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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 游若萩 | |
| dc.contributor.author | Yun-Ying Hu | en |
| dc.contributor.author | 胡芸瑛 | zh_TW |
| dc.date.accessioned | 2021-06-07T18:06:01Z | - |
| dc.date.copyright | 2012-08-17 | |
| dc.date.issued | 2012 | |
| dc.date.submitted | 2012-07-24 | |
| dc.identifier.citation | 中國國家標準CNS水果及蔬菜飲料檢驗法-可溶性固形物之測定，總號12569，類號N6215。經濟部標準檢驗局。台北。台灣。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/16232 | - |
| dc.description.abstract | 芋頭為主要糧食作物之一，富有良好的營養素，其相關製品有許多，但以益生菌發酵者卻相當少見，而益生菌發酵製品，長久以來提供人類許多良好的機能性，故本研究以Lactococcus lactis Lab5、Lactobacillus plantarum BCRC 11697、Bifidobacterium bifidum BCRC 14615、Bifidobacterium longum BCRC 14634與添加不同濃度的紅糖分別發酵芋頭，以期擴展芋頭的食用效益與功能性。實驗第一部分於芋頭中不添加或添加1.5%、3 % 紅糖發酵，探討 24小時發酵期間乳酸菌數、pH值、可滴定酸度變化，實驗結果顯示芋頭基質中添加1.5% 紅糖發酵的菌數可達8.95 ± 0.06 log CFU/mL，發酵過程中pH值也隨時間而下降，顯示芋頭中添加1.5% 紅糖發酵者，對於益生菌的生長有良好之影響，發酵期間的可溶性固形物、總糖、還原糖含量、黏度、顏色特性，亦因發酵後具有顯著差異 (p<0.05)。第二部分則以不同溶液萃取益生菌最適發酵芋頭產物中的有效成分，無論是何種萃取方式，總酚與類黃酮含量因發酵後而提高，其中分別以50%的甲醇萃取液、水萃取液含有較高的成分濃度，抗氧化活性分析方面，DPPH自由基清除能力、亞鐵螯合能力、抗維生素C的自氧化能力、總還原力及總抗氧化能力也皆因發酵後有所提升，並顯著高於未添加菌株發酵的芋頭基質 (p<0.05)，但是在不同的萃取溶劑種類中，對於抗氧化能力的最佳效益亦有影響。另外，結腸癌細胞株HT-29與Lb. plantarum BCRC 11697、B. bifidum BCRC 14615發酵芋頭產物共培養48小時後，細胞存活率顯著性地下降，顯示益生菌發酵芋頭產物具有抑制癌細胞生長。在喜好性品評中，以Lb. plantarum BCRC 11697發酵的芋頭製品，調整糖酸比後具有最佳的整體接受度。 | zh_TW |
| dc.description.abstract | Taro is one of major root crops of world, and its nutritional value is the main concern when a crop is being considered as a food source for wide applicability. Fermented taro is rarely in Taiwan, but fermentation products by probiotic provide good functional for human for a long time, so the object of this research was to use native taro and several probiotics to increase the functional activity of fermented taro. In this study, Lactococcus lactis Lab5, Lactobacillus plantarum BCRC 11697, Bifidobacterium bifidum BCRC 14615, or Bifidobacterium longum BCRC 14634 were used as starters to ferment native taro with different concentrations of brown sugar. First, the cell counts, pH value, titratable acidity content and check some physicochemical properties were determined during 24 hours cultivation. It showed that the cells number of different probiotics fermented taro with 1.5% of brown sugar were achieved up to 8.95 ± 0.06 log CFU/mL. During fermentation, the pH value also became declined with fermentation time. Therefore, the optimal fermentation condition to enrich probiotic of taro was the addion of 1.5% brown sugar to taro for fermentation. Physicochemical properties such as soluble solids, total sugar, reducing sugar, viscosity, and color properties were significantly different (p<0.05) than unfermented. Then using different polarity solvent to extract different probiotics fermented taro with the addition of 1.5% brown sugar. Results showed that the methanol or distilled water extract, total phenol content and flavonoid were significantly different (p<0.05) than unfermented especially Lb. plantarum BCRC 11697, B. bifidum BCRC 14615 as starter. DPPH-radical scavenging activity, Fe2+-chelating ability, inhibition of ascorbate autoxidation, reducing power and trolox equivalent of antioxidant capacity for fermented taro were also significantly higher (p<0.05) than unfermented. In addition, cell viability of HT-29 cocultured with fermented taro with Lb. plantarum BCRC 11697, or B. bifidum BCRC 14615 for 48 hours was decreased. The treatments showed cytotoxicity and dose-dependent. Futhermore Lb. plantarum BCRC 11697 fermented taro of higher sugar/acid ratios of sensory properties analysis was more acceptable. Conclusively, probiotic fermented taro provides innovative taste, flavor, and increase the functional properties to make fermented taro products more diverse. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-07T18:06:01Z (GMT). No. of bitstreams: 1 ntu-101-R99641005-1.pdf: 1781778 bytes, checksum: 05c21c8b2aa5231c9927014d60a5bfa4 (MD5) Previous issue date: 2012 | en |
| dc.description.tableofcontents | 謝誌.......................................................I
摘要......................................................II Abstract.................................................III 目錄.......................................................V 圖目錄.....................................................X 表目錄....................................................XI 壹、 前言..................................................1 貳、 文獻回顧..............................................2 一、芋頭...................................................2 (一)、芋頭簡介.............................................2 (二)、芋頭特性.............................................2 (三)、芋頭製品.............................................4 二、紅糖...................................................6 (一)、紅糖簡介.............................................6 (二)、紅糖特性與療效.......................................6 三、益生菌.................................................8 (一)、益生菌定義...........................................8 (二)、乳酸菌...............................................8 1.乳酸菌分類..............................................11 2.乳酸菌生理功效..........................................11 3.乳酸菌應用..............................................14 四、氧化壓力及抗氧化......................................16 (一)、自由基..............................................16 1.