Title

雞肉絲菇之培養及其呈味性質與生理活性評估

Translated Titles

Cultivation of Termitomyces albuminosus and its taste quality and evalution of physiological activities

DOI

10.6845/NCHU.2006.00517

Authors

簡韶妤

Key Words

雞肉絲菇 ; 培養 ; 呈味品質 ; 抗氧化性質 ; 抗致突變性 ; 癌細胞毒性 ; Termitomyces albuminosus ; cultivation ; taste quality ; antioxidant properties ; antimutagenic properties ; tumor cytotoxicity

PublicationName

中興大學食品暨應用生物科技學系所學位論文

Volume or Term/Year and Month of Publication

2006年

Academic Degree Category

碩士

Advisor

毛正倫

Content Language

繁體中文

Chinese Abstract

真菌菇類具有一次營養機能性、二次嗜好機能性及三次生理機能性,可作為食品、調味料、特殊化學物質(如水溶性多醣)及醫療用物質(如抗生素和抗癌藥物)。本研究係針對雞肉絲菇菌絲體、濾液和雞肉絲菇小麥,進行一般成分、營養、物性、呈味、生理活性物質、抗氧化、抗致突變和抗癌性質之分析。 菌絲體主要由醣類(38.73%)和粗蛋白(40.22%)組成。雞肉絲菇小麥與小麥在一般組成上並無太大的差異,組成分主要是醣類(75.58和70.24%)。在生理活性物質方面,腺苷含量以菌絲體(1.35)>雞肉絲菇小麥(0.03 mg/g);麥角固醇含量也以菌絲體(3.75)>雞肉絲菇小麥(0.21 mg/g)。在呈味成分含量(以等價鮮味值表示)方面,依序為濾液(243.21)>菌絲體(172.29)>小麥(3.30)及雞肉絲菇小麥(0.93 g/100 g)。 菌絲體、濾液、雞肉絲菇小麥及小麥之熱水萃取物在抗氧化力部分,於20 mg/ml時,依序為小麥(87.86)>濾液(76.79)>雞肉絲菇小麥(73.84)>菌絲體(63.50%)。在還原力部分,菌絲體、濾液、雞肉絲菇小麥及小麥熱水萃取物在20 mg/ml時,分別為1.09、0.99、0.30和0.55。雞肉絲菇小麥(93.93)和小麥(94.12%)之熱水萃取物在10 mg/ml時,具有極佳捕捉DPPH自由基能力。而在螯合亞鐵離子之能力上,於10 mg/ml時,依序為雞肉絲菇小麥(96.48)、小麥(98.00)>菌絲體(91.89)>濾液(37.93%)。 菌絲體、濾液、雞肉絲菇小麥及小麥之乙醇萃取物在20 mg/ml時,抗氧化力分別為54.31、23.84、70.69和93.07%。在還原力上,菌絲體、濾液、雞肉絲菇小麥及小麥之乙醇萃取物在10 mg/ml時,分別為0.94、0.31、0.80和0.96。在清除DPPH自由基之能力上,於10 mg/ml時,依序為雞肉絲菇小麥(100.65)>小麥(96.10)>菌絲體(92.27)>濾液(47.72%)。在螯合亞鐵離子之能力上,在10 mg/ml 時,菌絲體、濾液、雞肉絲菇小麥及小麥分別為97.50, 16.62, 70.38和57.14%。在抗氧化成分分析上,總酚類化合物是所有試驗樣品中含量最多的天然抗氧化成分。 在抗致突變部分,菌絲體、濾液、雞肉絲菇小麥及小麥之熱水萃取物,在測試劑量範圍內(0.01~0.5 mg/plate),對Salmonella typhimurium TA98及TA100菌株皆無毒性及致突變性。菌絲體及雞肉絲菇小麥之熱水萃取物在TA98和TA100測試系統中對NQNO抗突變之效果較佳。 在癌細胞毒性試驗,以MTT分析法觀察菌絲體、濾液、雞肉絲菇小麥及小麥之熱水萃取物對HepG2及HL-60癌細胞生長之影響。四種樣品隨著濃度增加,對HepG2癌細胞毒殺作用亦增加。對HL-60癌細胞毒殺能力依序為雞肉絲菇小麥>菌絲體>濾液>小麥。

