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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/80759完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 蔣丙煌(Been-Huang Chiang) | |
| dc.contributor.author | Hung-Yu Chan | en |
| dc.contributor.author | 詹泓諭 | zh_TW |
| dc.date.accessioned | 2022-11-24T03:15:33Z | - |
| dc.date.available | 2021-11-03 | |
| dc.date.available | 2022-11-24T03:15:33Z | - |
| dc.date.copyright | 2021-11-03 | |
| dc.date.issued | 2021 | |
| dc.date.submitted | 2021-10-25 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/80759 | - |
| dc.description.abstract | 豆粕是萃取黃豆油脂後剩餘的副產物，它具有高的粗蛋白含量、平衡的胺基酸組成並具有多項生物活性成分，如異黃酮、多醣、生物活性胜肽等，因此常作為動物飼料或製成功能性食品。然而豆粕內含有多種抗營養因子與過敏性蛋白質，可能會引起消化吸收不良和過敏反應，為了減少抗營養因子和蛋白質過敏原，飼料工業常採用單一菌株培養系統進行豆粕發酵，但是單一菌株發酵可能不是最有效的方法。因此，本研究旨在開發一種更有效的加工製程，在適當的條件下生產具有促進健康特性的發酵豆粕，本研究使用Streptococcus thermophilus搭配其他乳酸菌作為複合菌發酵系統發酵豆粕，同時添加鳳梨酵素與乳酸鈣，期望提升發酵產物的營養價值，如促進活性物質的含量、促進抗營養因子的降解、改善動物體消化利用率、強化動物體免疫力等。實驗結果證明，複合菌發酵確實可以提升發酵產物的乳酸含量，搭配鳳梨酵素使用，可以產生更多小分子蛋白質及胜肽，而添加乳酸鈣確實可以增強鳳梨酵素水解豆粕蛋白的活性，進而獲得較多的胜肽，具有增進免疫調節功效之潛力。利用S. thermophilus搭配Ligilactobacillus salivarius發酵的豆粕，在未活化RAW264.7模式中，發酵產物能刺激巨噬細胞分泌適量的NO，在0.5 mg/mL之低劑量下即可促進NO含量至17.76 ± 1.45 μM，足以誘發足夠的免疫反應；在LPS誘導RAW264.7發炎模式中，發酵產物能顯著抑制活化的巨噬細胞分泌過量的NO，在劑量為0.25 mg/mL時可達到最佳的NO抑制效果，使NO含量降低至19.89 ± 1.98 μM；在LPS誘導Caco-2損傷模式中，保護效果最為優異，TEER數值僅下降至71.54 ± 4.01 %；在Caco-2與RAW264.7的共培養模型中，觀察到發酵產物能夠促進IL-6與TNF-α 的分泌。綜上所述，酵素輔助複合菌發酵豆粕在in vitro實驗中證實具有強化免疫、抗發炎及保護腸道屏障完整性之健康促進功效。本研究亦分析發酵產物中的活性成分含量 (如可溶性固形物、胜肽、乳酸) 及抗營養因子含量 (如寡糖、胰蛋白酶抑制劑及過敏性蛋白質)，各發酵組別豆粕的活性成分含量均顯著提升並有效地降解抗營養因子。利用S. thermophilus搭配L. salivarius進行豆粕發酵對於過敏性蛋白的降解較為優異並且可以產生較多乳酸；而S. thermophilus搭配Lactobacillus helveticus進行豆粕發酵能夠產生較多的小分子蛋白質及胜肽。綜合上述實驗結果，本研究所製備出的發酵豆粕具有作為安全的腸黏膜免疫調節之功能性食品的潛力。 | zh_TW |
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| dc.description.tableofcontents | "目錄 誌謝………………………………………………………………………………………i 摘要……………………………………………………...………………………………ii Abstract……………………………………………………….…………………………iv 目錄……………………………………………………...…………………………...…vi 圖目錄………………………………………………………………..………..…......…xi 表目錄……………………………………………………………………….………...xiii 第一章、文獻回顧………………………………………………………………………1 第一節、大豆與豆粕………………………………………………………………1 1.1 大豆………………………………………………………………………1 1.1.1 大豆之介紹與特性……………………………………………….1 1.1.2 大豆之應用……………………………………………………….1 1.2 大豆加工之副產物_豆粕………………………………………………..1 1.2.1 豆粕之介紹…………………………………………………….…1 1.2.2 豆粕中具健康促進功效之活性成分……………………….……3 1.2.3 豆粕中內含之抗營養因子………………………………….……4 第二節、乳酸菌發酵豆粕…………………………………………………….…..5 2.1 固態發酵…………………………………………………………………5 2.2 固態發酵豆粕……………………………………………………………7 2.3 發酵豆粕產業現況與產品標準…………………………………………8 2.4 乳酸菌發酵豆粕………………………………………………………....8 第三節、複合菌株發酵系統…………………………………………………….10 3.1 複合菌株發酵介紹……………………………………………….