請用此 Handle URI 來引用此文件:
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/21346
完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 蔣丙煌 | |
dc.contributor.author | Yu-Sheng Chen | en |
dc.contributor.author | 陳昱昇 | zh_TW |
dc.date.accessioned | 2021-06-08T03:31:38Z | - |
dc.date.copyright | 2019-08-19 | |
dc.date.issued | 2019 | |
dc.date.submitted | 2019-08-12 | |
dc.identifier.citation | 林采儀。2017。黃耆發酵產物對腸黏膜免疫調節作用之研究。國立臺灣大學生物資源暨農學院食品科技研究所。臺北,臺灣。
紀明慧。2014。利用體外模式探討發酵豆粕衍生肽對腸黏膜免疫調節作用。國立臺灣大學生物資源暨農學院食品科技研究所。臺北,臺灣。 許麗惠、祁瑞雪、王長康、王全溪、謝麗曲、林麗花、陳慶達。2013。發酵豆粕對黃與肉雞生長性能、血清生化指標、腸道黏膜免疫功能及微生物菌的影響。福建農林大學動物科學學院。福建,中國。 楊舒卉。2015。魚腸道具植酸酶活性之乳酸菌株篩選及其降解黃豆植酸能力探討。國立臺灣海洋大學食品科學系。基隆,臺灣。 劉海燕、秦貴信、于維、于秀芳、魏炳棟、邱玉朗, ... & 陳群。2010。發酵豆粕對仔猪生長性能、血液生化和抗氧化指標的影響。中國飼料, (17), 19-21. 黎筱君。2006。以細胞培養模式評估薯蘋皂配基之抗發炎與肥大細胞脫顆粒之作用。國立臺灣海洋大學食品科學系。基隆,臺灣。 Aguirre, L., Hebert, E., Garro, M., & Savoy de Giori, G. (2014). Proteolytic activity of Lactobacillus strains on soybean proteins. LWT - Food Science and Technology, 59(2), 780-785. Al-Assal, K., Martinez, A. C., Torrinhas, R. S., Cardinelli, C., & Waitzberg, D. (2018). Gut microbiota and obesity. Clinical Nutrition Experimental, 20, 60-64. Asero R, Mistrello G, Roncarolo D, de Vries SC, Gautier MF, Ciurana CL,Verbeek E, Mohammadi T, Knul-Brettlova V, Akkerdaas JH, Bulder I, Aalberse RC, van Ree R. (2000) Lipid transfer protein: a pan-allergen in plant-derived foods that is highly resistant to pepsin digestion. International Archives of Allergy and Immunology 122: 20–32. Ashaolu, T. J., & Yupanqui, C. T. (2017). Suppressive activity of enzymatically-educed soy protein hydrolysates on degranulation in IgE-antigen complex-stimulated RBL- 2H3 cells. Functional Foods in Health and Disease, 7(7), 545-561. Bajpai, V. K., Majumder, R., Rather, I. A., & Kim, K. (2016). Extraction, isolation and purification of exopolysaccharide from lactic acid bacteria using ethanol precipitation method. Bangladesh Journal of Pharmacology, 11(3), 573-576. Baker, K., Liu, Y., & Stein, H. (2014). Nutritional value of soybean meal produced from high protein, low oligosaccharide, or conventional varieties of soybeans and fed to weanling pigs. Animal Feed Science and Technology, 188, 64-73. Belkaid, Y., & Hand, T. W. (2014). Role of the microbiota in immunity and inflammation. Cell, 157(1), 121-141. Banaszkiewicz, T. (2011). Nutritional Value of Soybean Meal. Soybean and Nutrition. Bermudez-Brito, M., Plaza-Díaz, J., Muñoz-Quezada, S., Gómez-Llorente, C., & Gil, A. (2012). Probiotic Mechanisms of Action. Annals of Nutrition and Metabolism, 61(2), 160-174. Bruno, M. E. C., Frantz, A. L., Rogier, E. W., Johansen, F. E., & Kaetzel, C. S. (2011). Regulation of the polymeric immunoglobulin receptor by the classical and alternative NF-κB pathways in intestinal epithelial cells. Mucosal immunology, 4(4), 468. Chatterjee, C., Gleddie, S., & Xiao, C. W. (2018). Soybean bioactive peptides and their functional properties. Nutrients, 10(9), 1211. Chen, C., Chan, H. M., & Kubow, S. (2007). Kefir extracts suppress in vitro proliferation of estrogen-dependent human breast cancer cells but not normal mammary epithelial cells. Journal of medicinal food, 10(3), 416-422. Chen, C. C., Shih, Y. C., Chiou, P. W. S., & Yu, B. (2010). Evaluating nutritional quality of single stage-and two stage-fermented soybean meal. Asian-Australasian Journal of Animal Sciences, 23(5), 598-606. Chien, H. L., Huang, H. Y., & Chou, C. C. (2006). Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food microbiology, 23(8), 772-778. Choi, J. Y., Shinde, P. L., Ingale, S. L., Kim, J. S., Kim, Y. W., Kim, K. H., ... & Chae, B. J. (2011). Evaluation of multi-microbe probiotics prepared by submerged liquid or solid substrate fermentation and antibiotics in weaning pigs. Livestock Science, 138(1-3), 144-151. Church, F. C., Swaisgood, H. E., Porter, D. H., & Catignani, G. L. (1983). Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science, 66(6), 1219-1227. Clare, D. A., & Swaisgood, H. E. (2000). Bioactive milk peptides: a prospectus. Journal of dairy science, 83(6), 1187-1195. Dai, Z., Lyu, W., Xiang, X., Tang, Y., Hu, B., Ou, S., & Zeng, X. (2018). Immunomodulatory effects of enzymatic-synthesized α-galactooligosaccharides and evaluation of the structure–activity relationship. Journal of Agricultural and Food Chemistry, 66(34), 9070-9079. De Kivit, S., Tobin, M. C., Forsyth, C. B., Keshavarzian, A., & Landay, A. L. (2014). Regulation of intestinal immune responses through TLR activation: implications for pro-and prebiotics. Frontiers in immunology, 5, 60. de la Barca, A., Vázquez-Moreno, L., & Robles-Burgueño, M. (1991). Active soybean lectin in foods: Isolation and quantitation. Food Chemistry, 39(3), 321-327. de Souza Oliveira, R. P., Perego, P., de Oliveira, M. N., & Converti, A. (2012). Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Streptococcus thermophilus: the inulin effect. Food research international, 48(1), 21-27. de Vries, M., Vaughan, E., Kleerebezem, M., & de Vos, W. (2006). Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract. International Dairy Journal, 16(9), 1018-1028. Dia, V. P., Bringe, N. A., & de Mejia, E. G. (2014). Peptides in pepsin–pancreatin hydrolysates from commercially available soy products that inhibit lipopolysaccharide-induced inflammation in macrophages. Food chemistry, 152, 423-431. Di Cagno, R., Mazzacane, F., Rizzello, C. G., Vincentini, O., Silano, M., Giuliani, G., ... & Gobbetti, M. (2010). Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells. Journal of agricultural and food chemistry, 58(19), 10338-10346. Elbrecht, D. H., Long, C. J., & Hickman, J. J. (2016). Transepithelial/endothelial Electrical Resistance (TEER) theory and ap-plications for microfluidic body-on-a-chip devices. tc, 1(1), 1. Faridnia, F., & Selamat, J. B. (2011). Allergenicity of fermented foods. The 12th Asean food conference (Vol. 2011). Fujiwara, N., & Kobayashi, K. (2005). Macrophages in Inflammation. Current Drug Target -Inflammation & Allergy, 4(3), 281-286. Funaba, M., Ikeda, T., & Abe, M. (2003). Degranulation in RBL‐2H3 cells: regulation by calmodulin pathway. Cell biology international, 27(10), 879-885. Gebru, E., Lee, J. S., Son, J. C., Yang, S. Y., Shin, S. A., Kim, B., ... & Park, S. C. (2010). Effect of probiotic-, bacteriophage-, or organic acid-supplemented feeds or fermented soybean meal on the growth performance, acute-phase response, and bacterial shedding of grower pigs challenged with Salmonella enterica serotype Typhimurium. Journal of animal science, 88(12), 3880-3886. Gildea, J. J., Roberts, D. A., & Bush, Z. (2016). Protection against gluten-mediated tight junction injury with a novel lignite extract supplement. J Nutr Food Sci, 6(547), 2. Gildea J. J, Roberts D. A, Bush Z. (2017) Protective Effects of Lignite Extract Supplement on Intestinal Barrier Function in Glyphosate–Mediated Tight Junction Injury. Journal of Clinical Nutrition and Dietetics.3(1):1. González-Córdova, A., Beltrán-Barrientos, L., Santiago-López, L., Garcia, H., Vallejo-Cordoba, B., & Hernandez-Mendoza, A. (2016). Phytate-degrading activity of probiotic bacteria exposed to simulated gastrointestinal fluids. LWT, 73, 67-73. Guo, X., Rao, J. N., Liu, L., Zou, T., Keledjian, K. M., Boneva, D., ... & Wang, J. Y. (2005). Polyamines are necessary for synthesis and stability of occludin protein in intestinal epithelial cells. American journal of physiology-Gastrointestinal and liver physiology, 288(6), G1159-G1169. Gupta, R. K., Gangoliya, S. S., & Singh, N. K. (2015). