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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 潘子明(Tzu-Ming Pan) | |
dc.contributor.author | Chun-Hsien Lee | en |
dc.contributor.author | 李俊賢 | zh_TW |
dc.date.accessioned | 2021-06-15T01:29:41Z | - |
dc.date.available | 2011-07-23 | |
dc.date.copyright | 2009-07-23 | |
dc.date.issued | 2009 | |
dc.date.submitted | 2009-07-21 | |
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In vivo hypolipidemic effects and safety of low dosage Monascus powder in a hamster model of hyperlipidemia. Appl. Microbiol. Biotechnol. 70:533-540. Lee, C.L., Hung, H.K., Wang, J.J. and Pan, T.M. 2007. Red mold dioscorea has greater hypolipidemic and antiatherosclerotic effect than traditional red mold rice and unfermented dioscorea in hamsters. J. Agric. Food Chem. 55:7162-7169. Lee, C.L., Wang, J.J. and Pan, T.M. 2008. Red mold rice extract represses amyloid beta peptide-induced neurotoxicity via potent synergism of anti-inflammatory and antioxidative effect. Appl. Microbiol. Biotechnol. 79:829-841. Liu, B.H., Wu, T.S., Su, M.C., Chung, C.P., and Yu, F.Y. 2005. Evaluation of ctrinin occurrence and cytotoxicity in Monascus fermentation products. J. Agric. Food Chem. 53:170-175. Martinkova, L., Patakova-Juzlova, P., Krent, V., Kucerova, Z., Havlicek, V., Olsovsky, P., Hovorka, O., Rihova, B., Vesely, D., Vesela, D., Ulrichova, J., and Prikrylova, V. 1999. 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Red Mold Dioscorea Has a Greater Antihypertensive Effect than Traditional Red Mold Rice in Spontaneously Hypertensive Rats. J. Agric. Food Chem. (oniline). Yasukawa, K., Takahashi, M., Natori, S., Kawai, K., Yamazaki, M., Takeuchi, M., and Takido, M. 1994. Azaphilones inhibit tumor promotion by 12-O-tetradecanoylphorbol-13-acetate in two-stage carcinogenesis in mice. Oncology. 51:108-112. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/42940 | - |
dc.description.abstract | 紅麴菌是中國已使用數千年之食品發酵菌種,中國古籍中早有記載其特殊功效及在食品上的應用。在中國及日本,紅麴菌被視為傳統的自然食品呈色劑,用於許多食品中,而紅麴菌的次級代謝產物 monacolin K、γ-胺基丁酸 (γ-amino buytric acid,GABA) 及 dimerumic acid 經證實具有降低膽固醇、降低血壓及抗氧化的功效。目前紅麴之醫療保健功效在歐美醫學界亦為備受重視的課題,在臺灣也獲得健康食品認證之產品上市,但國內對紅麴製品中 citrinin 含量仍未定出最低含量標準,因此本研究目的即於建立紅麴製品中 citrinin 含量之安全限量標準,作為未來研發紅麴相關產品安全標準之參考。本研究利用含不同濃度citrinin (1、2、10、20、200 ppm) 之紅麴米進行 90 天動物試驗以評估各濃度之安全性,以建立紅麴產品之 citrinin 最低安全容許濃度。動物試驗中各組肝臟與腎臟血清生化値均顯示 citrinin 未具有肝腎毒性之現象;在肝腎組織病理切片結果,各組肝臟與腎臟之病理組織學檢查皆未見任何顯著有意義之組織。細胞試驗顯示,人類腎細胞 (HEK293) 與人類肝細胞 (HepG2) 於 20 | zh_TW |
