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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 沈立言 | |
| dc.contributor.author | Hui-Chen Lin | en |
| dc.contributor.author | 林慧貞 | zh_TW |
| dc.date.accessioned | 2021-06-13T00:42:19Z | - |
| dc.date.available | 2008-07-30 | |
| dc.date.copyright | 2007-07-30 | |
| dc.date.issued | 2007 | |
| dc.date.submitted | 2007-07-23 | |
| dc.identifier.citation | 江孟燦、陳長堅、姚賢宗。2005。蜆精對四氯化碳誘發大白鼠急性肝臟損傷之影響。台灣農業化學與食品科學。43(6):402-409。
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Adv Exp Med Biol 354:113-122. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/29137 | - |
| dc.description.abstract | 罹患肝病一直是國人最大問題，因此肝病的預防在現今極為重要，大蒜與蜆是中國常用之養生食材，研究文獻發現大蒜精油具有解毒、抗氧化等功能，蜆水萃取液也具有抗氧化、抗腫瘤、解毒等生理活性。本研究將利用四氯化碳（carbon tetrachloride, CCl4）經由肝臟解毒代謝系統中之細胞色素P450代謝產生之自由基與細胞膜上的不飽和脂肪酸反應，氧化產生脂質過氧化物導致肝損傷的動物模式，探討大蒜蜆樣品是否具有護肝功能。由急性及慢性實驗結果顯示，以大蒜蜆樣品餵食大鼠可以顯著降低經CCl4處理之大鼠肝臟與血漿中TBARS值，並使肝臟生化功能指標天門冬胺酸轉胺酶（aspartate aminotransferase, AST）及丙胺酸轉胺酶（alanine aminotransferase, ALT）數值減少，其中以中劑量（1558 mg/kg BW）和高劑量（3116 mg/kg BW）試驗組最為明顯，且可顯著提升肝臟中麩胱甘肽（glutathione, GSH）的含量（p < 0.05）。在抗氧化酵素麩胱甘肽過氧化酶（glutathione peroxidease, GPx）、麩胱甘肽還原酶（glutathione reductase, GRd）、超氧化物歧化酶（superoxide dismutase, SOD）及過氧化氫酶（catalase, CAT）活性方面，大蒜蜆樣品亦有恢復酵素活性的趨勢。在高劑量（3116 mg/kg BW）大蒜蜆樣品給予下有降低大鼠血清及肝臟中三酸甘油酯（triglyceride, TG）與膽固醇（total cholesterol, TC）含量的趨勢，顯示大蒜蜆樣品對於肝臟脂肪變性有改善的效果。此外，在肝臟病理組織切片方面，大蒜蜆樣品有顯著降低肝臟發炎和減少肝纖維化的趨勢，表示對肝臟損傷應有改善的作用。本研究推論大蒜蜆樣品可能藉著提升抗氧化物質與抗氧化酵素之活性，減少脂質過氧化進而減少肝臟損傷，對於護肝應有正面的助益。 | zh_TW |
| dc.description.abstract | Garlic (Allium sativum L.) and clam (Corbicula fluminea Muller) are widely used as foodstuffs and traditionally used as a Chinese remedy for liver disease and chroic hepatitis. Numerous studies show that garlic oil exhibits diverse biological activities, including detoxification, antioxidation, etc. Furthermore, water extract of clam also exhibits diverse biological activities, including detoxification, antioxidation, antitumor activeity, etc. In Taiwan, the incidence of liver diseases is high, such as chronic hepatitis, liver cirrhosis and hepatocellular carcinoma which are the major causes of death. Therefore how to prevent liver disease is very important. The objective of this study was to investigate the effects of the mixture of garlic oil and water extract of clam on liver protection on the liver damage induced by carbon tetrachloride (CCl4) in rats. CCl4 is biotransformed to free radicals by the cytochrome P450 system in liver, and consequently causes lipid peroxidation of membranes that leads to liver damage. As to the acute and chronic experimental results, rats orally administered with various doses of garlic oil and water extract of clam were significantly lowered TBARS levels in liver and