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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 潘子明(Tzu-Ming Pan) | |
| dc.contributor.author | Li-Han Chu | en |
| dc.contributor.author | 朱立涵 | zh_TW |
| dc.date.accessioned | 2021-06-13T01:04:55Z | - |
| dc.date.available | 2009-07-27 | |
| dc.date.copyright | 2007-07-27 | |
| dc.date.issued | 2007 | |
| dc.date.submitted | 2007-07-21 | |
| dc.identifier.citation | 肖志艷、陳迪華、斯建勇。2000。苦瓜的化學成分研究。中草藥，31：571-573
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/29342 | - |
| dc.description.abstract | 黃豆為傳統中國飲食中常用之豆科植物，含有豐富的蛋白質及大豆異黃酮。黃豆中之大豆異黃酮主要為與醣基連結之形式，進入人體後可被腸道菌所分解成去醣基化形式以利吸收。本研究所使用之兩株乳酸菌皆具有將金雀素黃酮 (genistein) 之醣基化形式轉化成利於人體吸收之去醣基化形式。山苦瓜為亞洲常見之蔬菜且具有多種藥性。枸杞為常見之中藥材，現今普遍作為保健食品，具有多種對人體有益的功效。本研究使用乳酸菌發酵不同添加物之牛奶豆漿進行預防動脈粥狀硬化之評估。結果顯示，未發酵牛奶豆漿及發酵牛奶豆漿皆具有降低膽固醇的功效，顯示牛奶豆漿本身即具有降膽固醇功效。發酵之後的牛奶豆漿皆具有降低體內脂質過氧化程度能力，顯示牛奶豆漿以乳酸菌發酵之後可以顯著提升抗氧化力。以Lactobacillus paracasei subsp. paracasei NTU 101發酵則能增加由糞便排出的膽固醇量。而 L. plantarum NTU 102 發酵組可降低低密度脂蛋白膽固醇 (low density lipoprotein cholesterol, LDL-C)，並且高密度脂蛋白膽固醇 (high density lipoprotein cholesterol, HDL-C) 不致下降，降低 LDL-C/HDL-C 比值。發酵枸杞牛奶豆漿可降低高膽固醇倉鼠血清中三酸甘油酯、LDL-C、及LDL-C/-HDL-C 比值。發酵山苦瓜牛奶豆漿組可顯著提升抗氧化酵素活性如超氧歧化酶及過氧化氫酶等，以提升血漿總抗氧化力，並減少動脈脂肪斑塊形成。根據本研究結果，添加山苦瓜並以L. plantarum NTU 102 發酵的牛奶豆漿具有較佳預防動脈粥狀硬化的功效。 | zh_TW |
| dc.description.abstract | Soybean, the most important legume in the traditional Chinese diet, was found rich in high-quality protein and isoflavones. Isoflavones were constitutively presented at large quantities in soybean, and existed primarily as glucoside forms. Isoflavone aglycones were extensively degraded, probably by human intestinal bacteria. In this study, two lactic acid bacteria presented the ability of transforming genistin to genistein. Momordica charantia, a common oriental vegetable possesses medicinal activities. Fruits of Lycium chinense were well-known as traditional Chinese herbal medicine, which nowadays widely used as a popular functional food. Its large variety of beneficial effects were found. The objective of this research was to evaluate the effect of fermented soymilk of two local Lactobacillus strains with different subjoinder on preventing atherosclerosis in hyperlipidemic hamsters.
Unfermented and fermented soymilk were both resulted in lowering serum cholesterol, indicated that the benefit came from soybean. Fermentation of Lactobacillus species would assist soymilk repress lipid peroxidation via inhibiting lipoxygenase by genstein. The egested cholesterols in stool of hyperlipidemic hamsters were increased by feeding soymilk fermented by L. paracasei subsp. paracasei NTU 101. However, soymilk fermented by L. plantarum NTU 102 was able to maintain high density lipoprotein cholesterol (HDL-C) level and decrease low density lipoprotein cholesterol (LDL-C) level and LDL-C/HDL-C ratio. L. chinense soymilk was the only group which presented the ability to lower serum triglyceride level of hyperlipidemic hamsters. Furthermore, L. chinense soymilk was able to decrease liver cholesterol level, LDL-C level and LDL-C/HDL-C