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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 蔣丙煌 | |
| dc.contributor.author | Shiau-Wei Chen | en |
| dc.contributor.author | 陳小薇 | zh_TW |
| dc.date.accessioned | 2021-06-07T17:52:22Z | - |
| dc.date.copyright | 2012-08-27 | |
| dc.date.issued | 2012 | |
| dc.date.submitted | 2012-08-19 | |
| dc.identifier.citation | 何毓倫。薰衣草、茉莉、洋甘菊、檀香或佛手柑精油吸入性芳香療法對心率變異度的影響。2007。南華大學碩士論文。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/15798 | - |
| dc.description.abstract | 文獻指出葡萄柚精油（檸檬油烯）及薰衣草精油（沈香醛），以調控交感及副交感神經方式，達到抑制或增加大鼠食慾，此部分與NPY所引起的生理反應相似，故推測香氣成分能刺激或抑制嗅覺神經細胞分泌NPY，進而影響攝食行為。另一方面，由脂肪細胞所表現及分泌的瘦體素，則是調控攝食以及能量代謝的主要荷爾蒙，瘦體素與NPY為相互拮抗的關係。
本研究主要利用嗅覺神經細胞受到香氣刺激後，其NPY mRNA的表現，建立具有減少/增加食慾潛力的香氣篩選平台。培養2天的嗅覺神經細胞Rolf B1.T，以檸檬油烯及沈香酫處理之，發現刺激10分鐘的沈香酫，顯著增加嗅覺神經細胞NPY mRNA表現量，而刺激10分鐘的檸檬油烯，則具有相反的結果；此部分實驗結果與大鼠的初代嗅覺神經細胞，受到香氣刺激後的NPY mRNA表現量趨勢相同，故Rolf B1.T細胞株可以作為香氣篩選平台的試驗細胞株，藉此篩選具有潛力的香氣成分。 最後，以人體試驗的模式，探討具有調節食慾潛力的香氣成分，在不同試驗時間（5、10及15分鐘）對相關食慾因子（NPY、胰島素、瘦體素、食慾素A及食慾素B）的影響。實驗分別予以水、蘑菇醇、蒎烯、檸檬油烯以及沈香醛。結果發現，受試者在沈香醛10分鐘刺激後，顯著增加周邊血中血清NPY的濃度，而檸檬油烯，則能顯著減少血清NPY的濃度，因此，嗅覺神經細胞Rolf B1.T的NPY mRNA表現平台，能作為篩選具有潛力影響食慾的香氣成分，另外，比較香氣成分對其他食慾因子，如胰島素、瘦體素、食慾素A及食慾素B的影響。結果發現：1.蒎烯比蘑菇醇更具有調節食慾潛力，無論在5、10及15分鐘，蒎烯都能增加NPY的變化量，2.受試者在蒎烯刺激10分鐘下，胰島素、瘦體素、食慾素A及食慾素B的變化量為正，顯示蒎烯為具有促進食慾潛力的香氣成分。而生理指標部分，受試者的血壓及耳溫，無顯著改變。最後，10 min試驗組別的問卷結果，顯示食慾因子食慾素B、NPY可作為評估10分鐘香味刺激影響食慾因子的指標。 | zh_TW |
| dc.description.abstract | Literatures indicated that the scent of grapefruit oil and lavender oil could decrease / increase appetite in the rats. Limonene and linalool, the major component of grapefruit oil and lavender oil, demonstrated similar results. It is also known that the secretion of neuropeptide Y (NPY) can regulate appetite. Therefore, we suspect that NPY could be induced by aroma compound in olfactory cells, thus affecting food intake behavior of animals. On the other hand, leptin is synthesised by adipocytes in proportion to the level of stored triglycerides. Contrary to NPY, it is the key hormone of decreasing food intake and energy expenditure.
