請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/38238完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 劉文雄 | |
| dc.contributor.author | Kuan-Chen Cheng | en |
| dc.contributor.author | 鄭光成 | zh_TW |
| dc.date.accessioned | 2021-06-13T16:28:33Z | - |
| dc.date.available | 2006-07-26 | |
| dc.date.copyright | 2005-07-26 | |
| dc.date.issued | 2005 | |
| dc.date.submitted | 2005-07-14 | |
| dc.identifier.citation | 中文論文、期刊及書籍
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The usage of tempeh-formula infant foods in infant and children-under-five diets as an effort to overcome diarrheal problems [Dissertation]. Bogor: Bogor Agriculture Institute. 181 pp. Masafumi Y, Kazunori T, Mariko K, Seiji F, Tsukasa M and Yoshinobu K, 2003. Antiviral Activity of a Hot Water Extract of Black Soybean against a Human Respiratory Illness Virus. Biosci. Biotechnol. Biochem. 67：1071-1079. Matsuo M, Nakamura N, Shidoji Y, Muto Y, Esaki H and Osawa T, 1997. Antioxidative mechanism and apoptosis induction by 3-hydroxyanthranilic acid, an antioxidant in Indonesian food Tempeh, in the human hepatoma-derived cell line, HuH-7. J. Nutr. Sci. Vitaminol. (Tokyo). 43：249-59. Matsuo M, 1997. In vivo antioxidant activity of Okara Koji, a fermented okara, by Aspergillus oryzae. Biosci Biotechnol Biochem. 61（12）：1968-1972. Messina MJ, Persky V, Setchell KD and Barnes S, 1994. Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutr. Cancer 21：113-131. 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Jakarta, Indonesia: University of Indonesia, 313 pp. Picherit C, Chanteranne B, Bennetau-Pelissero C, Davicco MJ, Lebecque P, Barlet JP and Coxam V, 2001. Dose-dependent bone-sparing effects of dietary isoflavones in the ovariectomised rat. Br. J. Nutr. 85：307-316. Sarkar H F and Li Y, 2003. Soy isoflavones and cancer prevention. Cancer Investigation 21(5): 744-757. Setchell KDR, Brown NM, Zimmer-Nechemias L, Brashear WT, Wolfe BE, Kirschner AS and Heubi JE, 2002.Definitive evidence for lack of absorption of soy isoflavone glycosides in humans, supporting the crucial role of intestinal metabolism for bioavailability. Am. J. Clin. Nutr. (in press). Shetty K, 1989. Microbial elicitors and secondary metabolites production in plant cell suspension cultures ; phenolics as a model system. Ph.D Thesis, University of Idaho. Somekawa Y, Chiguchi M, Ishibashi T and Aso T, 2001. Soy intake related to menopausal symptoms, serum lipids, and bone mineral density in postmenopausal Japanese women. Obstet. Gynecol. 97：109-115. Steinberg, D, Parthasarathy S, Carew TE, Khoo JC and Witztum JL, 1989. Beyond cholesterol: modifications of low-density lipoprotein that increase its atherogenicity. N. Engl. J. Med. 320：915–920. Tsukamoto C, Shimada S, Igita k, Kudou S, Kokubun M, Okubo K and Kitamura K, 1995. Factors affecting isoflavone content to select for the traits in a cultivar development program. in soybean seeds: Changes in isoflavones, saponins, and composition of fatty acids at different temperatures during seed develop- In designing a breeding strategy, total and individual ment. J. Agric. Food Chem. 43：1184–1192. Terao J, Piskula M and Yao Q, 1994. Protective effect of epicatechin, epicatechin gallate, and quercetin on lipid peroxidation in phospholipids bilayers. Arch. Biochem. Biophys. 308：278-284. Toda T, Uesugi T, Hirai K, Nukaya H, Tsuji K and Ishida H, 1999. New 6-O-acyl isoflavone glycosides from soybeans fermented with Bacillus subtilis (natto). 