| 摘要: | 納豆是一種在亞洲普及的傳統食品，其生產乃使用納豆菌發酵黃豆而成。經過納豆菌發酵後的納豆除了保留原本黃豆的營養成分外，還添加由納豆菌產生的營養成份，其中一種納豆菌特有的蛋白質-納豆激酶，更被另外萃取出來作成消除血栓降低中風機率的機能性食品。納豆激酶除了本身具有分解纖維蛋白的活性外，同時也能促進身體原本消除纖維蛋白的機制 (尿激酶及組織型纖維蛋白溶酶原活化因子)。
本次的實驗選用四種常見的中藥材(葛根、丹蔘、鬱金、白果仁) 的殘渣及咖啡皮，以個別的水萃物加入基本的氮源後調整pH至7.0作為培養基，以37℃、轉速100 rpm的培養條件下進行發酵並比較菌數量及所產生的納豆激酶活性。實驗結果菌數量的部分為咖啡皮最高，其最高菌數量在波長600 nm下測得的數據為6.23，其次為白果仁5.99。其他分別為丹蔘4.89、鬱金3.60、葛根3.46，最低為對照組1.53。納豆激酶最大活性的部份最高為咖啡皮5.36 FU/mL，其次為白果仁1.67 FU/mL，其他分別為葛根1.57 FU/mL、鬱金1.43 FU/mL、丹蔘1.12 FU/mL，最低為對照組 0.32 FU/mL。
Natto is a kind of traditional food which is used soybean fermented by Bacillus subtilis. After fermentation, natto not only contains the nutrition of soybean but also has some specific nutrition which is produced by Bacillus subtilis, and there is a kind of protein, nattokinase, which utilized as the functional food to prevent thrombosis. In this research, there are four common Chinese medicinal herbs: Gegen(Pueraria lobata), Salvia (Salvia miltiorrhiza) root, Aromatic Turmeric (Curcuma aromatica) , White nut (Ginkgo biloba) and coffee (Coffea arabica) peel be chosen, the individual water extracts were added the basic nitrogen source and adjusted to pH 7.0 as the culture medium. Culture the bacteria in the flask at 37℃, 100 rpm. When the culture was finished, comparing bacterial count and activities of nattokinase. The highest bacterial count of the result is coffee exocrap with the best amount, the highest bacterial count is 6.23 detected under OD 600 nm. And the second one is White nut at 5.989. The other is Salvia root 4.89, Aromatic Turmeric 3.60, and the lowest is control (without any extract) 1.53. The coffee excrap was shown the best nattokinase activity, which activity is 5.36 FU/mL, and the second is White nut 1.67 FU/mL, and the others is Gegen 1.57 FU/mL, Turmeric 1.43 FU/mL, Salvia root 1.12 FU/mL, and the lowest is control 0.32 FU/mL. |
