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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 蘇南維 | |
dc.contributor.author | Yu-Hsuan Wu | en |
dc.contributor.author | 吳玉萱 | zh_TW |
dc.date.accessioned | 2021-07-10T21:33:31Z | - |
dc.date.available | 2021-07-10T21:33:31Z | - |
dc.date.copyright | 2017-08-29 | |
dc.date.issued | 2016 | |
dc.date.submitted | 2017-06-14 | |
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Handbook of Indigenous Fermented Foods, revised and expanded, CRC Press. Sumi, H., et al. (1987). 'A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet.' Experientia 43(10): 1110-1111. Toda, T., et al. (1999). 'New 6-O-acyl isoflavone glycosides from soybeans fermented with Bacillus subtilis (natto). I. 6-O-succinylated isoflavone glycosides and their preventive effects on bone loss in ovariectomized rats fed a calcium-deficient diet.' Biological and Pharmaceutical Bulletin 22(11): 1193-1201. Tsukamoto, C., et al. (1995). 'Factors affecting isoflavone content in soybean seeds: changes in isoflavones, saponins, and composition of fatty acids at different temperatures during seed development.' Journal of agricultural and food chemistry 43(5): 1184-1192. Van Ee, J. H. (2009). 'Soy constituents: modes of action in low-density lipoprotein management.' Nutrition reviews 67(4): 222-234. Wang, H.-j. and P. A. Murphy (1994). 'Isoflavone content in commercial soybean foods.' Journal of agricultural and food chemistry 42(8): 1666-1673. Wang, S.-T., et al. (2015). 'Biotransformed product, genistein 7-O-phosphate, enhances the oral bioavailability of genistein.' Journal of Functional Foods 13: 323-335. Xu, D.-P., et al. (2003). 'Isolation of a new isoflavone from soybean germ.' CHINESE TRADITIONAL AND HERBAL DRUGS 34(12): 1065-1067. Xu, X., et al. (2000). 'Neither background diet nor type of soy food affects short-term isoflavone bioavailability in women.' The journal of nutrition 130(4): 798-801. Yamaguchi, M., et al. (1999). 'Effect of vitamin K2 (menaquinone-7) in fermented soybean (natto) on bone loss in ovariectomized rats.' Journal of bone and mineral metabolism 17(1): 23-29. 北川勲, et al. (1988). 'Saponin and sapogenol. XLI. Reinvestigation of the structures of soyasapogenols A, B, and E, oleanene-sapogenols from soybean. Structures of soyasaponins I, II, and III.' Chemical and pharmaceutical bulletin 36(1): 153-161. 北川勲, et al. (1985). 'Saponin and sapogenol. XXXVIII. Structure of soyasaponin A2, a bisdesmoside of soyasapogenol A, from soybean, the seeds of Glycine max Merrill.' Chemical and pharmaceutical bulletin 33(2): 598-608. 桐渕道明, et al. (1983). 'Hypocholesterolemic effect of triterpene alcohols with soysterol on plasma cholesterol in rats.' Journal of nutritional science and vitaminology 29(1): 35-43. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/76593 | - |
dc.description.abstract | 存在於黃豆中的大豆異黃酮 (isoflavone)是植物的二次代謝物,其化學結構與人體雌激素(estradiol)相似,具有雌激素活性,為一種植物雌激素(phytoestrogen)。大豆異黃酮已被證實具有預防心血管疾病、改善更年期婦女不適症狀、減緩骨質疏鬆症狀等生理功效。然而,僅有去醣基形式的異黃酮具上述活性。實驗室先前的研究由納豆產品篩選出一株納豆菌(BCRC 80517),可將異黃酮轉換為異黃酮磷酸酯,提升其水溶性,進而大幅提升其生物可利用率。本研究以此為基礎,擬將黃豆與BCRC 80517進行固態發酵,開發一種富含異黃酮磷酸酯的黃豆發酵食品。研究首先探討黃豆最佳濕熱處理條件使malonylglucosides有效轉換為glucosides,利用電鍋蒸煮20、40、60分鐘或用高溫高壓滅菌釜分別以110°C、121°C及130°C蒸煮20、40、60分鐘;接著探討生產異黃酮磷酸酯的最適固態發酵條件,探討因子包含發酵黃豆基質顆粒大小、發酵前添加水量、接種菌液培養時間、接種菌量及碳源與無機鹽添加;最後評估納豆產品的貯藏條件,將納豆置於4°C及-20°C下進行一般貯藏試驗,以及將納豆粉置於40°C、50°C及60°C下進行加速貯藏試驗。結果顯示,將黃豆以121°C處理40分鐘,可以將glucosides佔總異黃酮含量之比例由17.0% 增加至92.4%。最適固態發酵條件為將碎粒黃豆通過10-20 mesh篩網後,加入1.5倍(w/w db)去離子水,在121°C, 1.2 kg/cm2下處理40分鐘後,接種5% (w/w db)菌齡為15 h的菌液,發酵48小時。異黃酮轉換率可達65.6 ± 2.8%,發酵後的納豆中含有258.7 ± 14.6 μmol/100 g db Daidzein-7-O-phosphate (D7P)及352.5 ± 7.7 μmol/100 g db Genistein-7-O-phosphate (G7P)。納豆在4°C下貯藏65天後,D7P及G7P的殘留率分別為55.8 ± 3.2%及63.8 ± 2.3%;在-20℃下貯藏65天後,各形式異黃酮之含量無顯著差異;納豆粉置於室溫下兩個月後,其D7P及G7P含量皆保留初始含量的80%以上。本研究開發出一種富含異黃酮磷酸酯的納豆保健食品,未來將進一歩評估此產品之生理功效。 | zh_TW |
dc.description.abstract | Isoflavones are a group of plant secondary metabolites that occur mostly in the subfamily Papilionoideae of the Leguminosae. Soybean (Glycine max) is the most abundant source of isoflavones. There are 12 natural isoflavones in soybeans, consisting 3 types of aglycones (daidzein, genistein, glycitein) and their corresponding conjugates with glucose, acetylglucose and malonylglucose. The beneficial effects of isoflavones include: the reduction of serum lipids, relief of menopausal symptoms, increase of bone mineral density and chemoprevention of mammary and prostate cancer. A number of studies have revealed that the biological effects of isoflavones mainly attributed to their aglyconic forms rather than the glycosidic forms. However, many studies reported that aglycones show low bioavailability to humans because of their poor water-solubility.
