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題 名 | 猴頭菌穀物液態發酵條件及其抗氧化活性之研究=Studies on the Hericium erinaceus Liquid Fermentation Conditions with Different Grains for Their Antioxidant Activities |
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作 者 | 林玉婷; 林詩菱; 陳淑德; 鄭永祥; 林玉婷; 林詩菱; | 書刊名 | 宜蘭大學生物資源學刊 |
卷 期 | 11 2015.12[民104.12] |
頁 次 | 頁37-53 |
分類號 | 379.14 |
關鍵詞 | 猴頭菌; 發酵; 多醣; 抗氧化; 穀類; Hericium erinaceus; Fermentation; Polysaccharide; Antioxidant; Grain; |
語 文 | 中文(Chinese) |
中文摘要 | 猴頭菌(Hericium erinaceus)是一種非常有價值的菇蕈類。它具有許多生物功能,例如:抗氧化活性,抗腫瘤,抗潰瘍,抗發炎,抗菌,免疫調節,並可誘導產生神經生長因子(NGF),以防止神經元細胞的死亡。本研究之目的在研究猴頭菌液態發酵條件及分析不同猴頭菌液態發酵穀液(大豆、玉米、小麥、燕麥、白米、薏仁)的抗氧化性質。結果顯示,猴頭菌以3%大豆粉、2%玉米粉和5%葡萄糖為基質,在25℃、轉速150 rpm下搖瓶發酵兩天即可達最高的多醣含量,為15 mg/mL。且培養基中多添加3%~5%葡萄糖會較添加0%~2%葡萄糖產生較高多醣含量,猴頭菌搖瓶轉速在150 rpm和200 rpm時,多醣含量較在50 rpm和100 rpm操作時為高。猴頭菌液態發酵穀液的多醣濃度範圍為7~26 mg/mL,以白米最高,大豆最少。凍乾熱水萃取穀類發酵液中的總多酚和類黃酮含量則以大豆最多。猴頭菌發酵穀液的清除DPPH能力、螯合亞鐵離子能力及還原力則以大豆和小麥明顯較其他猴頭菌發酵穀液為高。 |
英文摘要 | Hericium erinaceus is well known as a valuable mushroom. H. erinaceus has many biological functions such as antioxidant activity, antitumor, antiulcer, anti-inflammation, antimicrobial effects, immunomodulation, and induces nerve growth factor (NGF) production to protect against neuronal cell death. The objectives of this research were to study the H. erinaceus liquid fermentation conditions and to analyze the antioxidant properties of H. erinaceus liquid fermented grains (soybean, corn, wheat, oat, rice or adlay). The results showed that medium containing 3% soybean, 2% corn and 5% glucose at 25℃ and 150 rpm two-days shaking-flask fermentation had the highest polysaccharide content 15 mg/mL. The media adding 3~5% glucose produced higher polysaccharide than 0~2% glucose, and H. erinaceus was shaking-flask fermented at 150 rpm and 200 rpm to produce higher polysaccharide than at 50 rpm and 100 rpm operation. The crude polysaccharide contents in H. erinaceus liquid fermented grains were 7~26 mg/mL, and the highest and lowest polysaccharide contents were rice and soybean, respectively. The freeze-dried hot water extract from H. erinaceus fermented soybean had the highest total phenol and flavonoid contents than other fermented grains. The water extract from H. erinaceus fermented soybean and wheat had significantly higher antioxidant properties such as scavenging DPPH free radicals, capability of chelating ferrous ion and reducing power than other fermented grains. |
本系統中英文摘要資訊取自各篇刊載內容。