Evaluating the Storage Condition and Bioactivity of Porphyra Wine

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基本資料

Project title

Code/計畫編號

95農科-10.1.5-漁-F1(2)

Translated Name/計畫中文名

保健紫菜酒貯酒條件探討及其生理活性評估

Project Coordinator/計畫主持人

Guo-Jane Tsai

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=1270048

Year

2006

Start date/計畫起

01-04-2006

Expected Completion/計畫迄

01-12-2006

Bugetid/研究經費

400千元

ResearchField/研究領域

食品科技(農)

目前酒類釀造所用原料主要為穀物及水果，所含蛋白質較少，除了紅葡萄酒具抗氧化外，其他酒類甚少有生理活性。紫菜蛋白質含高量牛磺酸及甲硫氨酸，具調節神經、去毒、降低膽固醇活性。紫菜富含溴酚類化合物及類胡蘿蔔素，具抗氧化、抗致突變性及抗腫瘤活性。紫菜含mycosporine-glycine，可吸收紫外線，避免紫外線傷害。目前紫菜除了直接鮮食外，可乾燥後供飯糰或肉捲等包裹用，或製成紫菜醬，其他應用有限。本計化乃延續前一年所得紫菜酒，首先探討貯酒條件，及其間酒品質與活性的變化。接著進行動物試驗，探討紫菜酒經動物飲用後，因含生理活性，可降低酒精對胃紫菜酒肝等之傷害；以及其對肝臟抗氧化酵素活性、肝臟生理與脂肪代謝的影響。 The raw materials that are used for wine manufacturing in the world are mainly from crops and fruits, both of which have low protein content. Except for grape wine, most wine products in the world have little bio-activity. Porphyra spp. are edible red algae and rich in proteins and minerals. Several researchers demonstrated that Porphyra spp. have several biological activities including anti-oxidative and anti-mutagenic activities, protecting from UV damage, liver-protecting and anti-cancer activities. In addition to fresh consumption, Porphyra spp. are used mainly as covering materials for rice rolls or meat rolls, and for Porphyra paste. In the previous year Porphyra wine with anti-oxidative activity was produced. The aims of this year are to investigate the aging conditions for Porphyra wine and to evaluate the changes of the quality and bio-activity of Porphyra wine during aging. Finally the efficacy of Porphyra wine in protection from damages in liver and stomach that are caused by alcohol consumption will be evaluated by animal feeding test. The effects pf Porphyra wine on lipid metabolism and physiological functions of liver will be investigated.
The expected results of this project include as follows:
1. To establish the aging conditions for Porphyra wine to increase its quality;
2. To compare in vitro the anti-oxidative activity of Porphyra raw material and the fermented wine product;
3. To evaluate the protecting effect of Porphyra wine on the damages in liver and stomach caused by alcohol consumption;
4. To investigate the effects of Porphyra wine on the lipid metabolism and physiological functions of animal liver;
5. To have students and workers well-trained in wine making and bioassay techniques.

DSpace CRIS

Evaluating the Storage Condition and Bioactivity of Porphyra Wine

基本資料

Description