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of food science and technology, 52(2), 676-684. Ha, J. H., Doguer, C., & Collins, J. F. (2016). Knockdown of copper-transporting ATPase 1 (Atp7a) impairs iron flux in fully-differentiated rat (IEC-6) and human (Caco-2) intestinal epithelial cells. Metallomics, 8(9), 963-972. Han, C., Ding, Z., Shi, H., Qian, W., Hou, X., & Lin, R. (2016). The role of probiotics in lipopolysaccharide-induced autophagy in intestinal epithelial cells. Cellular Physiology and Biochemistry, 38(6), 2464-2478. Hao, W. L., & Lee, Y. K. (2004). Microflora of the gastrointestinal tract. Public Health Microbiology, 491-502. Hegazy, M., Hamed, A., Mohamed, T., Debbab, A., Nakamura, S., Matsuda, H., & Pare, P. (2015). ChemInform Abstract: Antiinflammatory Sesquiterpenes from the Medicinal Herb Tanacetum sinaicum. RSC Advances, 5(56), 44895-44901. Hirayama, D., Iida, T., & Nakase, H. (2017). The phagocytic function of macrophage-enforcing innate immunity and tissue homeostasis. International journal of molecular sciences, 19(1), 92. Hu, J., Lu, W., Wang, C., Zhu, R., & Qiao, J. (2008). Characteristics of solid-state fermented feed and its effects on performance and nutrient digestibility in growing-finishing pigs. Asian-Australasian Journal of Animal Sciences, 21(11), 1635-1641. Iraporda, C., Errea, A., Romanin, D. E., Cayet, D., Pereyra, E., Pignataro, O., ... & Rumbo, M. (2015). Lactate and short chain fatty acids produced by microbial fermentation downregulate proinflammatory responses in intestinal epithelial cells and myeloid cells. Immunobiology, 220(10), 1161-1169. Isanga, J., & Zhang, G. (2008). Soybean Bioactive Components and their Implications to Health—A Review. Food Reviews International, 24(2), 252-276. Iwamoto, T., Yamada, K., Shimizu, M., & Totsuka, M. (2011). Establishment of intestinal epithelial cell lines from adult mouse small and large intestinal crypts. Bioscience, biotechnology, and biochemistry, 75(5), 925-929. Jeong, S. J., Choi, J. W., Lee, M. K., Choi, Y. H., & Nam, T. J. (2019). Spirulina Crude Protein Promotes the Migration and Proliferation in IEC-6 Cells by Activating EGFR/MAPK Signaling Pathway. Marine drugs, 17(4), 205. John, J. S., Bonnett, G. D., & Simpson, R. J. (1996). A method for rapid quantification of sucrose and fructan oligosaccharides suitable for enzyme and physiological studies. New phytologist, 134(2), 197-203. Kawahara, M., Nemoto, M., Nakata, T., Kondo, S., Takahashi, H., Kimura, B., & Kuda, T. (2015). Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264. 7 cells and DSS-induced IBD model mice. International immunopharmacology, 26(2), 295-303. Kim, M., Yun, C., Lee, C., & Ha, J. (2012). The effects of fermented soybean meal on immunophysiological and stress-related parameters in Holstein calves after weaning. Journal of Dairy Science, 95(9), 5203-5212. Kim, S. E., Kawaguchi, K., Hayashi, H., Furusho, K., & Maruyama, M. (2019). Remission Effects of Dietary Soybean Isoflavones on DSS-Induced Murine Colitis and an LPS-Activated Macrophage Cell Line. Nutrients, 11(8), 1746. Kohajdová, Z., & Karovičová, J. (2005). Sensory and chemical evaluation of lactic acid-fermented cabbage-onion juices. Chemical Paper, 59(1), 55-61. Kong, S., Zhang, Y., & Zhang, W. (2018). Regulation of Intestinal Epithelial Cells Properties and Functions by Amino Acids. Biomed Research International, 2018, 1-10. Kumar, V., Rani, A., Goyal, L., Dixit, A., Manjaya, J., Dev, J., & Swamy, M. (2010). Sucrose and Raffinose Family Oligosaccharides (RFOs) in Soybean Seeds As Influenced by Genotype and Growing Location. Journal of Agricultural and Food Chemistry, 58(8), 5081-5085. Kumar, V., Sinha, A., Makkar, H., & Becker, K. (2010). Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry, 120(4), 945-959. Le, B., & Yang, S. (2018). Efficacy of Lactobacillus plantarum in prevention of inflammatory bowel disease. Toxicology Reports, 5, 314-317. Lee, B., Moon, K. M., & Kim, C. Y. (2018). Tight Junction in the Intestinal Epithelium: Its Association with Diseases and Regulation by Phytochemicals. Journal of immunology research, 2018. Li, Y., Chen, L., Lin, Y., Fang, Z., Che, L., Xu, S., & Wu, D. (2015). Effects of replacing soybean meal with detoxified Jatropha curcas kernel meal in the diet on growth performance and histopathological parameters of growing pigs. Animal Feed Science and Technology,204, 18-27. Liao, C. L., Huang, H. Y., Sheen, L. Y., & Chou, C. C. (2010). Anti-inflammatory activity of soymilk and fermented soymilk prepared with lactic acid bacterium and bifidobacterium. Journal of Food and Drug Analysis, 18(3). Liu, C. F., Tseng, K. C., Chiang, S. S., Lee, B. H., Hsu, W. H., & Pan, T. M. (2011). Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides. Journal of the Science of Food and Agriculture, 91(12), 2284-2291. Liu, F. (2015). Changes in organic acids during beer fermentation. Journal of the American Society of Brewing Chemists, 73(3), 275-279. Liu, C., Hsu, I., Chou, C., Lo, P., & Yu, R. (2009). Exopolysaccharide production of Lactobacillus salivarius BCRC 14759 and Bifidobacterium bifidum BCRC 14615. World Journal of Microbiology And Biotechnology, 25(5), 883-890. Liying, Z., Li, D., Qiao, S., Johnson, E. W., Li, B., Thacker, P. A., & Han, I. K. (2003). Effects of stachyose on performance, diarrhoea incidence and intestinal bacteria in weanling pigs. Archives of Animal Nutrition, 57(1), 1-10. Luo, L., Liu, Y., Cai, X., Wang, Y., Xue, J., Zhang, J., & Yang, F. (2019). Bletilla striata polysaccharides ameliorates lipopolysaccharide-induced injury in intestinal epithelial cells. Saudi journal of gastroenterology: official journal of the Saudi Gastroenterology Association. Ly, D., Mayrhofer, S., & Domig, K. (2018). Significance of traditional fermented foods in the lower Mekong subregion: A focus on lactic acid bacteria. Food Bioscience, 26, 113-125. Masilamani, M., Wei, J., Bhatt, S., Paul, M., Yakir, S., & Sampson, H. A. (2011). Soybean isoflavones regulate dendritic cell function and suppress allergic sensitization to peanut. Journal of Allergy and Clinical Immunology, 128(6), 1242-1250. Maynard, C. L., Elson, C. O., Hatton, R. D., & Weaver, C. T. (2012). Reciprocal interactions of the intestinal microbiota and immune system. Nature, 489(7415), 231. McCormack, S. A., Viar, M. J., & Johnson, L. R. (1992). Migration of IEC-6 cells: a model for mucosal healing. American Journal of Physiology-Gastrointestinal and Liver Physiology, 263(3), G426-G435. McGee, D. W., McGhee, J. R., Beagley, K. W., & Aicher, W. K. (1995). The regulation of IL-6 secretion from IEC-6 intestinal epithelial cells by cytokines and mucosally important antigens. Advances in Mucosal Immunology, 229-232. Messaoudi, S., Madi, A., Prévost, H., Feuilloley, M., Manai, M., Dousset, X., & Connil, N. (2012). In vitro evaluation of the probiotic potential of Lactobacillus salivarius SMXD51. Anaerobe, 18(6), 584-589. Moreau, R., Nyström, L., Whitaker, B., Winkler-Moser, J., Baer, D., Gebauer, S., & Hicks, K. (2018). Phytosterols and their derivatives: Structural diversity, distribution, metabolism, analysis, and health-promoting uses. Progress in Lipid Research, 70, 35-61. Mukherjee, R., Chakraborty, R., & Dutta, A. (2016). Role of fermentation in improving nutritional quality of soybean meal—a review. Asian-Australasian Journal of Animal sciences, 29(11), 1523. Multhoff, G., Molls, M., & Radons, J. (2012). Chronic inflammation in cancer development. Frontiers in immunology, 2, 98. Nagura, T., Hachimura, S., Hashiguchi, M., Ueda, Y., Kanno, T., Kikuchi, H., ... & Kaminogawa, S. (2002). Suppressive effect of dietary raffinose on T-helper 2 cell-mediated immunity. British Journal of Nutrition, 88(4), 421-426. Okumura, R., & Takeda, K. (2016). Maintenance of gut homeostasis by the mucosal immune system. Proceedings of the Japan Academy, Series B, 92(9), 423-435. Opie, E. L. (1929). Inflammation and immunity. The Journal of Immunology, 17(4), 329-342. Pacheco, G. D., da Silva, C. A., Pinton, P., Oswald, I. P., & Bracarense, A. P. F. R. L. (2012). Phytic acid protects porcine intestinal epithelial cells from deoxynivalenol (DON) cytotoxicity. Experimental and toxicologic pathology, 64(4), 345-347. Papagianni, M. (2012). Metabolic