| Summary: | 碩士 === 國立臺東大學 === 生命科學系碩士班 === 102 === Honeysuckle containing rich chlorogenic acid and other polyphenol constituents was proven to provide anti-inflammatory and antiviral effect. It may have higher bioavailability via probiotic fermentation. Lactobacillus and yeast are familiar probiotics and their products content can be increased by their co-culture. Fatigue reduces response capability and working efficiency. Long-term fatigue leads to organs recession. However polyphenol supplementation was found to increase muscle antioxidant and free fatty acid content and further perform anti-fatigue. In this study, the change of polyphenol during the honeysuckle leaf extract fermentation by Lactobacillus and yeast was investigated, and the optimum fermentation condition was studied by Response surface methodology (RSM). The anti-fatigue effect was for the investigated by animal test. The results analyze by high performance liquid chromatography (HPLC) indicated that catechol, catechin, and chlorogenic acid content were increased. The viability of catechol and catechin content was improved. The fermented honeysuckle leaf extract by co-culture included high content of catechol and catechin at 12 hr and 24 hr as well as high content of chlorogenic acid at 24 hr and 30hr. Therefore co-culture was selected in this study. In the second phase the optimum fermentation condition initial pH 6.5, 23oC, 21 hr of culture time, was chosen. The optimum fermentation condition resulted in catechol of 127
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