透過您的圖書館登入
IP:54.210.83.20
  • 學位論文

麻竹筍膳食纖維對於?生菌生長之助生性功效研究

Study on prebiotic functions of dietary fiber from ma bamboo shoots(Dendrocalamus latifloxus Munro)on the growth of probiotics

指導教授 : 羅培仁

摘要


本研究之目的是探討大坑地區所產的麻竹筍中膳食纖維成分促進數株益生菌菌株 (Bifidobacterium adolescentis BCRC 14606、B. bifidum BCRC 14615、B. breve BCRC 11846、B. infantis BCRC 14602、B. lactis Bb-12、B. longum BCRC 14634、Lactobacillus acidophilus BCRC 14079、L. casei 01、L. plantarum BCRC 11697與 L. rhamnosus BCRC GG 53103) 生長之功效,藉以評估其做為助生質素材的可行性。首先,檢測在產季月份期間之麻竹筍成分中總膳食纖維、水溶性與水不溶性膳食纖維含量的變化;其次,製備麻竹筍水萃取物 (W) 與膳食纖維 (DF) 為實驗材料,添加至 peptone yeast extract medium 中以測試其對於益生菌生長的助生性功效 (測定 650 nm 的吸光值;OD 值),並且採用果寡醣 (F) 為參考物質,同時進行助生性活性值評估;然後選取生長最佳的雙叉桿菌與乳酸桿菌各一,接種至含有 W 與 DF 的脫脂牛乳中進行生長與低溫冷藏試驗;最後,探討在 W 存在下,益生菌對於模擬胃腸道之胃酸、膽鹽感受性的影響。 麻竹筍中膳食纖維成分的含量隨著產季月份不同而異,其中100 g 的新鮮麻竹筍,在十月份的總膳食纖維與不溶性膳食纖維,以及在六月份的水溶性膳食纖維含量最高,分別為 0.5945 g、0.4348 g 與 0.2208 g;然而這三者含量在九月份都是最低。 麻竹筍的 DF、W 以及 F 對於益生菌生長的影響,結果顯示其助生性的功效皆高於控制組,其中 B. longum BCRC 14634 生長在 DF 或 W 的 OD 值 (分別為 0.62、1.17) 高於 F (0.52)。此外,L. acidophilus BCRC 14079 培養在 DF 與 W 的 OD 值 (分別為 0.94,1.12) 亦高於 F (0.93)。並且發現這二株菌在 4-12 小時期間可快速減少培養基中的碳源基質,推測此與其生長之 OD 值快速增加有關。 助生性活性值評估結果顯示,DF、W 以及 F 之助生性活性值皆為正向反應 (>0),尤其 DF 與 F 對於 L. casei 01 顯示的助生性活性值最高 (分別為 1.34 與 0.97),而 W 則顯示 B. longum BCRC 14634 之助生性活性值為 1.26。 B. longum BCRC 14634 與 L. acidophilus BCRC 14079 在含有 W 的脫脂乳中生長 48 小時後之菌數皆可達到 11 log cfu/ml 以上,皆高於控制組 (8.0 log cfu/ml),最終 pH 值下降至 5.12 與 3.83,而可滴定酸最後濃度則分別為 0.61% 及 1.13%。同時將這二株菌接種於含有 W 的脫脂乳中,在 4℃ 貯藏 4 星期後之存活菌數約 6.0 log cfu/ml,皆高於 F (約 5.6 log cfu/ml) 與控制組 (約4.8 log cfu/ml)。 W 的存在下,對於 B. longum BCRC 14634 與 L. acidophilus BCRC 14079 通過模擬胃腸道之胃酸與膽鹽感受性的影響,結果顯示在 pH 2.0 下生長 3 小時與 4.5% 膽鹽濃度下生長 4 小時後之存活菌數,此二菌株皆分別超過 5.0 log cfu/ml 與 7.0 log cfu/ml (p<0.05),相較於不含 W 的控制組在相同 pH 與膽鹽培養條件下之存活菌數,兩者皆分別為 0.0 與 6.0 log cfu/ml左右。再者,經過模擬 pH 2 (90 分鐘) 與 4.5% 膽鹽 (150 分鐘) 連續處理後,此二菌株在 W 存在下之存活菌數仍有 5.0 log cfu/ml 以上,而不含 W 的控制組則已無存活菌數。

