| Summary: | 碩士 === 南台科技大學 === 生物科技系 === 97 === Wine lees is the main offal for wine-making industry. Scientist began to investigate the wine lees after they noticed that hands of the wine-making workers are whiter than those of others. The main research and application of wine lees were focused on Sake lees, but rarely on fruit wine lees. This study used yam, grapes, and mulberry wine lees extracts were used as substrates, and fermented by Antrodia camphorata. To investigate the influences on mycelia growth as well as on the antioxidant properties and the H2O2-induced oxidation damage tolerance of the fermentation products. The results obtained in this study is expected to diversify the potential applications of various wine lees fermented by medical fungi.
The experimental results showed that Antrodia camphorata co-fermented with 2% of mulberry wine lees ethanol extracts can improve mycelia production from 6.19g / L to 9.02g / L. The DPPH scavenging ability of mycelia was enhanced by 17.86%, and the contents of total phenols of mycelia was increased from 38.48 ppm to 62.16 ppm. Antrodia camphorata co-fermented with the water extracts of grapes wine lees can enhance the reducing power of fermentation broth. The ethanol extracts of grapes lees can raise the chelating effects of Antrodia camphorata mycelia on ferrous ions by 27.97%. Antrodia camphorata co-fermented with water extract of yam wine lees can improve 25.69% of chelating capability on ferrous ions, and the H2O2 scavenging ability of fermentation broth was also enhanced as compared with control. Finally, in the H2O2-induced oxidation damage test, the anti-oxidative damage ability of the cells can be enhanced by the Antrodia camphorata mycelia co-fermented with water extracts of mulberry wine lees, ethanol extracts of mulberry wine lees, grapes wine lees, and yam wine lees.
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