In the previous study of our lab, we found Bacillus subtilis BCRC80517 isolated from commercial natto products showed the capability on the biotransformation of daidzein and genistein into daidzein-7-O-phosphate (D7P) and genistein-7-O-phosphate (G7P) which have higher water-solubility. The objective of this thesis is to develop a novel functional natto product by biotransformation with Bacillus subtilis BCRC 80517. First, we investigated the optimal solid state fermentation condition of biotransformation for the production of isoflavone phosphate conjugate by BCRC 80517. The fermentation factors, which included broken soybean particle size, initial moisture content, inoculum age, inoculum volume and additional nutrients such as mineral salts, carbon sources were investigated and optimized. The optimum condition was 10-20 mesh particle size as substrate, supplemented with 1.5 (w/w db) water, autoclaved under 121℃for 40 min, and then inoculated with 5% (v/w db) inoculum, incubated at 37℃, 100% RH. The maximum biotransformation rate of isoflavone phosphate conjugate (65.6 ± 2.8%) was achieved in the condition. The fermented soybean (natto) has 168.9 ± 11.3 (μmol/100 gdb) D7P and 196 ± 18.6 (μmol/100 gdb) G7P. The results of storage test showed the content of D7P and G7P in natto remained 55.8% and 63.8% after 4℃ storage for 65 days. No significant change of D7P and G7P content in natto was observed after -20℃ storage for 65 days. The maintenances of D7P and G7P in natto powder were above 80% at room temperature withiin two months. | en |
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dc.description.tableofcontents | 目錄
摘要 ................................................................................................................................ I Abstract .......................................................................................................................... II 目錄 .............................................................................................................................. IV 圖目錄 ........................................................................................................................ VIII 表目錄 .......................................................................................................................... XI 縮寫對照表 ................................................................................................................ XIII 第一章、前言 ............................................................................................................... 1 第二章文獻整理 ......................................................................................................... 2 一、黃豆 .................................................................................................................. 2 二、黃豆中的生物活性物質 .................................................................................. 4 2-1 大豆異黃酮(Soy isoflavone) .................................................................. 4 2-2 皂素(Soyasaponins and soyasapogenols) ............................................... 6 2-3 三萜類和植物固醇(Triterpenes and sterols) ............................................ 9 2-4 木酚素(Lignan) ....................................................................................... 12 2-5 植酸(phytate) .......................................................................................... 12 三、大豆異黃酮的生物活性 ................................................................................ 15 3-1 大豆異黃酮之吸收與代謝 ..................................................................... 18 3-2 大豆異黃酮之生物可利用率 ................................................................. 20 四、大豆異黃酮之生物轉換 ................................................................................ 23 五、納豆 ................................................................................................................ 25 5-1 納豆激酶 ................................................................................................. 25 5-2 維生素K ................................................................................................. 26 第三章材料與方法 ................................................................................................... 27 一、實驗架構 ........................................................................................................ 27 二、實驗材料與儀器設備 .................................................................................... 28 2-1 黃豆 ......................................................................................................... 28 2-2 菌株 ......................................................................................................... 28 2-3 培養基 ..................................................................................................... 28 2-4 試藥與溶劑 ............................................................................................. 29 2-5 儀器設備 ................................................................................................. 