| Summary: | 碩士 === 國立嘉義大學 === 食品科學系研究所 === 106 === Cajanus cajan Linn. Millsp. is Leguminosae, Cajanus, and pigeon pea. It is one of the most important traditional food crops of Taiwanese aborigines. In recent years, there have been soybean milk products based on different beans, such as black soybean milk, soybean milk, and red soybean milk. Cajanus cajan L.of NO. 3 has been demonstrated to possess numerous biological effects such as antioxidant, anti-bacterial, anti-tumor, anti-viral and glycemic control. The present study aimed to investigate the pigeon pea milk (PPM) was made from Cajanus cajan L.of NO. 3 to evaluate the physicochemical properties, antioxidant activity and functional components of soymilk, and explore PPM supple-mentation whether can prevent liver damage on high-fat diet induced mice model. Finally, the sensory evaluation of the consumer preference of new-type pigeon pea (PPM) is performed. The experimental group was divided into heating group (85°C, 90°C, 95°C and 121°C), unheated group and positive control group (90°C soy milk group). In the physicochemical properties, the results of color analysis showed that the L values of the PPM groups were 85°C group (37.05), 90°C group (37.41), 95°C group (36.79), 121°C group (36.19) and un-heated group (58.48), respectively, the L value of soybean milk at 90°C was 82.44, there was no significant difference in the brightness of the PPM at different heating temperatures. However, the brightness of PPM was reduced by heating, and the brightness of soybean milk was much higher than that of PPM; The pH value results showed that the pH values of the PPM groups were 85°C group (6.67), 90°C group (6.82), 95°C group (6.74), 121°C group (6.72) and unheated group (5.82), and 90°C of soybean milk was 6.50, respectively. The pH values of PPM groups and soybean milk group were all less than 7; the soluble solids results showed that the PPM groups had less soluble solids than the soy-bean milk group. In the antioxidant activity, the 90°C PPM group had the best DPPH free radical scavenging and reducing power, and contained higher total phenolic content. In order to evaluate whether the 90°C PPM has a prevent hepatic steatosis on high-fat diet induced mice model, the experimental group was divided into normal diet group (ND diet) and high-fat diet induction group (HF diet), low dose group (HF+LPPM, 80 mg/kg bw), middle dose group (HF+MPPM, 250 mg/kg bw), high dose group (HF+HPPM, 400 mg/kg bw) and 90°C soy milk positive control group (HF+SM, 400 mg/kg bw). In the serum biochemical analysis, the results showed that high-dose PPM treatment can effectively reduce serum AST and ALT enzyme levels, compared with the induced group, AST and ALT were decreased by 29% and 41%, respectively. TG content was also decreased, compared to HF group, the serum TG level was reduced by 50%. The glutathione and catalase in the liver of mice significantly increased in low, medium and high doses of PPM, compared with the HF group, glutathione increased 11%, 12% and 18%, respectively, and catalase increased by 44%, 48% and 48%, respectively. Compared with the HF group, the ROS content in the liver of mice was reduced by 33% at HF+HPPM doses. And the MDA content of lipid peroxidation product in the liver of mice was reduced by 33% at HF+HPPM doses. In addition, the treatment of high dose PPM significantly reduced the expression of NF-κB and NLRP3 protein in the liver of mice, which was 1.84 and 1.50 times lower than that in the induced group, and also decreased the levels of inflammatory cytokines in TNF-α, IL-1β and IL-6 were reduced by 44%, 40%, and 19%, respectively. These results indicated that PPM has the effect to alleviate oxidative damage to liver cells and protecting the liver. Therefore, further analysis of lipid synthesis and β-oxidation associated protein expression in mice livers revealed that the expression of lipid synthesis related proteins PPAR γ, SREBP-1, ACC1, and FAS were all significantly reduced. In the HF group, under HF+HPPM treatment, they decreased by 1.71, 1.28, 2.50, and 2.09 times, respectively. While the CPT-1 protein expression that promoted β-oxidation increased by 1.99 times compared with the HF group. Analysing the appraisal of the appetite and officials, the results showed that the PPM flavor was still acceptable, and the palatability was still improved and the manufacturing process was adjusted. In summary, the pigeon pea (PPM) has better antioxidant activity and special flavor than the soybean milk as a whole. And among which the 90°C PPM has higher antioxidant capacity and contains more total phenolic content than other groups, and it has the potential to improve liver inflammation and hepatic steatosis on high-fat diet induced mice model. Based on this research results, it can further develop functional and suitable for industrial production of pigeon pea products.
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