Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96052
標題: Fermentation effects of lactic acid bacteria on isoflavone glycosides and antioxidant activities in defatted soybean meal broth
乳酸菌發酵脫脂豆粕液對異黃酮糖苷化合物與抗氧化活性之影響
作者: Chu-Liang Huang
黃主良
關鍵字: 脫脂大豆豆粕
乳酸菌
糖苷配基異黃酮
抗氧化活性
γ- 胺基丁酸
defatted soybean meal
lactic acid bacteria
isoflavone aglycone
antioxidant activity
γ- Aminobutyric acid (GABA)
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摘要: 大豆脫脂豆粕是大豆油加工後的副產品,含豐富的植物蛋白,其蛋白質含量達48%以上,並含有多種生物活性物質,如大豆皂苷、異黃酮、功能性纖維素等。豆奶經由發酵作用可以增加總酚及糖苷配基異黃酮 (aglycone)的含量同時增加抗氧化活性。糖苷配基異黃酮的有益效果也被證實比異黃酮更易被人體快速吸收利用。 本研究主要是以大豆脫脂豆粕液為原料,利用四株益生菌:長雙歧桿菌Bifidobacterium longum BCRC 14634 (BL),植物乳桿菌Lactobacillus plantarum LPL 05 (LP),鼠李糖桿菌L. rhamnosus BCRC 17490 (LR)及嗜熱鏈球菌Streptococcus thermophiles BCRC 13869 (ST),以37℃及0-66 hrs之發酵條件,比較各菌體在豆粕液中發酵產物之抗氧化活性、總酚類化合物、異黃酮糖苷化合物水解物及γ-胺基丁酸(γ- Aminobutyric acid, GABA)生成之變化。 結果顯示,在清除ABTS自由基方面,以BL、LP、LR及ST四株菌經發酵後與控制組比較具有顯著性差異;在總多酚量方面,四株菌大致隨著發酵時間增加而增加,以LP於發酵54小時可得最高之總多酚量。在糖苷配基異黃酮及GABA方面,使用高效液相層析-電灑離子化-串聯質譜法並以多重反應偵測模式分析定量(LC-ESI-MS/MS-MRM)中則以LR可產生最高含量的糖苷配基異黃酮170 ng/mL。以BL及LR可產生最高含量的GABA達20.7 ppm及30.7 ppm。
Deffaed soybean meal, a by-product of soybean oil processing industry, which contains the complete plant protein even more than 48% protein and also many kinds of bioactive substances, such as soybean saponin, isoflavones and functional dietary fibers. Previous reports have indicated that total phenolic and isoflavone aglycone content as well as antioxidant activity of soymilk were enhanced after fermentation. The beneficial effects of isoflavone aglycones have been demonstrated for a faster absorption and in a greater amount than their glycosides in humans. To investigate the effects of lactic acid fermentation on the antioxidant activity, total phenolic compounds, the hydrolysis of isoflavone glycosides, and GABA (γ- Aminobutyric acid) production in defatted soybean meal, four probiotic strains including Bifidobacterium longum BCRC 14634 (BL), Lactobacillus plantarum LPL05 (LP), L. rhamnosus BCRC 17490 (LR) and Streptococcus thermophilus BCRC 13869 (ST) were inoculated into the defatted soybean broth and fermented for up to 66 h at 37 ℃, respectively. The results show that based on the scavenging capability of the 2, 2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS•), although there was no significant difference exists among all of the fermented products, they exhibited the higher antioxidant activities compared with that of control group. In terms of total polyphenols content that the LP produced the maximum amount of total polyphenols, and was obtained after 54 hours of fermentation. Among the four lactic acid bacteria, LR produced the highest content of isoflavone aglycone is 170 ng/mL. The BL and LR produce the highest content of GABA respectively with 20.7 ppm and 30.7 ppm by using LC-ESI-MS/MS-MRM method.
URI: http://hdl.handle.net/11455/96052
文章公開時間: 10000-01-01
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