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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
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dc.contributor.advisor | 謝淑貞 | |
dc.contributor.author | Siou-Jyun Ding | en |
dc.contributor.author | 丁秀君 | zh_TW |
dc.date.accessioned | 2021-06-15T13:35:16Z | - |
dc.date.available | 2026-01-25 | |
dc.date.copyright | 2016-02-15 | |
dc.date.issued | 2015 | |
dc.date.submitted | 2016-01-29 | |
dc.identifier.citation | 徐士閔。2014。利用動物及細胞模式探討牛樟芝功效成份Ergostatrien-3β-ol對肝臟缺血再灌流損傷之抗氧化及抗發炎機制。國立台灣大學食品科技研究所碩士論文。台北。
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/51467 | - |
dc.description.abstract | 根據國際糖尿病聯盟最新數據顯示,全球糖尿病盛行率約為8.3%,反觀台灣糖尿病在十大死因中高居第五名,且罹病人口亦有逐漸攀升的趨勢。糖尿病主要分為三種型態,其中第二型糖尿病人口佔總糖尿病病患90%。其主要特徵為胰島素阻抗,造成胰島素阻抗的原因有許多,主要為缺乏活動力及營養過剩。許多文獻指出此二現象將啟動發炎現象及提升體內氧化壓力,導致胰島素阻抗進而造成第二型糖尿病。目前有研究顯示台灣特有牛樟芝具良好抗氧化及抗發炎之功效,但對於牛樟芝在糖尿病的研究極少。有鑑於野生品種不易取得導致價格昂貴,故本研究利用牛樟芝液態發酵酒精粗萃物進行預防或延緩糖尿病的大鼠試驗,並利用細胞模式探討機制。目前研究結果顯示,在動物實驗中發現牛樟芝液態發酵酒精粗萃物可部分延緩及預防血糖的上升,並可促使發炎物質TNF-α含量下降。在細胞實驗中,誘導L6肌肉細胞胰島素阻抗再投以牛樟芝液態發酵酒精粗萃物,結果顯示其可促使葡萄糖攝取的能力。本實驗材料為酒精萃取物,適合應用於生物體,因此本研究結果將提供糖尿病預防與延緩另一種選擇。 | zh_TW |
dc.description.abstract | According to International Diabetes Federation Diabetes Atlas (IDF) in 2014, the worldwide prevalence of diabetes is 8.3% and there are about 4 billion people troubled by the disease. In Taiwan, diabetes ranks the fifth in the top ten causes of death and morbidity in the population is gradually rising. Among three types of diabetes, type II diabetes is the most encountered form, accounting for more than 90% of the total cases of diabetes. The major clinical outcome of type II diabetes is insulin resistance. Insulin resistance refers to the inability of the organism to respond to normal levels of circulating insulin, resulting in high blood glucose. There are various causes of insulin resistance, but the main reasons are the lack of exercise and over-nutrition. Many literature indicate that these two phenomena elicit inflammation and enhance oxidative stress, which cause insulin resistance leading to type II diabetes. The leading hypothesized mechanisms to explain insulin resistance in type II diabetes have been strongly linked to tissue inflammation. However, current antidiabetic therapy is based on synthetic drugs that very often produce side effects. For this reason, natural hypoglycaemic compounds may be attractive alternatives to interfere diabetes.
Studies have shown Antrodia cinnamomea endemic to Taiwan exhibits potent antioxidant and anti-inflammatory function, but is not readily available because the wild species is rare and therefore expensive. There have been efforts to develop culture methods for A. cinnamomea in three different ways, of which liquid fermentation costs the least, although the active ingredients are quite different from that of wild species. Nonetheless, still an abundance of evidence reports that mycelia from liquid fermentation of A. cinnamomea shows antioxidant and anti-inflammatory ability. In lieu of the few numbers of studies about A. cinnamomea and diabetes, this present study attempts to discover whether alcohol crude extracts from A. cinnamomea liquid fermentation added to diet can prevent or delay the progression of diabetes in rats, and to reveal the underlying mechanism using cell model. The current results