探討咖啡渣發酵產物之生物活性成分與降血糖活性
學生姓名:
余品儀
指導教授:
蔡國珍
學期:
111下
摘 要:
Spent coffee grounds (SCG) are rich in various bioactive ingredients such as polysaccharides, proteins, and phenolics. In a previous study, 38 strains of lactic acid bacteria and 14 strains of yeast were used for submerged fermentation with SCG. The results showed that the fermentation of Lactobacillus sp. FPP2508 and Saccharomyces pastorianus SP54 inhibited α-amylase and α-glucosidase and promoted glucose uptake in FL83B cells. The aim of this study was to improve the biological activity of SCG by different fermentation and extraction methods to enhance the hypoglycemic activity. In the for future, it has the potential to be used in hypoglycemic health food. In this study, SCG hydrolysate was fermented with FPP2508 and SP54 as single or combined strains. Proximate compositional analysis showed that crude protein, crude fat and ash of all fermentation groups decreased significantly to 14.36~14.50%, 13.54~14.21% and 0.37~0.75%, indicating that nutrients and minerals in SCG were utilized during fermentation. SCG fermentation products extracted with 20% ethanol had the highest total phenolic content and α-glucosidase inhibitory activity. The total phenolic contents of FPP2508, SP54 and the composite strains were 54.58, 63.95 and 44.42 μg GAE/mL, and the α-glucosidase inhibition rates were 78.61, 70.15 and 70.15%. The highest glucose uptake and glycogen amounts of 111.83% and 0.9 μg were obtained by 20% SP54 fermentation extract with insulin - resistant FL83B mouse hepatocytes, suggesting that SCG fermentation extract may enhance insulin sensitivity and thus promote hepatic glucose synthesis. The results suggest that SCG fermentation extract may help to reduce hyperglycemia in type 2 diabetic patients and has the potential to be developed as a functional food or dietary supplement for the prevention or reduction of type 2 diabetes.
專題討論20230419_余品儀-摘要修正檔.pdf