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題名 | 大豆十石(金珠)優格於發酵製程異黃酮及嘌呤之成分變化=Alteration of Iosflavones and Purines in Soy Yogurt (Glycine Max Shi-Shi) during Fermentation |
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作者 | 呂英震; 蘇莉雅; 楊翰彬; 許洪睿; 朱紀實; 羅至佑; Lu, Ying-chen; Su, Li-ya; Yang, Han-pin; Hsu, Hung-jui; Chu, Chishih; Lo, Chih-yu; |
期刊 | 嘉大農林學報 |
出版日期 | 20160800 |
卷期 | 13:2 2016.08[民105.08] |
頁次 | 頁29-40 |
分類號 | 434.21 |
語文 | chi |
關鍵詞 | 大豆; 異黃酮; 嘌呤; 乳酸菌; 優格; Soy bean; Isoflavones; Purines; Lactic acid bacteria; Yogurt; |
中文摘要 | 大豆富含之異黃酮被視為植物來源之雌激素,具有多種生物活性如:抗癌、抗氧化、改善骨質疏鬆、降低血中膽固醇、改善及預防女性更年期症候群等。然而大豆中含有的嘌呤也可能會對痛風及高尿酸血症患者產生不良之影響。因此,本實驗目的在於探討市售大豆、十石(金珠)大豆以及將十石大豆加工製成豆漿與優格等產品內異黃酮及嘌呤的含量變化。異黃酮含量測定是以甲醇進行萃取,接著再利用高效能液相層析搭配紫外光偵測器來進行檢測分析。結果顯示十石大豆中的總異黃酮含量顯著高於市售大豆,其中六種異黃酮除glycitein外,其餘異黃酮皆比市售大豆高,又daidzein含量約是市售大豆的4倍(市售:十石=24.4±1.3:100.3土1.6μg/g)。經加工製作後,產品中異黃酮含量會比原本十石豆中的異黃酮增加三倍,且經乳酸菌發酵後daidzin和genistin之含量會顯著比十石豆漿要高。嘌呤方面,大豆中主要存在的嘌呤為guanine和adenine,而十石大豆及其製品中總嘌呤含量皆顯著高於市售大豆,但經過乳酸菌發酵後adenine的含量則低於十石豆漿。統合上述結果,以十石大豆為原料,能夠製作出合大量異黃酮的產品,所得到的分析結果,也可提供患有痛風或高尿酸血症民眾的食用參考。 |
英文摘要 | Isoflavones, a natural phyto-estrogen in soy, provide several bioactivities like anti-cancer, anti-oxidation, lower serum cholesterol, and ameliorate osteoporosis as well as menopause disorders. However, the high content of purines in soy might lead to negative effect on gout and hyperuricemia patient. In this study, two different soybeans, commercially available soybean (S) and Glycine max Shi-Shi (SS), were used to make soymilk and yogurt and the composition of isof1avone s and purines change among soy products (S and SS) were then discussed. Isof1avones (daidzin, daidzein, glyc itin, glycitein, genistin and genistein) assay was performed with high-performance liquid chromatography-UV (HPLC-UV). Samples were extracted with methanol first, then centrifuged, analyzed and quantified. The results showed that total isoflavone in SS was significantly higher than S. The amounts of main isoflavones presented in SS were much higher than those in S except glycitein. Especially, daidzein in SS was 4-fold higher than that in S (SS : 100 .3±1.6, S: 24.4±1.3μg/g) . Additional, isoflavones in both soymilk and yogurt from SS increased 3-fold compared to original Glycine max Shi-Shi soybean, while the contents of daidzin and genistin were raised after fermented with lactic acid bacteria. Adenine and guanine were the major purines in soy. Upon the investigation for the alteration of purines within all soy products, there are more purines exist in Glycine max Shi-Shi soybean than commercially available soybean, yet content of adenine in SS reduced during fermentation. According to the results above, we found Glycin e max Shi-Shi is a favorable material to produce isof1avone-rich products and the analysis results in the study provide valuable dietary references to patients with gout or hyperuricemia. |
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