Evaluation of the effect of Lactobacillus fermentation on physiologic components and antihypertensive effect of brown seaweeds
學生姓名:
王彥琇
指導教授:
陳建利
學 期:
111下
摘 要:
Fermentation was a traditional processing technique that produces bioactive compounds. Furthermore, lactic acid fermentation not only improves the shelf life and food safety of the end product but also alters the nutritional and sensory properties of the product and promotes health benefits through increasing the content of probiotic bacteria. This study aims to discuss the effect of lactic acid fermentation on physiologic components and antihypertensive effect of brown seaweeds. Taste, smell and texture of the fermented product was compared to fresh sugar kelp and two commercial seaweed products. The fermentation process of kelp not only showed stronger smell of sea and
more salty, irony, umami rich taste but also reduced harmful trace metals. Fermented seaweeds didn’t reduce the content of protein, however, decrease three harmful trace metals (lead, mercury and arsenic) and sodium. This indicates lactic acid bacteria (LAB) fermentation of sugar kelp promised for broadening the food market for seaweeds as the fermented product had a milder taste, improved visual impression and smell, and a reduced content of harmful trace metals. Also, found out through boiling pretreatment was effective in removing arsenic. Fermented brown seaweeds enhanced the inhibition of blood pressure elevation due to angiotensin-converting enzyme (ACE) inhibition. Moreover, these results confirmed the production of ACE inhibitory component “DTrp”. In addition, lactobacillus showed in vitro digestion tolerance, indicating the probiotic effects of lactobacillus-fermented brown seaweeds. This shown that brown seaweeds fermented by lactobacillus can be a source of probiotics and functional components against hypertension. In summary, the fermentation of brown seaweeds improved the bioactivity of physiologic components and also enhanced the ACE inhibition. Through the process of fermentation, not only improved the quality of brown seaweeds but also made significant progress on antihypertensive effect of fermented seaweed product.
more salty, irony, umami rich taste but also reduced harmful trace metals. Fermented seaweeds didn’t reduce the content of protein, however, decrease three harmful trace metals (lead, mercury and arsenic) and sodium. This indicates lactic acid bacteria (LAB) fermentation of sugar kelp promised for broadening the food market for seaweeds as the fermented product had a milder taste, improved visual impression and smell, and a reduced content of harmful trace metals. Also, found out through boiling pretreatment was effective in removing arsenic. Fermented brown seaweeds enhanced the inhibition of blood pressure elevation due to angiotensin-converting enzyme (ACE) inhibition. Moreover, these results confirmed the production of ACE inhibitory component “DTrp”. In addition, lactobacillus showed in vitro digestion tolerance, indicating the probiotic effects of lactobacillus-fermented brown seaweeds. This shown that brown seaweeds fermented by lactobacillus can be a source of probiotics and functional components against hypertension. In summary, the fermentation of brown seaweeds improved the bioactivity of physiologic components and also enhanced the ACE inhibition. Through the process of fermentation, not only improved the quality of brown seaweeds but also made significant progress on antihypertensive effect of fermented seaweed product.
111-2專題討論＿王彥琇.pdf