…….10 3.2 複合菌株發酵之優勢與劣勢………………………………………..…10 3.3 複合菌株篩選策略…………………………………………………......11 3.3.1 Streptococcus thermophilus………………………………………11 3.4 乳酸菌發酵菌株篩選………………………………………………......14 3.4.1 Lactiplantibacillus plantarum subsp. plantarum………….……...14 3.4.2 Lacticaseibacillus casei…………………………………..……....14 3.4.3 Ligilactobacillus salivarius……………………………….…........14 3.4.4 Lactobacillus helveticus…………………………………………..15 第四節、蛋白酵素輔助發酵………………………………………………….....15 4.1 酵素介紹……………………………………………………………......15 4.2 食品中常用之蛋白酵素………………………………………………..16 4.3 鳳梨酵素與酵素活化因子……………………………………………..19 4.4 生物活性胜肽…………………………………………………………..20 4.5 大豆蛋白衍生之生物活性胜肽……………………………………..…23 4.6 蛋白質與胜肽於胃腸道之吸收………………………………………..25 第五節、以in vitro模式探討促進動物體健康之功效………………….….….29 5.1 上皮細胞構築之物理屏障……………………………………………..29 5.1.1 利用人類結腸癌細胞株Caco-2探討腸道屏障功能………….32 5.1.2 腸道健康與跨上皮電阻值 (Transepithelial Electrical Resistance) (TEER) 的關係……………………………………………………………..33 5.2 先天性免疫與發炎反應………………………………………………..35 5.2.1 先天性免疫之效應物--一氧化氮……………………………....36 5.2.2 利用小鼠巨噬細胞RAW264.7 探討細胞外的刺激活化NOS2表現…………………………………………………………………………….38 5.3 模擬人類腸道黏膜免疫反應之共培養系統…………………………..39 第二章、實驗目的與架構………………………………………………………..…...40 第一節、研究動機……………………………………………………………….40 第二節、研究目的…………………………………………….………………....41 第三節、實驗架構…………………………………………….………………....42 第三章、實驗材料與方法…………………………………………………………….44 第一節、實驗材料、藥品試劑及儀器設備………………………….….……...44 1.1 發酵基質……………………………………………………..…..……..44 1.2 發酵菌種…………………………………………………..….…..…….44 1.3 細胞株來源…………………………………………………..…..……..44 1.4 藥品試劑………………………………………………………....……..44 1.5 儀器設備………………………………………………………...……...47 第二節、實驗方法……………………………………………………..….……..49 2.1 發酵豆粕樣品製備………………………………………..…...…….....49 2.1.1 豆粕樣品前處理…………………………………..…….……....49 2.1.2 菌種活化………………………………………………………...49 2.1.3 菌種保存………………………………………..……..…..….....49 2.1.4 乳酸菌培養條件測試…………………………………..…….....49 2.1.5 複合菌發酵豆粕製程…………………………….….….......…..49 2.1.6 於不同pH下酵素水解豆粕…………………….….…………..50 2.1.7 添加酵素輔助發酵豆粕製程………………….…………….….50 2.2 細胞培養……………………………….…………….…………….…...51 2.2.1 細胞培養液配製…………………..………….………………....51 2.2.2 細胞培養條件………………………..……..…………………...52 2.2.3 細胞活化………………………………………………………...52 2.2.4 細胞換液………………………………………………..……….52 2.2.5 細胞繼代培養…………………………..…………………….…52 2.2.6 細胞冷凍保存……………………………………………….…..53 2.2.7 發酵樣品配製…………………………….………………..........53 2.3 細胞實驗…………………………………………………….…….…....53 2.3.1 細胞存活率測定 (MTT assay)……………………….…...…....53 2.3.2 Caco-2細胞分化……….………………………………………..54 2.3.3跨上皮細胞電阻值測定 (Transepithelial electrical resistance, TEER)………………………………………………….……………...55 2.3.4 SBM/FSBM對Caco-2上皮屏障作用………………….…….…55 2.3.5 SBM/FSBM對Raw 264.7細胞分泌一氧化氮之測定………….55 2.3.6 SBM/FSBM對共培養模式之細胞分泌IL-6 TNF-之影響…56 2.4 發酵產物分析…………………………………………………………..59 2.4.1 水溶性固形物………………………………………………..