山苦瓜因具有保健及藥理學功效，近年來被廣泛地進行研究；其中有多篇文獻指出山苦瓜可以被應用於治療第二型糖尿病。然而雖有許多專注於山苦瓜生物活性功能之研究，對於山苦瓜透過微生物發酵的文獻卻相對較少。微生物的發酵製程不僅可以改善風味、延長食品的保存期限，亦可改變原料的生物活性，進而提升其營養價值。因此本研究將利用乳酸菌、醋酸菌及酵母菌等微生物進行山苦瓜發酵，提升其抗糖尿病、抗氧化和其他生物活性能力。而在本研究中除了探討不同微生物對山苦瓜生物活性成分和能力的影響，以明確化山苦瓜經發酵製程後之變化之外，亦將建立山苦瓜最佳發酵條件列為探討目標，包含營養源、溫度和pH值等。 研究中將挑選能提供良好風味的乳酸菌、醋酸菌、酵母菌菌種進行山苦瓜發酵，在調控不同溫度和pH值等影響發酵的環境因子下，探討山苦瓜中Charantin和其他生物活性物質含量的變化，最後測定發酵對山苦瓜抗糖尿病、抗氧化和其他生物活性的改變。 ;Various biological activities and pharmacological effects of Momordica charantia have been reported recent years. Lots of them demonstrated that bitter melon can used for lowering blood glucose levels in patients with diabetes mellitus. However, although there are many studies focusing on the biological activity of M. charantia, there is no sufficient literature to use on the microbial fermentation. Fermentation process not only improved the flavor of the raw material, but also extended the shelf life of the food and enhanced its nutritional value. In this study, M. charantia fruit was used to fermented by Lactobacillus (lactic acid bacteria), Acetobacter (acetic acid bacteria) and Saccharomyces cerevisiae to enhanced its anti-diabetes, antioxidant and other biological activities. In addition to analyze the bioactive components and abilities of M. charantia via various microorganisms in vitro, we also clarify the changes of the ingredients in the fermentation process of bitter melon, and last but not least, the optimization of different micro-organisms growth on M. charantia will be determined. For example, pH value, temperature and nutrition, etc.In this study, Lactobacillus, Acetobacter and Saccharomyces cerevisiae was utilized for fermentation of M. charantia juice. The effects of charantin and other bioactive substances in M. charantia were studied under different temperature and pH. Finally, the changes of anti-diabetes, anti-oxidation and other biological activities of M. charantia will be determined during the fermentation process.
