Title

香杉芝之培養及其生理活性與抗氧化性質

Translated Titles

Cultivation of Antrodia salmonea and its physiological activity and antioxidant properties

DOI

10.6845/NCHU.2007.01016

Authors

黃婉莉

Key Words

香杉芝 ; 固態培養 ; 呈味品質 ; 抗氧化性質 ; 抗發炎 ; Antrodia Salmonea ; soild culture ; taste quality ; antioxidant properties ; anti-inflammation

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

2007年

Academic Degree Category

碩士

Advisor

毛正倫

Content Language

繁體中文

Chinese Abstract

摘 要 本研究探討香杉芝之固態深層培養的條件,期望能培養出與樟芝相同具有良好生理功效之產品。香杉芝是由香杉木上所發現之新種,因外觀平伏緊貼而稱為芝,與樟芝同屬,易與樟芝混淆之藥用菇類。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,本實驗係針對香杉芝菌絲體、香杉芝燕麥及燕麥,進行一般成分、營養、物性、呈味、生理活性物質、抗氧化和抗發炎性質之分析。近來研究指出,經由香杉芝所純化出來的化合物,在人類白血球細胞具有抗氧化功效(Shen,2006),但由於有關於香杉芝之文獻甚少,因此想深入探究。 以加水量50% 之燕麥為基礎培養基,在不同發酵條件下生長所得之香杉芝燕麥,生產品質穩定之產品,探討獲得最大量菌絲體之最適培養基組成。經探討後,於28天的培養時間,發現以第九天液態菌種接種比例10%,均質時間為0秒、於25C的培養溫度下,並分別使用碳源和氮源為 1% 葡萄糖和 0.5% 脫脂大豆粉時,可獲得最高產量的菌絲體(0.42 mg/g)。 進一步針對最適固態條件進行大量培養,結果發現,菌絲體主要由醣類(42.71%)和粗蛋白(44.21%)組成。香杉芝燕麥與燕麥在一般組成上並無太大的差異,主要差異在於組成分醣類上(63.00和70.15%)。在生理活性物質方面,腺苷含量以菌絲體最高;麥角固醇含量上,菌絲體(3.17)>香杉芝燕麥(0.42 mg/g)。在呈味成分含量(以等價鮮味值表示)方面,依序為菌絲體(3.34)>香杉芝燕麥(0.39)及燕麥(0.03 g/100 g)。 不論乙醇萃取或熱水萃取,皆是以香杉芝燕麥萃取率最高。菌絲體、香杉芝燕麥及燕麥之熱水萃取物在抗氧化力部分,於20 mg/ml時,依序為香杉芝燕麥(92.43)>燕麥(65.12)>菌絲體(49.26%)。在還原力部分,菌絲體、香杉芝燕麥及燕麥熱水萃取物在20 mg/ml時,分別為1.22、2.16和0.10。捕捉DPPH自由基能力方面以燕麥熱水萃取物清除能力最佳,在5 mg/ml時即可達100%。而在螯合亞鐵離子之能力上,於20 mg/ml時,依序為香杉芝燕麥(96.83)>燕麥(67.73)>菌絲體(46.22%)。 菌絲體、香杉芝燕麥及燕麥之乙醇萃取物在20 mg/ml時,抗氧化力分別為88.1、100和100%。在還原力上,菌絲體、香杉芝燕麥及燕麥之乙醇萃取物在10 mg/ml時,分別為0.46、1.12和0.43。在清除DPPH自由基之能力上,於20 mg/ml時,依序為香杉芝燕麥(94.20%)>菌絲體(92.85%)>燕麥(92.68%)。在螯合亞鐵離子之能力上,在20 mg/ml 時,菌絲體、香杉芝燕麥及燕麥分別為84.04、100和92.18%。在抗氧化成分分析上,香杉芝燕麥之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,含量上以熱水萃取量較高。 在抗發炎部分,菌絲體、香杉芝燕麥及燕麥之熱水萃取物,在測試劑量範圍內(2.5~500 μg/ml),對小鼠巨噬細胞(RAW 264.7)皆不具有生長抑制。對於內毒素(LPS)誘導巨噬細胞生成之NO具有捕捉效果,於濃度500.0 μg/ml,清除率分別為21.34、40.84和12.45%。 綜合上述得知燕麥經過固態發酵為香杉芝燕麥後,可提高燕麥之營養、呈味和生理活性物質之含量及抗氧化及抗發炎性質。因此,本研究之結果深具開發具營養、機能及保健性之潛力產品。

