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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 游若? | |
dc.contributor.author | Tasi-Ru Liao | en |
dc.contributor.author | 廖彩汝 | zh_TW |
dc.date.accessioned | 2021-06-16T23:39:01Z | - |
dc.date.available | 2022-07-23 | |
dc.date.copyright | 2012-08-10 | |
dc.date.issued | 2012 | |
dc.date.submitted | 2012-07-26 | |
dc.identifier.citation | FAO。2010。http://www.fao.org/。
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Antioxidants and prevention of chronic disease. Crit. Rev. Food Sci. Nutr. 2004, 4, 275-295. Yen, G.-C.; Chiang, H. C.; Wu, C. H.; Yeh, C. T. The protective effects of Aspergillus candidus metabolites against hydrogen peroxide-induced oxidative damage to Int 407 cells. Food Chem. Toxicol. 2003, 41, 1561-1567. Zhang, X. B.; Ohta, Y. Binding of mutagens by fractions of the cell wall skeleton of lactic acid bacteria on mutagens. J. Dairy Sci. 1991, 74, 1477-1481. Zhishen, J.; Mengcheng, T.; Jianming, W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 1999, 64, 555-559. Zielinska, D.; Szawara-Nowak, D.; Zieliński, H. Determination of the antioxidant activity of rutin and its contribution to the antioxidant capacity of diversifed buckwheat origin material by updated analytical strategies. Pol. J. Food Nutr. Sci. 2010, 60 (4), 315-321. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/65369 | - |
dc.description.abstract | 蕎麥 (Fagopyrum esculentum Moench) 含有豐富的營養成分。研究指出蕎麥含有多種抗氧化成分,如芸香苷 (rutin)、槲皮素 (quercetin)等酚類化合物與類黃酮物質,具有抗氧化、抗腫瘤等作用。益生菌 (probiotics) 已被證實,具有加強免疫調節,降低腸道中有毒物質、致突變物的反應及降低腸癌發生率等有益人體健康之功效。因此,本實驗以不同乳酸菌發酵蕎麥種子與發芽蕎麥,評估其甲醇萃取物是否能抑制大腸癌細胞株增生及抑制4NQO誘導人類腸道細胞株Int-407細胞毒性之能力。本實驗以L. acidophilus BCRC 14079、L. casei 01、L. plantarum BCRC11697、L. rhamnosus GG BCRC 16000、B. infantis BCRC14602、B. longum BCRC14634做為發酵菌酛,結果顯示,六株乳酸菌發酵不同發芽天數之蕎麥芽,在乳酸菌菌數、pH值和可滴定酸含量方面,發芽五天之蕎麥芽為其最適利用之發酵基質。以發芽五天之蕎麥與未發芽蕎麥種實作發酵基質,結果顯示發酵蕎麥芽萃取物在總酚、總類黃酮含量及抗氧化能力均顯著高於未發芽之發酵蕎麥,並且在抑制大腸癌細胞株HT-29增生方面,以L. casei 01發酵蕎麥芽萃取物 (600 μg/mL) 在24及48小時處理下,最低可顯著使HT-29 之存活率分別65.8% 及 48.6% 。之後,利用抗致突變劑4NQO誘導人類腸道細胞株Int-407產生細胞損傷,結果發現L. casei 01發酵蕎麥與蕎麥芽萃取物可顯著提升細胞株之存活率,其中以200 μg/mL之發酵蕎麥芽萃取物效果最佳。利用彗星電泳法評估L. casei 01發酵蕎麥與蕎麥芽萃取物降低4NQO誘導Int-407產生細胞損傷及基因毒性之效果。進一步以分段式預反應,探討萃取物抗細胞毒性機制。以L. casei 01發酵蕎麥與蕎麥芽之萃取物可降低4NQO誘導Int-407細胞之基因毒性。發現L. casei 01發酵蕎麥與蕎麥芽萃取物之抗細胞毒性機制主要為阻斷作用 (Blocking effects) 與生物抗細胞毒性作用 (Bioanticytotoxic effect)。 | zh_TW |
dc.description.abstract | Buckwheat (Fagopyrum esculentum Moench) is abundant in nutrients, and contains antioxidants, such as rutin, quercetin, polyphenols and flavonoids. Buckwheat has a lot of functional activities of such as antioxidative and antitumor activities. Study has shown that probiotics has many beneficial effects on human health such as strengthening immunity regulation, decreasing the toxigenic/mutagenic reactions in the gut and lower the risk of colon cancer. The aim of this study was to evaluate the anticytotoxic and antigentoxic effects of the extracts of fermented buckwheat and buckwheat sprouts. Results showed that the fermented 5-day germinated buckwheat sprouts were the chioce fermented material for the starters (L. acidophilus BCRC 14079、L. casei 01、L. plantarum BCRC11697、L. rhamnosus GG BCRC 16000、B. infantis BCRC14602、B. longum BCRC14634). The extracts of fermented buckwheat sprouts, its