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http://140.128.103.80:8080/handle/310901/31405
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| Title: | 菌種品系及咖啡基質對北蟲草固態發酵機能性成分之影響 |
| Other Titles: | Effects of Cordyceps Militaris Strains and Coffee Substrates on the Functional Component of Cordyceps Militaris using solid-state fermentation |
| Authors: | 陳懋碩
CHEN, MAO-SHUO |
| Contributors: | 梁志弘
LIANG,CHIH-HUNG
食品科學系 |
| Keywords: | 北蟲草;咖啡;固態發酵;蟲草素;腺苷;咖啡因;綠原酸
Cordyceps militaris;Coffee;Solid state fermentation;Cordycepin;Adenosine;Caffeine;Chlorogenic acid |
| Date: | 2019 |
| Issue Date: | 2019-03-21T09:07:04Z (UTC)
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| Abstract: | 北蟲草( Cordyceps militaris )又名北冬蟲夏草，為蟲草屬真菌，是著名的藥用菇，研究指出北蟲草具有多種藥理作用，包括抗發炎、抗疲勞及抗氧化等生理活性，而這些活性主要來自其機能性成分，如：蟲草素、腺苷及蟲草酸等。咖啡豆( coffee )屬咖啡屬的植物果實，常見之咖啡豆為阿拉比卡豆( Coffea Arabica )跟羅布斯塔豆( Coffee Robusta )兩種，咖啡為世界上普及的飲料，具有提高專注力的效果及抗氧化能力，而這些作用來自於綠原酸和咖啡因等成分。本研究利用固態培養探討不同品系之北蟲草菌種品系(漳州、昆明、江蘇及煙台)，將其接到四種不同咖啡豆基質：阿拉比卡豆、羅布斯塔豆、阿拉比卡豆混米(1:1)及羅布斯塔豆混米(1:1)上進行培養，每週取樣觀察並培養七週，經過萃取後再利用高效液相層析儀檢測樣品含有之蟲草素、腺苷、咖啡因、綠原酸成分含量。 研究結果顯示，在蟲草素及腺苷方面可發現，咖啡豆混米作為固態基質的蟲草素及腺苷遠比單一咖啡豆基質來的多，顯示米比咖啡豆更適合北蟲草之蟲草素及腺苷的生成，蟲草素以昆明阿拉比卡咖啡豆混米基質(9.88 mg/g)含量最多，腺苷以漳州阿拉比卡咖啡豆混米基質(2.75 mg/g)含量最多；在咖啡因方面可發現，因為白米不含咖啡因，故咖啡因含量會較單一咖啡豆基質來的少，在第七週時，單一咖啡豆基質剩餘的咖啡因含量較咖啡豆混米作為固態基質的來得多並以漳州阿拉比卡咖啡豆基質(7.78 mg/g)含量最多；在綠原酸方面，因為白米不含綠原酸，故綠原酸含量會較單一咖啡豆基質來的少，在第七週時，單一咖啡豆基質剩餘的綠原酸含量較咖啡豆混米作為固態基質的來得少並以昆明阿拉比卡咖啡豆混米基質(4.56 mg/g)含量最多。 綜上所述，可得最多蟲草素含量為昆明品系接種在阿拉比卡咖啡豆混米基質(9.8 mg/g)；另漳州品系接種在阿拉比卡咖啡豆混米基質可得最高腺苷含量(2.75 mg/g)；此外，經北蟲草固態發酵培養後，咖啡豆裡的咖啡因與綠原酸會隨之消耗；咖啡因以江蘇品系接種在羅布斯塔豆混米基質剩餘的量最少(0.32 mg/g)；綠原酸以江蘇品系接種在阿拉比卡豆混米基質剩餘的量最多(3.62 mg/g)。故要開發富含蟲草素之北蟲草咖啡相關產品，可選擇昆明品系接種在阿拉比卡咖啡混米基質；富含腺苷相關產品，則可選擇漳州品系接種在阿拉比卡咖啡豆混米基質；若要咖啡因量少之產品，則可選擇江蘇品系接種在羅布斯塔豆混米基質；另除含有蟲草素和腺苷外，綠原酸殘留量亦較多，則可選擇江蘇品系接種在阿拉比卡豆混米基質。 北蟲草咖啡豆既能夠含有蟲草素及腺苷機能性成分，亦能降低咖啡豆之咖啡因，有些北蟲草品系可保留較多之綠原酸含量；藉由上述之結果，可開發更多元化之保健產品。
Cordyceps militaris, is a fungus of the genus Cordyceps. It is a famous medicinal mushroom. It has been pointed out that Cordyceps militaris has a variety of pharmacological effects, including anti-inflammatory, anti-fatigue and anti-oxidation activities, and these activities mainly come from it’s functional ingredients, such as: cordycepin, adenosine and cordycepic acid. Coffee beans are the fruit of the genus of coffee. The common coffee beans are Coffea arabica and Coffee robusta. Coffee is a popular drink in the world. It has the effect of improving concentration and antioxidant capacity. These effects come from chlorogenic acid and caffeine and other ingredients.This study used solid-state fermentation to explore different strains of Cordyceps sinensis (Chang Chou, Kun Ming, Chiang Su and Yen Tai) and inoculated them to four different coffee bean substrates; including Arabica bean, Robusta bean, Arabica bean with rice (1:1) and Robusta bean with rice (1:1). During 7 weeks of incubation, the content of cordycepin, adenosine, caffeine, and chlorogenic acid in the samples were analyzed by HPLC (High Performance Liquid Chromatography). The results showed that the content of cprdycepin and adenosine were much