engineering of lactic acid bacteria for the production of industrially important compounds. Computational and Structural Biotechnology Journal, 3(4), e201210003. Parham, P. (2014). The immune system. Garland Science. Park, E. J., Kim, S. A., Choi, Y. M., Kwon, H. K., Shim, W., Lee, G., & Choi, S. (2011). Capric acid inhibits NO production and STAT3 activation during LPS-induced osteoclastogenesis. PLoS One, 6(11), e27739. Park, E. K., Shin, Y. W., Lee, H. U., Kim, S. S., Lee, Y. C., Lee, B. Y., & Kim, D. H. (2005). Inhibitory effect of ginsenoside Rb1 and compound K on NO and prostaglandin E2 biosyntheses of RAW264. 7 cells induced by lipopolysaccharide. Biological and Pharmaceutical Bulletin, 28(4), 652-656. Patrick, W., Hans, S., & Angelika, P. (2009). Determination of the bovine food allergen casein in white wines by quantitative indirect ELISA, SDS− PAGE, Western Blot and immunostaining. Journal of agricultural and food chemistry, 57(18), 8399-8405. Paula, E., Broderick, G., Danes, M., Lobos, N., Zanton, G., & Faciola, A. (2018). Effects of replacing soybean meal with canola meal or treated canola meal on ruminal digestion, omasal nutrient flow, and performance in lactating dairy cows. Journal of Dairy Science, 101(1), 328-339. Pedrosa, M., Prieto-García, A., Sala-Cunill, A., Spanish Group for the Study of Bradykinin-Mediated Angioedema (SGBA) and the Spanish Committee of Cutaneous Allergy (CCA), Spanish Group for the Study of Bradykinin-Mediated Angioedema (SGBA):, Caballero, T., ... & Gómez-Traseira, C. (2014). Management of angioedema without urticaria in the emergency department. Annals of Medicine, 46(8), 607-618. Pescuma, M., Hébert, E., Haertlé, T., Chobert, J., Mozzi, F., & Font de Valdez, G. (2015). Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin. Food Chemistry, 170, 407-414. Pescuma, M., Hébert, E., Font, G., Saavedra, L., & Mozzi, F. (2018). Hydrolysate of β-lactoglobulin by Lactobacillus delbrueckii subsp. bulgaricus CRL 656 suppresses the immunoreactivity of β-lactoglobulin as revealed by in vivo assays. International Dairy Journal, 88, 71-78. Pinho, B. R., Sousa, C., Valentão, P., Oliveira, J. M., & Andrade, P. B. (2014). Modulation of basophils' degranulation and allergy-related enzymes by monomeric and dimeric naphthoquinones. PloS one, 9(2), e90122. Pyo, Y. H., Lee, T. C., & Lee, Y. C. (2005). Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria. Food Research International, 38(5), 551-559. Reale, A., Konietzny, U., Coppola, R., Sorrentino, E., & Greiner, R. (2007). The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation. Journal of agricultural and food chemistry, 55(8), 2993-2997. Ruas-Madiedo, P., Hugenholtz, J., & Zoon, P. (2002). An overview of the functionality of exopolysaccharides produced by lactic acid bacteria. International Dairy Journal, 12(2-3), 163-171. Sadat-Mekmene, L., Genay, M., Atlan, D., Lortal, S., & Gagnaire, V. (2011). Original features of cell-envelope proteinases of Lactobacillus helveticus. A review. International Journal of Food Microbiology, 146(1), 1-13. Sanjukta, S., & Rai, A. (2016). Production of bioactive peptides during soybean fermentation and their potential health benefits. Trends in Food Science & Technology, 50, 1-10. Sihorkar, V., & Vyas, S. P. (2001). Potential of polysaccharide anchored liposomes in drug delivery, targeting and immunization. Journal of Pharmacy & Pharmaceutical Sciences, 4(2), 138-158. Silva, F., & Perrone, D. (2015). Characterization and stability of bioactive compounds from soybean meal. LWT - Food Science and Technology, 63(2), 992-1000. Singh, B., Singh, J., Singh, N., & Kaur, A. (2017). Saponins in pulses and their health promoting activities: A review. Food Chemistry, 233, 540-549. Singh, R., Walia, A., Khattar, J., Singh, D., & Kennedy, J. (2017). Cyanobacterial lectins characteristics and their role as antiviral agents. International Journal of Biological