台大食品科技研究所

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游 若篍
名誉教授,退休教授,校友会专任教师
姓名 游 若篍
职称 教授
学历 美国Cornell大学 食品科学 博士( 1990 )
研究专长 食品微生物、食品生物技术、食品发酵学、 微生物遗传学
联络电话 02-3366-4127
研究室电话 3366-4128
电子邮件 yurc@ntu.edu.tw
个人网址 http://www2.fst.ntu.edu.tw/teacher/yu/yu.htm
年度 论文名称
2009 Sun, Y. P., Chou, C. C., and Yu, R. C., Antioxidant activity of lactic-fermented Chinese cabbage., Food Chem., pp912-917
2009 Liu, C. T., Hsu, I. T., Chou, C. C., Lo, P. R., and Yu, R. C., Exopolysaccharide production of Lactobacillus salivarius BCRC 14759 and Bifidobacterium bifidum BCRC 14615, World J. Microbiol. Biotechnol., 5, pp833-890
2009 Liu, C. T., Hsu, I. T., Chou, C. C., Lo, P. R., and Yu, R. C., Exopolysaccharide production of Lactobacillus salivarius BCRC 14759 and Bifidobacterium bifidum BCRC 14615, World J. Microbiol. Biotechnol., 5, pp883-890
2009 Liu, C. F., Hu, C. L., Chiang, S. S., Tseng, K. C., Yu, R. C., and Pan, T. M., Beneficial preventive effects of gastric mucosal lesion for fermented soy-skim milk by lactic acid bacteria., J. Agric. Food Chem., 10, pp4433-4438
2008 吕宛霖、李启豪、游若篍, 利用酸菜尾制备高品质梅干菜之研究, 台湾农化与食品科学, 1, pp30-35
2008 Shen, H. W., Yu, R. C. and Chou, C. C., Viability of acid-adapted and non-adapted Bacillus cereus during the lactic fermentation of skim milk and product storage at 5℃, J. Food Drug Anal., pp88-94
2008 Hseih, M. L., Lo, P. R. Yu, R. C., and Chou, C. C, Changes of mutagenicity and antimutagenicity of the lactic fermented soymilk after exposure to acid, bile salt and heating, J. Sci. Food Agric, pp1900-1904
2007 Shen, H. W., Yu, R. C. and Chou, C. C., Acid adaption affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage., J. Food Microbiol, pp308-385
2007 江佩娣、李启豪、游若篍, 以改良式二阶段发酵法制造酸菜之研究, 台湾农化与食品科学, 6, pp292-299
2007 Hseih, M. L., Fang, S. W. Yu, R. C., and Chou, C. C., Possible mechanisms of antimutagenicity in fermented soymilk prepared with a coculture of Streptococcus infantis and Bifidobacterium infantis., J. Food Protect., pp1025-1028
2007 邱佩娟、李启豪、游若篍, 摄食添加Bifidobacterium longum BB536鲜乳对人体肠道菌相及其粪便萃取液对Caco-2及HT-29细胞株毒性之影响, 台湾农化与食品科学, 6, pp284-291
2006 Wang, Y. C., Yu, R. C. and Chou, C. C, Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria, Food Microbiol, pp128-135
2006 Hsu, C. A., Yu, R. C. and Chou, C. C, Purification and characterization of a sodium-stimulated -galactosidase from Bifidobacterium longum CCRC 15708, World J. Microbiol. Biotechnol., pp355-361