….59 2.4.2 pH………………………………………………………………...59 2.4.3 乳酸……………………………………………………………...59 2.4.4 胜肽…………………………………………………..…...……..60 2.4.5 寡醣………………………………………………..…..…..…….60 2.4.6 過敏性蛋白質………………………………………..….…..…..61 2.4.7 胰蛋白酶抑制劑…………………………………………...……64 第四章、結果與討論…………………………………………………………….……69 第一節、複合菌株發酵豆粕條件之確立………………………………….……69 1.1 乳酸菌培養條件之確立……………………………………………..…69 1.2 乳酸菌發酵豆粕發酵條件之確立………………………………….….71 1.2.1 篩選有潛力的發酵組別………………………………………...71 1.3 酵素水解豆粕蛋白質……………………….……………………….…78 1.3.1 酵素篩選與最適作用pH……………………………………….78 1.3.2 酵素輔助豆粕發酵……………………………………………...80 1.4 酵素活化因子-鈣離子…………………………………………….……83 1.4.1 添加鈣離子於酵素輔助發酵豆粕製程…………………….…..84 第二節、複合菌株發酵豆粕對人類結腸癌細胞株 Caco-2 之影響………….88 2.1 Caco-2細胞分化模式之建立…………………………………………..88 2.2 SBM/FSBM對Caco-2細胞存活率的影響…………………….….…..91 2.3 SBM/FSBM對Caco-2屏障功能的影響……………………………....95 第三節、複合菌株發酵豆粕對小鼠巨噬細胞 RAW264.7 之影響……………98 3.1 RAW264.7細胞模式之建立…………………………………………….98 3.2 SBM/FSBM/LPS對RAW264.7細胞存活率之影響……………...….100 3.3 利用 RAW264.7 探討免疫活化功效與抗發炎功效………………..104 3.3.1 SBM/FSBM對RAW264.7的免疫活化作用………………….104 3.3.2 SBM/FSBM對RAW264.7的抗發炎作用……………….........109 第四節、酵素輔助發酵豆粕對模擬人類腸黏膜共培養模式之免疫活化作用114 4.1模擬人類腸道黏膜免疫反應之共培養系統………………………….114 4.2 SBM/FSBM對腸黏膜共培養模式之免疫活化作用…………………114 第五節、酵素輔助乳酸菌發酵豆粕成分分析………………………………...117 5.1 水可溶性固形物…………………………………………………..…..117 5.2 乳酸…………………………………………………………………....117 5.3 胰蛋白酶抑制劑………………………………………………………118 5.4 寡糖……………………………………………………………………119 5.5 過敏性蛋白質………………………………………………………....120 第五章、結論…………………………………………………………………………124 第六章、參考文獻…………………………………………………………………….126 圖目錄 圖一、固態發酵基本流程與概念………………………………………………..….….6 圖二、乳酸菌對不同健康益處的免疫調節作用………………………………………9 圖三、利用Streptococcus thermophilus ST5, Lactobacillus helveticus R0052和Bifidobacterium longum R0175以單一菌株培養或複合菌株培養對實驗室製備大豆液進行發酵之酸化程度……………………………………………………………….12 圖四、嗜熱鏈球菌中糖代謝和胞外多醣 (EPS) 之生合成途徑………….…….…..13 圖五、嗜熱鏈球菌中的蛋白水解系統和胺基酸代謝途徑……………………...…..13 圖六、生物活性胜肽的健康促進作用及相關機制……………………………….…22 圖七、PepT1的晶體結構 (A) 與質子 (H+) 偶聯肽的轉運機制 (B) ………….…28 圖八、生物活性胜肽跨越腸上皮細胞單層轉運的可能途徑…………………….....28 圖九、腸上皮細胞屏障………………………………………………………….…....30 圖十、小腸、濾泡相關上皮及結腸的上皮細胞屏障………………………….…....30 圖十一、常見的黏膜免疫系統……………………………………………………….31 圖十二、腸道屏障和TEER之間的關係………………………………………………34 圖十三、Caco-2中緊密連接蛋白 ZO-1的位置……………………………….……34 圖十四、測量TEER的示意圖(a)和電阻測量儀-Millicell ERS-2(b)…………..….35 圖十五、NO的生合成及其機制……………………………………………….....…..37 圖十六、一氧化氮在人體內扮演雙向調節功能……………………….….….…..…37 圖十七、脂多醣與干擾素誘導 NOS2 活化路徑……………………………….…..38 圖十八、腸黏膜共培養模式示意圖………………………………………………….39 圖十九、乳酸菌於不同培養溫度之生長曲線……………………………………….70 圖二十、比較單一菌株發酵與複合菌株發酵豆粕在發酵過程中pH變化差異…..73 圖二十一、採用單一菌株發酵或複合菌株發酵於豆粕發酵過程之pH變化..........75 圖二十二、發酵48小時後不同發酵組合之豆粕乳酸含量……………………..…..77 圖二十三、不同pH條件下酵素水解16小時後豆粕水萃液中胜肽含量的變化…79 圖二十四、乳酸鈣濃度對鳳梨酵素輔助Ligilactobacillus salivarius乳酸菌發酵豆粕中胜肽含量的影響…………………..