朝鲜族大酱的品质及对肿瘤细胞生长抑制作用的研究

发布时间：2018-03-25 23:13

本文选题：朝鲜族大酱　切入点：菌种　出处：《延边大学》2017年硕士论文

【摘要】：朝鲜族大酱作为延边朝鲜族地区的传统美食,不仅美味可口,而且营养丰富,其中还含有多种有利于人体健康的功能性成分,能够起到抗氧化、降血压、降血脂、延缓衰老、抑制肿瘤生长等多种功效。目前,对大豆及大豆的发酵制品的研究很多,但在菌种和发酵天数对朝鲜族大酱的品质影响和朝鲜族大酱对不同肿瘤细胞抑制效果方面的研究还是空白。因此,本实验研究结果可为朝鲜族大酱的发酵工艺和基础研究提供理论指导,并推进朝鲜族大酱向功能性食品方向的发展,为癌症的饮食疗法提供新的思路。目的:1.比较接种不同菌种的朝鲜族大酱的品质,以及不同菌种对朝鲜族大酱中异黄酮含量变化的影响,确定最佳发酵方案。2.接种不同菌种的朝鲜族大酱中抑癌成分的测定。3.测定按最佳发酵方案进行发酵的朝鲜族大酱对不同肿瘤细胞的抑制率。方法:1.通过单一因素实验探讨发酵时间、所接种菌种对朝鲜族大酱中主要成分的影响,进而确定朝鲜族大酱的最佳发酵方案,包括时间以及接种的菌种,发酵后进行品质比较。2.选取最佳发酵方案进行朝鲜族大酱发酵,对发酵后的朝鲜族大酱进行异黄酮含量的测定。3.选取同时接种地衣芽孢杆菌和米曲霉发酵的朝鲜族大酱,选择发酵15天、30天、45天、60天、75天、90天的朝鲜族大酱分别进行体内试验,用发酵90天的朝鲜族大酱配制成不同浓度的大酱溶液,进行肿瘤细胞抑制率的测定,进行体外试验。结果:1.接种了三种不同菌种的朝鲜族大酱,均在发酵90天时异黄酮含量达到最高,分别为0.202%、0.196%、0.230%,且接种了地衣芽孢杆菌和米曲霉的三号坛大酱异黄酮含量最高。2.同时接种地衣芽孢杆菌和米曲霉发酵的朝鲜族大酱在色泽、口感、滋味和综合评价方面评分最高,且发酵90天时异黄酮含量最高,故选择地衣芽孢杆菌和米曲霉接种,发酵90天为最佳发酵条件。3.体外试验:朝鲜族大酱对人正常细胞无毒副作用,对人肾胚Hek-293细胞的抑制效果不明显,各浓度大酱异黄酮抑制率均在20%左右,而对人宫颈癌Hela细胞,人结肠癌HCT-116细胞以及人肝癌HepG2细胞都有显著的抑制作用,抑制率都超过70%,且对肝癌HepG2细胞的抑制效果最好。体内试验:用不同发酵天数的朝鲜族大酱提取物处理的小鼠,平均瘤重均低于空白对照组,且随着发酵时间的延长,平均瘤重逐渐下降,肿瘤抑制率逐渐增加。其中发酵90天的朝鲜族大酱对肿瘤的抑制效果最好,瘤重为2.19 ± 0.61 g,抑制率达到45.0%。说明发酵90天的朝鲜族大酱能明显抑制S-180肉瘤移植Balb/c小鼠肿瘤的生长。结论:同时接种地衣芽孢杆菌和米曲霉的朝鲜族大酱品质最佳,且发酵90天时异黄酮含量达到最高;且在体内和体外对肿瘤细胞均显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 卤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.
【学位授予单位】：延边大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS214.2;R730.5

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