| 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 |
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 |
| 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 |
| 年度 |
论文名称 |
| 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 |
| 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 |
| 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
- 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。
- 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%。
- 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。
- 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。
- 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％。
- 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。
- 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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