ratio. However, supplementing M. charantia extract into soymilk would result in higher superoxide dismutase and catalase activity. Therefore, adding M. charantia extract to soymilk would increase total antioxidant status level of hyperlipidemic hamsters and decrease aorta lipid plaque formation. L. plantarum NTU 102 fermented M. charantia-soymilk exhibited potent hypolipidemic effect and antioxidant ability, therefore presented more preventing atherosclerosis efficiency. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T01:04:55Z (GMT). No. of bitstreams: 1 ntu-96-R94b47106-1.pdf: 851475 bytes, checksum: 8bb64f224f3ebb1dcbde907f2148bf03 (MD5) Previous issue date: 2007 | en |
| dc.description.tableofcontents | 目 錄
謝誌 I 縮寫表 II 中文摘要 III 英文摘要 IV 目錄 VI 表目錄 XI 圖目錄 XIII 第壹章 文獻回顧 1 一、乳酸菌 1 二、黃豆及發酵豆漿 5 三、山苦瓜之介紹 9 四、枸杞之介紹 12 五、感官品評 12 六、動脈粥狀硬化症 14 七、抗氧化反應 17 八、研究動機與目的 20 九、實驗流程 21 第貳章 材料與方法 22 ㄧ、菌株 22 二、培養基 22 三、實驗設備 24 四、乳酸菌培養分析 26 五、以乳酸菌發酵添加山苦瓜牛奶豆漿之分析 26 六、乳酸菌發酵乳製備 28 七、高膽固醇動物試驗模式 29 八、降血脂功效之評估方法 31 (ㄧ) 血液與肝組織總膽固醇測定 31 (二) 血液中 HDL-cholesterol 含量分析 31 (三) 血液中 LDL-cholesterol含量分析 32 (四) 血液與肝組織中三酸甘油酯含量分析 32 九、 動脈粥狀硬化之血液生化分析 33 (一) 血漿總抗氧化力 (Total antioxidant status, TAS）之分析 33 (二) 血清脂質過氧化測定－TBARS 分析法 33 (三) 血清中 SOD 之測定 34 (四) 血液中 catalase 之測定 35 (五) 實驗藥品 35 十、 動脈粥狀硬化之血管生理切片 35 十一、生物統計分析方法 36 十二、 Genistein 與 genistin 之分析方法 38 第參章 結果與討論 40 一、 乳酸菌對豆漿中異黃酮生物轉化條件之探討 40 二、山苦瓜汁發酵乳乳酸飲料之生產 44 (一) 以乳酸菌發酵山苦瓜汁 44 (二) 以乳酸菌發酵山苦瓜牛奶豆漿混合液 44 (三) 山苦瓜發酵牛奶豆漿混合液感官品評 47 (四) 山苦瓜發酵牛奶豆漿混合液儲存性試驗 47 三、以乳酸菌發酵牛奶豆漿對於調節血脂及預防粥狀動脈硬化之評估 50 (一) 血液中總膽固醇與三酸甘油酯濃度變化 50 (二) 試驗動物血液中 HDL-C、LDL-C 濃度之變化 51 (三) 試驗動物肝臟中總膽固醇與糞便中膽固醇濃度之變化 52 (四) 抗氧化酵素之活性分析 52 (五) 血液中總抗氧化壓力分析 53 (六) 心臟血管切片分析 54 四、以乳酸菌發酵枸杞牛奶豆漿對於調節血脂及預防粥狀動脈硬化之評估 62 (一) 血液中總膽固醇與三酸甘油酯濃度變化 62 (二) 試驗動物血液中 HDL-C、LDL-C 濃度之變化 63 (三) 試驗動物肝臟中總膽固醇與糞便中膽固醇濃度之變化 64 (四) 抗氧化酵素之活性分析 65 (五) 血液中總抗氧化壓力分析 65 (六) 心臟血管切片分析 66 五、以乳酸菌發酵山苦瓜牛奶豆漿對於調節血脂及預防粥狀動脈硬化之評估 74 (一) 血液中總膽固醇與三酸甘油酯濃度變化 74 (二) 試驗動物血液中 HDL-C、LDL-C 濃度之變化 75 (三) 試驗動物肝臟中總膽固醇與糞便中膽固醇濃度之變化 76 (四) 抗氧化酵素之活性分析 76 (五) 血液中總抗氧化壓力分析 77 (六) 心臟血管切片分析 78 六、討論 86 (一) 應用乳酸菌進行大豆異黃酮之轉化作用 86 (二) 黃豆在高膽固醇倉鼠中降低膽固醇之效果 86 (三) 以乳酸菌發酵後可降低體內脂質過氧化物的形成 88 (四) 兩株乳酸菌對於高膽固醇倉鼠調節血脂之功效及其差異 89 (五) 添加枸杞之牛奶豆漿以乳酸菌發酵可增加調節血脂之功效 91 (六) 添加山苦瓜可增加血液中抗氧化酵素濃度以提升總抗氧化能力 92 (七) 總結 94 七、結論 95 第肆章 參考文獻 96 | |
| dc.language.iso | zh-TW | |
| dc.title | 乳酸菌發酵之山苦瓜牛奶豆漿與枸杞牛奶豆漿預防動脈粥狀硬化之評估 | zh_TW |
| dc.title | Atherosclerosis preventing effect assessment of lactic acid bacteria fermented soymilk supplement with Momordica charantia or Lycium chinense Miller | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 95-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 蘇遠志,黃健雄,游若?,蔡英傑 | |
| dc.subject.keyword | 乳酸菌,黃豆,大豆異黃酮,枸杞,山苦瓜,動脈粥狀硬化, | zh_TW |
| dc.subject.keyword | lactobacillus,soybean,genistein,Lycium chinense,Momordica charantia,Atherosclerosis, | en |
| dc.relation.page | 112 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2007-07-24 | |
| dc.contributor.author-college | 生命科學院 | zh_TW |
| dc.contributor.author-dept | 微生物與生化學研究所 | zh_TW |
| 顯示於系所單位： | 微生物學科所 | |
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