2006 Fang, S. W., Yang, C. J., Shih, D. Y. C., Chou, C. C., and Yu, R. C., Amplified fragment length polymorphism, serotyping, and quinolone resistance of Campylobacter jejune and Campylobacter coli strains from chicken-relat, J. Food Prot, pp775-778
2006 Lin, C. H., Wei, Y. T., Yu, R. C. and Chou, C. C., Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean koji prepared with Aspergillus awamori., J. Food Drug Anal., pp74-79
2005 Chiang, M.L., Yu, R. C., and Chou, C. C., Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus, Int. J. Food Microbiol., pp179-187
2005 Hsu, C. A., Yu, R. C., and Chou, C. C., Production of beta-galactosidase by bifidobacteria as influenced by various culture conditions, Int. J. Food Microbiol., pp197-206
2005 Chang, Y. C., Yu, R. C. and Chou, C. C, Physical factors and reuse affect the production of cholesterol oxidase in reactors containing calcium alginate-immobilized Rhodococcus equi No. 23, World J. Microbiol. Biotechnol., pp1129-1134
2004 Ho, W. L., Yu, R. C. and Chou, C. C., Effect of iron limitation on the growth and cytotoxin production of Salmonella choleraesuis SC-5., Int. J. Food Microbiol., pp295-302
2004 Lin, C., Yu, R. C. and Chou, C. C., Susceptibility of Vibrio parahaemolyticus to various environmental stresses after cold shock treatment, Int. J. Food Microbiol., pp207-215
2004 Wang, Y. C., Yu, R. C. and Chou, C. C. 2004., Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage, Int. J. Food Microbiol., pp209-217
2004 Lo, P.R., Yu, R. C., Chou, C. C. and Huang, E. C., Determinations of antimutagenic activities of several probiotic bifidobacteria under acidic and bile conditions against benzo[a]pyrene by a modified Ames test., Int. J. Food Microbiol, pp249-257
年度 论文名称
2008 孙豫苹,林国晖,刘曲婷,游若?, 乳酸发酵蔬菜萃取物对4-nitroquinoline N-oxide细胞毒性与基因毒性抑制之研究, 发酵乳的无可取代价值学术研讨会暨台湾乳酸菌协会2008年会员大会, Taiwan
2008 朱芳瑢,罗培仁,游若?, 数株益生菌抑制大肠癌细胞增生及4NQO诱导Int-407基因毒性之研究, 发酵乳的无可取代价值学术研讨会暨台湾乳酸菌协会2008年会员大会, Taiwan
2008 Liu C. T., Lo P. R., Chen Y. C., and Yu R. C., Effects of exopolysaccharides of Lactobacillus casei 01 on HT-29 proliferation and against 4-nitroquinoline-1-oxide induced DNA damage on Intestine 407 cells., 发酵乳的无可取代价值学术研讨会暨台湾乳酸菌协会2008年会员大会, Taiwan
2008 Hu C. L., Liu C. F., Yu, R. C., and Pan T. M., Assessment of gastric mucosal lesion preventive effects for lactic acid bacteria fermented soy-skim milk,, Proceeding of 1st Asia Symposium on Lactic Acid Bacteria in Research and Industry, N/A
