自台灣傳統發酵蔬菜中篩選具益生菌潛力之功能性乳酸菌

Determining probiotic potential of lactic acid bacteria isolated from traditional Taiwan fermented vegetables

謝佳雯(Chia-Wen Hsieh)；邱盈綺(Ying-Chi Chiu)；王鵬翔(Peng-Shieng Wang)；林瑞樺(Jui-Hua Lin)

乳酸菌 ； 豆漿 ； 發酵蔬菜 ； 伽瑪胺基丁酸 ； 抗氧化 ； lactic acid bacteria ； soybean milk ； fermented vegetables ； γ-aminobutyric acid ； antioxidant

嘉大農林學報

13卷1期（2016 / 02 / 01）

81 - 93

繁體中文

本研究自台灣本土醃漬食品中篩選乳酸菌，並以生合成伽瑪胺基丁酸(γ- aminobutyricacid, GABA)之關鍵酵素L-麩氯酸脫進時(glutamate decarboxylase; GAD)基因存在與否，建立快速篩選具生產GABA能力之微生物平台，成功篩選出22株具gad基因之微生物，經於豆漿發酵後，來自醃漬白菜之KGWI 03有最高之GABA生產量達548.6 mg/L，而來自酸菜之PV3301則有最低之GABA 生產量為15.3 mg/L，經16s rDNA鑑定，此二菌株均為Lactobacillus plantarum。KGW103及PV3301菌株於模擬胃酸環境中的存活率分別為41.2%及45.8 %;而在模擬含膽鹽之腸道環境中，存活率分別為31.3 %及39 .2%。經KGW 103 與PV3301 菌株發酵後之豆漿發酵液在氧化能力評估方面，對於亞鐵離子螯合能力分別為67.9 %及55.2 %，而2,2-diphenyl-1-picrylhydrazyl (DPPH)自由基清除能力分別為47.3 %及34.1 %。透過本研究中所篩選的乳酸菌在食品工業上具有發展的潛力，且有助於未來應用於食品工業製程上。

To evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Taiwanese naturally fermented vegetables and select candidates to be used as probiotic starters for the production of γ- aminobutyric acid (GABA) as newly added value functional foods . Establishment of a high-through-put platform based on gad (encoded glutamate decarboxylase) gene detection to screen GABA producing bacteria from environment. There were 22 isolates selected from the traditional Taiwanese fermented vegetables. Inoculated these isolates in soy-juice for 2 days , two of the isolates, KGWI03 and PV3301 , could produce the highest 548 mg/L and the lowest 15.3 mg/L GABA, respectively. KGW103 and PV3301 were identified as Lactobacillus plantaurm by 16S rDNA sequencing analysis. Viable counts after simulated gastric transit tolerance showed that KGW103 and PV3301 tolerate gastric juice well, with 4 1.2% and 45.8% viability, respectively. KGW103 and PV3301 were resistant to bile salts even after 3 h of exposure, with 31.3% and 39.2% viability, respectively. Fermented soy-juice with KGW103 and PV3301 were investigated for their in vitro scavenging activity against hydroxyl radical and 2,2-diphenyl-lpic!γlhydrazyl (DPPH) free radicals. Compared with soy-juice, fermented soy-juice with KGW103 and PV3301 showed enhanced hydroxyl radical scavenging activities, with inhibition rate of 67.9 % and 55.2%, respectively. Fermented soy-juice with KGWI03 and PV3301 also showed better DPPH scavenging activities, with inhibition rate of 47.3 % and 34.1 %, respectively. Lb. plantaurm KGW103 and Lb. plantaurm PV3301 isolated from traditional Taiwanese fermented vegetables could be considered as potential probiotics for LAB starter cultures with interesting functional characteristics.