天貝保健食品其大豆異黃酮含量及抗氧化、抗菌活性之探討

MUIR > Graduate Institute of Health Care > Department of Food Science and Nutrition > Research Projects > Item 987654321/4045

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Title:	天貝保健食品其大豆異黃酮含量及抗氧化、抗菌活性之探討 Development and Effect of Antioxidant and Antimicrobial Activity of Health Food Tempeh
Authors:	胡淳怡蘇惠甘
Contributors:	健康暨護理學院
Keywords:	Tempeh, γ-Aminobutyric acid (GABA) Rhizopus Lactic acid bacteria (LAB) antioxidant activities
Date:	2019-12
Issue Date:	2022-01-21T06:54:38Z (UTC)
Abstract:	Tempeh is a popular Indonesian food made from fermenting soybeans with the Rhizopusmold. It has potential, as a healthy food, due to the nutritional properties, antioxidant activity, and the content of γ-Aminobutyric acid (GABA)-an improtantrole in regulating neuronalexcitability throughout the nervous system.Lactic acid bacteria (LAB) have positive effects on the safety of soybean tempeh, but the effects of coculture of LAB and R. oligosporus have not been investigated. We have developed a soybean tempeh by fermenting soybean [Glycine max(L.) Merr.]with R. oligosporus ATCC 22959and Bifidobacterium longumBCRC 14634.Antioxidant activities of different extracts were evaluated with various model systems,including DPPH scavenging activityandreducing power. The results revealedthe DPPH scavenging effects and reducing power of tempeh at 37℃, solid fermentation.The antioxidant activities of tempeh coculture(103.83 ± 16.60%；4mg/0.5ml) was higher than tempeh single culture of R. oligosporus (99.67 ± 11.59%；4mg/0.5ml)and vitamin C (96.08 ± 1.37%；4mg/0.5ml). However, The GABA content of tempeh single culture of B.longumBCRC 14634 (6282.95 ± 484.86 ppm)was higher than tempeh coculture (2396 ± 1325.69 ppm) and tempeh single culture of R. oligosporus (1476.77 ± 74.52 ppm). The result revealed the effects of coculture or single culture with R. oligosporus or B.longumin tempeh fermentation.
Appears in Collections:	[Department of Food Science and Nutrition] Research Projects

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