自由基與活性氧傷害......................................16 2.核酸之氧化傷害..........................................19 3.脂質之氧化傷害..........................................19 4.蛋白質之氧化傷害........................................19 (二)、抗氧化系統..........................................22 1.預防性..................................................22 2.清除自由基..............................................22 3.修復功能................................................22 (三)、抗氧化劑作用之原理與機制............................22 1.自由基終止性............................................22 2.還原劑或氧清除劑........................................24 3.金屬螯合劑..............................................24 (四)、具抗氧化能力之天然植物..............................24 1.維生素C.................................................25 2.維生素E.................................................25 3.類胡蘿蔔素..............................................25 4.酚類化合物..............................................26 (五)、抗氧化活性測定原理.................................28 1.DPPH自由基清除效應......................................28 2.金屬離子螯合能力........................................28 3.還原力..................................................28 4.TEAC總抗氧化能力........................................29 參、 材料與方法...........................................30 一、實驗架構..............................................30 二、實驗材料..............................................33 (一)、試驗菌株............................................33 (二)、試驗細胞株..........................................33 (三)、試驗原料............................................33 (四)、培養基..............................................33 (五)、藥品................................................33 (六)、儀器與設備..........................................34 三、實驗方法..............................................36 (一)、芋頭基質製備........................................36 (二)、菌株之活化、保存與計數..............................36 1.活化....................................................36 2.保存....................................................36 3.計數....................................................36 (三)、細胞株之活化培養、繼代、計數與保存..................36 1.細胞株的活化與培養......................................36 2.細胞繼代................................................37 3.細胞保存................................................37 (四)、發酵芋頭的製備......................................37 (五)、發酵芋頭生長情形與物化測定..........................37 1.pH值....................................................37 2.可滴定酸................................................37 3.可溶性固形物............................................38 4.總糖....................................................38 5.還原糖..................................................38 6.黏度....................................................38 7.色澤分析................................................38 (六)、發酵芋頭之抗氧化檢測................................39 1.分析樣品製備與萃取......................................39 2.抗氧化成分分析..........................................39 3.抗氧化能力分析..........................................40 (七)、益生菌發酵物抑制人類結腸癌細胞株HT-29增生之試驗.....42 (八)、喜好性品評..........................................42 (九)、統計分析............................................42 肆、 結果與討論...........................................43 一、乳酸菌或雙差桿菌在芋頭發酵過程中生長情形..............43 (一)、益生菌之菌數變化....................................43 (二)、pH值與可滴定酸度變化................................45 二、乳酸菌或雙叉桿菌在芋頭發酵過程中之物化變化............48 (一)、可溶性固形物........................................48 (二)、總糖................................................50 (三)、還原糖含量..........................................50 (四)、黏度................................................54 (五)、顏色................................................56 三、乳酸菌或雙叉桿菌發酵芋頭後之抗氧化成分分析............61 (一)、總酚含量............................................61 (二)、類黃酮含量..........................................62 四、乳酸菌或雙叉桿菌發酵芋頭後之抗氧化活性分析............65 (一)、DPPH自由基清除能力..................................65 (二)、亞鐵離子螯合能力....................................67 (三)、抑制抗壞血酸自氧化活性..............................69 (四)、還原力..............................................71 (五)、TEAC總抗氧化能力....................................73 五、發酵產物對HT-29細胞株之毒性分析.......................75 六、發酵產物之喜好性分析..................................76 伍、 結論.................................................80 陸、 參考文獻.............................................81 附錄......................................................94 附圖一、國產檳榔心芋......................................94 附表一、發酵24小時於不同糖含量下益生菌對發酵芋頭的菌落數、pH 和可滴定酸度。............................................95 附表二、發酵24小時益生菌於不同糖含量下發酵芋頭的可溶性固物、總糖與還原糖含量及黏度變化。..............................96 附表三、喜好性品評問卷....................................97 | |
| dc.language.iso | zh-TW | |
| dc.title | 數株益生菌發酵芋頭之抗氧化性及對HT-29細胞毒性之研究 | zh_TW |
| dc.title | Antioxidative activity of several probiotic fermented taro and its cytoxicity on HT-29 | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 100-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 周正俊,潘崇良,蔡國珍,丘志威,顏聰榮 | |
| dc.subject.keyword | 芋頭,益生菌,抗氧化能力,抑腸癌能力,感官品評, | zh_TW |
| dc.subject.keyword | Taro,probiotics,antioxidative activity,inhibition of colon cancer activity,sensory evaluation, | en |
| dc.relation.page | 98 | |
| dc.rights.note | 未授權 | |
| dc.date.accepted | 2012-07-25 | |
| 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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