This study aimed to establish an in vitro NPY mRNA expression model for screening essences to determine if they are appetite stimulator or inhibitor. We cultured the olfactory nerve cells Rolf B1.T for 2 days, and then treated the cells with the known appetite inhibitor s-(-)-limonene and stimulator (+/-)-Linalool. It was found that (+/-)-Linalool could significantly stimulate NPY mRNA expression in 10 minutes, and limonene had opposite effect. Similar results were also found in primary olfactory ensheathing cells isolated from rats. Further clinical trials using human subjects found that when 10 min treatment was applied, (+/-)-Linalool indeed increased serum NPY level in human peripheral blood. S-(-)-limonene, on the other hand, decreased serum NPY level. Thus, NPY mRNA expression in Rolf B1.T cells could be used as an in vitro model for screening essences which may affect appetite. Further clinical trials were conducted to investigate several flavor compounds on all of the important appetite factors, including NPY, leptin, orexin A, orexin B and insulin in different experimental period (5, 10, 15 mins) and the results were as follows: 1) when the experimental period were 5, 10 and 15 min, (-)-α-Pinene could increase serum NPY level, indicating that it is a potent stimulators of food intake, 2) when the experimental period was 10min, (-)-α-Pinene could increase serum insulin, Orexin A and Orexin B level. Blood pressure and ear temperature of the subjects were not significantly changed at any experimental time. The results of questionnaire indicated that after 10 min of smelling, the appetite factors Orexin B and NPY could be used as the appetite indicators. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-07T17:52:22Z (GMT). No. of bitstreams: 1 ntu-101-D95641007-1.pdf: 6606350 bytes, checksum: 7cc70f532c5d72153313537bcc8e2c14 (MD5) Previous issue date: 2012 | en |
| dc.description.tableofcontents | 目錄
口試委員審定書 I 謝誌 II 中文摘要 III Abstract IV 目錄 i 圖目錄 iii 表目錄 v 壹、文獻回顧 2 一、攝食行為、神經傳導物質、瘦體素及胰島素 2 二、精油、功能性成分及芳香療法 14 三、嗅覺器官、嗅覺訊號傳遞及神經胜肽相關表現 17 四、自主神經系統及精油對於攝食的影響 21 貳、實驗架構 23 一、研究目的 23 二、研究架構 24 叁、材料與方法 27 一、實驗材料 27 二、實驗方法 30 （一）細胞培養 30 （二）細胞計數 30 （三）揮發性成分對於 Rolf B1.T細胞存活率試驗 31 （四）以揮發性成分刺激Rolf B1.T細胞 31 （五）初代嗅覺細胞之分離 31 （六）基因表現引子設計及表現 32 （七）人體試驗 37 （八）統計分析 40 肆、結果與討論 43 第一部分：以Rolf B1.T細胞模式建立揮發性成分刺激嗅覺神經細胞NPY mRNA表現平台 43 一、Rolf B1.T細胞株基本特性 43 二、揮發性成分刺激嗅覺神經細胞NPY mRNA表現的濃度 49 三、比較初代嗅覺神經細胞與Rolf B1.T細胞差異 52 四、建立具誘導或抑制NPY mRNA表現量之揮發性成分篩選平台 58 五、NPY專一性引子及RNA品質鑑定 62 第二部分：以Rolf B1.T細胞模式之揮發性成分篩選平台，篩選具有刺激嗅覺神經細胞NPY mRNA表現的揮發性成分 66 第三部分：以人體試驗評估揮發性成分，對食慾因子NPY、leptin、insulin、orexin A及orexin B的影響 67 一、人類血清NPY濃度變化 69 二、人類血清leptin濃度變化 73 三、人類血清insulin濃度變化 73 四、人類血清orexin A濃度變化 74 五、人類血清orexin B濃度變化 74 六、接受各種香氣刺激5、10及15分鐘後食慾因子含量之變化 74 七、受試者經揮發性成分刺激5、10及15分鐘後血壓及耳溫之變化 81 八、問卷結果與受試者血清中食慾因子（NPY、leptin、orexin A、orexin B和insulin）含量變化之相關性 83 伍、結論 113 陸、參考文獻 115 柒、附錄 128 捌、縮寫表 133 圖目錄 圖一、調控攝食行為及能量代謝的物質。 4 圖二、食慾素的系統orexin結構以及表現系統。 8 圖三、Leptin receptor活化後細胞訊號傳遞機制。 12 圖四、香味成分化學式。 16 圖五、嗅覺訊號傳遞路徑。 18 圖六、神經胜肽Y在嗅覺系統的分泌表現。 19 圖七、利用含血清之培養基培養Rolf B1.T其顯微鏡下型態。 44 圖八、本實驗室培養不同天數之Rolf B1.T顯微鏡下型態。 45 圖九、Rolf B1.T細胞生長曲線。 46 圖十、Rolf B1.T嗅覺細胞在37°C 培養不同天之NPY mRNA表現。 48 圖十一、不同濃度沈香酫 ( linanool )處理下，Rolf B1.T細胞存活率。 50 圖十二、不同濃度檸檬油烯處理下，Rolf B1.T細胞存活率。 