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Soy isoflavones improve plasma lipids in normocholesterolemia and mildly hypercholesterolemia postmenopausal women. Am. J. Clin. Nutr. 73：225-231. Watanabe S, Uesugi S and Kikuchi Y, 2002. Isoflavones for preventation of cancer, cardiovascular diseases, gynecological problems and possible immue potentiaton. Biomed. Pharmacother. 56: 302-312 Woods HF, 2003. Phytoestrogens and health. Published by the food standards agency, UK. London. Yu O, Shi j, Hession O A, Maxwell A C, McGonigle B and Odell T J, 2003. Metabolic engineering to increase isoflavone biosynthesis in soybean seed. Phytochemistry 63:753-763. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/38238 | - |
| dc.description.abstract | 本研究利用省產黑豆為原料以根黴菌之液態醱酵法生產機能性醱酵黑豆食品，並對液態醱酵黑豆產品進行功能性檢測及功能性成分分析，以期確立機能性醱酵黑豆產品之醱酵生產體系，開拓省產黑豆在健康食品上之用途為目的。 。
以高效能液相層析法可有效分離四種指標性異黃酮。探討液態醱酵黑豆最佳萃取條件，得知以80% 甲醇萃取可得到最高異黃酮含量及最佳DPPH自由基之清除效應。以黑豆台南三號為基質篩選適合液態醱酵之根黴菌，並檢討液態醱酵期間代謝產物之變化，得知三株檢測菌皆可將帶醣基之異黃酮（daidzin及genistin）經由 β-葡萄醣苷酶之作用轉換成不具醣基之異黃酮（daidzein及genistein）。依據異黃酮轉換效率、自由基清除之效應及醱酵時間等因子，選擇以Rhizopus oligosporus NTU-5為最適液態醱酵菌株。 在擴大生產試驗中，檢討攪拌速率及通氣量對R. oligosporus NTU-5於五公升醱酵槽中液態醱酵黑豆之影響，並分析醱酵期間代謝產物之變化，得知最適液態培養條件為培養溫度，30℃；通氣量，0.1 vvm；攪拌速率，100 rpm；接種量，10% 及醱酵槽裝液量， 3 公升/ 5 公升。 。 以矽膠管柱層析法進行液態醱酵黑豆粗萃液之溶劑沖提，得知以乙酸乙酯：甲醇（2：1; v/v）之區分5具有最大抗氧化活性。以薄層層析法及半製備式高效能液相層析法分離出不具醣基之異黃酮 daidzein、genistein 及具抗氧化活性未知化合物 FBE5-PA。Daidzein 及 genistein 之回收率分別為 90.6% 及 70.5%。未知化合物FBE5-PA對DPPH自由基之有效半抑制濃度（IC50）為 7.5 μg/mL。 液態醱酵黑豆粗萃液之乾燥產物在濃度為400μg/mL時對人類肝癌細胞 Hep 3B 及子宮頸癌細胞 Hela 具有抑制增生之能力，抑制率分別為 61.5% 及 64.4%，對於人類正常肺纖維母細胞 MRC-5 則無顯著抑制效果。 | zh_TW |
| dc.description.abstract | The purpose of this study is to develop a submerged fermentation process to produce functional fermented black soybean foods from domestic black soybean by Rhizopus spp. .The functional components of fermented black soybean and its physiological function will also be investigated. These results can provide information to establish a submerged fermentation process to manufacture functional fermented black soybean foods. .
A fast and precise method of high performance liquid chromatography can separate four indicator isoflavones efficiently. Using 80% methanol to extract the fermented black soybean, the content of isoflavones and 1, 1-diphynel-2-dipicrylhydrazyl (DPPH) radical scavenging effects can reach to the best. Black soybean Tainan NO.3 was used as substrate for submerged fermentation by Rhizupus spp. . The changes of metabolites during the submerged fermentation were analyzed. It was found that all Rhizupus spp. tested exhibited the ability to convert the isoflavones glycosides （daidzin and genistin）in black soybean to isoflavones aglycones （daidzein and genistein）by β-glucosidase. According to the content of isoflavone aglycones formation, scavenging effect and cultivation time, Rhizupus oligosporous NTU-5 was selected as potent strain for submerged fermentation of black soybean. . The effects of agitation speed and aeration rate on isoflavones content and scavenging effect of fermented black soybean were carried out in a 5L fermentor, and the changes of metabolites during the submerged fermentation were analyzed. It was found that the optimal cultivation condition were as follows: temperature, 30℃; aeration rate, 0.1 vvm; agitation speed, 100 rpm; inoculum size, 10% and working volume, 3 L/ 5 L. . A fraction 5 had the highest scavenging effect was isolated by silica gel column chromatography, eluting with ethyl acetate/methanol （2: 1, v/v）. Then, the fraction 5 was analyzed