- 期刊
植物乳桿菌酸休眠突變對豆漿發酵過程中異黃酮類與γ-胺基丁酸之改變
The changes of isoflavones and γ- amino butyric acid in soy milk fermented with an acid-dormant mutant of Lactobacillus plantarum
摘要
乳酸菌發酵過程會產生乳酸促使酸化，同時會改變發酵受質成份，包含提高異黃酮與γ-胺基丁酸含量。異黃酮是大豆重要益生物質，具有抗癌、抗發炎、抑制動脈硬化等活性；γ-胺基丁酸有抑制血壓上升、舒緩精神壓力等機能。乳酸菌製品的持續酸化會改變產品成分並影響菌量，改善後酸為乳酸菌改良重要主題。本研究利用添加精胺酸與青黴素篩選出對酸敏感突變菌株SW31，其明顯增加異黃酮，以genistein較顯著。SW31菌株24小時發酵液中，γ-胺基丁酸含量與其親株相較僅小幅下降，但48小時發酵含量無顯著差異。本研究利用γ-胺基丁酸高產量植物乳桿菌進行酸休眠突變篩選，獲得具有提高異黃酮產量之植物乳桿菌改良菌株，有利於益生菌產品之開發應用。
並列摘要
Laetobacillus plantarum is a commonly-found probiotic species in the fermentation of plant, meat, or dairy products. The production of lactic acid during L. plantarum fermentation changes the compositions of soy milk, including the health-beneficial isoflavones and γ-amino butyric acid (GABA). Isoflavones in soybean food products are responsible for many probiotic effects, such as anti-cancer, anti-inflammation, and inhibition of atherosclerosis. GABA has anti-hypertensive and anti-stress effects on human health. To avoid the post-acidification, an arginine-penicillin selection was applied to screen the UV mutants of a high GABA producing L. plantarum isolate. Comparing to its parental strain, L. plantarum SW31 was found an increasing amount of isoflavones, especially in genistein. Moreover, the amounts of GABA in the ferment supernatants showed no significant difference between SW31 and the wild type. In conclusion, a high isoflavone and GABA producing L. plantarum mutant was generated with arginine -penicillin negative selection.