關鍵字

?生菌 膳食纖維 麻竹筍 助生質

並列摘要


This study was conducted to investigate the prebiotic effect of dietary fiber components in ma bamboo shoots from Dakerng regions on several probiotic strains (Bifidobacterium adolescentis BCRC 14606, B. bifidum BCRC 14615, B. breve BCRC 11846, B. infantis BCRC 14602, B. lactis Bb-12, B. longum BCRC 14634, Lactobacillus acidophilus BCRC 14079, L. casei 01, L. plantarum BCRC 11697 and L. rhamnosus GG BCRC 53103) and to evaluate the feasibility for new prebiotic materials. Firstly, the changes of total dietary fiber, soluble dietary fiber and insoluble dietary fiber contents in ma bamboo shoots during harvest season were determined. Secondly, the water extract (W) and dietary fiber (DF) of ma bamboo shoots were prepared and added to peptone yeast extract medium to examine their prebiotic effect ( the OD at 650 nm; OD value), fractooligosaccharide (F) was used as reference material. Meanwhile, they were evaluated by prebiotic activity score. The highest growth of Bifidobacterium and Lactobacillus were then assayed for fermentation and cold storage in skim milk with W or DF. Finally, the effect of W on the sensitivity of probiotic bacteria in the presence of simulated gastric juice and bile salt were investigated. Results showed that the contents of dietary fiber components in ma bamboo shoots were different with harvest seasons. Especially, the contents of total dietary fiber and insoluble dietary fiber in October, and soluble dietary fiber in June were the highest levels, 0.5945, 0.4348 and 0.2208g in respectively. However, the contents of these were the lowest levels in September. The prebiotic effects of DF and W from ma bamboo shoots and F showed higher than control group. Among them, the OD value of B. longum BCRC 14634 cultured in DF and W ( 0.62 and 1.17, respectively) were higher than F (0.52). Besides, the OD value of L. acidophilus BCRC 14079 grew in DF and W ( 0.94 and 1.12, respectively) were also higher than F (0.93). It’s also found that the two strains could quickly decrease the contents of carbon substrate in medium within 4-12 hours. It’s supposed that it was associated with rapidly increase of OD value during their growth. The prebiotic activity scores of these probiotic strains grown with DF, W and F were positive (>0). The highest prebiotic activity scores were for L. casei 01 paired with DF and F (1.34 and 0.97, respectively) and for B. longum BCRC 14634 paired with W (1.26). The viable cells of B. longum BCRC 14634 and L. acidophilus BCRC14079 cultured in skim milk with W for 48 hours could reach to above 11 log cfu/ml and these were more than 8.0 log cfu/ml of control group. Moreover, their final pH decreased to 5.12 and 3.83, repectively; the titratable acidity increased to 0.61% and 1.13%, respectively. Meanwhile, survival of these two strains inoculated in skim milk with W were about 6.0 log cfu/ml after 4℃ for 4 weeks. These were more than F (5.6 log cfu/ml) and control (4.8 log cfu/ml). In order to investigate the effect of W on the simulated gastric acid and bile salt sensitivity of B. longum BCRC 14634 and L. acidophilus BCRC14079, these two strains were preincubated with W in MRS medium and then their survival determined. Results showed that the viable cells of these two strains were above 5.0 log cfu/ml after treatment at pH 2.0 for 3 hours and 7.0 log cfu/ml after treatment at 4.5% bile salt for 4 hours (p<0.05). On the other hand, in MRS medium without W under the same treatment these two strains could not survive at pH 2.0 and decreased to 6.0 log cfu/ml. Moreover, survival of these two strains with W at 4.5% bile salt for 150 mins after pre-exposure to pH 2.0 for 90 mins were more than 5.0 log cfu/ml, while in MRS medium without W these strain could not survive.

並列關鍵字

dietary fiber probiotics prebiotic

參考文獻


農糧署。2006。農情調查資訊。行政院農業委員會,台北。
林慧如。2003。本土山藥塊莖水萃取物之脂質及腸道生理功能評估。私立中山醫學大學營養科學研究所碩士論文。台中市。 
郭馨鎂。2007。海藻寡糖對雙插桿菌之助生性即發酵乳應用之研究。國立台灣大學食品科技研究所碩士論文。台北市。
黃穎捷。2005。台灣竹筍產銷管理技術資料彙集。行政院農委會台中區農業改良場。
Clark, P. A., Martin, J. H., 1994. Selection of bifidobacteria for use as dietary adjuncts in cultured dairy foods: Ⅲ-Tolerance to simulated bile concertrations of human small intestines. Current Dairy Production Journal 29:18-21.

被引用紀錄


江柏宏(2011)。以胡蘿蔔渣為原料利用耐高溫酵母菌Kluyveromyces marxianus進行酒精發酵之研究〔碩士論文,大同大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0081-3001201315112002

延伸閱讀