以固態發酵製備白樺茸胚芽米及其呈味性質與生理活性

葉展均

doi:10.6845/NCHU.2009.00943

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以固態發酵製備白樺茸胚芽米及其呈味性質與生理活性

Preparation of Inonotus obliquus Fermented Embryo Rices Using Solid State Fermentation and Their Taste Quality and Physiological Activities

葉展均 , Masters　　Advisor：毛正倫　　

繁體中文 DOI： 10.6845/NCHU.2009.00943

白樺茸；固態發酵；呈味品質；抗氧化性質；抗菌性質； Inonotus obliquus ； solid state fermentation ； taste quality ； antioxidant properties ； antibacterial properties

Abstract │ Reference (184) │ Times Cited (9) │ Altmetrics

Abstract 〈TOP〉

白樺茸 (Inonotus obliquus) 為一種非常珍貴的藥用真菌，含有許多生理活性物質，包括：多醣體、腺苷、麥角固醇和麥角硫因。在藥理學研究中發現白樺茸具有抗腫瘤、降血糖、抗氧化及免疫調節等作用，因此本論文以胚芽米作為基質，利用固態發酵方式製備出白樺茸胚芽米，並針對白樺茸子實體、菌絲、白樺茸胚芽米和胚芽米，進行一般成分、營養、物理性質、生理活性物質、呈味、抗氧化及抗菌性質之分析。
在不同固態發酵條件下培養白樺茸胚芽米，發現於30&ordm;C下、含水量為60 %、接菌量為1 ml，培養22天可獲得最佳之生物質含量 (184.93 mg/g)。白樺茸子實體、菌絲、白樺茸胚芽米和胚芽米主要是由醣類 (53.19、61.40、83.39和86.86 %) 所組成。在生理活性物質方面，腺苷含量以白樺茸菌絲 (125.55 mg/100 g) > 白樺茸胚芽米 (34.43 mg/100 g) > 白樺茸子實體 (3.74 mg/100 g)；麥角固醇含量上也以白樺茸菌絲 (372.95 mg/100 g) > 白樺茸胚芽米 (83.69 mg/100 g) > 白樺茸子實體 (44.63 mg/100 g)；麥角硫因含量以白樺茸子實體和菌絲 (22.81和25.29 mg/100 g) 高於白樺茸胚芽米 (10.02 mg/100 g)。在呈味成分含量 (以等價鮮味值表示) ，以白樺茸菌絲 (1587.25 g/100 g) > 白樺茸胚芽米 (223.73 g/100 g) > 胚芽米 (3.12 g/100 g)。
白樺茸子實體、菌絲、白樺茸胚芽米和胚芽米熱水萃取物之抗氧化力，在濃度20.0 mg/ml時，以白樺茸子實體 (100.00 %) 為最高；在還原力方面，濃度為20.0 mg/ml時，白樺茸子實體、菌絲、白樺茸胚芽米和胚芽米分別為1.09、0.61、0.26及0.52；清除DPPH自由基能力上，在濃度20.0 mg/ml時，以白樺茸子實體 (97.61 %) 和胚芽米 (93.33 %) 為最高；另外，螯合亞鐵離子方面，白樺茸子實體和白樺茸胚芽米在5.0 mg/ml時即具有91.02 % 和84.59 %的螯合效果，當濃度為20.0 mg/ml時，白樺茸胚芽米 (100.00 %) 的螯合能力高於白樺茸菌絲 (94.36 %)、胚芽米 (94.32 %) 和白樺茸子實體 (93.73 %)。
白樺茸子實體、菌絲、白樺茸胚芽米和胚芽米乙醇萃取物在濃度10.0 mg/ml時，抗氧化力以白樺茸子實體 (99.37 %) 和胚芽米 (99.35 %) 為最高；在還原力方面，濃度為20.0 mg/ml時，白樺茸子實體、菌絲、白樺茸胚芽米和胚芽米分別為1.07、0.18、0.20和0.31；在清除DPPH自由基之能力上，濃度為20.0 mg/ml時，白樺茸子實體、菌絲、白樺茸胚芽米和胚芽米分別為96.44 %、86.94 %、85.33 %和91.68 %；而螯合亞鐵離子之能力上，在20.0 mg/ml時，白樺茸子實體、菌絲、白樺茸胚芽米和胚芽米分別為95.26 %、89.49 %、15.24 %、87.75 %。
在總抗氧化能力和抗氧化成分上，都是以白樺茸子實體最佳，而白樺茸胚芽米 (0.30 mg/g粉末) 在乙醇萃的總酚含量高於固態基質胚芽米 (0.07 mg/g粉末)。在抗菌性質方面，只有白樺茸子實體具有抗菌效果。白樺茸子實體的熱水和熱鹼萃取物在100 mg/ml濃度下，對金黃色葡萄球菌的抑菌圈為12.3-20.3 mm；白樺茸子實體的熱水和熱鹼萃取物對金黃色葡萄球菌的最小抑制濃度和最小殺菌濃度都是小於12.5 mg/ml。
綜合上述結果可得知，白樺茸經固態發酵成白樺茸胚芽米後，具有提高營養、生理活物質含量和呈味特性。因此，利用本實驗之結果可開發出具有營養和具有保健性的胚芽米產品，使得胚芽米在利用上有新的選擇。

