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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 周正俊 | |
dc.contributor.author | Wei-Chieh Hsu | en |
dc.contributor.author | 許為捷 | zh_TW |
dc.date.accessioned | 2021-06-08T05:32:07Z | - |
dc.date.copyright | 2011-07-29 | |
dc.date.issued | 2011 | |
dc.date.submitted | 2011-07-27 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/24586 | - |
dc.description.abstract | 本研究分別利用Aspergillus oryzae BCRC 30222、Aspergillus sojae BCRC 30103、Monascus pilosus BCRC 31526為菌酛在30oC、RH 95%下進行黑豆之固態發酵10天,探討不同發酵黑豆所呈現抑制血管收縮素轉化酶(Angiotensin converting enzyme)活性及清除2,2-diphenyl-1-picrylhydrazyl (DPPH)自由基之作用。此外並檢測發酵黑豆中蛋白質之水解率與總酚、類黃酮及花青素含量。結果顯示利用麴菌發酵顯著地(P < 0.05)提升了黑豆及其水萃物抑制血管收縮素轉化酶之活性及清除DPPH自由基之能力。發酵黑豆及其水萃物所呈現對血管收縮素轉化酶活性之抑制及清除DPPH自由基之能力隨菌酛及發酵時間而不同。其中以M. pilosus BCRC 31526發酵者所呈現之活性最高,其後依序為A. sojae BCRC 30103與A. oryzae BCRC 30222發酵者。無論菌酛為何,發酵黑豆中總酚、類黃酮及花青素含量及蛋白質水解率皆顯著高於未發酵者,且隨著發酵時間之延長而增加。蛋白質水解率、總酚及類黃酮與花青素含量之提昇與發酵黑豆所呈現抑制血管收縮素轉化酶活性及清除DPPH自由基能力之提昇成正相關性。 | zh_TW |
dc.description.abstract | In this study, black soybeans were fermented with Aspergillus oryzae BCRC 30222, A. sojae BCRC 30103 or Monascus pilosus BCRC 31526 at 30oC and 95% relative humidity for 6 days. The Angiotensin converting enzyme (ACE) inhibitory effect and 2,2-diphenyl -1-picrylhydrazyl (DPPH) radical-scavenging effect exerted by the various fermented black soybeans were then investigated. Besides, the degree of protein hydrolysis, total phenolics, flavonoids and anthocyanin contents of the fermented black soybeans were examined.Results revealed that fermentation, regardless of starters used, significantly enhanced (P<0.05) the ACE inhibitory activity and DPPH radical-scavenging effect of black soybeans and their water extracts. The ACE inhibitory activity and DPPH radical-scavenging effect of the fermented-black soybeans varied with starter organism and fermentation period. The M. pilosus BCRC 31526-fermented black soybeans possessed the highest ACE inhibitory activity and DPPH radical-scavenging effect followed by that fermented by A. oryzae BCRC 30222, and A. sojae BCRC 30103 in descending order. Regardless of starters used, fermentation increased the contents of total phenolics, flavonoids and anthocyanins as well as the degree of protein hydrolysis of black soybean. The enhanced ACE inhibitory activity and DPPH radical-scavenging effect of fermented black soybeans correlated positively with the increases in the degree of protein hydrolysis as well as the contents of total phenolics, flavonoids and anthocyanins. | en |
dc.description.provenance | Made available in DSpace on 2021-06-08T05:32:07Z (GMT). No. of bitstreams: 1 ntu-100-R98641005-1.pdf: 912558 bytes, checksum: 30a99b0d614de4141a391c4182bbb149 (MD5) Previous issue date: 2011 | en |
dc.description.tableofcontents | 摘要i
