Skip navigation

DSpace

機構典藏 DSpace 系統致力於保存各式數位資料(如:文字、圖片、PDF)並使其易於取用。

點此認識 DSpace
DSpace logo
English
中文
  • 瀏覽論文
    • 校院系所
    • 出版年
    • 作者
    • 標題
    • 關鍵字
  • 搜尋 TDR
  • 授權 Q&A
    • 我的頁面
    • 接受 E-mail 通知
    • 編輯個人資料
  1. NTU Theses and Dissertations Repository
  2. 生物資源暨農學院
  3. 食品科技研究所
請用此 Handle URI 來引用此文件: http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/52303
標題: 利用奈米乳化苦茶油改善幽門桿菌引起之消化性潰瘍
Improvement of Helicobacter pylori-associated peptic ulcer by Nano-emulsified camellia oil
作者: Yu-Chun Hsieh
謝侑君
指導教授: 蔣丙煌(Been-Huang Chiang)
關鍵字: 奈米乳化苦茶油,幽?桿菌,消化性潰瘍,胃癌上?細胞,
nano-emulsion camellia oil,Helicobacter pylori,peptic ulcer disease,Interleukin-8,Gastric epithelial cells,
出版年 : 2015
學位: 碩士
摘要: 苦茶油 (camellia oil) 富含油酸(oleic acid, 18:1)和亞麻油酸 (linoleic acid, 18:2)等不飽和脂肪酸。傳統上民間認為苦茶油有治療胃疾之效果,然⽽其對抗幽門桿菌引起之胃部疾病尚未有明確科學證據。本實驗乃利用細胞模式探討苦茶油是否具有抑制幽⾨桿菌引起之消化性潰瘍之功效,實驗流程分為三大部分,第一部分如何將苦茶油加工製成奈米乳化液,第二部分檢測奈米乳化苦茶油抑制幽門桿菌功效,第三部分則利用幽門桿菌和胃癌上皮細胞或是人類單核球免疫細胞共培養後,並給予奈米乳化苦茶油樣品,檢測發炎因子表現量,探討減緩細胞發炎能力。結果發現,利用超音波震盪與均質機處理,再配合不同HLB 值之乳化劑,可製備出平均粒徑大小142.6±1.3 nm的奈米乳化苦茶油樣品。抑制幽門桿菌生長之實驗證實10%(w/w) 濃度下,奈米乳化苦茶油比奈米乳化葡萄籽油有較佳之抑制幽門桿菌生長之功效。此外,奈米乳化苦茶油在0.025%到0.25%濃度範圍內,對抑制幽門桿菌呈現劑量效應。另⼀⽅面,本研究也檢測細胞受菌體感染後產⽣發炎因子 IL-8 之表現量,顯示奈⽶乳化之苦茶油具有減少受感染細胞IL-8分泌之現象。由此可見,奈⽶乳化之苦茶油具有減緩發炎、保護細胞損傷及抑制幽門桿菌相關之胃部疾病的潛力。
Camellia oil (Camellia oleifera Abel.) contains abundance of polyunsaturated fatty acid (PUFA) such as oleic acid and linoleic acid. In traditional Chinese medicine, people believe camellia oil can effectively protect human gastrointestinal system such as stomach disease. However, the effect of camellia oil on H. pylori-associated peptic ulcer remains unknown. Therefore, the aim of this study was to investigate whether the camellia oil can inhibit the growth of H. pylori and thus improve peptic ulcer. There were three points of this study. The first part was to investigate how to prepare the nano-emulsified camellia oil. And then we examined if the nano-emulsified camellia oil would inhibit the growth of H. pylori. Finally we co-cultured H. pylori with gastric epithelial cells (AGS cell) or THP-1 cell and investigate the anti-inflammatory effect of nano-emulsified camellia oil. The nano-emulsified camellia oil was formulated by ultrasonication and homogenization, and then emulsifiers with different HLB values were added. Result showed the size of prepared nano-emulsified camellia oil was 142.6 ± 1.3 nm, and the nano-emulsified camellia oil could inhibit the growth of H. pylori in a dose dependent manner, from 0.025% to 0.25%. In the IL-8 secretion test, we found that treatment with nano-emulsified camellia oil decreased IL-8 secretion in AGS and THP-1 cell model. This investigation could better help us understand the effect of camellia oil on H. pylori-associated peptic ulcer disease, and elucidate the possible mechanism. At last, we expect that camellia oil could be a useful adjunct in H. pylori eradication treatment.
URI: http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/52303
全文授權: 有償授權
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-104-1.pdf
  目前未授權公開取用
3 MBAdobe PDF
顯示文件完整紀錄


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。

社群連結
聯絡資訊
10617臺北市大安區羅斯福路四段1號
No.1 Sec.4, Roosevelt Rd., Taipei, Taiwan, R.O.C. 106
Tel: (02)33662353
Email: ntuetds@ntu.edu.tw
意見箱
相關連結
館藏目錄
國內圖書館整合查詢 MetaCat
臺大學術典藏 NTU Scholars
臺大圖書館數位典藏館
本站聲明
© NTU Library All Rights Reserved