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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 周正俊 | |
dc.contributor.author | Yu-Hsiang Hung | en |
dc.contributor.author | 洪裕翔 | zh_TW |
dc.date.accessioned | 2021-06-13T03:43:35Z | - |
dc.date.available | 2006-07-31 | |
dc.date.copyright | 2006-07-31 | |
dc.date.issued | 2006 | |
dc.date.submitted | 2006-07-26 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/32338 | - |
dc.description.abstract | 本研究以東方發酵食品常用之五種菌酛: Aspergillus awamori、Aspergillus oryzae BCRC30222、Aspergillus sojae BCRC30103、Rhizopus azygosporus BCRC 31158 及 Rhizopus sp. No. 2 製備黑豆麴,探討發酵黑豆麴總酚類化合物、總花青素及對 4-nitroquinoline-N-oxide (4-NQO) and Benzo[a]pyrene (B[a]P) 抗致突變活性,接著進一步比較不同培養溫度與培養時間製備黑豆麴對總酚類化合物、總花青素及抗致突變活性之影響,最後則針對黑豆麴之抗致突變機制進行研究討論。
實驗結果顯示經過發酵後之黑豆麴其總酚類化合物及總花青素含量皆提高,且黑豆麴,無論使用何種菌酛,其甲醇萃取物之抗致突變活性也高於未發酵之黑豆,然而黑豆麴之抗致突變性因發酵菌酛不同而有所差異。其中以A. awamori所發酵之黑豆對4-NQO及B[a]P具有最高之抗致突變活性,且總酚類化合物與總花青素含量也最高。 利用A. awamori進行培養溫度 (25℃、30℃、35℃) 及培養時間 (1~5天) 試驗,發現在30℃培養溫度下所製備的黑豆麴其總酚類化合物及總花青素含量最高,抗致突變活性也最佳。當發酵時間為3天時,對於提升A. awamori黑豆麴之總酚類化合物、總花青素含量及抗致突變活性有最佳之效果。 探討A. awamori所發酵之黑豆麴對4-NQO及B[a]P所呈現之抗致突變作用顯示,其活性源自於生物抗致突變、去致突變性及Blocking effect之效應。 | zh_TW |
dc.description.abstract | In the present study, black soybean kojis were first prepared with Aspergillus awamori、Aspergillus oryzae BCRC30222、Aspergillus sojae BCRC30103、Rhizopus azygosporus BCRC 31158 and Rhizopus sp. No. 2, which are commonly employed as starter organism for production of oriental fermented foods. Changes of tatol phenolic and total anthocyanin contents as well as antimutagenic activity against 4- nitroquinoline- N- oxide (4-NQO) and Benzo[a]pyrene (B[a]P) of black soybean due to fermentation were examined. Besides, effect of cultivation temperature and fermentation period on the tatol phenolic, total anthocyanin content and antimutagenic activity of the A. awamori-prepared black soybean koji were also examined. Additionally, the mechanism of antimutagenic activity of the A. awamori-prepared black soybean koji was also investigated.