English Abstract

Mushrooms possess three functionalities including the first nutritional functionality, the second taste functionality and the third physiological functionality. Mushrooms can be used as foods, flavorings, specific chemical substances such as water-soluble polysaccharides, and pharmaceuticals such as antibiotics and anti-tumor drugs. The objectives of this study were to investigate the proximate composition, nutritional components, physicochemical properties, taste components, physiologically active components, antioxidant properties, antimutagenic effects and cytotoxicity on cancer cells of Termitomyces albuminosus mycelia, filtrate and termite fungal wheat. Carbohydrate (38.73%) and crude protein (40.22%) were major components found in mycelia. Generally, the proximate profiles of termite fungal wheat and wheat were similar with carbohydrate being the major component (75.58 and 70.24%, respectively). With regard to physiologically active components, the contents of adenosine and ergosterol of mycelia (1.35 and 3.75 mg/g) were higher than those of termite fungal wheat (0.03 and 0.21 mg/g, respectively). With regard to contents of taste components as expressed equivalent umami concentration, filtrate (243.21) was higher than mycelia (172.29) and in turn higher than wheat (3.30) and termite fungal wheat (0.93 g/100 g). The antioxidant activity of hot water extracts were in the descending order: wheat (87.86) > filtrate (76.79) > termite fungal wheat (73.84) > mycelia (63.50%) at 20 mg/ml. The reducing powers of hot water extracts were 1.09, 0.99, 0.30 and 0.55 at 20 mg/ml for mycelia, filtrate, termite fungal wheat and wheat, respectively. The hot water extracts from termite fungal wheat and wheat showed an excellent scavenging effect on DPPH at 10 mg/ml (93.93 and 94.12%, respectively). At 10 mg/ml, chelating abilities of the hot water extracts on ferrous ions were in the descending order: termite fungal wheat (96.48) ~ wheat (98.00) > mycelia (91.89) > filtrate (37.93%). For mycelia, filtrate, termite fungal wheat and wheat, at 20 mg/ml, antioxidant activities of ethanolic extracts were 54.31, 23.84, 70.69 and 93.07% whereas at 10 mg/ml reducing powers were 0.94, 0.31, 0.80 and 0.96, respectively. At 20 mg/ml, scavenging abilities of ethanolic extracts on 1,1-diphenyl-2-picrylhydrazyl radicals were in the descending order: termite fungal wheat (100.65) > wheat (96.10) > mycelia (92.27) > filtrate (47.72%). Ethanolic extracts from mycelia, filtrate, termite fungal wheat and wheat chelated ferrous ions by 97.50, 16.62, 70.38 and 57.14% at 10 mg/ml, respectively. Total phenols were the major naturally occurring antioxidant components found in all samples. No toxicity or mutagenicity in Salmonella typhimurium TA98 and TA100 was observed at 0.01-0.5 mg/plate of mycelia, filtrate, termite fungal wheat and wheat from the submerged culture. The hot water extracts from mycelia and termite fungal wheat showed the most effective against NQNO toward TA98 and TA100. In the anti-tumor activity test, the inhibition on HepG2 and HL-60 tumor cell lines was studied in a MTT test using hot water extracts from mycelia, filtrate and termite fungal wheat. Four samples exhibited increased cytotoxicity on HepG2 cells with the increased concentrations. The cytotoxicity on HL-60 cells were in the descending order of termite fungal wheat > mycelia > filtrate > wheat.

Topic Category 農業暨自然資源學院 > 食品暨應用生物科技學系所
生物農學 > 生物科學
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