Studies on Antioxidation and Antimutagenicity of Lactic Acid Fermented Yams and Their Biological Activity on Mammalian Cells

• Main Authors: Chia-Chi Shen, 沈嘉琪
• Other Authors: Chong-Liang Pan
• Format: Others
• Language: zh-TW
• Published: 2003
• Online Access: http://ndltd.ncl.edu.tw/handle/30738467430465465871

碩士 === 國立海洋大學 === 食品科學系 === 91 === Three groups lactic acid bacteria (LAB), group A: Lb. plantarum CCRC10069 and CCRC12250, group B: Lb. plantarum CCRC12250 and Lc. lactis CCRC12315, and group C: Lb. plantarum CCRC12250 and Lc. lactis CCRC12315, fermented 2% aqueous solution of four yams (Keelung, Chidu, Mingjian, and Tainung No. 2). The antioxidation and antimutagenicity characteristics of these four fermented yams and their effects on the biology activity on mammalian cells were studied. In the fermentation experiments of four 2% yams aqueous solutions showed LAB count were 8.2-8.5 log CFU/mL. Fermented yams solution were treated with 50 unit a-amylase, b-cellulase, and a-amylase/b-cellulase, the LAB count can be raised to 8.7-8.9 log CFU/mL. In the antioxidative effect as measurement on inhibition of hemoglobin-induced linoleic acid oxidantion, four fermented yams solution with 10 mg/mL concentration obtained antioxidative activity > 90% inhibition that was better than the four yams aqueous solution without fermentation. While four yams aqueous solution were pretreated with polysaccharide-digesting enzymes and followed by fermention with group A, B, or C LAB, the inhibition of linoleic acid oxidation were decreased to 58-90%. As to the ability of chelating on Fe (II) ion, the results indicated that four yams fermented products performed 60-95% chelating effect on Fe (II) ion. When four yams aqueous solutions were pretreated with polysaccharide-digesting enzymes, their ability on chelating Fe (II) ion were decreased to 50-81%. The ability for scavenging DPPH free radical was examined, and the results showed that no matter treated with or without polysaccharide-digesting enzyme, the four yams fermented products present 10-18% scavenging ability on DPPH free radicals. The results on the toxicity and mutagenicity tests showed no significant difference. The inhibition of Sal. typhimurium reversion induced by 4NQO performed by Mingjian yam fermented by group B LAB and Tainung No. 2 yam fermented by C group LAB were both 61.2%. Four yams fermented products showed inhibition on Sal. typhimurium TA98 reversion that induced by B[a]P, the antimutagenicity observed were 33.6-48.7%. Chidu yam was pretreated with 50 unit b-cellulase and then group C LAB inhibition effect on Sal. typhimurium TA100 mutation that induced by 4NQO, Tainung No. 2 yam aqueous solution pretreated with 50 unit a-amylase/b-cellulase group B LAB have good performance on inhibiting Sal. typhimurium TA100 mutation with induced by B[a]P, the antimutagenicity observed was 87.1%. The growth-promotion or -inhibition ability of four yams fermented to immuno-cells line, HL-60, UMФ, THP-1, and HB4C5, showed no significant difference to the control groups. Chidu yam fermented by group A LAB could decrease the viability of K562 cell after 24 hours incubation. The results on DNA fragmentation experiment indicate that the cause of the death of K562 cell could be apoptosis.