本文選題：朝鮮族大醬　切入點：菌種　出處：《延邊大學》2017年碩士論文

【摘要】：朝鮮族大醬作為延邊朝鮮族地區(qū)的傳統(tǒng)美食,不僅美味可口,而且營養(yǎng)豐富,其中還含有多種有利于人體健康的功能性成分,能夠起到抗氧化、降血壓、降血脂、延緩衰老、抑制腫瘤生長等多種功效。目前,對大豆及大豆的發(fā)酵制品的研究很多,但在菌種和發(fā)酵天數(shù)對朝鮮族大醬的品質(zhì)影響和朝鮮族大醬對不同腫瘤細胞抑制效果方面的研究還是空白。因此,本實驗研究結(jié)果可為朝鮮族大醬的發(fā)酵工藝和基礎研究提供理論指導,并推進朝鮮族大醬向功能性食品方向的發(fā)展,為癌癥的飲食療法提供新的思路。目的:1.比較接種不同菌種的朝鮮族大醬的品質(zhì),以及不同菌種對朝鮮族大醬中異黃酮含量變化的影響,確定最佳發(fā)酵方案。2.接種不同菌種的朝鮮族大醬中抑癌成分的測定。3.測定按最佳發(fā)酵方案進行發(fā)酵的朝鮮族大醬對不同腫瘤細胞的抑制率。方法:1.通過單一因素實驗探討發(fā)酵時間、所接種菌種對朝鮮族大醬中主要成分的影響,進而確定朝鮮族大醬的最佳發(fā)酵方案,包括時間以及接種的菌種,發(fā)酵后進行品質(zhì)比較。2.選取最佳發(fā)酵方案進行朝鮮族大醬發(fā)酵,對發(fā)酵后的朝鮮族大醬進行異黃酮含量的測定。3.選取同時接種地衣芽孢桿菌和米曲霉發(fā)酵的朝鮮族大醬,選擇發(fā)酵15天、30天、45天、60天、75天、90天的朝鮮族大醬分別進行體內(nèi)試驗,用發(fā)酵90天的朝鮮族大醬配制成不同濃度的大醬溶液,進行腫瘤細胞抑制率的測定,進行體外試驗。結(jié)果:1.接種了三種不同菌種的朝鮮族大醬,均在發(fā)酵90天時異黃酮含量達到最高,分別為0.202%、0.196%、0.230%,且接種了地衣芽孢桿菌和米曲霉的三號壇大醬異黃酮含量最高。2.同時接種地衣芽孢桿菌和米曲霉發(fā)酵的朝鮮族大醬在色澤、口感、滋味和綜合評價方面評分最高,且發(fā)酵90天時異黃酮含量最高,故選擇地衣芽孢桿菌和米曲霉接種,發(fā)酵90天為最佳發(fā)酵條件。3.體外試驗:朝鮮族大醬對人正常細胞無毒副作用,對人腎胚Hek-293細胞的抑制效果不明顯,各濃度大醬異黃酮抑制率均在20%左右,而對人宮頸癌Hela細胞,人結(jié)腸癌HCT-116細胞以及人肝癌HepG2細胞都有顯著的抑制作用,抑制率都超過70%,且對肝癌HepG2細胞的抑制效果最好。體內(nèi)試驗:用不同發(fā)酵天數(shù)的朝鮮族大醬提取物處理的小鼠,平均瘤重均低于空白對照組,且隨著發(fā)酵時間的延長,平均瘤重逐漸下降,腫瘤抑制率逐漸增加。其中發(fā)酵90天的朝鮮族大醬對腫瘤的抑制效果最好,瘤重為2.19 ± 0.61 g,抑制率達到45.0%。說明發(fā)酵90天的朝鮮族大醬能明顯抑制S-180肉瘤移植Balb/c小鼠腫瘤的生長。結(jié)論:同時接種地衣芽孢桿菌和米曲霉的朝鮮族大醬品質(zhì)最佳,且發(fā)酵90天時異黃酮含量達到最高;且在體內(nèi)和體外對腫瘤細胞均顯示出良好的抑制作用。
[Abstract]:As a traditional food in Yanbian Korean region, Korean sauce is not only delicious, but also nutritious. It also contains a variety of functional ingredients that are beneficial to human health. It can play a role in anti-oxidation, lowering blood pressure, lowering blood lipids, and delaying senility. Inhibition of tumor growth and other functions. At present, many studies have been done on soybeans and their fermented products. However, the research on the effect of strain and fermentation days on the quality of Korean paste and the inhibitory effect of Korean sauce on different tumor cells is still blank. The results of this study can provide theoretical guidance for the fermentation process and basic research of Korean paste, and promote the development of Korean sauce towards functional food. Objective: 1. To compare the quality of Korean paste inoculated with different strains of bacteria and the effect of different strains on the content of isoflavones in Korean paste. Determine the best fermentation plan .2. determine the anti-cancer components of Korean paste inoculated with different strains of bacteria .3. determine the inhibition rate of different tumor cells of Korean paste fermented according to the best fermentation plan. Methods: 1. Through a single factor. Experimental study on fermentation time, The effect of inoculated bacteria on the main components of Korean paste was determined, and the optimum fermentation plan, including time and inoculation strain, was determined, and the quality was compared after fermentation. 2. The best fermentation scheme was selected for Korean sauce fermentation. The content of isoflavone in fermented Korean paste was determined. 3. The Korean sauce inoculated with Bacillus licheniformis and Aspergillus oryzae was selected for in vivo experiment. The fermented sauce was fermented for 15 days, 30 days, 45 days, 60 days, 75 days and 90 days, respectively. After 90 days of fermentation, different concentrations of Korean paste were prepared, the inhibition rate of tumor cells was measured, and the in vitro experiment was carried out. Results: 1. Three different strains of Korean paste were inoculated. The content of isoflavone reached the highest at 90 days after fermentation, 0.202 0.196 and 0.230, respectively, and the isoflavone content of No.3 dantai sauce inoculated with Bacillus licheniformis and Aspergillus oryzae was the highest. The color and color of the Korean paste fermented by Bacillus licheniformis and Aspergillus oryzae were found at the same time. The taste, taste and comprehensive evaluation were the highest, and isoflavone content was the highest at 90 days of fermentation, so Bacillus licheniformis and Aspergillus oryzae were inoculated. The optimum fermentation conditions were 90 days. In vitro experiment: Korean paste had no toxic side effect on human normal cells, but had no obvious inhibitory effect on human kidney embryo Hek-293 cells. The inhibition rate of isoflavones was about 20%, but to human cervical cancer Hela cells, the inhibitory rate of isoflavone was about 20%. Both human colon cancer HCT-116 cells and human hepatoma HepG2 cells had significant inhibitory effects, and the inhibition rate was over 70%, and the inhibitory effect on hepatoma HepG2 cells was the best. In vivo test: mice treated with Korean sauce extract for different fermentation days, The average tumor weight was lower than that of the control group, and with the increase of fermentation time, the average tumor weight decreased and the tumor inhibition rate increased. The tumor weight was 2.19 鹵0.61 g, and the inhibition rate was 45.0.The results showed that the Korean paste after 90 days of fermentation could significantly inhibit the growth of S-180 sarcoma transplanted Balb/c mice. Conclusion: the quality of Korean paste inoculated with Bacillus licheniformis and Aspergillus oryzae was the best. The content of isoflavones reached the highest level after 90 days fermentation and showed good inhibitory effect on tumor cells both in vivo and in vitro.
【學位授予單位】：延邊大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS214.2;R730.5

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