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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 游若? | |
dc.contributor.author | Hsin-Mei Kuo | en |
dc.contributor.author | 郭馨鎂 | zh_TW |
dc.date.accessioned | 2021-06-12T18:36:32Z | - |
dc.date.available | 2017-12-31 | |
dc.date.copyright | 2007-08-03 | |
dc.date.issued | 2007 | |
dc.date.submitted | 2007-07-30 | |
dc.identifier.citation | 陸、參考文獻
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In vivo macrophage-stimulation activity of the enzyme-degraded water-soluble polysaccharide fraction from a marine alga (Gracilaria verrucosa). Biosci Biotechnol Biochem 60: 1667–1671. Zommara MN, Tachibana M, Sakono M, Suzuki Y, Oda T, Hashiba H, Imaizumi K. 1996. Whey from cultured skim milk decreases serum cholestros and increases antioxidant enzymes in liver and red blood cells in rats. Nutr Res 16: 293-23. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/28063 | - |
dc.description.abstract | 本研究探討海藻寡糖對雙叉桿菌及產氣莢膜梭菌生長之影響,並應用於牛乳發酵上,檢測發酵過程中發酵乳之菌數、酵素及抗氧化性之變化。首先,探討海菜寡糖、紫菜寡糖、石花菜寡糖、龍鬚菜寡糖及石蓴寡糖等五種海藻寡糖對於 B. adolescentis BCRC 14606、B. breve BCRC 11846、B. bifidum BCRC 14615、B. infantis BCRC 14602、B. lactis Bb-12 與 B. longum BCRC 14634 六株雙叉桿菌生長之影響,研究結果顯示,B. lactis Bb-12 於含有 1% 紫菜寡糖之 PY 培養基中生長情況最佳,其在 OD650nm 吸光值為 0.26 (p < 0.05)。另外,接著進行紫菜寡糖與常見的果寡糖、異麥芽寡糖及半乳寡糖益菌助生質對於 B. lactis Bb-12 之助生性比較,在 48 小時中,紫菜寡糖寡糖最大菌數可較培養初期之7.3 log CFU/mL增加 0.8 log CFU/mL,果寡糖處理組、異麥芽寡糖處理組與半乳寡糖處理組卻可分別增加 1.2、1.8 與 1.6 log CFU/mL。在各寡糖處理組對有害菌之產氣莢膜梭菌生長試驗方面,單獨培養時,紫菜寡糖會限制產氣莢膜梭菌對其之利用;而與 B. lactis Bb-12 共培養時,各寡糖處理組在 12 小時後產氣莢膜梭菌菌數會自接種初期之6 log CFU/mL顯著地下降到 4 log CFU/mL 以下,而雙叉桿菌數卻仍可維持在 8 log CFU/mL。接著將紫菜寡糖應用於發酵乳方面,添加 1% 紫菜寡糖於牛乳中並接種 B. lactis Bb-12 進行發酵,發酵過程中菌數比未添加寡糖及添加 1% 異麥芽寡糖之處理組高,其菌數較發酵初期增加了 1.8 log CFU/mL,此外,添加紫菜寡糖之發酵乳中的α-半乳糖苷酶酵素活性可由 0 nM/ml whey/hr增加到 23.55 nM/ml whey/hr,但在 36 小時後α-半乳糖苷酶降到 10.91 nM/ml whey/hr;而添加紫菜寡糖之發酵乳在三種抗氧化能力方面會隨著發酵時間的增加而增加,其中螯合亞鐵離子能力可由初期之 0.6% 增加到發酵 48 小時的 30%;清除 DPPH 自由基能力則由發酵初期之 3.2% 增加到發酵 48 小時的 59.2%;而清除過氧化氫之能力則可由發酵初期之 1% 增加到發酵 48 小時的 49%。 | zh_TW |
dc.description.abstract | The abilities of six bifidobacteria isolates, which are B. adolescentis BCRC 14606, B. breve BCRC 11846, B. bifidum BCRC 14615, B. infantis BCRC 14602, B. lactis Bb-12 and B. longum BCRC 14634, to utilize five different agal oligosaccharides of Monostroma nitidum, Geledium, Gracilaria, Ulva and Porphyra were studied, with regard to production of bacterial cell mass. Porphyra oligosaccharides supported best growth of B. lactis Bb-12. Then, the prebiotic effect of Porphyra oligosaccharides cultured with B. lactis Bb-12 was compared to commercial prebiotics such as fructo-oligosaccharides, isomalto-oligosaccharides, and galacto-oligosaccharides. The total