higher in the mushroom raised in substrates containing coffee beans combined with rice than substrates of coffee-only. This indicates the rice is more suitable for the growth of Cordyceps militaris than coffee bean. The production of cordycepin and adenosine was the highest in the Kun MinG Cordyceps militaris with Arabica coffee bean and rice were used as substrates (9.88 mg/g). Additionally the adenosine was most abundant in the Chang Chou Cordyceps militaris strain with Arabica coffee bean and rice were used as substrates (2.75 mg/g). For the content of caffeine, For the content of caffeine, it was found that due to the low caffeine content in the rice substrate. Cordyceps cultivated in rice-only substrate also had low caffeine content. Infact, the caffeine content remained in the Cordyceps after seven weeks of cultivation were strongly associared with the substrates used. Coffee containg substate would lead to the higher caffeine content in the Cordyceps.Therefore concentration of caffeine was the highest in the Chang Chou Cordyceps militaris strain cultivation in Arabica coffee bean (7.78 mg/g); in terms of chlorogenic acid, since the white rice do not contain chlorogenic acid, the chlorogenic acid content was less than that of the single coffee bean matrix. At the seventh week, the remaining chlorogenic acid content of the single coffee bean substrates was less than that of the coffee bean with rice as the solid substrates and the Cordyceps militaris (Kun Ming) Arabica coffee bean with rice substrate (4.56 mg/g) was the most abundant.After sorting, the result of obtaining the highest amount of cordycepin was that the (Kun Ming)-fermented Arabica coffee bean with rice substrates: cordycepin (9.8 mg/g); in terms of adenosine content, (Chang Chou)-fermented Arabica coffee bean with rice substrates: adenosine (2.75 mg/g); the caffeine and chlorogenic acid in coffee beans were consumed by the growth of Cordyceps militaris. The amount of caffeine in (Chiang Su)-fermented Robusta coffee bean with rice substrates was the least (0.32 mg/ g); chlorogenic acid was (Chiang Su)-fermented Arabica coffee bean with rice substrates with the most amount (3.62 mg / g). Therefore, for the most contant of cordycepin this research suggest using (Kun Ming)-fermented Arabica coffee bean with rice substrates, for adenosine this research suggest using (Chang Chou)-fermented Arabica coffee bean with rice substrates, for the least caffiene this research suggesest using (Chiang Su)-fermented Robusta coffee bean with rice substrates, for the most contant of chlorogenic acid this research suggest using (Chiang Su)-fermented Arabica coffee bean with rice substrates.Cordyceps militaris fermented coffee beans can ferment the main functional components of Cordyceps militaris: cordycepin and adenosine, reduce the caffeine of coffee beans. Some Cordyceps militaris strains can retain more chlorogenic acid content.Thereby developing foods with more potential for health care. |
| Appears in Collections: | [食品科學系所] 碩士論文
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