….......................................................................84 圖二十五、添加0.1 mM乳酸鈣於不同發酵組別之豆粕中胜肽含量的變化…….....87 圖二十六、Caco-2 分化過程TEER值的變化………................................................89 圖二十七、Caco-2 分化過程中的型態變化…………………………………………90 圖二十八、不同濃度發酵豆粕水萃液對Caco-2細胞存活率的影響…………...….92 圖二十九、LPS誘導Caco-2 單層受損之TEER值………………..…….………….97 圖三十、不同劑量濃度LPS對RAW264.7之一氧化氮分泌量的影響……………99 圖三十一、不同濃度發酵豆粕水萃液對RAW264.7細胞存活率的影響………….101 圖三十二、酵素輔助發酵豆粕對RAW 264.7分泌NO之影響………….………..106 圖三十三、酵素輔助發酵豆粕對LPS刺激RAW 264.7分泌NO之影響………..…111 圖三十四、SBM與FSBM對共培養系統IL-6及TNF-分泌的影響…………….116 圖三十五、利用薄層層析分析發酵48小時後不同酵素輔助發酵豆粕水萃液中寡醣含量…………………………………………………………………………………...120 圖三十六、發酵48小時後不同酵素輔助發酵豆粕中主要過敏原降解情況.…….122 表目錄 表一、黃豆種子與豆粕的基本成分…………………………………………..….…….2 表二、黃豆種子與豆粕的必需胺基酸…………………………………………………3 表三、黃豆種子與豆粕的礦物質………………………………………………………3 表四、鳳梨酵素、木瓜酵素及無花果酵素之健康促進功效………………………..18 表五、鳳梨酵素、木瓜酵素及無花果酵素之最適作用溫度、pH及價格比較.……19 表六、大豆衍生活性胜肽之健康促進功效……………………………………..…….24 表七、大豆衍生活性胜肽之免疫調節功效…………………………………….….....25 表八、Caco-2細胞特性……………………………………………………………..….33 表九、於不同時間點添加鳳梨酵素輔助發酵對不同發酵菌株製備之乳酸菌發酵豆粕於發酵過程中胜肽含量變化………………………………………………...……..82 表十、添加0.1 mM乳酸鈣於酵素輔助發酵豆粕水萃液中胜肽含量的變化……...86 表十一、酵素輔助乳酸菌發酵豆粕48小時之水萃液成分分析…..……………...123 " | |
| dc.language.iso | zh-TW | |
| dc.subject | 乳酸鈣 | zh_TW |
| dc.subject | 豆粕 | zh_TW |
| dc.subject | 抗營養因子 | zh_TW |
| dc.subject | 過敏性蛋白質 | zh_TW |
| dc.subject | Streptococcus thermophilus | zh_TW |
| dc.subject | 複合菌發酵系統 | zh_TW |
| dc.subject | 鳳梨酵素 | zh_TW |
| dc.subject | anti-nutritional factors | en |
| dc.subject | soybean meal (SBM) | en |
| dc.subject | calcium ion | en |
| dc.subject | bromelain | en |
| dc.subject | co-culture fermentation | en |
| dc.subject | Streptococcus thermophilus | en |
| dc.subject | protein allergens | en |
| dc.title | 複合菌與酵素輔助豆粕發酵以提升製程效率與產物功能性 | zh_TW |
| dc.title | Enzyme facilitated co-culture lactic acid bacteria fermentation of soybean meal to improve process performance and product function | en |
| dc.date.schoolyear | 109-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳時欣(Hsin-Tsai Liu),李俊德(Chih-Yang Tseng),陳勁初,周繼中 | |
| dc.subject.keyword | 豆粕,抗營養因子,過敏性蛋白質,Streptococcus thermophilus,複合菌發酵系統,鳳梨酵素,乳酸鈣, | zh_TW |
| dc.subject.keyword | soybean meal (SBM),anti-nutritional factors,protein allergens,Streptococcus thermophilus,co-culture fermentation,bromelain,calcium ion, | en |
| dc.relation.page | 171 | |
| dc.identifier.doi | 10.6342/NTU202103689 | |
| dc.rights.note | 同意授權(限校園內公開) | |
| dc.date.accepted | 2021-10-25 | |
| 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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|---|---|---|---|
| U0001-1310202112541800.pdf 授權僅限NTU校內IP使用（校園外請利用VPN校外連線服務） | 6.71 MB | Adobe PDF |
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