| Summary: | 碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 104 === This study aimed to improve the functionality of mung bean, sample was hydrolyzed by cellulase and amylase, and further fermented by Lactobacillus johnsonii BCRC 17010 or Lactobacillus plantarum subsp. BCRC 10069. After 2 hr hydrolysis at 50oC by the combination of 1% cellulase and 1% α-amylase and further 24 hr fermentation with Lactobacillus johnsonii BCRC 17010 or Lactobacillus plantarum subsp. BCRC 10069 at 37oC, the LAB counts increased to 9.36 and 8.59 log CFU/mL, and the pH declined to 3.77 and 4.11, respectively. Scanning electron microscope (SEM) photograph indicated that the obvious break occurred in fibers after hydrolysis and fermentation. Increases in the amounts of the total phenolic, flavonoid and anthocyanin content and total amino acid content of hydrolysates and fermented samples were observed, compared with those of non-hydrolysed samples. These phenomena suggested the release of bionutrients occurred after hydrolysis or fermentation process. In hydrolyzed and further fermented samples, significant decreases in half maximal inhibitory concentration (IC50) on ABTS+˙ radical scavenging (0.47~1.52 mg/mL), α-amylase (1.89~2.14 mg/mL) and α-glucosidase (35.85~45.89 mg/mL) were observed. Gas chromatography-mass spectrometry analysis revealed that the major components were maltol and catechol. The IC50 on ABTS+• radical scavenging were 1.44 and 2.52 μg/mL, respectively. The fermented mung bean hydrolysates maintained 9.13~9.15 log CFU/mL (97.64%), 8.13~8.20 log CFU/mL (95.37%) in acid resistance (PBS at pH 3.0) and bile tolerance tests, respectively. According to the Ames tests, obtained, no matter whether the activating metabolites were added or not, the fermented products did not cause the genomic toxicity on the tested microbes ( Salmonella typhimurium TA97a, TA98, TA100, TA102 and TA1535). The inhibition of LPS-induced in murine macrophage cell (RAW 264.7) were used to investigate the anti-inflammatory activities of the hydrolysates and their fermented samples. Inhibition in the releasing of NO (36.80~90.40%), interleukin 1β (49.26~72.29%) and interleukin 6 (17.78~93.75%) were obtained, respectively. These data suggested that hydrolysis and fermentation have high potential to promote the releases of functional components, which could subsequently improve the functionality of mung bean.
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