紳士塊菌液態發酵穀物之抗氧化性研究

Study of Antioxidant Properties of Tuber magnatum Submerged Fermented Grain Products

10.6578/TJACFS.201706_55(3&4).0004

徐翌玲(Yi-Lin Syu)；陳淑德(Su-Der Chen)

紳士塊菌 ； 松露 ； 穀物 ； 液態發酵 ； 抗氧化性 ； Tuber magnatum ； Truffles ； Grains ； Submerged fermentation ； Antioxidant

臺灣農業化學與食品科學

55卷3&4期（2017 / 08 / 01）

153 - 164

繁體中文

紳士塊菌（Tuber magnatum）為著名的義大利白松露，有獨特迷人之香氣，且具有高經濟價值。松露培養需要4至7年，利用發酵技術可縮短產程，增加生理活性代謝物，如：多醣體，多酚及類黃酮等，並具有抗氧化，抗發炎和抗腫瘤等作用。本研究之目的為分別使用小麥，燕麥，糙米，薏仁及大豆作為紳士塊菌液態發酵之基質，進行搖瓶培養，分析不同紳士塊菌液態發酵穀液之抗氧化成分及抗氧化活性。5%紳士塊菌液態發酵穀液的條件是在25℃，120 rpm下進行搖瓶培養三天的多醣含量最高，且進行抗氧化分析的結果顯示，不同穀類基質在經過紳士塊菌發酵後，多酚及類黃酮的含量均比未發酵前高，抗氧化活性，包括清除DPPH自由基能力，螯合亞鐵能力和還原力均有顯著提升趨勢，故紳士塊菌發酵産物具有良好抗氧化活性。

Tuber magnatum is the famous Italian white truffles, due to its fascinating aroma and high economic values. Truffle fruiting bodies cultivation requires 4-7 years. Truffle mycelium can be produced by the fermentation technology to reduce the cultivation time and to obtain a good amount of metabolites, such as polysaccharides, polyphenols, and flavonoids. Truffles have varieties of physiological activities, such as antioxidant, anti-inflammatory, anti-tumor. The objectives of this study were to use several grains such as wheat, oat, brown rice, adlay and soy bean, respectively, as a Tuber magnatum submerged fermented medium, and then to analyze their antioxidant components and activities. Tuber magnatum submerged fermented with 5% grain at 25℃ 120 rpm in shake flask cultivation for 3-days obtained maximum polysaccharide content. The results showed that Tuber magnatum submerged fermented grain products had higher total polyphenol and flavonoids content than those in unfermented grain media. Tuber magnatum submerged fermented grain products exhibited higher antioxidant activities in significant enhancement of scavenging DPPH radicals, chelating ferrous ions and reducing power than unfermented grain media.

