Submerged cultivation of Ganoderma lucidum in the medium containing leguminous plants and the anti-allergic effect of the fermentation products
|Keywords:||人類週邊血液單核細胞;抗過敏反應;(1→3)-β-D-glucan;異黃酮;粗三萜;靈芝;鼠科胸腺癌細胞;TH1/TH2細胞激素;黑豆;黃耆;Black soybean;(1→3)-β-D-glucan;HPBMNCs;Aglycone;Astragalus membranaceus (Huangqi);Ganoderma lucidum;TH1/TH2-type cytokine;Anti-allergic;EL4 cell;Crude triterpenes||Issue Date:||2004||Abstract:||
本實驗乃以含豆科植物 (黑豆、黃耆) 為基質，利用5L發酵槽培養靈芝，探討發酵條件對發酵液成分之影響。並以細胞實驗對發酵液進行抗過敏功能評估。實驗結果顯示，含黑豆5%，黃耆2%以及2%葡萄糖之基質，於24℃，通氣量0.5 vvm，轉速50 rpm，培養靈芝11天，可得最高產量之粗三萜類物質 (31.82 mg/g D.W.)。至於 (1→3)-β-D-glucan之生成量，發酵溫度的影響較通氣量來的明顯，而在18℃，0.75 vvm下可得最高產量。在發酵期間異黃酮素之醣基會被酵素 (β-glucosidase) 水解去除，而通氣量於0.75 vvm與0.25 vvm時，發酵至第五天可得Aglycone最高量。發酵液中胜肽濃度會隨著發酵時間的延長而有增加的趨勢，而總酚類化合物於發酵期間先升後降。
於抗過敏反應方面，靈芝發酵產品可以抑制人類週邊血液單核細胞 (HPBMNCs) 及鼠科胸腺癌細胞 (EL4 cell) 分泌TH1與TH2細胞激素 (IFN-γ、IL-2和IL-4)，因而具有減輕過敏反應之功能。其中，又以在24℃，通氣量0.5 vvm與0.75 vvm條件下所產生之發酵產品最具有發展成抗過敏保健食品之潛力。
The objective of this research was to study the fermentation conditions for submerged cultivation of G. lucidum in a 5L fermenter using the medium containing leguminous plants. After the fermentation conditions were established the anti-allergic effects of the fermented products were investigated using cell culture systems. It was found that cultivation of G. lucidum in the medium consisting of 5% black soybean, 2% Astragalus membranaceus (Huangqi), and 2% glucose at 24℃, agitation speed 50 rpm, and aeration rate 0.5 vvm, yielded the highest crude triterpenes (31.82 mg/g D.W.). However, the fermentation conducted at 0.75 vvm and 18℃ yielded the highest amount of (1→3)-β-D-glucan. The maximum amount of aglycone was obtained on Day 5 during fermentation at an aeration rate 0.25 vvm and 0.75 vvm. The peptides contents increased during fermentation with time, and the content of total polyphenols reached a maximum value on Day 5, and decreased thereafter.
For the anti-allergic effect, the mononuclear cells (MNCs) from human and EL4 cell from mouse were used. Results indicated that the fermented products could reduce the secretion of TH1/TH2-type cytokine (IFN-γ、IL-2、IL-4) by the mitogen-activated MNCs and EL4 cells. And the fermented products obtained at 24℃ and aeration rates of 0.5 vvm and 0.75 vvm had the potential to become a health-promoting food ingredients with anti-allergic function.
|Appears in Collections:||食品科技研究所|
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