Study on The Functional Effects and Evaluation of Product Development of Anti-hypertension by Monascus and Anti-Obesity by Lactic Acid Bacteria

• Main Authors: WANG, LI-CHUN, 王麗淳
• Other Authors: TSAI, TSUNG-YU
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/734dv2

博士 === 輔仁大學 === 食品營養博士學位學程 === 106 === Obesity causes many health problems including hypertension, diabetes, myocardial infraction, stroke, and cancer. Most of top ten death reasons of people were associated with obesity. Hypertension is an important risk factor for cardiovascular diseases (CVDs) and a common chronic disease in the elderly. The aim of this study is to develop anti-hypertensive Monascus-fermented product and anti-obesity lactic acid bacteria-fermented product. The effect of Monascus purpureus NTU 568-produced yellow pigments on the regulation of blood pressure was evaluated in the hypertensive animal model. The anti-obesity effect of co-fermented leaf extract of green tea and Houttuynia cordata by Lactobacillus paracasei subsp. paracasei NTU 101 (NTU 101) in high fat diet-induced animal model. Currently, the products of Monascus fermented product regulating hypertension and lactic acid bacteria with anti-obesity function were still rare in the health food market. Before entering the market, fully understanding consumer acceptance and confidence was necessary. Therefore, this study also investigates the consumer confidence and development factors of hypotensive Monascus-fermented product and anti-obesity lactic acid bacteria-fermented product using questionnaire analysis with Engel, Kollat, Blackwell (EKB) model. This study designed series of studies from fermentation and functional evaluation to product design and planning in order to develop innovative Monascus and lactic acid bacteria-fermented health foods that meet the needs of the market. The effects of anti-hypertension and repressing risk factors expression were increased with the increasing dose of the yellow pigment extract-Ankascin. Both yellow ingredients produced by NTU 101-monascin (MS) and ankaflavin (AK) performed hypotensive effect, however, AK had more effect than MS. Ankascin, the yellow pigments extract of NTU 568, including MS and AK, could regulate the blood pressure through three mechanisms as a follow: 1. Anti-hypertensive effect via inhibiting angiotensin converting enzyme (ACE) activity of kidney, liver, and lung as well as reducing angiotensin II (Ang II) and aldosterone scretion. 2. Increasing antioxidative enzyme activity and lowering oxidative stress, reducing oxidative and inflammatory factors, cyclooxygenase-2 (COX-2). 3. Promoting the nitric oxide (NO)-increased smooth muscle relaxation via the stimulation of endothelial nitric oxide synthase (eNOS) expression. The blood pressure regulation of yellow pigment, Ankascin, was contributed from the combined effect of MS and AK. NTU 101-fermented tea contained higher epigallocatechin gallate (EGCG) and chlorogenic acid levels than unfermented tea. NTU 101 fermented tea promoted the anti-obesity effect in cell and animal model. NTU 101-fermented tea inhibited the lipogenesis of mature 3T3-L1 adipocytes by the stimulation of lipolysis. In the animal model, the body weight gain, body fat pad, and feeding efficiency of obese rats induced by daily high fat diet were decreased by the oral administration of NTU 101-fermented tea. However, NTU 101 bacteria cells and EGCG may also act as functional ingredients to contribute to the anti-obesity effects of NTU 101-fermented products by the stimulation of lipolysis and the inhibition of transcription factors expression. In the results of questionnaire analysis, the recognition of the general health food awareness were proven to positively affect the confidence of hypertensive Monascus product with direct or indirect effect through the past purchase behavior of health food and product sales impact factors. The past purchase behavior of health food was proven to positively affect the confidence of hypotensive Monascus product and anti-obesity lactic acid bacteria product with direct or indirect effect through the recognition of the general health food awareness and product sales impact factors. Furthermore, the residential area (p<0.01) and the past behavior of regularly eating anti-hypertensive health food (p<0.01) would significantly affect the acceptable price of anti-obesity lactic acid bacteria product. The residential area (p<0.01), age (p<0.05), and the past behavior of regularly eating anti-hypertensive health food (p<0.01) would significantly affect the acceptable price of anti-hypertensive Monascus product. Regarding to the marketing planning of anti-hypertensive Monascus product, this study suggested the sales offices can focus on the pharmacy or drug store. People aged 50-59 years old and who regularly eating anti-hypertensive or Monascus health food may be the target customers. Research certification and marketing recommendations were also the important marketing factors. Consumers can accept the lozenges and capsules products with the price range of NTD 500-1999. Regarding to the marketing planning of anti-obesity lactic acid bacteria product, this study suggested the sales offices can focus on the pharmacy or drug store. People who regularly eating anti-obesity or lactic acid bacteria product may be the target customers. Marketing recommendations were also the important marketing factors. Consumers can accept the lozenges, instant powder and capsules products with the price range of NTD 500-1999. We hope this study can provide the health food business as the reference for the development of anti-hypertensive Monascus product and anti-obesity lactic acid bacteria product.