份。近年來，一些芝麻特有的抗氧化成份被證實對人體健康有益，進而引起現代人對其產生濃厚的興趣。本篇將介紹目前芝麻種子油體和蛋白質體的基礎研究及其在生物技術上之應用。

關鍵字

芝麻 ； 油體 ； 油體蛋白 ； 蛋白質體 ； 抗氧化

並列摘要

Sesame (Sesamun indicum L.) has long been cherished for its culinary uses and medicinal values in many countries such as India, China and Japan. Sesame seeds store lipids and proteins in discrete organelles termed oil bodies and protein bodies, respectively, as the energy and amino acid sources for seed germination and subsequent seedling growth. The stored nutrients of sesame make this small seed, after roast, as an adequate food additive or key ingredient of various products. Several antioxidant compounds from sesame exhibit beneficial effects for human health, and attract more and more attention in scientific researches. This article aims to review current progress in basic researches and related biotechnological applications of seed oil body and protein body from sesame.

並列關鍵字

Sesame ； Oil body ； Oil body protein ； Protein body ； Antioxidant