1. Al-Laith, A. A. A.(2010).Antioxidant components and antioxidant/ antiradical activities of desert truffle (Tirmania nivea) from various Middle Eastern origins.J. Food Compos. Anal,23(1),15-22.
2. Beara, I. N.,Lesjak, M. M.,Cetojevic-Simin, D. D.,Marjanovic, Z. S.,Ristic, J. D.,Mrkonjic, Z. O.,Mimica-Dukic, N. M.(2014).Phenolic profile, antioxidant, antiinflammatory and cytotoxic activities of black (Tuber aestivum Vittad) and white (Tuber magnatum Pico) truffles.Food Chem,165,460-466.
3. Chang, C. Y.,Lue, M. Y.,Pan, T. M.(2005).Determination of adenosine, cordycepin and ergosterol. Contents in cultivated Antrodia camphorate by HPLC method.J. Food Drug Anal.,13,38-42.
4. Christel, Q. D.,Bernard, G.,Jacques, V.,Thierry, D.,Claude, B.,Michel, L.,Micheline, C.,Francois, B.,Francis, T.(2000).Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculenyum Moench) hulls and flour.J. Ethnopharmacol,72,35-42.
5. Dinis, T. C. P.,Madeira, V. M. C.,Almeida, L. M.(1994).Action of phenolicderivatives (acetaminophen, salicylate, and 5-amino salicylate) as inhibitors of membrane lipid peroxidation and as peroxylradical scavengers.Arch. Biochem. Biophys,315,161-169.
6. Doðan, H. H.,Aydin, S.(2013).Determination of antimicrobial effect, antioxidant activity and phenolic contents of desert truffle in Turkey.Afr. J, Tradit., Complement. Alter. Med,10(4),52-58.
7. Dubois, M.,Gilles, K. A.,Hamilton, J. K.,Rebers, P.,Smith, F.(1956).Colorimetric method for determination of sugars and related substances.Anal. Chem,28(3),350-356.
8. Guo, T.,Wei, L.,Sun, J.,Hou, C. l.,Fan, L.(2011).Antioxidant activities of extract and fractions from Tuber indicumcooke & massee.Food Chem.,127(4),1634-1640.
9. Hamza, A.,Zouari, N.,Zouari, S.,Jdir, H.,Zaidi, S.,Gtari, M.,Neffati, M.(2013).Nutraceutical potential, antioxidant and antibacterial activities of Terfezia boudieri Chatin, a wild edible desert truffle from Tunisia arid zone.Arab. J. Chem,9(3),383-389.
10. Lin, J. Y.,Tang, C. Y.(2007).Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation.Food Chem.,101,140-147.
11. Liu, P.,Li, H. M.,Tang, Y. J.(2012).Comparison of free amino acids and 5′-nucleotides between Tuberfermentation mycelia and natural fruiting bodies.Food Chem.,132(3),1413-1419.
12. Liu, Q. N.,Liu, R. S.,Wang, Y. H.,Mi, Z. Y.,Li, D. S.,Zhong, J. J.,Tang, Y. J.(2009).Fed-batch fermentation of Tuber melanosporum for the hyperproduction of mycelia and bioactive Tuber polysaccharides.Bioresour. Technol,100(14),3644-3649.
13. Liu, R. S.,Li, D. S.,Li, H. M.,Tang, Y. J.(2008).Response surface modeling the significance of nitrogen source on the cell growth and Tuber polysaccharides production by submerged cultivation of Chinese truffle Tuber sinense.Process Biochem.,43(8),868-876.
14. Liu, R. S.,Tang, Y. J.(2010).Tuber melanosporum fermentation medium optimization by Plackett-Burman design coupled with Draper-Lin small composite design and desirability function.Bioresour. Technol.,101(9),3139-3146.
15. Shimada, K.,Fujikawa, K.,Yahara, K.,Nakamura, T.(1992).Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion.J. Agri. Food Chem,40,945-948.
16. Tang, Y. J.,Zhu, L. L.,Li, D. S.,Mi, Z. Y.,Li, H. M.(2008).Significance of inoculation density and carbon source on the mycelial growth and Tuber polysaccharides production by submerged fermentation of Chinese truffle Tuber sinense.Process Biochem.,43(5),576-586.
17. Tang, Y. J.,Zhu, L. L.,Liu, R. S.,Li, H. M.,Li, D. S.,Mi, Z. Y.(2008).Quantitative response of cell growth and Tuberpolysaccharides biosynthesis by medicinal mushroom Chinese truffle Tuber sinense to metal ion in culture medium.Bioresour. Technol,99(16),7606-7615.
18. Tang, Y.,Li, H. M.,Tang, Y. J.(2012).Comparison of sterol composition between Tuber fermentation mycelia and natural fruiting bodies.Food Chem.,132(3),1207-1213.
19. Tang, Y.,Li, Y. Y.,Li, H. M.,Wan, D. J.,Tang, Y. J.(2011).Comparison of lipid content and fatty acid composition between Tuber fermentation mycelia and natural fruiting bodies.J. Agric. Food Chem.,59(9),4736-4742.
20. Vetter, J.,Kruzselyi, D.(2014).Complex chemical evaluation of the summer truffle (Tuber aestivum Vittadini) fruit bodies.J. Appl. Bot. Food Qual,87,291-295.
21. Xu, B. J.,Chang, S. K. C.(2015).A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents.J. Food Sci,72(2),S159-S166.
22. Zhao, L.,Wang, K.,Yang, R.,Wang, X.,Chen, D.,Shi, F.(2012).Antioxidant activity of the water-soluble and alkali-soluble polysaccharides from Chinese truffle Tuber sinense.J. Anim. Vet. Adv,11(10),1753-1756.
23. Zhao, W.,Chai, D. D.,Li, H. M.,Chen, T.,Tang, Y. J.(2014).Significance of metal ion supplementation in the fermentation medium on the structure and antitumor activity of Tuber polysaccharides produced by submerged culture of Tuber melanosporum.Process Biochem.,49(12),2030-2038.
24. Zhao, W.,Wang, X. H.,Li, H. M.,Wang, S. H.,Chen, T.,Yuan, Z. P.,Tang, Y. J.(2014).Isolation and characterization of polysaccharides with the antitumor activity from Tuber fruiting bodies and fermentation system.Appl. Microbiol. Biotechnol,98(5),1991-2002.
25. 吳文惠(2000)。以穀物澱粉為碳源的培養基中葡萄糖的動態變化。食品科學，21(4)，13-19。
26. 胡弘道(2010).塊菌(松露)培育與食譜.臺北市:國立編譯館.
27. 胡弘道,三亞男,劉啟福(2008)。溫度及pH對臺灣塊菌與印度塊菌菌落在洋菜培養基上生長之效應。中華林學季刊，41(1)，43-58。
28. 胡弘道,王亞男,劉啟福(2008)。溫度及pH對法國黑孢塊菌、義大利白塊菌與擬外孔塊菌菌落在洋菜培養基上生長之效應。中華林學季刊，41(2)，181-198。
29. 許祐誠(2012)。臺中，臺灣，國立中興大學化學工程學系。
30. 陳伯翰,陳淑德(2013)。茯苓固態發酵產物中多醣與三萜類之微波萃取。台灣農業化學與食品科學，51(4,5,6)，188-194。
31. 黃國展(2003)。臺中，臺灣，東海大學化學工程與材料工程學所。

1. 鄭智遠,陳淑德(2022)。不同冷凍乾燥松露醬油粉末之研究。臺灣農業化學與食品科學，60(3)，85-96。