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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 蔣丙煌(Been-Huang Chiang) | |
| dc.contributor.author | Yu-Chun Hsieh | en |
| dc.contributor.author | 謝侑君 | zh_TW |
| dc.date.accessioned | 2021-06-15T16:11:25Z | - |
| dc.date.available | 2025-12-31 | |
| dc.date.copyright | 2015-08-20 | |
| dc.date.issued | 2015 | |
| dc.date.submitted | 2015-08-18 | |
| dc.identifier.citation | 马力; 陈永忠, 茶油的功能特性分析. 中国农学通报 2009, 25, 82-84.
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/52303 | - |
| dc.description.abstract | 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。 | zh_TW |
| dc.description.abstract | 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. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-15T16:11:25Z (GMT). No. of bitstreams: 1 ntu-104-R02641009-1.pdf: 3076306 bytes, checksum: 565862668f9fc9e6e131f8059d785343 (MD5) Previous issue date: 2015 | en |
| dc.description.tableofcontents | 第一章 文獻回顧 1
一、幽門桿菌（Helicobacter pylori） 1 1. 幽門桿菌之起源 1 2. 幽門桿菌之特性及培養條件 1 3. 幽門桿菌之流行病學 2 4. 幽門桿菌之致病因子 2 5. 幽門桿菌相關之疾病 5 6. 幽門桿菌的治療 7 二、 苦茶油 8 1. 苦茶油之簡介 8 2. 苦茶油之物化性質 9 3. 苦茶油之組成分 9 4. 苦茶油與其他油類之比較 11 三、 奈米級乳化液 14 1. 奈米乳化液之定義與特性 14 2. 奈米乳化液之製備 16 3. 奈米乳化液之乳化安定性 21 第二章 實驗目的與架構 24 ㄧ、實驗目的 24 二、實驗架構 24 1. 奈米乳化苦茶油製備 25 2. 奈米乳化苦茶油抑制幽門桿菌功效探討 26 3. 奈米乳化苦茶油減緩感染幽門桿菌細胞損傷探討 27 第三章 材料與方法 28 一、 實驗材料 28 1. 實驗菌株 28 2. 實驗細胞株 28 3. 實驗藥品 28 二、 實驗器材與儀器 30 三、 實驗方法 31 1. 奈米級乳化苦茶油之製備 31 2. 培養基及緩衝溶液之配製 32 3. 幽門桿菌菌株培養 33 4. 胃癌上皮細胞（AGS）與人類單核球免疫細胞（THP-1）培養 34 5. 苦茶油對幽門桿菌生長影響之測定 36 6. BCA蛋白質定量 37 7. 幽門桿菌與胃癌上皮細胞之共培養試驗 37 8. 統計分析方法 38 第四章 實驗結果與討論 39 一、 混合界面活性劑（cosurfactants）探討 39 1. Tween 20界面活性劑之乳化效果探討 40 2. Tween 20和Span 85混合界面活性劑之乳化效果探討 40 二、 奈米乳化苦茶油最適化條件探討 45 三、 奈米乳化液抑制幽門桿菌功效探討 46 1. 抑菌圈試驗 46 2. 生長曲線 52 四、 奈米乳化苦茶油對於細胞存活率影響 55 1. 不同濃度奈米乳化苦茶油對於AGS細胞之MTT分析結果 55 2. 不同濃度未含油之奈米乳化液對於AGS細胞之MTT分析結果 55 五、 奈米乳化苦茶油抑制受幽門桿菌感染後之細胞能力探討 60 1. 奈米乳化苦茶油對於受感染AGS細胞之存活率分析 60 2. 奈米乳化苦茶油對於受感染AGS細胞發炎因子IL-8之影響 63 3. 奈米乳化苦茶油對於受感染THP-1細胞發炎因子IL-8之影響 65 第五章 結論 67 第六章 參考文獻 68 | |
| dc.language.iso | zh-TW | |
| dc.title | 利用奈米乳化苦茶油改善幽門桿菌引起之消化性潰瘍 | zh_TW |
| dc.title | Improvement of Helicobacter pylori-associated peptic ulcer by Nano-emulsified camellia oil | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 103-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳錦樹(Chin-Shuh Chen),周正俊(Cheng-Chun Chou),楊智欽(Jyh-Chin Yang) | |
| dc.subject.keyword | 奈米乳化苦茶油,幽?桿菌,消化性潰瘍,胃癌上?細胞, | zh_TW |
| dc.subject.keyword | nano-emulsion camellia oil,Helicobacter pylori,peptic ulcer disease,Interleukin-8,Gastric epithelial cells, | en |
| dc.relation.page | 75 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2015-08-18 | |
| 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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