Macromolecules, 102, 475-496. Srinivasan, B., Kolli, A., Esch, M., Abaci, H., Shuler, M., & Hickman, J. (2015). TEER measurement techniques for in Vitro barrier model systems. Journal of Laboratory Automation, 20(2), 107-126. Tachedjian, G., Aldunate, M., Bradshaw, C. S., & Cone, R. A. (2017). The role of lactic acid production by probiotic Lactobacillus species in vaginal health. Research in microbiology, 168(9-10), 782-792. Tamang, J. P., Watanabe, K., & Holzapfel, W. H. (2016) Review: Diversity of microorganisms in global fermented foods and beverages. Front Microbiol, 7, 377. Tanabe, S. (2012). Short peptide modules for enhancing intestinal barrier function. Current pharmaceutical design, 18(6), 776-781. Tawiah, A., Cornick, S., Moreau, F., Gorman, H., Kumar, M., Tiwari, S., & Chadee, K. (2018). High Muc2 mucin expression and misfolding induce cellular stress, reactive oxygen production, and apoptosis in goblet cells. The American journal of pathology, 188(6), 1354-1373. Teixeira, P. (2014). LACTOBACILLUS | Lactobacillus delbrueckii ssp. bulgaricus. Encyclopedia of Food Microbiology, 425-431. Vagadia, B., Vanga, S., & Raghavan, V. (2017). Inactivation methods of soybean trypsin inhibitor – A review. Trends in Food Science & Technology, 64, 115-125. Van der Poel, A. F. B. (1990). Effect of processing on antinutritional factors and protein nutritional value of dry beans (Phaseolus vulgaris L.). A review. Animal Feed Science and Technology, 29(3-4), 179-208. Wagar, L. E., Champagne, C. P., Buckley, N. D., Raymond, Y., & Green‐Johnson, J. M. (2009). Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria. Journal of food science, 74(8), M423-M430. Wang, J., Liu, N., Song, M., Qin, C., & Ma, C. (2011). Effect of enzymolytic soybean meal on growth performance, nutrient digestibility and immune function of growing broilers. Animal Feed Science and Technology, 169(3-4), 224-229. Wang, Q., Ge, X., Tian, X., Zhang, Y., Zhang, J., & Zhang, P. (2013). Soy isoflavone: The multipurpose phytochemical (Review). Biomedical Reports, 1(5), 697-701. Wang, T., Qin, G., Sun, Z., & Zhao, Y. (2014). Advances of research on glycinin and β-conglycinin: A review of two major soybean allergenic proteins. Critical Reviews in Food Science and Nutrition, 54(7), 850-862. Wang, Y., Mumm, J. B., Herbst, R., Kolbeck, R., & Wang, Y. (2017). IL-22 increases permeability of intestinal epithelial tight junctions by enhancing claudin-2 expression. The Journal of Immunology, 199(9), 3316-3325. Waterhouse, A. L. (2002). Determination of organic acids. Current protocols in food analytical chemistry, 6(1), I1-1. Webster, N., & Galley, H. (2003). Inflammation and immunity. BJA CEPD Reviews, 3(2), 54-58. Weng, T. M., & Chen, M. T. (2011). Effect of two-step fermentation by Rhizopus oligosporus and Bacillus subtilis on protein of fermented soybean. Food Science and Technology Research,17(5), 393-400. Whelan, R. A., Hartmann, S., & Rausch, S. (2012). Nematode modulation of inflammatory bowel disease. Protoplasma, 249(4), 871-886. Yildiz, H., & Karatas, N. (2018). Microbial exopolysaccharides: Resources and bioactive properties. Process Biochemistry, 72, 41-46. Yuan, L., Chang, J., Yin, Q., Lu, M., Di, Y., & Wang, P. et al. (2017). Fermented soybean meal improves the growth performance, nutrient digestibility, and microbial flora in piglets. Animal Nutrition, 3(1), 19-24. Zhu, J., Gao, M., Zhang, R., Sun, Z., Wang, C., Yang, F., ... & Hao, Z. (2017). Effects of soybean meal fermented by L. plantarum, B. subtilis and S. cerevisieae on growth, immune function and intestinal morphology in weaned piglets. Microbial cell factories, 16(1), 191. Żukiewicz-Sobczak, W., Wróblewska, P., Adamczuk, P. and Kopczyński, P. (2013). Causes, symptoms and prevention of food allergy. Advances in Dermatology and Allergology, 2, 113-116. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/21346 | - |
