食藥用菇糖幾聚糖生里活性及保健食品開發研究

CNU IR > College of Smart Living > Dept. of Life and Health Science > MOST Project > Item 310902800/24888

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Title:	食藥用菇糖幾聚糖生里活性及保健食品開發研究 Research Physiological Functionality and Developmentd as a Health Food of Fungal Glucochitosan Form Edible and Medicinal Mushrooms Residue
Authors:	顏名聰
Contributors:	生活應用與保健系
Keywords:	糖幾丁聚醣抑菌活性抗氧化質抗致突變性 glucochitosan antibacterial activity antioxidant properties antimutagenic properties
Date:	2010
Issue Date:	2011-12-22 09:47:37 (UTC+8)
Abstract:	食藥用菇食藥用菇具有美味、營養、豐富的生理活性物質及功能性，是目前國內外開發保健食品非常重要的材料來源。食藥用菇類常因為經由熱水萃取出水萃物後會產生大量的殘渣，目前仍無任何經濟價值與開發，這些殘渣的細胞壁中含有豐富的幾丁質，且幾丁質含量在子實體中較菌絲體中豐富。利用這些食藥用菇殘渣萃取真菌糖幾丁聚糖，增加其有效成分存在的價值，對機能性食品及傳統食品的開發有相當大的幫助，因此對於食藥用菇殘渣萃取真菌糖幾丁聚糖所造成的安全性、呈味特性、生理活性物質、抗氧化性質及理化特性的影響必須加以評估。近年來受到矚目的食藥用真菌已顯示出其珍貴價值，包括抗氧化能力、抗肝毒性、抗腫瘤活性、抗癌作用、抗血管增生及抗發炎等生理活性，尤其是抗腫瘤方面。因此本研究針對真菌糖幾丁聚醣之生理活性進行研究，並將之運用添加於點心製品製作。本研究針對較具代表性的巴西磨菇（Agaricus blazei）、香菇（Lentinula edodes）及靈芝（Ganoderma lucidum）等食藥用菇的殘渣，萃取製備真菌糖幾丁聚糖應用於生理活性分析及健康點心製作，發現不論是巴西磨菇、香菇及靈芝殘渣所製備之糖幾丁聚醣在理化性質分析中以巴西蘑菇之糖幾聚醣去乙醯度較高，抑菌效果較佳。在抗氧化性質部分以靈芝糖幾聚醣>巴西蘑菇糖幾聚醣>香菇糖幾聚醣;抗致突變部分則以靈芝糖幾聚醣>香菇糖幾聚醣> 巴西蘑菇糖幾聚醣；利用食藥用菇糖幾丁聚糖粉末製成之點心接受度則以香菇糖幾聚醣> 巴西蘑菇糖幾聚醣> 靈芝糖幾聚醣。 Edible and medicinal mushrooms that are palatable, nutritious, functionally effective and rich in physiologically active substances currently are the quite important source of materials for the development of health foods. After hot water extraction, large quantity of edible and medicinal health mushrooms residue was left, has no economical value and exploitation, which was rich in chitin, far abundant from mycelia. Using the fungal glucochitosan to enhance the value of edible and medicinal mushrooms residue, the research and development of functional and conventional foods is greatly facilitated. Therefore, the influences on the safety, taste characteristics, the presence of physiologically active substances, antioxidant properties and physicochemical properties of edible and medicinal mushrooms residue as result of the application of fungal glucochitosan form edible and medicinal mushrooms residue are areas of investigation. The precious values of this Edible and medicinal mushrooms are its antioxidant, anti-hepatotoxic, anti-tumor, anti-cancer, anti-angiogenic and anti-inflammatory activities. Accordingly, the research proposed herein for the designed to study further the physiologically active and pastry and rice snack products for fungal glucochitosan. The information obtained can be used for the development of new health foods. The research proposed herein focuses on the three representative edible and medicinal mushrooms residue such as Agaricus blazei, Lentinula edodes and Ganoderma lucidum. The was studied in order to evaluate the possibility of application of physiologically active and pastry and rice snack products on fungal glucochitosan form edible and medicinal mushrooms residue. The degrees of N-deacetylation of chitosans the DD increased with prolonged reaction times for 3 and 5 hars, respectively. The DD were 79.46-88.25% of glucochitosan for Lentinula edodes, 68.11-82.18% for Ganoderma lucidum and 80.32-90.26% for Agaricus blazei. The antibacterial activities of glucochitosan were in the order of Agaricus blazei > Lentinula edodes> Ganoderma lucidum. Using the conjugated diene method, fungal glucochitosan were good in antioxidant properties. Regardless of chitosans were good in antioxidant properties. No toxicity or mutagenicity was found in Salmonella typhimurium TA98 and TA100 was observed at 0.05-5 mg/plate of glucochitosans for Agaricus blazei, Lentinula edodes and Ganoderma lucidum. The difference of glucochitosans the DD were good in antimutagenic effect against NQNO.
Relation:	計畫編號：NSC98-2313-B041-003-MY2 計畫年度：99；起迄日期：2010-08-01~2011-07-31 核定金額：1,000,000元
Appears in Collections:	[Dept. of Life and Health Science] MOST Project

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