木醋桿菌發酵茶湯之生物活性探討

何守雯

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木醋桿菌發酵茶湯之生物活性探討

Bioactivities of Tea Broths Fermented by Acetobacter xylinum

何守雯 , Masters　　Advisor：張耀南　　Co-advisor ：劉炳嵐

繁體中文

木醋桿菌；發酵時間；抗氧化活性； α-澱粉酶抑制活性； Acetobacter xylinum ； fermentation time ； antioxidative activity ； α-amylase inhibitory activity

Abstract │ Reference (73) │ Altmetrics

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In this study, the effects of fermentation time (0, 3, 6, 9, 12, 18, 21 days) on antioxidative activities (DPPH free radical scavenging activity, reducing power and total phenolic contents) and α-amylase (AA) inhibitory activity of tea (black tea and green tea defined as BT and GT) broths fermented by Acetobacter xylinum isolated from the fermented coconut juice were investigated. The pH values of BT and GT decreased with increasing fermentation time and were 3.28 and3.30, respectively, obtained from the 21st day fermentation. The DPPH radical scavenging activity (defined as DPPH RSA %) of BT and GT broths increased up to certain values with increasing the addition concentrations of the freeze-dried tea broths. There was no significant effect of fermentation time on DPPH RSA% of the fermented broths. The highest Vit. CE (vitamin C equivalent) values for reducing power (RP) of BT and GT obtained at the 21st day and 15th day fermentation, respectively, were 0.499 mg and 0.892 mg Vit. CE/mL, respectively. In addition, the highest GAE (gallic acid equivalent) values for total phenolic contents (TPCs) of BT and GT were 0.395 mg and 0.385 mg GAE/ml, respectively, obtained at the 21st day and 15th day fermentation, respectively. The AA inhibitory activities (AAi%) for BT and GT increased at the first 15 days fermentation, and the highest AAi% for BT and GT were 75.98% and 80.77%, respectively, obtained at the 15th day fermentation. However, the AAi% of only BT was not changed while the AAi% of GT little decreased thereafter. This study demonstrated the optimal fermentation days for BT and GT were 21 and 15 days, respectively. In comparison with BT, GT fermented by A. xylinum showed the better antioxidative activities and α-amylase inhibitory activity.

Reference ( 73 ) 〈TOP〉

[7] 鄭貽文 (2008) 不同茶樹品種(系)與採制方式對茶葉兒茶素、咖啡因含量與抗氧化能力之影響。碩士論文，國立中興大學，台灣。
連結：
[9] 張袁瑗、易光輝 (2007) 以清除 DPPH 自由基檢測精油成份中十四種醛類與醇類之抗氧化力研究。弘光學報 54 期。
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[17] Akira N & Kiyoshi E (1988) Effect of prolonged vinegar feeding on postprandial blood glucosein response in rats. Nippon Eiyo Shokuryo Gakkaishi. 41(6): 487-489.
連結：
[18] Von Gadow A, Joubert E & Hansmann CF (1997) Comparison of the antioxidant activity of aspalathin with that of other plant phenols of rooibos tea (Aspalathus
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linearis), alpha-tocopherol, BHT, and BHA. Journal of Agricultural and Food Chemistry. 45(3): 632-638.
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