dc.description.abstract | 黃豆 (Glycine max) 是一含有豐富蛋白質、油脂及活性成分之食品原料,其萃油後之副產物-豆粕,更可作動物飼料之蛋白質來源。但是,動物卻無法有效利用豆粕的高營養價值,原因是其中含有多種抗營養因子 (Anti-nutritional factors, ANFs),使其產生營養利用率低、過敏型腹瀉及免疫力低下等健康問題。目前在實務上,大多透過乳酸菌發酵豆粕 (Lacto-fermented soybean meal, LFSM),混入飼料中進行餵食,發現能有效改善上述狀況,但詳細機制不明。本研究旨在透過不同的乳酸菌發酵菌株及條件,期望能釐清 LFSM 可能具有之健康促進功效,並找出主要活性成分,可作為商業上控制製程之指標。以四株特性迥異之乳酸菌 (Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus helveticus ) 進行豆粕發酵,並以 in vitro 細胞模式 (小鼠巨噬細胞、大鼠小腸上皮細胞、大鼠嗜鹼性球),探討營養利用率低、過敏型腹瀉及影響免疫功能三項健康問題,評估 LFSM 改善健康之功效,亦同步分析發酵產物中可能活性成分,並以統計分析比較其相關性。結果顯示,乳酸菌發酵豆粕之效果皆與未發酵豆粕有顯著差異,且依不同菌株而有分別。在 LPS 活化 RAW264.7 模式中,發酵樣品能顯著抑制 LPS 誘導產生之一氧化氮,以 L. helveticus 效果最佳,在高濃度下能達 67-77% 之抑制率;在未活化 RAW264.7 模式中,發酵樣品有促進一氧化氮分泌之效果,以 L. plantarum 效果最佳,在高濃度下能促進約 8-13 µM之一氧化氮分泌;在 LPS 誘導 IEC-6 傷害模式中及 IgE 致敏 RBL-2H3 模式中,觀察到發酵樣品能恢復 TEER 值及產生較低程度之釋粒反應。綜上所述,乳酸菌發酵豆粕在 in vitro 模式中顯示有免疫調節、增加腸道屏障完整性及減緩過敏之健康促進功效。
本研究同時分析乳酸菌發酵對胜肽、乳酸、胞外多醣含量及抗營養因子的影響。各菌株均能有效降解主要的過敏原 (β-conglycinin、glycinin)、植酸及寡醣 (棉子醣、水蘇醣)。綜合實驗結果,配合多元線性迴歸統計分析,以及文獻資料,可知,任何單一生理活性其實有多個關鍵成分共同調控。由於發酵豆粕在免疫調節 (刺激一氧化氮分泌、抑制 LPS 誘導之高量一氧化氮) 上之功效顯著,且統計模型顯示胜肽是一關鍵成分因子,為了釐清乳酸菌發酵豆粕產生之胜肽對於免疫調節功效之影響,則選擇在免疫調節上效果較好的 L. helveticus 及 L. plantarum 配合蛋白水解酵素 (protamex 及bromelain) 之添加進行發酵,以提升胜肽產量,期望提升其生理活性。結果顯示,雖然酵素水解提高了胜肽含量,但是在免疫調節生理活性的表現上仍不及單純菌株發酵組。推測其原因為,對免疫有調節活性之胜肽具有結構特異性,特定胺基酸組成及大小之胜肽都會影響生理活性。添加蛋白水解酵素可能影響了胜肽的結構,也影響到乳酸菌本身的酵素系統對蛋白質及胜肽的分解效果,上述結果同時也確定了胜肽是影響 LFSM 活性的重要因子。 | zh_TW |
dc.description.abstract | Soybeans are rich in proteins, lipids, variety of bioactive compounds and beneficial for human health. Soybean meal (SBM) is the by-product of soybean after oil extraction and can be used as a protein source in animal feed. However, effective use of high nutritional soybean meal is still limited due to its anti-nutritional factors (ANFs), which lead to less nutrient absorption, allergic diarrhea and immunity problems. In feed industry, these problems are often solved by partial replacement of SBM with lacto-fermented soybean meal (LFSM). However, its health promoting mechanism is still not clear. Therefore, the aims of this study were to investigate the possible health-promoting effects of LFSM and identify the major bioactive components which are responsible for the health benefits. Four lactic acid bacteria, including L. acidophilus, L. plantarum, L. salivarius, L. helveticus were used for fermentation. Three health problems, including nutrients uptake, allergic diarrhea and immune function were simulated using three in vitro cell models (murine macrophages, rat intestinal epithelial cells, rat basophils). Possible bioactive components of the fermentation product were analyzed simultaneously. Multivariate linear regression analysis was used to compare their relevance. The results showed that LFSM could significantly inhibit nitric oxide production on LPS-activated RAW 264.7, and L. helveticus-LFSM had the highest (67~77%) inhibition rate at high concentration. On the other hand, LFSM also promoted the secretion of nitric oxide of RAW 264.7. L. plantarum-LFSM had the best effect, which induced 8~13 μM of nitric oxide secretion at high concentration. The LFSM also recovered the TEER value and alleviated dagranulation reaction in the LPS-induced IEC-6 cells and IgE sensitized RBL-2H3 cells, respectively. Thus we could conclude that LSFM has health promoting effects including immune modulation, enhancing the integrity of the epithelial barrier, and alleviation of degranulation in vitro model.
