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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 蔣丙煌 | |
| dc.contributor.author | Pei-Shan Tsai | en |
| dc.contributor.author | 蔡佩珊 | zh_TW |
| dc.date.accessioned | 2021-06-13T00:06:45Z | - |
| dc.date.available | 2009-07-30 | |
| dc.date.copyright | 2007-07-30 | |
| dc.date.issued | 2007 | |
| dc.date.submitted | 2007-07-27 | |
| dc.identifier.citation | 工業技術研究院化學工業研究所，1986，工業用酵素：世界市場暨國內限況調查。pp. 5-10
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/28384 | - |
| dc.description.abstract | 本論文在探討發酵豆粕對免疫調節功能的影響，分別進行體內動物餵食模式和體外的細胞模式，體內試驗探討其對適應性免疫與先天性免疫的影響；體外試驗探討其對適應性免疫的影響。64隻豬隻平均飼養於16圍欄，分為兩組，一為飼糧中添加抗生素(對照組)，另一則用發酵豆粕取代抗生素(處理組)。兩組之間顆粒性白血球與單核球細胞產生活性氧能力或吞噬能力無顯著性差異，然而處理組可隨日齡增加並維持穩定產生活性氧與吞噬能力。適應性免疫反應結果顯示，處理組血漿中免疫球蛋白 G 含量高於對照組，亦有較好的T 細胞增生率，而細胞經刺激源作用後， TNF-α分泌比例與對照組相似，此結果顯示利用發酵豆粕取代抗生素可維持豬隻體內的先天性與適應性免疫反應，並可維持其原有的生長性能。細胞培養結果，低濃度(10 μg/ml)發酵豆粕蛋白質水萃物刺激豬隻 T 細胞分泌 IL-4 之能力顯著地高於未發酵豆粕者 (p < 0.05)，然而濃度間無顯著性差異，推測豆粕經發酵後產生之小分子蛋白質或胜肽，並非維持豬隻體內免疫力的主要成分。 | zh_TW |
| dc.description.abstract | The study aims to characterize the immunomodulating effects of fermented soybean meal. In vivo and in vitro studies were conducted in pigs and porcine T cells, respectively. The innate (non-specific) and adaptive (specific) immunity were investigated in vivo while in the cell-mediated immune responses were evaluated in vitro.
A group of 64 pigs, evenly divided and raised in 16 pens, were separated into two groups: the control group and the experimental group. Pigs in the control group were fed with feed containing antibiotics while the experimental group consumed dietary supplements of fermented soybean meal. The oxidative burst and phagocytotic activities of the polymorphnuclear neutrophils and monocytes between the two groups showed no significant difference. However, reactive oxygen species (ROS) and phagocytotic activities were stably maintained in pigs fed with diets supplemented with fermented soybean meal. After LPS mitogen stimulation, monocytes of the two groups secreted equivalent levels of TNF-α.. When measuring adaptive immunity, both plasma IgG concentration and T-cell proliferation were higher in the experimental group than in the control group. These results showed that pigs supplemented with fermented soybean meal instead of antibiotics could maintain the innate and adaptive immunity, meanwhile, had the same performance between two groups. The effect of fermented soybean meal treatment to T cells was also evaluated in vitro. Comparing the effect of two treatments at low dosage, we found that porcine T cells secreted significantly higher (p < 0.05) levels of IL-4 when treated with fermented soybean meal than with unfermented soybean meal, however, not strictly correlated dose-dependently. We hypothesized that the proteins produced by fermenting soybean meal is not the major component in maintaining the immunity of pigs. | en |