counts of B. lactis Bb-12 in the treatment of Porphyra oligosaccharides was increased from 7.3 log CFU/mL to 8.1 log CFU/mL, but in the treatments of fructo-oligosaccharides, isomalto-oligosaccharides, and galacto-oligosaccharides the total counts were increased to 1.2, 1.8 and 1.6 log CFU/mL, respectively. The growth of Clostridium perfringens BCRC 10913 cultured alone in the treatment of Porphyra oligosaccharides was lower than in another treatment of oligosaccharides (p < 0.05). In vitro experiment showed the changes of total counts on C. perfringens co-cultured with B. lactis Bb12. The total counts of Clostridium perfringens were decreased significantly in co-cultured experiment with different oligosaccharides. The highest colony counts of B. lactis Bb12 were obtained in fermented milk with 1% Porphyra oligosaccharides. The activity of α- galactosidase was increased from 0 nM/ml whey/hr to 23.55 nM/ml whey /hr but it was decreased to 10.19 nM/ml whey/hr after 36 hours. However, the antioxidant activities were increased with fermentation time. The ferrous ion chelating activity of fermented milk with 1% Porphyra oligosaccharides was increased from 0.6% to 30% with the fermentation time. The DPPH radical-scavenging activity of fermented milk with 1% Porphyra oligosaccharides was increased from 3.2% to 59.2% with the fermentation time. The hydrogen peroxide radical-scavenging activity of fermented milk with 1% Porphyra oligosaccharides was increased from 1.0% to 49.0% with the fermentation time. | en |
dc.description.provenance | Made available in DSpace on 2021-06-12T18:36:32Z (GMT). No. of bitstreams: 1 ntu-96-R94641010-1.pdf: 871289 bytes, checksum: dec5177d80782c4931ab73bce4e1b8d2 (MD5) Previous issue date: 2007 | en |
dc.description.tableofcontents | 審定書……………………………………………………………… i
謝誌………………………………………………………………… ii 中文摘要…………………………………………………………… iii 英文摘要…………………………………………………………… iv 壹、前言…………………………………………………………… 1 貳、文獻整理……………………………………………………… 2 一、非消化性寡糖……………………………………………… 2 (一) 非消化性寡醣的生理特性 …………………………… 2 (二) 益菌助生質 …………………………………………… 3 (三) 益菌助生質的種類 …………………………………… 6 1.果寡糖…………………………………………………… 6 2.半乳寡糖………………………………………………… 6 3.異麥芽寡糖……………………………………………… 8 二、海藻………………………………………………………… 9 (一) 簡介 …………………………………………………… 10 1. 海菜 …………………………………………………… 10 2. 紫菜 …………………………………………………… 10 3. 石花菜 ………………………………………………… 11 4. 龍鬚菜 ………………………………………………… 11 5. 石蓴 …………………………………………………… 12 (二) 物理化學特性 ………………………………………… 12 (三) 海藻寡糖 ……………………………………………… 13 三、雙叉桿菌 ………………………………………………… 13 (一)簡介 …………………………………………………… 13 (二) 生理活性 ……………………………………………… 15 1. 改善乳糖不耐症 ……………………………………… 15 2. 維持腸道正常菌相 …………………………………… 15 3. 避免酸中毒 …………………………………………… 16 4. 改善便秘 ……………………………………………… 16 5.預防腹瀉………………………………………………… 16 6. 