Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/146
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/146


    Title: 乳酸菌發酵物調節生理氧化壓力活性評估
    Authors: 邱致廣
    Contributors: 食品科技系
    Date: 2007
    Issue Date: 2008-05-13 13:47:33 (UTC+8)
    Publisher: 台南縣：嘉南藥理科技大學食品科技系
    Abstract: 本研究顯示六十種乳酸菌發酵物具有多種抗氧化功能。乳酸菌是一種兼性嫌氣菌，天然界中乳酸菌種類相當多，其發酵物活性成分亦不同。根據我們研究結果得知，乳酸菌發酵物具有抗氧化力，六十種乳酸菌發酵物對ABTS radical的抑制效果為7.45%~29.92%，其中以B020效果最高，而以B049效果最低。六十種乳酸菌發酵物對DPPH radical的抑制效果為13.63%~81.11%，其中以B051效果最高，而以B059效果最低。六十種乳酸菌發酵物對亞鐵離子的捕捉效果為2.01%~68.11%，其中以B059效果最高，而以B029效果最低。
    Relation: 計畫編號 : CN9607
    Appears in Collections:[Dept. of Food Science & Technology] Chna Project

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