English Abstract

Abstract The research reported herein is designed to study the solid culture of Antrodia salmanea to produce high physicochemical properties product like Antrodia cinnamomea. Antrodia salmonea is a new specific, the fungus is associated with Cunninghamia konishii. By the appearance of calm down and as close is called the iris, and this fungus is similar to Antrodia cinnamomea. Mushrooms possess three functionalities including the first nutritional functionality, the second taste functionality and the third physiological functionality. The objectives of this study were to investigate the proximate composition, nutritional components, physicochemical properties, taste components, physiologically active components, antioxidant properties, and antinflammation effects of Antrodia salmanea mycelia, A. Salmonea colonized oat (ASCO) and oat. Recent research has pointed out, new lanostanes and naphthoquinones isolated from Antrodia salmonea and their antioxidative burst activity in human leukocytes (Shen, 2006). However, only limited information is reported in the literature about this fungus, then the objective of this research was to study Antrodia salmonea ASCO was obtained from the solid state fermentation of cooked oat with 50% moisture content as the base under various conditions to produce high quality products, then to study the optimal conditions for solid culture of A. Salmonea to evaluate the maximum biomass. With regard to A. Salmonea for solid culture, the optimal conditions were incubation time of inoculum 8 days, inoculation rate 10%, homogenization time of inoculum 0 sec with carbon and nitrogen sources being 1% glucose and 0.5% soybean meal for 28 days at 25°C to get the highest yield (0.42 mg/g). Furthermore, the optimal conditions for solid culture was used to get a great quantity culture. Carbohydrate (42.71%) and crude protein (44.21%) were major components found in mycelia. Generally, the proximate profiles of ASCO and oat were similar, but different with the major component carbohydrate being (63.00 and 70.15%, respectively). With regard to physiologically active components, the contents of adenosine of mycelia was highest ; the contents of ergosterol in order were mycelia (3.17 mg/g) > filtrate (0.42 mg/g). With regard to contents of taste components as expressed equivalent umami concentration, mycelia (3.34) was higher than ASCO (0.39) and oat (0.03 g/100 g). Extraction yield of ethanolic and hot water extracts from ASCO was better than A. Salmonea mycelia and oat. The antioxidant activities of hot water extracts were in the descending order: ASCO (92.43%) > oat (65.12%) > mycelia (49.26%) at 20 mg/ml. The reducing powers of hot water extracts were 1.22, 2.16 and 0.10 at 20 mg/ml for mycelia, ASCO and oat, respectively. The hot water extracts from oat showed an excellent scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals at 5 mg/ml (100%). At 20 mg/ml, chelating abilities of the hot water extracts on ferrous ions were in the descending order : ASCO (96.83%) > oat (67.73%)> mycelia (46.22%). For mycelia, ASCO and oat, at 20 mg/ml, antioxidant activities of ethanolic extracts were 88.1, 100 and 100% whereas at 10 mg/ml, reducing powers were 0.46, 1.12 and 0.43, respectively. At 20 mg/ml, scavenging abilities of ethanolic extracts on DPPH were in the descending order: ASCO (94.20%) > oat (92.85%) > mycelia (92.68%). For ethanolic extracts from mycelia, ASCO and oat chelated ferrous ions by 84.04, 100.00 and 92.18% at 20 mg/ml, respectively. Total phenols were the major naturally occurring antioxidant components found in all samples, and the content of hot water extracts was more then ethanolic extracts. In the anti- inflammation activity test, the inhibition on the growth of RAW 264.7 cells was studied in a MTT test using hot water extracts from mycelia, ASCO and oat. Four samples with the increased concentrations did not exhibit the growth of RAW 264.7 cells. Effect of hot water extracts from mycelia, ASCO and oat on LPS-induced NO production in Raw 264.7 cell in the descending order : ASCO (40.84%) > mycelia (21.34%) > oat (12.45%) at 500.0 μg/ml.

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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