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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 潘敏雄(Min-Hsiung Pan) | |
| dc.contributor.author | Tzu-Ling Lee | en |
| dc.contributor.author | 李姿伶 | zh_TW |
| dc.date.accessioned | 2021-06-17T01:18:49Z | - |
| dc.date.available | 2017-08-20 | |
| dc.date.copyright | 2017-08-20 | |
| dc.date.issued | 2017 | |
| dc.date.submitted | 2017-08-11 | |
| dc.identifier.citation | Ai, C.; Ma, N.; Sun, X.; Duan, M.; Wu, S.; Yang, J.; Wen, C.; Song, S., Absorption and degradation of sulfated polysaccharide from pacific abalone in in vitro and in vivo models. Journal of Functional Foods 2017, 35, 127-133.
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/67062 | - |
| dc.description.abstract | 肥胖已經是全球性的健康問題，且有逐年增加的趨勢。肥胖不在只是外觀上的美感問題，它更是危害人類健康的主要因子。肥胖由能量不平衡導致，當攝入的能量大於耗出時即會造成肥胖，若提高能量消耗時即可延緩肥胖的進展。腹股溝脂肪為較容易棕色化的白色脂肪，易受適當刺激後增加UCP1 (uncoupling protein 1)表現量而增加生熱作用提高能量耗出。此外，UCP1 具有基因多樣性，個體會因為帶有不同的對偶基因而對肥胖有不同的耐受性。本實驗利用Oxyresveratrol (OXY) 和Resveratrol (RES) 餵食高脂飲食誘導肥胖的C57BL/6雄性小鼠，分為正常飲食、高脂飲食 (50% energy from fat)、高脂飲食添加0.5% RES、高脂飲食添加0.1% OXY、高脂飲食添加0.5% OXY，各組n=8 ，飼養11周。結果顯示在不影響攝食量的情況下OXY顯著性的降低小鼠體重及體脂肪 (p<0.05)，但不具有劑量效應，且。血清中的ALT和TG也有顯著性的降低，肝臟組織切片顯示餵食RES和OXY皆可以減少油滴累積。進一步利用即時聚合酶鏈式反應和西方墨點法分析其分子機制，結果顯示，餵食OXY可增加Nurf1和CPT1 的基因表現和Sirt1和PGC1α的蛋白質表現量，推測可能增加粒線體的生成的現象。另一方面，餵食OXY可增加UCP1, Cidea, CD137基因表現和棕色化相關的蛋白: PRDM16, PPARα, C/EBPβ而使得UCP1表現增加。同樣地，在IHC也有相同的趨勢。此外，推測餵食OXY得此功效是由MAPK-p38的活化而不是AMPK路徑。綜合以上，推測餵食OXY和RES可藉由提高增加個體的能量消耗的相關蛋白，延緩肥胖的進展。將天然物搭配平日飲食可改變個體形成”易瘦”體質，Oxyresveratrol具有開發成不易形成體脂肪之保健食品的潛力。 | zh_TW |
| dc.description.abstract | Obesity plays an important role on modern people’s health issue, obesity also bring to some disease, like type2 DM, non-alcoholic fatty liver disease (NAFLD). Our study postulated oxyresveratrol (OXY), found on mulberry, have anti-obesity effect by browning white adipose tissue (WAT), elevating uncoupling proteins expression (UCP1) on high-fat diet (50% energy from fat, HFD) animal model . Five-week-old C57BL/6 randomly separated into five groups, normal diet (ND), HFD (50% energy from fat), HFD+0.5% RES (RES), HFD+0.1% OXY (LOXY) and HFD+0.5%OXY (HOXY) for 11 weeks. Compared to HFD group, administrated OXY can siginificantly result in reduce body weight, body fat ratio, serum total triglyceride levels and alanine aminotransferase, without affecting food intake. Treatment with OXY can elevate gene expression of Nurf1 and CPT1 and protein levels of Sirt1 and PGC1α, which are related to mitochondria biogenesis and lipid oxidation. In addition to, treated with OXY significantly increased mRNA and/or protein expression of brown adipocyte markers, including UCP1, PRDM16, Cidea, PGC1α, PPARα and C/EBPβ. The result of IHC showed that treated with OXY increasing UCP1 expressions. These results suggested that an ability of browning adipose could through MAPK-p38 pathway rather than AMPK. To sum up, supplemntion with OXY and RES have similar ability of attenuate HFD fed induced obesity, owning to higher energy expenditure. Overall, our results suggest that OXY has potential to act as thermogenic agent for future applications in the prevention and treatment of metabolic syndrome and obesity. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-17T01:18:49Z (GMT). No. of bitstreams: 1 ntu-106-R04641032-1.pdf: 4652916 bytes, checksum: f4ae02add1a0e9e319dd82ace17fd29d (MD5) Previous issue date: 2017 | en |