Parallel Abstract 〈TOP〉

Inonotus obliquus is precious medicinal mushroom due to the fact that it contains many physiologically active materials, including polysaccharides, adenosine, ergosterol and ergothioneine. The medicinal effects such as anti-tumor, hypoglycemic, antioxidant activity and immunomodulation effect had been found. The research utilized the embryo rices as the substrate of solid fermentation, and inoculated with I. obliquus to make the products of I. obliquus fermented embryo rices. The objectives of this study were to investigate the proximate composition, nutritional, physicochemical properties, physiologically active components, taste, antioxidant properties, and antibacterial properties of I. obliquus fruiting bodies, mycelia, I. obliquus fermented embryo rices (IER) and embryo rices.
Inonotus obliquus fermented embryo rices at various culture condition showed temperature at 30&ordm;C, moisture content at 60 %, inoculation 1 ml and incubation 22 days had the best biomass (184.93 mg/g). Carbohydrate (53.19, 61.40, 83.39 and 86.86 %) was the major component found in I. obliquus fruiting bodies, mycelia, IER and embryo rices. With regard to physiologically active components, the contents of adenosine and ergosterol of I. obliquus mycelia (125.55 and 372.95 mg/100 g) were higher than that of IER (34.43 and 83.69 mg/100 g) and in turn higher than that of I. obliquus fruiting bodies (3.74 and 44.63 mg/ 100 g). The contents of ergothioneine of I. obliquus fruiting bodies and mycelia (22.81 and 25.29 mg/100 g) were higher than that of IER (10.02 mg/100 g). With regard to contents of taste components as expressed equivalent umami concentration, I. obliquus mycelia (1587.25 g/100 g) were higher than IER (223.73 g/100 g) and in turn higher than embryo rices (3.12 g/100 g).
The antioxidant activity of hot water extracts of I. obliquus fruiting bodies (100.00 %) were highest at 20.0 mg/ml. At 20.0 mg/ml, the reducing powers of I. obliquus fruiting bodies, mycelia, IER and embryo rices were 1.09, 0.61, 0.26 and 0.52, respectively. The scavenging abilities on DPPH radicals of I. obliquus fruiting bodies (97.61 %) and embryo rices (93.33 %) were highest at 20.0 mg/ml. With regarded to chelating abilities on ferrous ions, the chelating abilities of I. obliquus fruiting bodies and IER were 91.02 % and 84.59 % at 5.0 mg/ml. At 20.0 mg/ml, the chelating abilities of IER (100.00 %) were higher than I. obliquus mycelia (94.36 %), embryo rices (94.32 %) and I. obliquus fruiting bodies (93.73 %).
With regarded to ethanolic extracts, the antioxidant activities of I. obliquus fruiting bodies (99.37 %) and embryo rices (99.35 %) were highest at 10.0 mg/ml. At 20.0 mg/ml, the reducing powers of I. obliquus fruiting bodies, mycelia, IER and embryo rices were 1.07, 0.18, 0.20 and 0.31, respectively. At 20.0 mg/ml, scavenging abilities on DPPH radicals of I. obliquus fruiting bodies, mycelia, IER and embryo rices were 96.44 %, 86.94 %, 85.33 % and 91.68 %, respectively. At 20.0 mg/ml, the chelating abilities on ferrous ions of of I. obliquus fruiting bodies, mycelia, IER and embryo rices were 95.26 %, 89.49 %, 15.24 % and 89.75 %, respectively.
Inonotus obliquus fruiting bodies showed the highest concentration of total antioxidant capacity and antioxidant composition. Contents of total phenols of ethanolic extracts from IER (0.30 mg/g powder) were higher than those from embryo rices (0.07 mg/g powder). With regarded to antibacterial properties, I. obliquus fruiting bodies only had antibacterial effect. The inhibition zone of hot water and hot alkali extracts from I. obliquus fruiting bodies against Staphylococcus aureus were 12.3-20.3 mm at 100 mg/ml. The minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of hot water and hot alkali extracts from I. obliquus fruiting bodies against S. aureus were less than 12.5 mg/ml.
In conclusion, I. obliquus fermented embryo rices prepared from the solid state fermentation of embryo rices have better nutritional, physiologically active components and taste quality. Therefore, the application of the information obtain herein can be helpful in developing a new embryo rice product with high nutritional and health, and increasing the consumption of the embryo rice product.

Reference ( 184 ) 〈TOP〉

李惠倫。2007。以固態發酵製備紅麴黑豆產品及其呈味性質與生理活性。國立中興大學食品暨應用生物科技學系碩士論文。台中，台灣。
連結：
吳彩平。2006。以固態發酵製備樟芝米及其品質與抗氧化性質。國立中興大學食品暨應用生物科技學系碩士論文。台中，台灣。
連結：
林欣儀。2008。以固態發酵製備舞菇小麥及其品質與抗氧化性質。國立中興大學食品暨應用生物科技學系碩士論文。台中，台灣。
連結：
徐佳莉。2008。以固態發酵製備桑黃薏仁與桑黃米產品及其呈味性質與生理活性。國立中興大學食品暨應用生物科技學系碩士論文。台中，台灣。
連結：
連佩盈。2006。自加馬射線照射之靈芝殘渣製備鹼多醣及其抗氧化與理化性質。國立中興大學食品暨應用生物科技學系碩士論文。台中，台灣。
連結：

Times Cited (9) 〈TOP〉

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