30 三、分析方法 ........................................................................................................ 30 3-1 高效液相層析儀分析異黃酮之條件 ..................................................... 30 3-2 大豆異黃酮含量計算方式 ..................................................................... 32 四、實驗方法 ........................................................................................................ 33 4-1 不同品種黃豆之異黃酮含量分析 ......................................................... 33 4-2 不同濕熱處理條件對黃豆中異黃酮型態之影響 ................................. 33 4-3 生產富含異黃酮磷酸酯納豆之最適固態發酵條件探討 ..................... 33 4-4 200 g 黃豆發酵 ..................................................................................... 35 4-5 模擬市售納豆生產方式之小量發酵 ..................................................... 36 4-6 異黃酮磷酸酯生物轉換率之計算方式 ................................................. 36 4-7 微生物數量之計數 ................................................................................. 36 4-8 黃豆發酵期間Bacillus subtilis BCRC 80517 之產孢情形 .................. 36 4-9 一般成分分析 ......................................................................................... 37 4-11 貯藏試驗 ............................................................................................... 39 4-12 豆渣發酵 ............................................................................................... 39 4-13 統計分析 ............................................................................................... 39 五、動力學資料分析 ............................................................................................ 40 5-1 反應速率常數 ......................................................................................... 40 5-2 半衰期(T0.5)及活化能 ........................................................................... 40 第四章結果與討論 ................................................................................................... 42 一、不同黃豆品種之異黃酮含量 ........................................................................ 42 二、不同濕熱處理條件對黃豆中異黃酮形態之影響 ........................................ 42 三、納豆最適固態發條件生成異黃酮磷酸酯之探討 ........................................ 48 3-1 Bacillus subtilis BCRC 80517 在全合成培養基之生長曲線................. 48 3-2 黃豆固態發酵之異黃酮磷酸酯含量及菌量變化 ................................. 50 3-3 B. subtilis BCRC 80517 在固態發酵期間之細胞形態 .......................... 54 3-4 添加不同碳源對黃豆固態發酵產生異黃酮磷酸酯之影響 ................. 54 3-5 不同顆粒大小黃豆進行固態發酵對生成異黃酮磷酸酯之影響 ......... 58 3-6 添加不同水量對黃豆固態發酵生成異黃酮磷酸酯之影響 ................. 58 3-7 添加無機鹽對生成異黃酮磷酸酯之影響 .............................................. 63 3-8 不同種菌培養時間對生成異黃酮磷酸酯之影響 ................................. 66 3-9 不同接種菌量對生成異黃酮磷酸酯之影響 .......................................... 66 3-10 黃豆固態發酵最適條件 ....................................................................... 71 四、200 g 黃豆放大發酵 ...................................................................................... 74 4-1 黃豆發酵厚度對生成異黃酮磷酸酯之影響 .......................................... 74 4-2 攪拌對黃豆固態發酵生成異黃酮磷酸酯之影響 ................................. 74 五、模擬市售納豆生產方式之小量發酵 ............................................................ 77 六、市售納豆之異黃酮型態分析 ........................................................................ 80 七、納豆一般成分分析 ........................................................................................ 84 八、納豆激酶活性分析 ........................................................................................ 85 九、納豆產品貯藏試驗 ........................................................................................ 86 9-1 蒸氣處理對納豆異黃酮含量及菌量之影響 ......................................... 86 9-2 納豆一般貯藏試驗 ................................................................................. 88 9-3 納豆粉加速貯藏試驗 ............................................................................. 92 十、黃豆渣固態發酵 .......................................................................................... 104 第五章、結論 ........................................................................................................... 107 第六章、參考文獻 ................................................................................................... 109 附錄 ........................................................................................................................... 115 | |
dc.language.iso | zh-TW | |
dc.title | 新穎納豆產品開發之研究 | zh_TW |
dc.title | Studies on the development of a novel natto product | en |
dc.type | Thesis | |
dc.date.schoolyear | 105-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 李敏雄,邱淑媛,鍾玉明,陳錦樹 | |
dc.subject.keyword | 納豆,Bacillus subtilis,生物轉化,大豆異黃酮, | zh_TW |
dc.subject.keyword | natto,Bacillus subtilis,biotransformation,soy isoflavone,daidzein 7-O-phosphate,genistein 7-O-phosphate, | en |
dc.relation.page | 117 | |
dc.identifier.doi | 10.6342/NTU201603315 | |
dc.rights.note | 未授權 | |
dc.date.accepted | 2017-06-14 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 農業化學研究所 | zh_TW |
顯示於系所單位: | 農業化學系 |
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