plasma, and decreased the activities of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) compared with CCl4 treated groups, especially medium (1558 mg/kg BW) and high dose (3116 mg/kg BW) groups. Sample administration significantly increased glutathione (GSH) level and hepatic enzymes like glutathione peroxidease (GPx), glutathione reductase (GRd), superoxide dismutase (SOD) and catalase (CAT) activities. Rats orally administered with high dose sample were significantly lowered the concentrateion of triglyceride (TG) and total cholesterol (TC) in liver and serum, showing that garlic oil plus water extract of clam can improve lipid accumulatedion in liver. Furthermore, histopathology of liver in the sample groups showed a lower degree of inflammation and fibrosis, improving liver damage. These results indicated that the mixture of garlic oil and water extract of clam might protect hepatocytes from CCl4-induced liver damage via lowering lipid peroxidation by increasing the activities of antioxidants agents. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T00:42:19Z (GMT). No. of bitstreams: 1 ntu-96-R94641011-1.pdf: 1520780 bytes, checksum: 5c39cd96dd87881eae3f073778e6f5e3 (MD5) Previous issue date: 2007 | en |
| dc.description.tableofcontents | 目錄
摘要 II Abstract III 第一章 前言 10 第二章 文獻回顧 11 第一節 大蒜 11 ㄧ、大蒜之種類與營養成分 11 二、大蒜與大蒜精油之生物活性 12 第二節 蜆 15 一、蜆之種類與分佈 15 二、蜆之營養成分與生物活性 16 第三節 肝臟之生理功能與肝臟疾病 17 一、肝臟之生理功能 17 二、肝臟疾病 18 第四節 抗氧化防禦系統 19 一、抗氧化酵素 20 二、非酵素性抗氧化物質 21 第五節 四氯化碳 22 一、四氯化碳之毒性 22 二、四氯化碳誘發肝損傷之機制 23 第三章 實驗架構 28 第四章 材料與方法 30 第一節 實驗材料 30 一、大蒜精油製備方法 30 二、蜆水萃取液製備方法 30 三、實驗動物 30 第二節 實驗方法 31 一、實驗分組 31 二、實驗流程 31 三、肝功能生化指數之檢測 32 四、組織病理切片觀察 38 五、統計方法 39 第五章 結果 40 第一節 四氯化碳誘導大鼠急性肝損傷實驗 40 一、平均體重變化 40 二、臟器相對重量 40 三、肝臟與血漿中脂質過氧化 40 四、肝臟與紅血球中抗氧化物麩胱甘肽含量 41 五、血清ALT與AST值 41 六、肝臟抗氧化與解毒代謝酵素活性 42 七、肝臟與血清中三酸甘油酯及膽固醇含量 43 第二節 四氯化碳誘導大鼠慢性肝損傷實驗 44 一、平均體重變化 44 二、臟器相對重量 44 三、肝臟與血漿中脂質過氧化 45 四、肝臟與紅血球中抗氧化物麩胱甘肽含量 45 五、血清ALT與AST值 45 六、肝臟抗氧化與解毒代謝酵素活性 47 七、紅血球抗氧化與解毒代謝酵素活性 48 八、肝臟與血清中三酸甘油酯與膽固醇含量 48 九、肝臟組織病理切片觀察 49 第六章 討論 52 第七章 結論 57 第八章 圖表 58 第九章 參考文獻 87 | |
| dc.language.iso | zh-TW | |
| dc.title | 大蒜精油與蜆水萃取液對四氯化碳誘導大鼠肝損傷之影響 | zh_TW |
| dc.title | Effects of combination of garlic oil and water extract of clam on liver damage induced by carbon tetrachloride in rats | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 95-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 林金源,林文川,李宗貴 | |
| dc.subject.keyword | 大蒜精油,蜆,四氯化碳,肝損傷,麩胱甘肽, | zh_TW |
| dc.subject.keyword | garlic oil,clam,carbon tetrachloride,liver damage,glutathione, | en |
| dc.relation.page | 96 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2007-07-25 | |
| 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 | |
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