Abstract ii 目錄 iv 圖目錄 ix 表目錄 x 壹、前言 1 貳、文獻整理 3 一、黑豆 3 1.黑豆簡介3 2.黑豆成分分析與生理活性 3 3.黑豆中抗氧化物質 5 3.1. 總酚類化合物 5 3.2. 總類黃酮 5 3.3. 花青素 7 二、高血壓(Hypertension) 7 1.簡介 7 2.定義與分類 7 3.高血壓治療 10 3.1.利尿劑(diuretics) 10 3.2.交感神經抑制劑:包括α型(alpha-blocker)與β型(beta-blocker) 10 3.3.血管擴張劑(direct vasodilators) 12 3.4.鈣離子阻斷劑(calcium-cahannel blocker) 12 3.5.血管收縮素轉化酶抑制劑(angiotonsin converting enzyme inhibitor,ACEI 12 3.6.血管收縮素阻抗劑(angiotonsin receptor inhibitor) 12 三、血管收縮素轉化酶與體內調節血壓系統 13 1.血管收縮素轉化酶(angiotonsin converting enzyme,ACE) 13 2.腎素---血管收縮素轉化酶系統(Renin-angiotensin aldosterone system, RAAS) 13 3.激態釋放酶-激酶系統(kallikrein-kinin system,KKS) 16 4.RAAS與KKS相關性 17 5.血管收縮素轉換酵素抑制劑(Angiotensin converting enzyme inhibitors,ACEI) 17 5.1.化學合成ACEI藥劑 17 5.2.食品來源 17 四.過氧化物與高血壓關係 19 1.簡介 19 2.過氧化物生成 19 2.1. NADH/NADPH oxidase 20 2.2. mitochondrial repiratory complex 20 2.3. Xanthine oxidase 20 3.Angiotensin II與氧化壓力關係 20 4.大豆發酵食品抗氧化活性 21 五. Aspergillus oryzae 21 六. Aspergillus sojae 22 七. Monascus pilosus 22 參、材料與方法 24 一.試驗架構 24 二.實驗材料 24 1.黑豆 (Glycine max (L.) Merrix) 24 2.菌種 24 3.培養基 24 4.試驗藥品 26 5.儀器設備 26 三.樣品製備 27 1.菌株保存 27 2.菌株冷凍保存 28 3.菌株活化與接種源之製備 28 4.發酵黑豆之製備 28 5.水萃取物製備 28 四.分析方法 28 1.血管收縮素轉化酶抑制活性之檢測 28 2.蛋白質水解率 29 3.DPPH自由基清除能力 30 4.總酚 30 5.類黃酮 30 6.花青素 30 7.統計分析 31 肆、結果與討論 32 一、發酵黑豆外觀上之差異性 32 二、不同發酵黑豆之水萃率 32 三、不同麴菌發酵黑豆水萃物對血管收縮素轉化酶之抑制活性 34 四、不同麴菌發酵黑豆水萃物對血管收縮素轉化酶抑制能力之半有效濃度(EC50)與發酵黑豆所呈現抑制血管收縮素轉化酶之相對活性 34 五、M. pilosus BCRC 31526發酵黑豆及其水萃物對血管收縮素轉化酶之抑制能力 37 六、0-phthaldialdehyde spectrophotomrtric assay測定水解率 38 七、不同麴菌發酵黑豆水萃物清除DPPH自由基清除能力 42 八、發酵黑豆水萃物對DPPH自由基清除能力之半有效濃度(EC50)與發酵黑豆所呈現清除DPPH自由基之相對活性 42 九、發酵時間影響M. pilosus BCRC 31526發酵黑豆及其水萃物對DPPH 自由基清除能力 45 十、黑豆與發酵黑豆中總酚、總類黃酮、花青素含量 45 1.總酚含量 45 2.總類黃酮含量 48 3.花青素含量 52 4.總結 55 伍、結論 57 陸、參考文獻 58 附錄 74 附表一、以不同麴菌發酵黑豆水萃物萃出率 74 附表二、以A.oryzae BCRC 30222發酵黑豆之抑制血管收縮素轉化酶能力 75 附表三、以A. sojae BCRC 30103發酵黑豆之抑制血管收縮素轉化酶能力 76 附表四、以M. pilosus BCRC 31526發酵黑豆之抑制血管收縮素轉化酶能力 77 附表五、以A.oryzae BCRC 30222發酵黑豆之DPPH自由基清除能力 78 附表六、以A. sojae BCRC 30103發酵黑豆之DPPH自由基清除能 79 附表七、以M. pilosus BCRC 31526發酵黑豆之DPPH自由基清除能力80 附表八、不同麴菌發酵黑豆水萃物對血管收縮素轉化酶抑制能力之半有效濃度8 1 附表九、不同麴菌發酵黑豆對血管收縮素轉化酶抑制能力之相對活性 82 附表十、不同麴菌發酵黑豆水萃物對清除DPPH自由基能力之半有效濃度 83 附表十一、不同麴菌發酵黑豆對清除DPPH自由基能力之相對活性 84 | |
dc.language.iso | zh-TW | |
dc.title | 不同麴菌發酵黑豆抑制血管收縮素轉化酶活性及捕捉2,2-Diphenyl-1-picrylhydrazyl (DPPH)自由基能力之影響 | zh_TW |
dc.title | Angiotensin Converting Enzyme Inhibitory Activity and the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) Radical-Scavenging Effect of Various Koji Mold-fermented Black Soybeans | en |
dc.type | Thesis | |
dc.date.schoolyear | 99-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 丘志威,潘崇良,蔡國珍,游若? | |
dc.subject.keyword | Aspergillus oryzae,Aspergillus sojae,Monascus pilosus,黑豆,血管收縮素轉化酶,DPPH自由基清除能力,蛋白質水解率,總酚,類黃酮,花青素, | zh_TW |
dc.subject.keyword | Aspergillus oryzae,Aspergillus sojae,Monascus pilosus,ACE inhibitory effect,DPPH radical-scavenging effect, | en |
dc.relation.page | 84 | |
dc.rights.note | 未授權 | |
dc.date.accepted | 2011-07-27 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
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