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| dc.description.tableofcontents | 中文摘要……………………………………………………………………………….I
英文摘要………...........................................................................................................II 目錄………..................................................................................................................III 表目錄..........................................................................................................................VI 圖目錄........................................................................................................................VII 第一章 前言……………………………………………………………………… 1 第二章 文獻回顧 2.1抗生素於動物工業上的使用現況………………………………………….. 2 2.2 大豆…………………………………………………………………………. 3 2.2.1大豆介紹與特性…………………………………………………………. 3 2.2.2 大豆用途………………………………………………………………… 5 2.3 大豆加工過程的相關產物─大豆粕 (Soybean meal, SBM)… ………..… 5 2.4 固態發酵……………………………………………………………………. 7 2.4.1固態發酵之特性…………………………………………………………. 7 2.4.2固態發酵之優缺點………………………………………………………. 8 2.5 Aspergillus sp. (麴菌)………………………………………………………… 10 2.6機能性蛋白質與生物活性胜肽………………………..…………………….. 11 2.6.1.機能性蛋白質與生物活性胜肽之簡介 ………………………………… 11 2.6.2食品中的生物活性蛋白質及相關胜肽………………………………….. 12 2.6.2.1動物性原料……………………………………………………………..12 2.6.2.2植物性原料……………………………………………………………..14 2.7蛋白質與胜肽於腸道的吸收…………………………………………………16 2.8 免疫概述 …………………………………………………………………… 17 2.8.1免疫系統簡介…………………………………………………………….. 17 2.8.2 免疫細胞…………………………………………………………………. 17 2.8.3 先天性免疫反應…………………………………………………………...19 2.8.4 後天性免疫反應 ………………………………………………………… 21 第三章 實驗設計………………............................................................................. 24 3.1發酵豆粕基本成分分析與活性胜肽萃取……………………………………24 3.2以動物實驗探討發酵豆粕之胜肽免疫調節功能……………………………25 3.3以細胞實驗探討發酵豆粕之胜肽免疫調節功能……………………………26 第四章 材料與方法………………………………………………………………..27 4.1 發酵豆粕基本成分分析及活性胜肽萃取…………………………………...27 4.1.1發酵豆粕基本成分分析 ………………………………………………….27 4.1.1.1水分含量………………….…………………………………………….27 4.1.1.2灰分測定………………………………………………………………..27 4.1.1.3 粗蛋白測定…………………………………………………………… 27 4.1.1.4 粗脂肪測定…………………………………………………………… 28 4.1.2發酵豆粕水萃液製備…………………………………………………… ..28 4.1.2.1發酵豆粕水萃物可溶性蛋白質含量……………………………….. ...29 4.1.2.2 發酵豆粕水萃物總醣含量…………………………………………. 29 4.1.2.3 發酵豆粕水萃物胜肽含量…………………………………………. 30 4.1.2.4 發酵豆粕分子量分佈………………………………………………. 30 4.2以動物實驗探討發酵豆粕之胜肽免疫調節功能………………………….. 31 4.2.1動物試驗設計…………………………………………………………… ..31 4.2.2先天性免疫活性評估………………………………………….…………...32 4.2.2.1吞噬能力測定(Phagocytosis)……………………………………… .….32 4.2.2.2活性氧測定(Phagoburst)………………………………………………..33 4.2.3適應性免疫活性評估…………………………………………………...…34 4.2.3.1豬週邊血單核細胞分離……….…………………………………… ….34 4.2.3.2單核球細胞分離 (Monocyte) 與刺激………….………………………36 4.2.3.3 T細胞分離與刺激………………………………….………………..... . 37 4.2.3.4 T細胞增殖反應試驗………………………………….………………... 38 4.2.3.5血漿中非特異性抗體分析………………………………..…………… . 39 4.2.3.6細胞激素測定……………………………………………..…………… . 