total phenolic contents, total flavonoid content, DPPH-radical scavenging activity and metal chelating activity were significantly higher (p>0.05) than the extracts of fermented buckwheat. The extracts of fermented buckwheat sprouts of L. casei 01 could reduce the cell viability in HT-29. The lowest in HT-29 for 24, 48h and the viability were 65.8% and 48.6%, respectively. Furthermore, the prevention of 4NQO-induced DNA damage on Int-407 cell line was tested by comet assay. The extracts of fermented buckwheat and buckwheat sprouts of L. casei 01 could reduce the genotoxicity of 4NQO-induced DNA damage on Int-407. The possible anticytotoxic mechanisms of extracts were investigated by section-preincubation test. The major mechanisms of the extracts of fermented buckwheat and buckwheat sprouts of L. casei were blocking effects and bioantitoxic effects. | en |
dc.description.provenance | Made available in DSpace on 2021-06-16T23:39:01Z (GMT). No. of bitstreams: 1 ntu-101-R99641026-1.pdf: 2675974 bytes, checksum: d296e6b230851519209df455380bd397 (MD5) Previous issue date: 2012 | en |
dc.description.tableofcontents | 謝誌.i
摘要.iii Abstract.iv 目錄. v 圖目錄 viii 表目錄…ix 壹、前言 1 貳、文獻整理 2 一、蕎麥 2 (一) 蕎麥之營養價值 2 (二) 蕎麥之機能成分之簡介 7 (三) 蕎麥芽之簡介 14 二、益生菌 15 (一) 益生菌之定義 15 (二) 乳酸菌之簡介 15 (三) 雙叉桿菌之簡介 16 (四) 乳酸菌對人體之健康益處 17 三、自由基與氧化壓力 19 (一) 自由基 19 (二) 氧化壓力 21 (三) 抗氧化防禦系統 21 四、結腸直腸癌 23 五、致突變物與抗致突變物 26 (一) 致突變物 26 (二) 抗致突變之機制 28 參、材料與方法 29 一、實驗架構 29 二、實驗材料 32 (一) 試驗原料 32 (二) 試驗菌株 32 (三) 試驗細胞株 32 (四) 培養基 32 (五) 藥品 33 (六) 儀器設備 33 三、實驗方法 35 (一) 乳酸菌菌株活化與保存 35 (二) 乳酸菌株發酵蕎麥種子與發芽蕎麥汁 35 (三) 抗氧化物質含量測定 36 (四) 抗氧化能力測定 37 (五) 細胞株之活化、繼代與保存 38 (六) MTT 細胞存活率毒性試驗 39 (七) 發酵蕎麥種子與發芽蕎麥萃取物抑制人類結腸癌細胞株 HT-29 增生試驗 39 (八) 發酵蕎麥種子與發芽蕎麥萃取物抑制人類腸道細胞 Int-407 存活率之影響 39 (九) 發酵蕎麥種子與發芽蕎麥之萃取物抑制 4NQO 對 Int-407 之細胞毒性試驗 40 (十) 彗星試驗 (Comet assay) 40 (十一) 發酵蕎麥種子與發芽蕎麥萃取物抑制 4NQO 對 Int-407 之細胞毒性機制之探討 42 (十二) 統計分析 44 肆、結果與討論 45 一、發芽蕎麥對乳酸菌生長之影響 45 (一) 乳酸菌菌數測定 45 (二) pH 值測定 48 (三) 可滴定酸度測定 50 二、發酵蕎麥與蕎麥芽甲醇萃取物之總酚、總類黃酮含量測定 53 (一) 總酚含量測定 53 (二) 類黃酮含量測定 55 三、發酵蕎麥與蕎麥芽甲醇萃取物之抗氧化能力測定 57 (一) 清除 2,2-diphenyl-2-picryl hydrazyl (DPPH) 自由基能力測定 57 (二) 亞鐵離子螯合效應 59 四、發酵蕎麥與蕎麥芽甲醇萃取物對人類結腸癌細胞株 HT-29 之抑制效果 62 五、L. casei 01發酵蕎麥與蕎麥芽甲醇萃取物對人類腸道上皮細胞 Int-407之毒性試驗 68 六、L. casei 01發酵蕎麥與蕎麥芽甲醇萃取物抑制4NQO誘導之細胞毒性 70 七、L. casei 01發酵蕎麥與蕎麥芽甲醇萃取物抑制4NQO誘導之基因毒性 72 八、L. casei 01發酵蕎麥與蕎麥芽之甲醇萃取物抑制4NQO誘導細胞毒性之機制研究 76 (一) L. casei 01發酵蕎麥與蕎麥芽之甲醇萃取物對4NQO之阻斷效應 (Blocking effects) 76 (二) L. casei 01發酵蕎麥與蕎麥芽之甲醇萃取物對4NQO去細胞毒性作用 (Descytotoxic effect) 76 (三) L. casei 01發酵蕎麥與蕎麥芽甲醇萃取物對4NQO之生物抗細胞毒性作用 (Bioanticytotoxic effect) 79 伍、結論 81 陸、參考文獻 83 | |
dc.language.iso | zh-TW | |
dc.title | 乳酸菌發酵蕎麥萃取物抑制大腸癌細胞HT-29增生及對人類腸道細胞株Int-407抗細胞毒性之研究 | zh_TW |
dc.title | Effects of lactic acid bacteria fermented buckwheat extracts on the antiproliferation of colon cancer cell line HT-29 and anticytotoxicity of human intestine cell line Int-407 | en |
dc.type | Thesis | |
dc.date.schoolyear | 100-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 丘志威,潘崇良,蔡國珍,顏聰榮,周正俊 | |
dc.subject.keyword | 蕎麥,乳酸菌,抗癌細胞增生,抗細胞毒性, | zh_TW |
dc.subject.keyword | buckwheat,lactic acid bacteria,antiproliferation,anticytotoxicity, | en |
dc.relation.page | 96 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2012-07-26 | |
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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