51 圖十三、不同溫度梯度，Rolf B1.T NPY基因表現。 55 圖十四、初代嗅覺細胞及Rolf B1.T細胞NPY基因表現。 55 圖十五、初代嗅覺細胞及Rolf B1.T細胞NPY mRNA表現。 57 圖十六、Rolf B1.T細胞以不同樣品處理5分鐘後之NPY mRNA表現。 59 圖十七、Rolf B1.T細胞以不同樣品處理10分鐘後之NPY mRNA表現。 60 圖十八、Rolf B1.T細胞以不同樣品處理15分鐘後之NPY mRNA表現。 61 圖十九、不同溫度梯度，Rolf B1.T NPY基因表現 64 圖二十、（A）甲醛洋菜膠體電泳（B）RNA之品質及濃度 64 圖二十一、NPY-1專一性引子產物的定序結果。 65 圖二十二、香味分子刺激5分鐘後，食慾因子(NPY, leptin, orexin A, orexin B and insulin) 變化情形。 70 圖二十三、香味分子刺激10分鐘後，食慾因子(NPY, leptin, orexin A, orexin B and insulin) 變化情形。 71 圖二十四、香味分子刺激15分鐘後，食慾因子(NPY, leptin, orexin A, orexin B and insulin) 變化情形。 72 圖二十五、受試者接受各種香氣刺激5、10及15分鐘後，血清中NPY含量之變化。 76 圖二十六、受試者接受各種香氣刺激5、10及15分鐘後，血清中Leptin含量之變化。 77 圖二十七、受試者接受各種香氣刺激5、10及15分鐘後，血清中insulin含量之變化。 78 圖二十八、受試者接受各種香氣刺激5、10及15分鐘後，血清中Orexin A含量之變化。 79 圖二十九、受試者接受各種香氣刺激5、10及15分鐘後，血清中Orexin B含量之變化。 80 表目錄 表一、下視丘中有關攝食行為的物質 5 表二、本實驗所設計NPY及內標Actb、GAPDH之PCR引子組 41 表三、本實驗所引用之NPY及內標Actb之PCR引子組。 42 表四、本實驗所引用之NPY及內標RPL32之PCR引子組。 42 表五、各物種NPY cDNA轉譯區域序列之同一性比較。 56 表六、受試者基本資料 68 表七、以揮發性成分刺激受試者5、10及15分鐘後之血壓變化 82 表八、以揮發性成分刺激受試者5、10及15分鐘後之耳溫變化 82 表九、5分鐘香味刺激後問卷結果與受試者血清中食慾因子含量變化之相關性 94 表十、10分鐘香味刺激後問卷結果與受試者血清中食慾因子含量變化之相關性 95 表十一、15分鐘香味刺激後問卷結果與受試者血清中食慾因子含量變化之相關性 96 表十二、5、10及15分鐘香味刺激後問卷結果 97 表十三、Water刺激5分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 98 表十四、(-)-α-Pinene刺激5分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 99 表十五、1-octen-3-ol刺激5分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 100 表十六、(+/-)-Linalool刺激5分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 101 表十七、S-(-)-limonene刺激5分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 102 表十八、Water刺激10分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 103 表十九、(-)-α-Pinene刺激10分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 104 表二十、1-octen-3-ol刺激10分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 105 表二十一、(+/-)-Linalool刺激10分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 106 表二十二、S-(-)-limonene刺激10分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 107 表二十三、Water刺激15分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 108 表二十四、(-)-α-Pinene刺激15分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 109 表二十五、1-octen-3-ol刺激15分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 110 表二十六、(+/-)-Linalool刺激15分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 111 表二十七、S-(-)-limonene刺激15分鐘後問卷結果與受試者血清中食慾因子含量變化之相關性 112 | |
| dc.language.iso | zh-TW | |
| dc.subject | 揮發性成分 | zh_TW |
| dc.subject | 神經胜肽 | zh_TW |
| dc.subject | 嗅覺細胞 | zh_TW |
| dc.subject | 食慾 | zh_TW |
| dc.subject | NPY | en |
| dc.subject | essences | en |
| dc.subject | appetite | en |
| dc.subject | olfactory nerve cells | en |
| dc.title | 揮發性成分對嗅覺神經系統調節食慾因子之影響 | zh_TW |
| dc.title | Volatilie compounds stimulate olfactory nervous system to influence the expression of appetite factors | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 100-2 | |
| dc.description.degree | 博士 | |
| dc.contributor.oralexamcommittee | 胡海國,梁庚辰,何其儻,孫璐西 | |
| dc.subject.keyword | 神經胜肽,Y,嗅覺細胞,食慾,揮發性成分, | zh_TW |
| dc.subject.keyword | NPY,olfactory nerve cells,appetite,essences, | en |
| dc.relation.page | 133 | |
| dc.rights.note | 未授權 | |
| dc.date.accepted | 2012-08-20 | |
| 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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