| Summary: | 碩士 === 國立嘉義大學 === 生化科技學系研究所 === 105 === Inoculation of lactic acid bacteria is amongst the ways to maintain nutritional quality and increase bioactivity of fruits and vegetables. Our previous studies proved that bitter melon ferment (M) refermented with Lactobacillus paracasei YM548 (L) in the supplement of yuan zhi powder (Z) for 5 days (LMZ) contains high amount of bioactive compounds and obvious anti-inflammatory activity in LPS-stimulated RAW 264.7 cells. In this study, we firstly evaluated the NO inhibitory activities of another 5 fruit and vegetable ferments. Two of them, guava and jaboticaba ferments (V and J), with the highest NO inhibition were refermented with L and Z as same as LMZ to result referments LVZ and LJZ. Both heat-treating and non-heat-treating LVZ showed competitive NO inhibitions (41% and 90%) as LMZ (50% and 99%) without damaging the cells, whereas only 42% cell viability in LMZ. We further prepared LVZ and the incomplete referment controls, which only contain 1 or 2 ingredients of L, V and Z. Results showed NO inhibitions (88% and 74%) of LVZ with and without heat treatments were better than V, L, LV (no obvious inhibition on both treatments), Z (4% and 55%), VZ (32% and 62%) and LZ (9% and 45%), this showed the synergistic effects of L, V and Z towards LVZ. Further comparisons of LVZ refermented for different days with (200-fold dilution) or without (250-fold dilution) heat treatments, significant increases on NO inhibitions during refermentation were found in 2- (50% or 60%), 3- (73% or 60%) and 5-days referments (77% or 86%). Such synergistic effects of LVZ were also found on increased total flavonoid contents and decreased total triterpenoid contents with no effects on total phenolic contents and DPPH radical scavenging activity. In addition, the decreased total triterpenoid levels of LV and LVZ during refermentation suggested the possibility of L for the modifications of triterpenoids. This study provides evidences of anti-inflammatory and antioxidant effects of L-refermented guava ferment supplemented with yuan zhi for utilizing as health benefit beverages in future.
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