| dc.description.tableofcontents | 口委審定書 II
謝誌 III 中文摘要 IV Abstract V Abstract Graph VI 附圖目錄 XI 附表目錄 XII 表目錄 XIII 圖目錄 XIV 縮寫表 VIII 第壹章、 緒論 9 第貳章、 文獻回顧 10 第一節 肥胖 10 (一) 背景 10 (二) 肥胖定義 10 (三) 造成肥胖的原因 12 (四) 肥胖的預防與延緩 13 第二節 脂肪組織 15 (一) 簡介 15 (二) 米色脂肪 15 (三) 脂肪的生合成 16 (四) 脂肪氧化作用 18 第三節 影響個體的能量消耗相關路徑 18 (一) AMP-activated protein kinase (AMPK) 調節 18 (二) 粒線體活性 22 (三) 棕色化的指標蛋白質 23 (四) 與棕色化相關的分子機制 25 (五) 影響人類UCP1的表現 30 (六) 脂肪激素影響肥胖 31 第四節 Oxyresveratrol介紹 32 (一) 簡介 32 (二) 生物利用率 32 (三) Resveratrol在細胞實驗中降低油滴蓄積的能力 33 (四) Resveratrol動物模式下利用棕色化脂肪細胞達到延緩肥胖進展 34 (五) Oxyresveratral 抗肥胖的潛力 34 第參章、 實驗目的與架構 35 第一節 實驗目的 35 第二節 實驗架構 35 第肆章、 材料與方法 37 第一節 實驗材料 37 第二節 試劑與藥品 38 第三節 動物飼養 39 (一) 動物品種及飼養環境 39 (二) 飼料配製 40 (三) 動物犧牲 42 第四節 分析方法 43 (一) 組織均質 43 (二) 蛋白質定量 44 (三) 西方墨點法 45 (四) 抽取RNA 49 (五) 合成cDNA 51 (六) 即時聚合酶鏈式反應 52 (七) 組織切片染色 53 (八) 免疫組織染色 57 (九) 統計分析 60 第伍章、 實驗結果 61 (一) 餵食Oxyreveratrol 對高脂飲食C57BL/6小鼠體重影響 61 (二) 餵食Oxyresveratrol 對於高脂飲食C57BL/6小鼠攝食量影響 61 (三) 餵食Oxyresveratrol 對於高脂飲食C57BL/6 小鼠肝、腎及脾影響 62 (四) 餵食Oxyresveratrol 對於高脂飲食C57BL/6小鼠血清生化數值之影響 63 (五) 餵食Oxyresveratrol 對於高脂飲食C57BL/6小鼠肝臟影響 63 (六) 餵食Oxyresveratrol 對於高脂飲食C57BL/6小鼠脂肪組織的影響 64 (七) 餵食Oxyresveratrol 對於高脂飲食C57BL/6脂肪組織Sirt1/PGC1α影響 65 (八) 餵食Oxyresveratro對於高脂飲食C57BL/6脂肪組織棕色化的影響 66 (九) 餵食Oxyresveratro對於高脂飲食C57BL/6的脂肪組織路徑影響 66 (十) 餵食Oxyresveratro對於高脂飲食C57BL/6脂肪組織棕色化相關轉錄因子影響 67 (十一) 餵食Oxyresveratrol對於高脂飲食C57BL/6脂肪組織粒線體產能效率相關因子的影響 67 (十二) 餵食Oxyresveratrol對於高脂飲食C57BL/6脂肪組織Adiponectin表現量影響 68 第陸章、 討論 69 (一) 餵食Oxyresveratrol 減少高脂飲食C57BL/6小鼠體重及攝食量 69 (二) 餵食Oxyresveratrol對於肝、腎及脾器官的影響 71 (三) 餵食Oxyresveratrol影響血清生化數值 72 (四) 餵食Oxyresveratrol 對於小鼠脂肪的影響 73 (五) 餵食Oxyresveratrol影響腹股溝脂肪產能效率的因子 74 (六) 餵食Oxyresveratrol增加腹股溝脂肪棕色化 75 (七) 餵食Oxyresveratrol 藉由MAPK –依賴P-p38啟動相關轉錄因子促使腹股溝脂肪棕色化 76 (八) 餵食Ｏxyresveratrol 促進粒線體產能效率而增加個體的能量消耗 78 (九) 餵食Oxyresveratrol 影響腹股溝Adiponectin的表現 79 第柒章、 結論 80 第捌章、 圖表 82 第玖章、 參考文獻 100 | |
| dc.language.iso | zh-TW | |
| dc.subject | 肥胖 | zh_TW |
| dc.subject | 能量平衡 | zh_TW |
| dc.subject | Oxyresveratrol | zh_TW |
| dc.subject | UCP1 | zh_TW |
| dc.subject | MAPK-p38 | zh_TW |
| dc.subject | Oxyresveratrol | en |
| dc.subject | UCP1 | en |
| dc.subject | MAPK-p38 | en |
| dc.subject | Energy expenditure | en |
| dc.subject | Obesity | en |
| dc.title | 研究氧化白藜蘆醇抑制高脂飲食誘導小鼠肥胖的功效及其分子機轉 | zh_TW |
| dc.title | Studies on the anti-obesity efficacy and underlying molecular mechanism of oxyresveratrol in hfd fed | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 105-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 黃步敏,王朝鐘,何元順,陳億乘 | |
| dc.subject.keyword | 肥胖,能量平衡,Oxyresveratrol,UCP1,MAPK-p38, | zh_TW |
| dc.subject.keyword | Obesity,UCP1,Oxyresveratrol,Energy expenditure,MAPK-p38, | en |
| dc.relation.page | 107 | |
| dc.identifier.doi | 10.6342/NTU201703055 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2017-08-13 | |
| 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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