dc.description.abstract | Monascus, one of the traditional fermentation fungi in China, has been used for thousands of years and recorded in ancient literature for its special functions and food applications. For instance, Monascus has been widely used as a natural coloring agent for many kinds of food in China and Japan. The metabolites of Monascus species, specially, monakolin K, γ-amino butyric acid (GABA) and dimerumic acid, have been proven to have cholesterol-lowering effects, blood pressure-lowing effect and antioxidant effects. Recently, the health functions of Monascus have become the focus of many studies in European and American medical profession, and many products of Monascus with health food certificate have been launched in Taiwan. However, the officinal standard limit to citrinin concentration in Monascus products in Taiwan has not been assured yet. Various of citrinin concentrations (1, 2, 10, 20 and 200 ppm) in the red mold rice were respectively estimated for the safety experiment using animal toxicity test. According to the result of serum biochemistry assay of liver and kidney in each group, it did not reveal nephrotoxicity and hepatotoxicity to rats. Furthermore, the results of histopathological slices of liver and kidney in each group did not show any significant difference from histopathological finding. The cell tests also showed that there were no cytotoxic effect on HEK 293 and Hep G2 after treating with 20 | en |
dc.description.provenance | Made available in DSpace on 2021-06-15T01:29:41Z (GMT). No. of bitstreams: 1 ntu-98-R96b47104-1.pdf: 1801703 bytes, checksum: 75c4256b1b79ccac23b1d23415c0fcd5 (MD5) Previous issue date: 2009 | en |
dc.description.tableofcontents | 縮寫表 Ⅰ
中文摘要 Ⅱ Abstract Ⅲ 目錄 Ⅴ 圖目錄 Ⅷ 表目錄 Ⅹ 第一章 前言 1 第二章 文獻回顧 2 2.1 紅麴菌之文獻回顧 2 2.1.1 紅麴菌之菌種特性 2 2.2 紅麴在傳統食品上之應用 4 2.2.1 紅麴色素 4 2.2.2 紅麴機能性食品之開發 6 2.2.3 紅麴次級代謝物在保健食品上的應用 9 2.2.4 橘黴素 (citrinin) 之研究 14 2.3 健康食品安全性評估 22 2.3.1 歐美相關法規 22 2.3.2 我國健康食品法規 22 2.3.3 安全係數 23 第三章 材料與方法 24 3.1 儀器 24 3.2 藥品試劑 25 3.3 菌株與細胞株 25 3.3.1 菌株 25 3.3.2 細胞株 25 3.4 紅麴米之製備 26 3.4.1 紅麴之種菌培養方法 26 3.4.2 紅麴之固態培養方法 26 3.4.3 含不同 citrinin 濃度紅麴米之製備 26 3.4.4 紅麴中 citrinin 濃度之分析方法 27 3.5 體內動物試驗 27 3.5.1 實驗動物飼養與照料 27 3.5.2 動物犧牲法 28 3.6 體外細胞試驗 29 3.6.1 紅麴米乙醇萃取物之製備 29 3.6.2 HEK 293 與 Hep G2 細胞之培養 29 3.6.3 細胞存活率試驗 29 3.6.4 流式細胞儀分析 30 3.7 生物統計分析方法 30 第四章 結果與討論 31 4.1 以動物試驗評估建立紅麴產品中 citrinin 限量標準 31 4.1.1 實驗動物體重與攝食量之變化 31 4.1.2 實驗動物之血清生化值與各項酵素活性分析 34 4.1.3 實驗動物之組織病理學檢驗 34 4.1.4 討論 34 4.2 以細胞試驗確認紅麴產品中 citrinin 之安全性 42 4.2.1 紅麴米酒萃物中 citrinin 含量之測定 42 4.2.2 細胞存活率試驗 42 4.2.3 流式細胞儀分析細胞週期之結果 43 4.2.4 討論 61 第五章 結論 62 第六章 參考文獻 63 | |
dc.language.iso | zh-TW | |
dc.title | 紅麴發酵產品中 citrinin 安全性評估研究 | zh_TW |
dc.title | Safety evaluation of citrinin in Monascus-fermented products | en |
dc.type | Thesis | |
dc.date.schoolyear | 97-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 蘇遠志,黃健雄,廖俊旺,李俊霖 | |
dc.subject.keyword | 紅麴菌,橘黴素,限量標準,肝毒性,腎毒性, | zh_TW |
dc.subject.keyword | Monascus,citrinin,standard limit,nephrotoxicity,hepatotoxicity, | en |
dc.relation.page | 69 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2009-07-21 | |
dc.contributor.author-college | 生命科學院 | zh_TW |
dc.contributor.author-dept | 微生物與生化學研究所 | zh_TW |
顯示於系所單位: | 微生物學科所 |
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