降低血清膽固醇 ……………………………………… 17 7. 合成維生素 …………………………………………… 17 8. 幫助鈣與鎂吸收 ……………………………………… 17 9. 抗氧化能力 …………………………………………… 18 四、實驗架構…………………………………………………… 19 参、材料與方法…………………………………………………… 20 一、實驗材料…………………………………………………… 20 (一) 原料 …………………………………………………… 20 (二) 藥品及培養基 ………………………………………… 20 (三) 主要儀器設備 ………………………………………… 22 (四)菌株來源………………………………………………… 22 二、試驗方法…………………………………………………… 23 (一) 五種不同海藻寡糖對於六株雙叉桿菌生長之影響 … 23 1. 菌株之保存與活化 …………………………………… 23 2. 助生性研究 …………………………………………… 23 (二) 紫菜寡糖與常見寡糖對於B. lactis Bb-12之生長之影 響………………………………………………………… 24 1. 菌數變化 ……………………………………………… 24 2. pH值變化 ……………………………………………… 24 3. 可滴定酸度變化 ……………………………………… 24 (三) 產氣莢膜梭菌接種於不同寡糖處理組中之生長情況 ………………………………………………………… 24 (四) 三種寡糖進行雙叉桿菌及產氣莢膜梭菌共培養之情況 ………………………………………………………… 25 1.菌數變化………………………………………………… 25 2. pH值變化………………………………………………… 26 (五) 添加異麥芽寡糖及紫菜寡糖於牛乳中之情況 ……… 26 1. 菌數變化 ……………………………………………… 26 2. pH 值變化……………………………………………… 27 3. 可滴定酸度變化 ……………………………………… 27 4. 酵素變化 ……………………………………………… 27 5. 抗氧化測定 …………………………………………… 27 (1) 還原力測定 ………………………………………… 27 (2) 螯合亞鐵離子能力之測定 ………………………… 28 (3) 清除DPPH自由基能力之測定 ……………………… 28 (4) 過氧化氫清除效應 ………………………………… 28 (六) 統計分析 ……………………………………………… 29 肆、結果與討論 ………………………………………………… 30 ㄧ、五種不同海藻寡糖對於六株雙叉桿菌生長之影響……… 30 (一) 五種不同海藻寡糖對於B. adolescentis BCRC 14606 生長之影響……………………………………………… 30 (二) 五種不同海藻寡糖對於B. bifidum BCRC 14615 生長 之影響…………………………………………………… 30 (三) 五種不同海藻寡糖對於 B. breve BCRC 11846 生長 之影響 ………………………………………………… 33 (四) 五種不同海藻寡糖對於 B. infantis BCRC 14602生 長之影響………………………………………………… 33 (五) 五種不同海藻寡糖對於B. lactis Bb-12生長之影 響………………………………………………………… 33 (六) 五種海藻寡糖對於B. logum BCRC 14634生長之影 響 ……………………………………………………… 36 二、紫菜寡糖與常見寡糖對於B. lactis Bb-12之生長之 影響 ……………………………………………………… 41 三、產氣莢膜梭菌接種於不同寡糖處理組中之生長情 況…………………………………………………………… 43 四、三種寡糖進行雙叉桿菌及產氣莢膜梭菌共培養之情 況…………………………………………………………… 47 五、添加異麥芽寡糖及紫菜寡糖於牛乳中之情況…………… 52 (一) 生長情況 ……………………………………………… 52 (二) 發酵乳中半乳糖酶活性之變化 ……………………… 55 (三) 添加不同寡糖之發酵乳中抗氧化能力之測定 ……… 57 1. 還原力測定 …………………………………………… 58 2. 螯合亞鐵離子能力測定 ……………………………… 59 3. 清除DPPH自由基能力之測定 ………………………… 62 4. 清除過氧化氫 ………………………………………… 65 伍、結論…………………………………………………………… 67 陸、參考文獻……………………………………………………… 68 | |
dc.language.iso | zh-TW | |
dc.title | 海藻寡糖對雙叉桿菌之助生性及在發酵乳應用之研究 | zh_TW |
dc.title | Prebiotic effects of agal-oligosaccharides on bifidobacteria and its application in fermented milk | en |
dc.type | Thesis | |
dc.date.schoolyear | 95-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 周正俊,丘志威,蔡國珍,潘崇良 | |
dc.subject.keyword | 助生性,海藻寡醣,雙叉桿菌,產氣莢膜梭菌,發酵乳, | zh_TW |
dc.subject.keyword | Prebiotic effect,Algal-oligosaccharides,Bifidobacteria,Clostridium perfringens,Fermented milk, | en |
dc.relation.page | 85 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2007-07-31 | |
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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