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DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 沈立言(Lee-Yan Sheen) | |
dc.contributor.author | Po-Sheng Wang | en |
dc.contributor.author | 王柏勝 | zh_TW |
dc.date.accessioned | 2021-05-19T17:43:33Z | - |
dc.date.available | 2021-08-19 | |
dc.date.available | 2021-05-19T17:43:33Z | - |
dc.date.copyright | 2018-08-19 | |
dc.date.issued | 2018 | |
dc.date.submitted | 2018-08-17 | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/7435 | - |
dc.description.abstract | 脂質在膳食熱量佔有很高的比例,對人類健康有重大之影響。由於各種烹飪油的脂肪酸組成不同,其生物效應便可能不同。油炸是世界上最常用的烹調方法之一,亦缺乏人體餵食研究去探討油炸油不良影響之分子機制。本研究目的在以非標的代謝體學比較人體對幾種常用,具有不同的脂肪酸組成之烹調用油在未經烹煮和油炸油之生理反應。採用交換實驗設計(n = 15),每週提供一次由60克橄欖油,黃豆油,棕櫚油,苦茶油,牛脂與後4種油之各別炸油製成之奶昔,與無脂奶昔控制組間進行比較,實驗持續10週。每次試驗在基線,2小時後和4小時後收集血清,血漿和尿液樣本。通過UHPLC-QTOF測量血清代謝體學圖譜。我們觀察到對照組和新鮮油實驗組之間33種血清代謝物(FDR p <0.05)的顯著差異,其參與脂質消化,脂肪酸代謝,嘧啶和嘧啶核苷的代謝,氨基酸代謝,神經生物學和抗氧化。SPLS-DA揭示MUFA和SAFA油之間,以及大豆油,橄欖油和棕櫚油之間,或是兩種富含MUFA的油(橄欖油和苦茶油)之間的獨特代謝體學分群趨勢。另一方面,成對樣本中位數差異檢定顯示新鮮油和油炸油之間的23種代謝物有顯著差異,主要是雙羧酸和酚酸。另外,結果顯示,用黃豆油炸油或苦茶油炸油製備的奶昔,對雙羧酸和酚酸會產生與其他油脂組有顯著區別之影響。本代謝組學研究表明各種烹調油脂,及其炸油的共同和不同代謝。 | zh_TW |
dc.description.abstract | Lipids account for a high proportion of dietary calories, which greatly affect human health. Due to differences in composition of fatty acid of individual cooking oils, certain biological effects of these oils may vary. Deep-frying is one of the most common processes used worldwide for preparation of cooked food. It is lack of human feeding study to investigate the molecular mechanisms on how and which deep-fried oil exerts its adverse effects. This study aimed to compare how human body responds differently to several popular uncooked and deep-fried oils with varied fatty acid compositions with respect of non-targeted metabolomics. Adopting a switch-over experimental design (n=15), provided them once a week the milk shakes prepared from 60g of olive oil, soybean oil, palm oil, camellia oil, tallow (butter), and deep-fried oils of the last 4, respectively; in comparison with a no-fat milk shake control. The experiments lasted for 10 weeks. Each time, serum, plasma, and urine samples were collected at baseline, after 2 hours, and after 4 hours. The metabolomic profile was measured by UHPLC-QTOF. We observed significant differences between control group and experimental groups for 33 serum metabolites (FDR p<0.05) which take part in lipid digestion, fatty acid metabolism, metabolism of pyrimidines and pyrimidine nucleosides, amino acid metabolism, neurobiology, and anti-oxidative. SPLS-DA revealed distinct metabolomics patterns between MUFA and SAFA oils, between soybean oil, olive oil and palm oil, and between two MUFA rich oils (olive and camellia oils). In other hand, Wilcoxon signed-rank test showed significant difference in 23 metabolites between fresh oil and fried oil, which are mainly dicarboxylic acid and phenolic acid. In addition, the results showed that the intake of milk shakes prepared with soybean oil or camellia oil subjected to deep frying causes an effect over the total metabolomics profile that enables discrimination versus the rest of oil groups. The present metabolomics study suggests shared and distinct metabolisms of various fresh and deep-fried cooking oils/fats. | en |
dc.description.provenance | Made available in DSpace on 2021-05-19T17:43:33Z (GMT). No. of bitstreams: 1 ntu-107-D99641007-1.pdf: 9025397 bytes, checksum: a9d5bf0f581186123b7b37aabeab9ef3 (MD5) Previous issue date: 2018 | en |
dc.description.tableofcontents | 中文摘要……………………………………………………………………I
Abstract…………………………………………………………………II 目 錄…………………………………………………………… IV 圖 目 錄………………………………………………………………VI 表 目 錄………………………………………………………………XI 附錄目錄………………………………………………………………XII 縮 寫 表………………………………………………………………XIII 第一章 前言………………………………………………………………1 第二章 文獻回顧與研究目的…………………………………………..4 第一節 油脂攝取與健康之相關性………………………………………4 第二節 烹調用油脂脂肪酸組成與熱處理耐受性………………………6 第三節 油炸油相關研究文獻統整………………………………………10 第四節 使用代謝體平台探討油炸油之代謝機制………………………13 第五節 油脂攝取後代謝物之最高血中濃度分析………………………18 第六節 研究目的…………………………………………………….20 第三章實驗設計、材料與方法…………………………………………21 第一節 實驗設計…………………………………………………………21 第二節 試驗油脂…………………………………………………………24 第三節 受試者樣本………………………………………………………25 第四節 血液及尿液檢體處理…………………………………26 第五節 油脂分析及血液生化分析………………………………………18 第六節 代謝體學分析…………………………………29 第七節 數據處理與統計分析………………………………………31 第四章 研究結果與討論………………………….................33 第一節 人體對不同烹調用油之餐後生理反應....................36 第二節 人體對經油炸處理烹調用油之餐後生理反應..............68 第三節 顯著代謝物之來源與廓清…………….................107 第四節 研究限制…………………………......................121 第六章 結論……………………………………………………………122 第七章 參考文獻...............................………123 第八章 附錄………………………………………………………145 | |
dc.language.iso | zh-TW | |
dc.title | 人體對不同烹調油及其炸油攝取餐後代謝反應 | zh_TW |
dc.title | Postprandial Metabolomic Response to Various Fresh
and Deep-fried Cooking Oils in Humans | en |
dc.type | Thesis | |
dc.date.schoolyear | 106-2 | |
dc.description.degree | 博士 | |
dc.contributor.coadvisor | 潘文涵(Wen-Harn Pan) | |
dc.contributor.oralexamcommittee | 黃青真(Ching-Jang Huang),郭錦樺(Ching-Hua Kuo),楊欣洲(Hsin-Chou Yang) | |
dc.subject.keyword | 油炸油,烹調油,代謝體學,人體餵食試驗,雙羧酸, | zh_TW |
dc.subject.keyword | deep-fried oil,cooking oil,metabolomics,human feeding study,dicarboxylic acid, | en |
dc.relation.page | 148 | |
dc.identifier.doi | 10.6342/NTU201803695 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2018-08-17 | |
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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