2007 Liu C. T., Lo P. R., Chen Y. C., and Yu R. C., Metabolism of exopolysaccharides preparations from Lactobacillus casei by several bifidobacteria., 益生菌之益生机制与应用开发研讨会暨台湾乳酸菌协会2007年会员大会, Taiwan
2006 李启豪,罗培仁,游若篍, Selection, characterization and identification of several wine yeasts from Black Queen grapes in Taiwan, IFT annual meeting, United States of America
2006 李启豪,游若篍, 台湾黑后葡萄酿酒用酵母菌筛选、鑑定及发酵特性研究, 微生物与土壤生物多样性研讨会, Taiwan
2006 Hung J. L., Sun Y. P. and Yu R. C., Antimutagenic mechanism of lactic acid fermented vegetables against 4-nitroquinoline-1-oxide and benzo[a]pyrene., 乳酸菌肠道保健机制研讨会暨台湾乳酸菌协会2006年会员大会, Taiwan
2005 范继宗,李启豪,游若篍, 纳豆对活性氧物质之抗氧化及抗致突变性研究, Chinese Agricultural Chemical Society Annual Meeting, Taiwan
2005 陈穗葶,李启豪,罗培仁,游若篍, 数株乳酸杆菌胞外多醣对双叉杆菌之益菌助生性研究, Chinese Agricultural Chemical Society Annual Meeting, Taiwan
2005 郭怡君,李启豪,孙豫苹,游若篍, 以黑糯米酿造甜酒酿之抗氧化性研究, Chinese Agricultural Chemical Society Annual Meeting., Taiwan
2005 孙豫苹,洪瑞琳,游若篍, 添加双叉杆菌之乳酸发酵蔬菜的抗氧化与抗致突性研究, Chinese Agricultural Chemical Society Annual Meeting., Taiwan
2005 洪瑞琳,罗培仁,孙豫苹,游若篍, 乳酸发酵甘蓝对4-Nitroquinoline N-oxide及Benzo[a]pyrene之抗致突变性研究, Chinese Agricultural Chemical Society Annual Meeting, Taiwan
2005 Sun Y. P., Hung J. L., and Yu R. C., The antioxidative and antimutagenic activity of kimchi., Conference on Frontier biotechnology of Lactic acid bacteria., Taiwan
2004 Sheu, Y. J., Lo, P. R. and Yu, R. C, Antimutagenicity of bifidobacteria against reactive oxygen substances, International Symposium on Functional Foods for Health, Taiwan
2004 黄星榜,李启豪,游若篍, 固定化酿酒酵母Saccharomyces cerevisiae HP01 与Saccharomyces boulardii HS13及其红酒发酵特性研究, Presented in Chinese Agricultural Chemical Society Annual Meeting., Taiwan
1.发酵食品菌株生理及酵素之研究 
2.谷物中霉菌菌丝之定量及免疫检测 
3.乳酸菌在德式酸菜(sauerkraut)、发酵豆奶(soymilk)、克弗尔(kefir)之发酵利用 
4.利用双叉杆菌半乳糖酵素(β-galactosidase)生产半乳寡糖之研究 
5.奶粉含ABC三益生菌配方改善人体肠胃道功能之评估试验 
6.灵芝抗氧化之研究 
7.本土性梅酒的发酵研究 
  1. 探讨六株双叉杆菌 Bifidobacterium adolescentis BCRC14606、B. bifidum BCRC14615、B. breve BCRC11846、B. infantis BCRC14602、B. lactis Bb-12 与B. longum BCRC14634 对活性氧物质的抗致突变性。结果显示六株双叉杆菌菌体悬浮液 (1010 CFU/mL) 经超音波破碎,離心 (15,000 × g, 30 min) 去除细胞碎片后所得到的胞内物,对 t-BOOH 和 H2O2 之抗致突变性分别为15.9-50.9 % 和 51.5-72.3 %。更进一步研究结果显示抗致突变性的主要机制为去致突变作用。而双叉杆菌的抗氧化变異性可能归因于其抗氧化能力。因此,进一步评估胞内抽出物之抗氧化性,检测项目包括还原力、螫合亚铁離子能力、DPPH 自由基及活性氧物质之清除能力。结果显示六株双叉杆菌之胞内物都表现出良好的还原力,以 B. lactis 表现最好,其还原力相当于 328μg/mL 的抗坏血酸。在清除 DPPH 自由基之测定,以 B. longum 清除能力最好。在螫合亚铁離子方面,6 株双叉杆菌胞内物表现 34-52 % 之螫合力,其中以B. longum 最佳。在清除活性氧物质方面,胞内物均具有清除超氧阴離子之能力,清除率介于 52.7-69.9 %,其中又以 B. adolescentis 及 B.bifidum 有较佳表现。在清除羟基自由基方面,B. bifidum具有 11.8 % 之清除力,为 6 株双叉杆菌中表现最佳者。
