The diversification of biological activity in Polygonum multiflourm Thunb. fermented by lactic acid bacteria.

• Main Authors: LIU, CHE-FU, 劉哲甫
• Other Authors: SU, WEN-TA
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/y8b8pw

碩士 === 國立臺北科技大學 === 化學工程與生物科技系生化與生醫工程碩士班 === 107 === The purpose of this study was to use the lactic acid bacteria in probiotics to ferment the traditional Chinese herbal medicine, Polygonum multiflorum. The purpose of probiotic fermentation is to use biological transformation to separate the active ingredients absorbed by the human body from the Chinese herbal medicine. At present, probiotics have been widely used in food science, and many probiotic-related health foods have also been produced. The probiotics used in this study are Saccharomyces cererisiae BCRC 22214, Lactobacillus acidophilus, and four mixed probiotics (Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12, Lactobacillus bulgaricus isolated from commercially yogurt. ). The results of the experiment showed that Polygonum multiflorum after fermentation by probiotics increased total polyphenols and total flavonoids by 17.1% and 60.9%, respectively. After fermentation, at a concentration of 1.0 mg/mL, the DPPH scavenging capacity of the unfermented Polygonum multiflorum product increased by 67.39%. After the fermentation, the ABTS removal ability of Polygonum multiflorum increased by 64.2%, and the reducing power reached 1.4 times that of unfermented.