| Summary: | 碩士 === 南台科技大學 === 生物科技系 === 99 === Wine lees is unfiltered by the press after the formation of the lees, wine is also formed in the waste, Scientist began to investigate the wine lees after they noticed that hands of the wine-making workers are whiter than those of others. The main research and application of wine lees were focused on Sake lees, but rarely on fruit wine lees. In This study use yam, grapes, and mulberry wine lees were used as substrates, and fermented by Antrodia cinnamomea., measured by UV absorption, inhibition of melanin and Tyrosinase activity, expected to improve the function and value of wine lees by fermented, the wine lees from the waste to market opportunities.
The experimental results show that in the absorption of ultraviolet radiation experiments, only the ethanol extract of yam wine lees has the absorption of ultraviolet light under the effect of 280nm. Inhibition of Tyrosinase in vitro experiments showed that the three wine lees has not been fermented showed no inhibition of Tyrosinase, but wine lees by Antrodia cinnamomea co-fermented , the wine lees mycelium water extract can inhibit Tyrosinase, inhibitory effect of the yam wine lees> mulberry wine lees> grapes wine, ethanol extract of mycelium wine lees showed no inhibition of Tyrosinase, the fermentation broth revealed that only yam wine lees can inhibition of Tyrosinase. To cell experiments show that the wine lees can inhibit the Tyrosinase, and also by Antrodia cinnamomea co-fermented to increase the inhibition of Tyrosinase, dregs mycelium water extract inhibited Tyrosinase of mulberry wine lees> yam wine lees> grapes wine lees, yam wine lees fermentation broth Tyrosinase inhibition of fermentation liquid body the ability to 50ppm concentration was 63.7 ± 0.6%. Finally, was found by SDS-PAGE, ferment broth and mycelia extract of wine lees can actually inhibit the Tyrosinase activity, but did not inhibit Tyrosinase expression.
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