Fermentation of Seaweeds by Bacillus Subtilis Natto and Evaluation of the Bioactivity of Fermented Product

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Project title

Code/計畫編號

NSC97-2313-B019-010-MY3

Translated Name/計畫中文名

納豆菌發酵海藻及其發酵產品活性探討

Project Coordinator/計畫主持人

Guo-Jane Tsai

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=1660831

Year

2008

Start date/計畫起

01-08-2008

Expected Completion/計畫迄

01-07-2009

Bugetid/研究經費

931千元

ResearchField/研究領域

食品科技(農)

納豆（natto)乃景i經抽箄择歲[Bacillus subtilis)的類緣菌「納豆菌」發酵而成的食品，具有血栓分解活性、提升抗氧化作用、預防心血管疾病、預防癌症、改善腸胃功能及減少骨質疏鬆的發生等生理活性。台灣四面環海，氣候溫和，極適合各種海藻的生長。自古海藻即被利用為食品、飼料及葯品使用。近年研究顯示海藻具有降血脂、降血壓、保肝、免疫調節等保健功效。台灣常見的海藻如海帶、裙帶菜、石蓴、龍鬚菜與紫菜等除了部份供做人類食用外，主要當作養殖魚類及九孔飼料之用，經濟附加價值低。本研究旨利用納豆菌進行海藻發酵，期得到具血栓分解活性與抗氧化活性之海藻發酵產品，可供保健食品使用，且純化而得之血栓分解酶 (FE)可供醫療使用。本研究第一年將初步選擇台灣常見的大型藻如海帶、裙帶藻、石蓴、龍鬚菜與紫菜為原料，接種所篩選而得具有FE活性的納豆菌，從中選出適宜的海藻做為發酵原料，繼續探討最適原料組成及發酵條件，期望得到風味佳，且具FE活性的納豆菌海藻發酵產品。第二年將分離純化產品之血栓分解酶，並探討此酵素之特性。第三年將探討納豆菌海藻發酵產品之抗氧化活性，分別進行體外之化學抗氧化分析及其對降低細胞DNA之氧化性傷害之效果，以及動物餵食試驗，探討其對相關抗氧化酵素及氧化程度指標之影響。 Natto, a fermented soybean food by Bacillus subtilis natto, has been demonstrated to have various biological activity, such as fibrinolytic and antioxidant activities, and can prevent the cardiovascular diseases, cancer and osteoporosis. A protease produced by B. subtilis natto in natto has been proved to have fibrinolytic activity and shows potential in medical application. In addition to be freshly consumed, various edible seaweeds, such as Laminaria spp., Undariapinnatifida., Gracidia spp., Ulva spp., and. Porphyra spp. are mainly used as feeds in aqueculture. Recently, several reports mentioned that these edible seaweeds have health-related functions including anti-oxidative, anti -hyperlipidemic, anti -hyperbloodpressure, immune modulation activities and preventing liver damage. The aim of this project is to produce a novel high -valued seaweed product by fermentation of these edible seaweeds with B. subtilis natto. In the first year, various strains of B. subtilis natto with fibrinolytic activity are collected for screening their growth and fibrinolytic enzyme (FE) production in edible seaweeds including Laminaria spp., Undaria pinnatifida., Gracidia spp., Ulva spp., and. Porphyra spp. The optimal cultural conditions for the FE production will be further studied. In the second year the FE in the B. subtilis natto-fermented seaweed culture is to be purified and characterized. In the third year the antioxidant activity of the fermented seaweed product will be evaluate in vitro and in vivo. In vitro the antioxidant activity of the fermented seaweed, including free radical scavenging effect, inhibitions of peroxidase and linolenic acid oxidation, and inhibition of cell DNA damage will be evaluated. The enhancing effects on the antioxidant status and antioxidant-related enzymes in animal will be further studied by oral feeding test of the fermented product.

Keyword(s)

Edible seaweeds
Bacillus subtilis natto
fibrinolytic enzyme
antioxidative activity

DSpace CRIS

Fermentation of Seaweeds by Bacillus Subtilis Natto and Evaluation of the Bioactivity of Fermented Product

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