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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 游若? | |
| dc.contributor.author | Kuo-Hui Lin | en |
| dc.contributor.author | 林國暉 | zh_TW |
| dc.date.accessioned | 2021-06-13T04:32:40Z | - |
| dc.date.available | 2007-07-27 | |
| dc.date.copyright | 2006-07-27 | |
| dc.date.issued | 2006 | |
| dc.date.submitted | 2006-07-19 | |
| dc.identifier.citation | 朱文深。1994。乳酸菌之遺傳工程研究。食品工業。26 (3)：13-23。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/33282 | - |
| dc.description.abstract | 乳酸菌長久以來被應用在各種發酵食品，除了用以提高產品的保存性，也提供一些特殊的風味。本研究使用MTT細胞毒性試驗檢測乳酸發酵蔬菜 kimchi 及 sauerkraut 抑制4NQO細胞毒性，以及用彗星電泳法 (comet assay) 檢測4NQO基因毒性。
Kimchi 和 sauerkraut 甲醇及水萃取物在 15μg/mL 至 500μg/mL 的濃度下，能夠抑制4NQO對人體腸道細胞 Int-407的細胞毒性，且隨著樣品濃度增加其抑制率也跟著提升，顯示萃取物之抗細胞毒性具有濃度效應。其中以甲醇萃取物抑制率較水萃取物高，kimchi 和 sauerkraut 甲醇萃取物的最高抑制率分別為22.7％及21.2％。在抑制基因毒性方面，甲醇萃取物和水萃取物皆能夠抑制4NQO對Int-407引起的基因毒性。在抗4NQO細胞毒性的機制方面，由分段式預實驗研究顯示，發酵蔬菜萃取物主要為生物抗致突變的作用 (bioantimutagenicity)，即能夠修補4NQO造成的損傷。此外結果顯示，乳酸發酵蔬菜萃取物並沒有抑制人類腸道癌細胞 Caco-2 及 HT-29 的作用。 | zh_TW |
| dc.description.abstract | Lactic acid bacteria has been used in many fermented foods for their preservative properties and unique flavor properties. This study examined the cytotoxicity of two kinds of lactic acid fermentation vegetables kimchi and sauerkraut against 4-nitroquinoline N-oxide (4NQO) by the MTT cytotoxicity assay and the inihibition of 4NQO genotoxicity by the comet assay.
Methanol and water extracts of kimchi and sauerkraut inhibited the 4NQO cytotoxicity to intestine cell line Int-407 with concentrations range from 15 to 500 μg/mL. The increase of kimchi and sauerkraut extracts concentrations increase the inhibition rate, showing dose-dependency response. The methanol extracts of fermented vegetables were more inhibitory than their water extracts, the highest inhibition rates of methanol extracts of kimchi and sauerkraut were 22.7％ and 21.2％ respectively. The methanol and water extracts inhibited the 4NQO genotoxicity to Int-407. According to the preincubation studies, the main mechanism of anticytotoxicity against 4NQO was found to be bioantimutagenic. In addition the result showed that lactic acid fermentation vegetables extracts could not inhibit the viability of intestine cancer cells Caco-2 and HT-29. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T04:32:40Z (GMT). No. of bitstreams: 1 ntu-95-R93641017-1.pdf: 1003037 bytes, checksum: 8687b6c823475e6c78db0cebbf33f0f4 (MD5) Previous issue date: 2006 | en |
| dc.description.tableofcontents | 目錄
頁次 中文摘要… … … … … … … … … … … … … … … … … … … … .i 英文摘要… … … … … … … … … … … … … … … … … … … … ii 壹、前言… … … … … … … … … … … … … … … … … … … … ..1 貳、文獻整理… … … … … … … … … … … … … … … … … … …2 一、乳酸菌簡介… … … … … … … … … … … … … … … … … ...2 二、乳酸菌分類… … … … … … … … … … … … … … … … … ...2 三、乳酸菌之益生作用… … … … … … … … … … … … … … … .2 （一）維持腸道菌相… … … … … … … … … … … … … … … … 3 （二）加強免疫調節… … … … … … … … … … … … … … … … 3 （三）降低膽固醇… … … … … … … … … … … … … … … … …4 （四）增加營養價值… … … … … … … … … … … … … … … … 4 （五）抗致突變特性… … … … … … … … … … … … … … … … 4 （六）抗腫瘤特性… … … … … … … … … … … … … … … … …7 四、乳酸菌在食品上之應用 … … ..