and purified by TLC and semi-preparative HPLC. Daizein, genistein and an unknown antioxidant compound, FBE5-PA were isolated. The recovery of daidzein and genistein were 90.6% and 70.5%, respectively. The IC50 value of FBE5-PA for DPPH free radicals was 7.5 μg/mL. . The fermented black soybean extracts exhibited inhibition effect on the viability of human cancer cell line, Hep 3B and Hela when the concentration was up to 400μg/mL. The inhibition rate was 61.5% and 64.4%, respectively. However, it showed no inhibition effect on normal human embryonal lung cell MRC-5. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T16:28:33Z (GMT). No. of bitstreams: 1 ntu-94-R92b47111-1.pdf: 1383419 bytes, checksum: 9d35ee14317b295a0149dcb328ee598c (MD5) Previous issue date: 2005 | en |
| dc.description.tableofcontents | 中文摘要………………………………………………………………..Ⅰ
英文摘要………………………………………………………………..Ⅲ 目錄……………………………………………………………………..Ⅴ 表次……………………………………………………………………..Ⅷ 圖次……………………………………………………………………..Ⅸ 縮寫表……………………………………………………………….. ⅩⅡ 第一章 緒論……………………………………………………………1 第二章 文獻回顧………………………………………………………4 第一節 黑豆………………………………………………………4 第二節 根黴菌簡介………………………………………………9 第三節 自由基與健康……………………………………………9 第四節 植物性化學物質………………………………………..19 第五節 醱酵食品………………………………………………..36 第三章 以震盪培養法篩選最適液態醱酵之根黴菌………………..44 前 言……………………………………………………………..44 材料與方法………………………………………………………..44 第一節 材料……………………………………………………..44 第二節 分析方法………………………………………………..45 第三節 實驗方法………………………………………………..53 第四節 藥品……………………………………………………..54 第五節 儀器……………………………………………………. 54 結 果……………………………………………………………..55 第一節 異黃酮之萃取條件……………………………………..55 第二節 篩選最適液態醱酵之根黴菌…………………………..57 第三節 液態醱酵條件之建立…………………………………..57 第四節 黑豆與市售黃豆及脫脂黃豆之比較…………………..64 討 論……………………………………………………………..71 第四章 利用五公升醱酵槽進行擴大生產試驗 前 言……………………………………………………………..72 材料與方法………………………………………………………..72 第一節 材料……………………………………………………..72 第二節 實驗方法………………………………………………..72 第三節 儀器……………………………………………………..73 結 果 …………………………………………………………..74 討 論 …………………………………………………………..83 第五章 R. oligosporous NTU-5 液態醱酵培養液中抗氧化物之分離，純化與鑑定 前 言……………………………………………………………..84 材料與方法………………………………………………………..84 第一節 材料……………………………………………………..84 第二節 分析方法………………………………………………..85 結 果 …………………………………………………….…… 88 第一節 抗氧化物之分離與純化………………………………..88 討 論 …………………………………………………………..97 第六章 液態醱酵黑豆粗萃液對細胞生理活性測試………………103 前 言……………………………………………………………103 材料與方法………………………………………………………105 第一節 材料……………………………………………………105 第二節 實驗方法………………………………………………107 第三節 藥品 …………………………………………….. .…..108 第四節 儀器 ……………………………………………....…..108 結 果……………………………………………………………108 討 論……………………………………………………………114 第七章 結論…………………………………………………………116 第八章 參考文獻……………………………………………………119 | |
| dc.language.iso | zh-TW | |
| dc.subject | 液態醱酵 | zh_TW |
| dc.subject | 異黃酮 | zh_TW |
| dc.subject | 黑豆 | zh_TW |
| dc.subject | 根黴菌 | zh_TW |
| dc.subject | Rhizopus spp. | en |
| dc.subject | submerged fermentation | en |
| dc.subject | black soybean | en |
| dc.subject | isoflavone | en |
| dc.title | 利用根黴菌之深部培養法開發機能性醱酵黑豆食品之研究 | zh_TW |
| dc.title | Development of Functional Fermented Foods fromBlack Soybean by Submerged Culture of Rhizopus spp. | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 93-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 黃健雄,朱文深,李重義,孟孟孝 | |
| dc.subject.keyword | 異黃酮,黑豆,根黴菌,液態醱酵, | zh_TW |
| dc.subject.keyword | isoflavone,black soybean,Rhizopus spp.,submerged fermentation, | en |
| dc.relation.page | 126 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2005-07-14 | |
| dc.contributor.author-college | 生命科學院 | zh_TW |
| dc.contributor.author-dept | 微生物與生化學研究所 | zh_TW |
| 顯示於系所單位： | 微生物學科所 | |
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