In this study, the content of peptides, organic acids, extracellular polysaccharides and ANFs were also analyzed. All of the four lactic acid bacteria could effectively degrade the main allergens (β-conglycinin and glycinin), phytic acid and oligosaccharides (raffinose and stachyose). Immune modulation effect (stimulating nitric oxide secretion and inhibiting LPS-induced high amount of nitric oxide) is the most prominent bioactivity among the activities investigated. Based on our results with multivariate linear regression statistical analysis and information from literatures, we could conclude that there are multiple bioactive components to regulate a physiological activity. The peptide content is the most significant factor correlated with immune modulation activity. In order to clarify the effect of the peptide in LFSM on immune modulation, L. helveticus and L. plantarum were used for fermentation and proteolytic enzymes (protamex and bromelain) were also added during fermentation to increase the yield of the peptides. The results showed that the longer the hydrolysis time, the higher the peptides content in the fermented products. However, the immune activity of the fermentation/enzyme hydrolyzed products was still lower than that of LFSM without protease hydrolysis. We suspect that the peptide has structural specificity for immunomodulatory activity, and the specific amino acids composition and size of the peptides would influence their bioactivity. Addition of protease may have altered the structure of the peptides, in turn, their bioactivities. Further, exogeneous enzyme may also affect the enzyme system of lactic acid bacteria acting on the protein and the peptide. Nevertheless, these results confirmed that the peptide is one of the major factors affecting the bioactivity. | en |
dc.description.provenance | Made available in DSpace on 2021-06-08T03:31:38Z (GMT). No. of bitstreams: 1 ntu-108-R06641004-1.pdf: 5473446 bytes, checksum: 496f03890b7a8fbdebd32a59e2d1ca99 (MD5) Previous issue date: 2019 | en |
dc.description.tableofcontents | 中文摘要 i
Abstract iii 壹、文獻回顧 1 第一節、黃豆與加工副產物豆粕 1 1.1 基本特性 1 1.2 豆粕中具健康效益之活性物質 1 1.3 豆粕中抗營養因子 2 第二節、餵食豆粕產生之健康問題 3 2.1 低營養利用 3 2.2 過敏引起的腹瀉 5 2.3 免疫系統受到影響 6 第三節、乳酸菌發酵豆粕 7 3.1 乳酸菌發酵豆粕對動物體之健康促進作用 8 3.2 乳酸菌發酵菌株 11 3.3 乳酸菌在豆粕中主要發酵產物 12 第四節、以 in vitro 模式探討動物體產生之健康問題 14 4.1 以小鼠巨噬細胞株 RAW264.7 為 in vitro 模式 14 4.2 以小鼠小腸上皮細胞株 IEC-6 為 in vitro 模式 14 4.3 以大鼠嗜鹼性球細胞株 RBL-2H3 為 in vitro 模式 15 第五節、乳酸菌發酵豆粕與腸道黏膜免疫之關係 16 5.1 腸道黏膜免疫系統之組成 17 5.2 腸道黏膜作用機制 17 5.3 腸道菌相與腸道黏膜免疫的關聯 18 第六節、乳酸菌發酵豆粕對於健康促進功效之可能調控機制 20 6.1 乳酸菌發酵豆粕對腸道黏膜免疫之可能調節機制 20 6.2 乳酸菌發酵豆粕對腸道結構完整性之可能調節機制 20 6.3 乳酸菌發酵豆粕對減緩過敏之可能調節機制 21 貳、實驗目的與架構 22 第一節、實驗目的 22 第二節、實驗架構 23 參、材料與方法 25 第一節、實驗材料 25 1.1發酵基質 25 1.2發酵菌種 25 1.3細胞株來源 25 第二節、藥品試劑 25 第三節、儀器設備 27 第四節、實驗方法 29 1. 豆粕發酵樣品製備 29 2. 細胞培養 30 3. 細胞實驗 32 4. 發酵產物分析 34 5. 統計分析 36 肆、實驗結果 37 第一節、乳酸菌發酵豆粕之製備 37 1.1 乳酸菌發酵豆粕發酵條件之確立 37 第二節、乳酸菌發酵豆粕對小鼠巨噬細胞 RAW264.7 之免疫調節作用 39 2.1 RAW264.7 細胞模式之建立 39 2.2 乳酸菌發酵豆粕對 RAW264.7 細胞存活率之影響 41 2.3 乳酸菌發酵豆粕對 RAW264.7 之免疫刺激作用 48 2.4 乳酸菌發酵豆粕對 RAW264.7 之抗發炎作用 52 第三節、乳酸菌發酵豆粕對大鼠小腸上皮細胞 IEC-6 之影響 56 3.1 乳酸菌發酵豆粕對 IEC-6 細胞存活率之影響 56 3.2 乳酸菌發酵豆粕對 IEC-6 之上皮屏障之影響 60 第四節、乳酸菌發酵豆粕對大鼠嗜鹼性球 RBL-2H3 之影響 65 4.1 乳酸菌發酵豆粕對 RBL-2H3 細胞存活率之影響 65 4.2 乳酸菌發酵豆粕對 IgE 致敏模式之 RBL-2H3 釋粒之影響 69 第五節、乳酸菌發酵豆粕主要活性成分之分析 73 5.1 蛋白質與胜肽含量之測定 73 5.2 有機酸之測定 76 5.3 胞外多醣之測定 79 第六節、乳酸菌發酵豆粕抗營養因子之分析 81 6.1 乳酸菌發酵豆粕過敏原降解狀況之分析 81 6.2 乳酸菌發酵豆粕之植酸含量分析 84 6.3 乳酸菌發酵豆粕之寡醣分析 86 第七節、健康促進功效及主要活性成分之多元線性迴歸模型建立 89 6.1 免疫調節功效與主要活性成分之多元線性迴歸模型 89 6.2 促進腸道結構完整性之功效與主要活性成分之多元線性迴歸模型 104 6.3 減緩過敏之功效與主要活性成分之多元線性迴歸模型 112 第七節、突出健康促進功效之製程調整及活性測定 119 7.1 乳酸菌發酵豆粕之製程調整策略 119 7.2 製程調整之乳酸菌發酵豆粕中功效相關活性成分之測定 120 7.3 製程調整之乳酸菌發酵豆粕之突出健康促進功效活性測定 123 伍、討論 128 陸、結論 136 柒、參考文獻 138 | |
dc.language.iso | zh-TW | |
dc.title | 乳酸菌發酵豆粕之健康促進功效及活性成分 | zh_TW |
dc.title | Health promoting effects and bioactive components of lacto-fermented soybean meal | en |
dc.type | Thesis | |
dc.date.schoolyear | 107-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 陳政雄,陳錦樹,蔡國珍 | |
dc.subject.keyword | 豆粕,乳酸菌發酵,活性成分,抗營養因子,健康促進功效,胜?, | zh_TW |
dc.subject.keyword | soybean meal,lactic-fermentation,active component,anti-nutritioal factors,health-promoting effect,peptide, | en |
dc.relation.page | 151 | |
dc.identifier.doi | 10.6342/NTU201903098 | |
dc.rights.note | 未授權 | |
dc.date.accepted | 2019-08-13 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
文件中的檔案:
檔案 | 大小 | 格式 | |
---|---|---|---|
ntu-108-1.pdf 目前未授權公開取用 | 5.35 MB | Adobe PDF |
系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。