… … … … … … … … … … …7 五、韓式泡菜 (Kimchi)… … … … … … … … … … … … … … … 9 六、德式酸菜 (Sauerkraut)… … …… … … … … … … … … … …11 七、膳食與癌症… … … … … … … … … … … … … … … … … .14 (一)食品中之致突變物/致癌物… … … … … … … … … … … .15 (二)食品中之抗致突變物/抗癌物… … … … … … … … … … ..18 八、4-Nitroquinoline N-oxide (4NQO) 之致突變性… … … … … …20 九、抗致突變之作用機制… … … … … … … … … … … … … … 22 十、實驗架構… … … … … … … … … … … … … … … … … … 25 參、材料與方法… … … … … … … … … … … … … … … … … ...28 一、實驗材料… … … … … … … … … … … … … … … … … … 28 （一）原料… … … … … … … … … … … … … … … … … … …28 （二）試驗細胞株… … … … … … … … … … … … … … … … ..28 （三）培養基… … … … … … … … … … … … … … … … … … 28 （四）藥品… … … … … … … … … … … … … … … … … … …28 (五) 儀器… … … … … … … … … … … … … … … … … … ..29 二、試驗方法… … … … … … … … … … … … … … … … … … 29 （一）乳酸發酵蔬菜之製備… … … … … … … … … … … … … .29 （二）發酵蔬菜萃取物之製備… … … … … … … … … … … … ..30 （三）蔬菜發酵過程中菌相及生化特性測試… … … … … … … ...30 （四）細胞株的解凍與保存… … … … … … … … … … … … … .33 （五）MTT細胞存活率毒性試驗… … … … … … … … … … … ..33 （六）乳酸發酵蔬菜樣品抑制致突變劑細胞毒性試驗… … … … ..34 （七）慧星電泳法 (Comet assay)… … … … … … … … … … … ..34 （八）抗細胞毒性機制之探討… … … … … … … … … … … … ..35 1. 致突變劑與 Int-407 預反應… … … … … … … … … … … 35 2. 萃取物樣品與致突變劑預反應… … … … … … … … … … .36 3. 萃取物樣品與 Int-407 預反應… … … … … … … … … … .36 (九) 統計分析... … … … … … … … … … … … … … … … … 36 肆、結果與討論... … … … … … … … … … … … … … … … … …37 ㄧ、蔬菜發酵過程中微生物相變化… … … … … … … … … … …37 (一) 韓式泡菜發酵過程中微生物相變化… … … … … … … … 37 (二) 韓式泡菜發酵過程中pH值及可滴定酸之變化… … … … ..37 (三) 德式酸菜發酵過程中微生物相變化… … … … … … … … 40 (四) 德式酸菜發酵過程中pH值及可滴定酸之變化… … … … ..40 二、乳酸發酵蔬菜之抗細胞毒性之研究… … … … … … … … … .44 (一) 毒性試驗… … … … … … … … … … … … … … … … …44 (二) 抗細胞毒性試驗… … … … … … … … … … … … … … ..44 三、乳酸發酵蔬菜之抗基因毒性之研究… … … … … … … … … .49 四、乳酸發酵蔬菜之抗細胞毒性機制之研究… … … … … … … ...51 (一) Int-407與4NQO預反應之效果… … … … … … … … … .51 (二) 發酵蔬菜萃取物與4NQO預反應之效果… … … … … … ..53 (三) 發酵蔬菜萃取物與Int-407預反應之效果… … … … … … .55 五、乳酸發酵蔬菜之抗癌細胞之研究… … … … … … … … … … 57 伍、結論… … … … … … … … … … … … … … … … … … … … 61 陸、參考文獻… … … … … … … … … … … … … … … … … … ..62 | |
| dc.language.iso | zh-TW | |
| dc.subject | 細胞毒性 | zh_TW |
| dc.subject | 基因毒性 | zh_TW |
| dc.subject | 彗星電泳法 | zh_TW |
| dc.subject | 發酵蔬菜 | zh_TW |
| dc.subject | vegetables | en |
| dc.subject | fermentation | en |
| dc.subject | 4-nitroquinoline N-oxid | en |
| dc.subject | sauerkraut | en |
| dc.subject | kimchi | en |
| dc.subject | comet assay | en |
| dc.subject | MTT | en |
| dc.title | 乳酸發酵蔬菜萃取物對4-nitroquinoline N-oxid基因毒性及數株癌細胞抑制之研究 | zh_TW |
| dc.title | Effects of lactic acid fermentation vegetables extracts on the genetoxicity of 4-nitroquinoline N-oxide and survival of several cancer cells | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 94-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 邱志威,蔡國珍,潘崇良,周正俊 | |
| dc.subject.keyword | 發酵蔬菜,基因毒性,彗星電泳法,細胞毒性, | zh_TW |
| dc.subject.keyword | 4-nitroquinoline N-oxid,MTT,comet assay,kimchi,sauerkraut,vegetables,fermentation, | en |
| dc.relation.page | 72 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2006-07-20 | |
| 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-95-1.pdf 未授權公開取用 | 979.53 kB | Adobe PDF |
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