  2. 模拟胃肠道条件的酸性pH 值与胆汁处理对于双叉杆菌细胞的抗致突变活性之影响:结果显示当双叉杆菌细胞经过pH 2.0(3 小时)或1%胆汁(6 小时)处理后,相较于控制组(pH 7.0,0 小时),显示所有双叉杆菌的抗致突变活性增加。然而,pH 2.0 的处理可使活菌數降低至2.0 log cfu/ml 以下,但是胆汁处理对活菌數并无影响。在連续酸性pH 值与胆汁处理后,虽然B. lactis活菌數低于2.0 log cfu/ml,却表现最高的抗致突变活性。反之,B. infantis 的存活菌數最多(4.0 log cfu/ml),但是其抗致突变活性则低于B. lactis。B. lactis对B[a]P 的抗致突变活性随着pH 值的上升(2.0 至7.0)与反应时间的延长(1至3 小时)而提高,却随着胆盐浓度的增加(0.5 至2.0%)而降低。在全脂乳、低脂乳与脱脂乳的存在下,可增加B. lactis 对B[a]P 的抗致突变活性。在胆汁(1% bile)处理6 小时,B. lactis 与B[a]P 及牛乳基质之预反应结果显示抗致突变活性可增加至99~100%。
  3. 双叉杆菌对benzo[a]pyrene 之抗致突变性与机制研究:结果显示在六株测试之双叉杆菌中,Bifidobacterium lactic Bb-12 与B. longum CCRC 14634 的抗致突变活性最高。随着细胞与B[a]P、S9 mix 与 B[a]P 代谢物的反应时间延长,可增加其抗致突变性。双叉杆菌抗致突变活性的机制之一是去致突变性,其作用机制可能涉及细胞、B[a]P 与其活化代谢物三者之间结合成复合物,以及抑制细胞色素P450 的代谢活化作用。
  4. 數株益生菌对4-Nitroquinoline-1-Oxide 之抗致突变性:结果显示在15 株益生菌菌体悬浮液之抗致突变性试验中,表现较佳者有Bifidobacteria bifidumCCRC 14615、B. infantis CCRC 14602、B. breve CCRC 11846、B. lactis Bb-12、Lactobacillus rhamnosus GG ATCC 53103、L. casei、L. acidophilus、L. lactis以及S. salivarius subsp. thermophilus CCRC 14085 等9 株益生菌。经热震处理(42 ℃,15 分钟)及冷震处理(10 ℃,4 小时)的乳酸菌分别具88~96% 及66~97% 之抗致突变性,显示这兩种温度处理对乳酸菌的抗致突变性影响不大。在pH 3.0,1 小时的处理下,菌体悬浮液表现出54~93% 的抗致突变性,显示酸处理可以增加乳酸菌对4NQO 的抗致突变性。延长菌体悬浮液和4NQO 作用的时间20~40 分钟可以提升14~43% 的抗致突变性。菌体经破碎得到之粗细胞壁及细胞萃出物对4NQO 不具抗致突变性,显示完整的菌体可以提供最佳的抗致突变性。
  5. 豆乳之乳酸发酵及对4-Nitroquinoline-1-Oxide 之抗致突变性:研究结果显示五株工业用益生菌包括S. thermophilus 、L. casei 、L. acidophilus 、L. helveticus 、L. lactis 乳酸菌在豆奶中皆可生长,发酵终了之乳酸菌數大约为107~108 CFU/ml。以L. helveticus 和L. lactis 兩株乳酸菌之发酵豆奶接受度最高。以此兩株菌发酵之豆奶对4-NQO 之抗致突变性分别为58%与75%。
  6. 奶粉中添加益生乳酸菌对改善幼童肠胃道功能之研究:探讨15 位1-4 岁幼童摄食Bifidobacterium lactic Bb-12、Lactobacillus acidophilus LA1、L. casei 01三种益生菌奶粉,对其肠内菌相之影响。结果显示摄食含益生菌奶粉配方后,幼童粪便中的双叉杆菌及乳酸杆菌數显着增加(p<0.001),产气荚膜梭菌數明显减少(p<0.005),有明显改善幼童之肠内菌相,有益于幼童之健康。该种奶粉商品并获得健康食品认证,对于食品厂商及增进幼童健康均有正面意义。
  7. 乳酸菌之选种及在低盐醃渍蔬菜之发酵利用,结果发现甘藍接种L. lactis 时,可于酸甘藍中产生乳酸链球菌素,接种L. mesenteroiedes 可加速酸甘藍初期之发酵,抑制大肠杆菌之生长,确保发酵蔬菜之品质与卫生。
中兴大学 食品科学 学士 ( 1977 )
台湾大学 食品科技 硕士 ( 1982 )
美国Cornell大学 食品科学 博士( 1990 )
台湾菸酒股份有限公司  董事长
国立台湾大学总务处  总务长
国立台湾大学食品科技研究所  教授 
国立台湾大学食品科技研究所  副教授 
凤山热带园艺试验所经营利用系  助理研究员 
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