農業部-水產試驗所全球資訊網農業部-水產試驗所全球資訊網

  海帶(Laminaria japonica)納豆菌(Bacillus subtilis N2)發酵物進行抗氧化活 性評估，結果在清除DPPH (α,α-Diphenyl-β-picrylhydrazyl)自由基、螯合亞鐵 離子及還原能力的表現上，分別為83.32、56.85與61.34%，顯示具有抗氧化活性。 另，海帶納豆菌發酵物可提升細胞內之觸酶 (catalase)、穀胱甘肽過氧化酶 (glutathione peroxidase, GPx)及超氧歧化酶(superoxide dismutase, SOD)等抗 氧化酵素活性的表現。據文獻指出，抗氧化酵素對人體細胞具有保護作用，且可減 少活性氧物質引起的脂質氧化、蛋白質及DNA的損傷。從以上結果發現，發酵物具有 頗佳的抗氧化作用。再者，發酵物對細胞抗發炎評估，結果顯示，添加發酵物可降 低RAW264.7巨噬細胞經由LPS誘導後所產生的NO、IL-6及TNF-α等發炎因子，故初步 判斷發酵物，具有降低細胞發炎反應之產生。將海帶納豆菌發酵物以分子篩進行分 離凍乾，得到30-10 kDa、10-3kDa、3-1 kDa及小於1kDa之發酵物，測定總醣及還原 醣含量，濃度分別為121.21、109、55.27及17.88 mg/g與36.82、41.11、45.88及 73.92 mg/g。且進行總多酚含量測定，濃度分別為70、79.47、60.68及40.58 ppm，其中以10-3 kDa有較多的總多酚。並以此分劃物進行對經 LPS誘導之 RAW264.7巨噬細胞之NO產生量影響。試驗結果顯示，隨著濃度的提高其NO產生量亦 降低，當中以30-10 kDa、10-3kDa效果較佳。

 The antioxidant activity of Bacillus subtilis N2 from Laminaria japonica was evaluated. The activities of catalase, glutathione peroxidase (GPx) and superoxide dismutase (SOD) in supernatant were measured. Activity of SOD from the above results, it was found that the fermented product had an excellent antioxidant activity. In addition, the fermented product was evaluated for anti-inflammation of the cells, and the results showed that the addition of fermentable substances reduced the inflammatory factors such as NO and TNF-α produced by RAW264.7 macrophages induced by LPS, so the fermentation products were judged to have lower cells inflammatory reaction. The fermented product of 30-10 kDa, 10-3 kDa, 3-1 kDa and less than 1 kDa was obtained by separating and lyophilizing the fermented product of natto by using molecular sieve. The total sugar, reducing sugar and total polyphenol content were determined. And the effect of LPS-induced RAW264.7 macrophages on the production of NO was investigated. The results showed that with the increase of the concentration of NO production is also reduced, of which 30-10 kDa, 10- 3kDa better results.