40 4.3以細胞實驗探討發酵豆粕之胜肽免疫調節功能……………………………… 42 4.3.1以豬週邊血單核細胞探討發酵豆粕之免疫活性………………………… ..42 第五章 結果與討論 5.1發酵豆粕蛋白質之萃取及基本成分分析………………………………………..44 5.1.1基本成分分析……………………………………………………………….. ..44 5.1.2 豆粕經發酵後對蛋白質等之影響…………………………………...………44 (1)水溶性蛋白質含量 …………………………………………………………… ..46 (2)水萃液中胜肽含量…………………………………………………………….. ..46 (3)水萃液中總糖含量…………………………………………………………….....47 5.1.3 豆粕與發酵豆粕水萃物分子量大小…………………………………...……47 5.2 以動物實驗探討發酵豆粕之免疫調節功能………………………...………….49 5.2.1豬隻生長性能之變化………………………………………………………….49 5.2.2發酵豆粕對豬隻免疫調節能力之探討……………………………………….50 5.2.2.1 先天性免疫活性評估………………………………………...………….51 5.2.2.2 適應性免疫活性評估…………………………………………...……….54 5.3 以細胞實驗探討發酵豆粕之免疫調節功…………………………………........56 第六章 總結…….........................................................................................................58 結果圖表 參考文獻 表目錄 表一 大豆蛋白質必需胺基酸量……………………………………………………… 5 表二 大豆粕化學成分……………………………………………………………… …6 表三 固態發酵發展之例……………………………………………………...………..9 表四 固態發酵與液態發酵之特性比較…………………………...…………………10 表五 蛋白質、胜肽、胺基酸營養與機能性比較………………………...……………12 表六 牛乳蛋白中的生物活性胜肽……………………………………...……………13 表七 先天性免疫反應防禦摘要………………………………………...……………20 表八 豆粕與發酵豆粕基本成分分析………...............................................................59 表九 豆粕與發酵豆粕水溶性蛋白質、總醣與胜肽含量……………………………60 表十 飼糧中添加抗生素或發酵豆粕對保育前期、保育後期、生長期及肥育期豬隻生長性能之影響……….......................................................................................64 表十一 飼糧中添加抗生素或發酵豆粕之豬隻體內顆粒性白血球與單核球吞噬能力……………………………………………………………...………………65 表十二 飼糧中添加抗生素或發酵豆粕之豬隻體內顆粒性白血球與單核球產生活性氧之能力…………………………………………………………………...65 表十三 飼糧中添加抗生素或發酵豆粕之豬隻血漿中免疫球蛋白 G 含量….…...66 表十四 飼糧中添加抗生素或發酵豆粕對159日齡之豬隻單核球細胞產生 TNF-α 之影響………………………………...............................................................67 表十五 飼糧中添加抗生素或發酵豆粕對159日齡之豬隻T 細胞產生 IL-4 之影響………………………………………….......................................................67 圖目錄 圖一 免疫系統中有功能性的各種白血球………………………..………………….18 圖二 各種免疫刺激活動途徑…………………………………….…………………..23 圖三 發酵豆粕於動物體內免疫調節功能試驗架構………………………………...31 圖四 鄰苯二甲醛 (O-Phthaldialdehyde, OPA) 測定胜肽之原理...……………........47 圖五 豆粕與發酵豆粕蛋白質水萃物分子量分佈…………………...………………61 圖六 植物性多功能胜肽研究開發計劃架構…………………………………...……62 圖七 飼糧中添加抗生素或發酵豆粕對豬隻重量之影響………………………...…63 圖八 飼糧中添加抗生素或發酵豆粕對159日齡之豬隻細胞增生之影響................68 圖九 不同濃度豆粕與發酵豆粕水萃液凍乾物刺激豬隻單核球細胞之條件培養液中 TNF-α 含量…………………………………………………………… ...…69 圖十 不同濃度豆粕、發酵豆粕、消化豆粕與消化發酵豆粕水萃液 凍乾物刺激豬隻 T 細胞之條件培養液中 IL-4 含量………………..………70 | |
| dc.language.iso | zh-TW | |
| dc.title | 發酵豆粕對肉豬免疫調節功能之影響 | zh_TW |
| dc.title | Effect of Fermented Soybean Meal on Immunological Responses of Pigs | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 95-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | ?希樁,陳保基,沈立言 | |
| dc.subject.keyword | 豆粕,發酵,免疫,蛋白質,豬, | zh_TW |
| dc.subject.keyword | soybean meal,fermentation,immune,protein,pig, | en |
| dc.relation.page | 78 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2007-07-30 | |
| 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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