showed that A. cinnamomea liquid fermentation ethanol crude extracts can effectively delay and prevent the rise of blood sugar, promote the content of TNF-α and decrease inflammatory substances in vivo. In vitro, A. cinnamomea liquid fermentation ethanol crude extracts was able to stimulate glucose uptake in insulin resistant L6 muscle cell. Further research is needed to elucidate the precise mechanism behind A. cinnamomea’s anti-diabetic effects. The results of this study provide an insight into potential therapeutics for the prevention and amelioration of diabetes. | en |
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dc.description.tableofcontents | 目錄
英文縮寫對照表 I 摘要 II ABSTRACT III 謝誌 IV 目錄 VI 表目錄 IX 圖目錄 X 第一章 文獻回顧 1 第一節 糖尿病 1 1.1.1 全世界及台灣糖尿病盛行率 1 1.1.2 糖尿病診斷與臨床特徵 1 1.1.3 糖尿病成因及可能致病機轉 3 1.1.4糖尿病動物模式 4 第二節 氧化壓力及發炎反應與第二型糖尿病間之關聯 7 1.2.1 氧化壓力及抗氧化系統 7 1.2.2 發炎反應 9 1.2.3 氧化反應與發炎反應間的訊息對話 11 1.2.4 氧化壓力、發炎反應與第二型糖尿病 11 第三節 葡萄糖攝取及葡萄糖轉運蛋白 14 1.3.1 葡萄糖攝取路徑 14 1.3.2 葡萄糖轉運蛋白總覽 15 1.3.3 葡萄糖攝取肌肉細胞模式 16 第四節 牛樟芝介紹 17 1.4.1 學名 17 1.4.2 產地及栽培方式 17 1.4.3 用途及功效成分 18 1.4.4 液態發酵產物其抗氧化及抗發炎功效 19 第二章 研究目的與實驗架構 20 第一節 研究假說及研究目的 20 2.1.1 研究假說 20 2.1.2 研究目的 20 第二節 實驗架構 21 第三章 實驗材料與方法 24 第一節 實驗材料與儀器設備 24 3.1.1 實驗材料 24 3.1.1.1 牛樟芝液態發酵酒精粗萃物之樣品製備 24 3.1.1.2 實驗動物 24 3.1.1.3 高脂飼料 24 3.1.1.4 大鼠墊料 24 3.1.1.5 血糖試片 24 3.1.2 實驗藥品 24 3.1.2.1 動物實驗相關 24 3.1.2.2 細胞實驗相關 27 3.1.3溶液配製 27 3.1.3.1動物實驗相關 27 3.1.3.2細胞實驗相關 29 3.1.4 儀器設備 30 第二節 實驗方法 31 3.2.1以高脂飼料及腹腔注射STZ誘導SD大鼠第二型糖尿病之實驗動物模式 31 3.2.1.1 動物飼養 31 3.2.1.2 60%高脂飼料的製備 32 3.2.1.3 大鼠禁食血糖的測定 32 3.2.1.4 葡萄糖耐受性試驗(OGTT) 32 3.2.1.5 犧牲及分析 32 3.2.2 牛樟芝液態發酵酒精粗萃物延緩及預防第二型糖尿病功效之實驗方法 33 3.2.2.1血清中三酸甘油脂及總膽固醇之測定 33 3.2.2.2 肝均質液製備 33 3.2.2.3 蛋白質定量 (Protein quantification) 33 3.2.2.4 西方墨點法(western blot) 33 3.2.2.5 即時定量聚合酶連鎖反應(RT-q-PCR) 34 3.2.2.6 血清中細胞激素及insulin之含量測定 34 3.2.2.7 L6肌肉細胞培養與分化 35 3.2.2.8 2-DG葡萄糖攝取試驗 35 3.2.2.9 統計方法 35 第四章 實驗結果與討論 36 第一節 高脂飼料及腹腔注射STZ誘導SD大鼠糖尿病實驗 36 4.1.1 延緩模式 36 4.1.1.1餵食高牛樟芝液態發酵酒精粗萃物對糖尿病大鼠攝食量與體重變化之影響 36 4.1.1.2餵食高劑量牛樟芝液態發酵酒精粗萃物對糖尿病大鼠有調控血糖之效果 40 4.1.1.3餵食高劑量牛樟芝液態發酵酒精粗萃物對糖尿病大鼠血脂調節之影響 43 4.1.1.4餵食高劑量牛樟芝液態發酵酒精粗萃物對糖尿病大鼠降低發炎的效果 44 4.1.1.5餵食高劑量牛樟芝液態發酵酒精粗萃物對糖尿病大鼠組織器官重量之影響 46 4.1.2 預防模式 50 4.1.2.1牛樟芝液態發酵酒精粗萃物對於預防大鼠糖尿病之攝食量與體重變化之影響 50 4.1.2.2牛樟芝液態發酵酒精粗萃物對於預防大鼠糖尿病調控血糖之效果 54 4.1.2.3牛樟芝液態發酵酒精粗萃物對於預防大鼠糖尿病調控血脂之效果 56 4.1.2.4牛樟芝液態發酵酒精粗萃物對於預防大鼠糖尿病組織器官重量之影響 58 第二節 以細胞模式檢驗牛樟芝液態發酵酒精粗萃物改善胰島素阻抗 62 4.2.1牛樟芝液態發酵酒精粗萃物對於L6肌肉細胞之毒性分析 62 4.2.2牛樟芝液態發酵酒精粗萃物對於提升L6肌肉細胞之葡萄糖攝取能力 63 第五章 綜合討論 65 第六章 結論 68 第七章 參考文獻 69 | |
dc.language.iso | zh-TW | |
dc.title | 利用動物模式及細胞模式探討牛樟芝液態發酵酒精粗萃物對糖尿病延緩及預防之影響 | zh_TW |
dc.title | Using animal and cell model to investigate the effect of
ethanol extract of liquid cultured mycelia of Antrodia camphorata on the prevention and treatment to diabetes | en |
dc.type | Thesis | |
dc.date.schoolyear | 104-1 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 黃智興,郭靜娟,羅翊禎,姜安娜 | |
dc.subject.keyword | 糖尿病,胰島素阻抗,抗發炎,牛樟芝液態發酵酒精粗萃物, | zh_TW |
dc.subject.keyword | diabetes,insulin resistance,anti-inflammation,Antrodia liquid fermentation ethanol crude extracts, | en |
dc.relation.page | 73 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2016-01-29 | |
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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ntu-104-1.pdf 目前未授權公開取用 | 4.1 MB | Adobe PDF |
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