The result showed tatol phenolic and total anthocyanin contents of black soybean were increased after fermentation. The methanolic extracts of black soybean kojis, regardless of starters used, exhibited a higher antimutagenic activity than that the non-fermented black soybean. While antimutagenicity of black soybean koji varied with the starter used. Among the various kojis examined, koji prepared with A. awamori showed the highest antimutagenic effect against 4-NQO and B[a]P. It also showed the highest tatol phenolic and total anthocyanin contents. In further studies, black soybean koji was prepared with A. awamori at different temperatures (25℃, 30℃ and 35℃) and various fermentation periods (1-5 days). It was found that the methanolic extract of A. awamori koji prepared at 30℃ for 3 days exhibited the highest antimutagenic activity and the highest total contents of phenolic and anthocyanin. Study on the possible antimutagenic mechanism, revealed that the bio-antimutagenic, desmutagenic and blocking effect all contributed to the antimutagenicity of A. awamori-koji against 4-NQO and B[a]P. | en |
dc.description.provenance | Made available in DSpace on 2021-06-13T03:43:35Z (GMT). No. of bitstreams: 1 ntu-95-R93641005-1.pdf: 2002119 bytes, checksum: 938637f3f2e5e66a3d125f1939417e0c (MD5) Previous issue date: 2006 | en |
dc.description.tableofcontents | 目錄
摘要 Ⅰ Abstract Ⅱ 目錄 Ⅳ 圖次 Ⅷ 表次 Ⅸ 壹、前言 1 貳、文獻回顧 3 一、黑豆簡介 3 1. 黑豆 3 2. 黑豆之生理活性 3 二、植物性化學物質 4 1. 酚類化合物 (Phenolic compounds) 4 2. 花青素 (Anthocyanins) 5 3. 異黃酮 (Isoflavones) 6 三、癌症與飲食 7 四、抗癌物或抗致突變物之作用 7 1. 去致突變 9 1.1. 直接作用於致突變物,防止致突變物生成之抑制劑 9 1.2. 降低致突變物造成DNA傷害之阻斷劑 9 1.3. 抗氧化劑 9 2. 生物抗致突變物 11 2.1. 作用於DNA之修補 11 2.2. 作用於DNA之複製 11 2.3. 抑制腫瘤的促進與增殖 11 3. 阻礙作用 (Blocking effect) 11 五、抗致突變檢測方法與其機制 14 參、材料與方法 18 一、材料 18 1. 菌種 18 2. 黑豆 18 3. 培養基 18 4. 試驗藥品 18 5. 儀器設備 19 二、樣品製備 21 1. 菌株之保存與活化 21 1.1 麴菌之保存活化與製備 21 1.1.1 冷凍保存 21 1.1.2 菌酛之活化與孢子液製備 21 1.2 S.typhimurium 突變株之保存活化 21 2. 黑豆麴之製備 21 3. 黑豆麴甲醇萃取物之製備 22 三、分析方法 22 1. 黑豆麴乾重測定 22 2. 黑豆麴萃取液之總酚類化合物含量測定 22 3. 黑豆麴萃取液之總花青素含量測定 23 4. S.typhimurium 突變株基因型態之確認 23 4.1. 組胺酸要求性 (Histidine requirement) 24 4.2. rfa突變之測試 25 4.3. uvrB 突變之測試 25 4.4 R-factor之測試 25 5. 抗致突變性試驗 25 5.1 毒性及致突變性試驗 25 5.2 抗致突變性試驗 26 6. 黑豆麴抗致突變可能機制之探討 27 6.1 生物抗致突變性之分析 27 6.2 去致突變性之分析 28 6.2.1 黑豆麴對致突變劑之影響 28 6.2.2 黑豆麴對S9 mix之影響 28 6.2.3 黑豆麴對 B[a]P代謝產物之影響 28 6.3 Blocking Effect 29 7. 統計分析 29 肆、結果與討論 30 一、S. typhimurium TA98及TA100 試驗菌株基因型態之確認 30 1. 組胺酸需求測定 (Histidine requirement) 30 2. rfa 突變之測試 30 3. uvrB 突變之測試 32 4. R-factor之測試 32 二、不同菌酛發酵黑豆麴甲醇萃取物中總酚類化合物與總花青素之含量 32 三、不同菌酛發酵黑豆麴甲醇萃取物之抗致突變性 35 1. 不同菌酛發酵黑豆麴甲醇萃取物對S. typhimurium TA98及 TA100毒性與致突變性 35 2. 不同菌酛發酵黑豆麴甲醇萃取物對 S. typhimurium TA98及 TA100之抗致突變 36 四、A. awamori 於不同溫度下製備黑豆麴總酚類化合物與總花青素含量 47 五、A. awamori 於不同溫度下製備黑豆麴甲醇萃取物之抗致突變性 48 1. A. awamori 於不同溫度下製備黑豆麴甲醇萃取物對S. typhimuriumTA98及TA100之毒性與致突變性 48 2. A. awamori 於不同溫度下製備黑豆麴甲醇萃取物對S. typhimuriumTA98及TA100之抗致突變性 48 六、A. awamori 在發酵黑豆期間黑豆麴總酚類化合物與總花青素含量 51 七、A. awamori 在發酵黑豆期間黑豆麴甲醇萃取物之抗致突變 性 60 1. A. awamori 在發酵黑豆期間黑豆麴甲醇萃取物對S. typhimurium TA98及TA100之毒性與致突變性 60 2. A. awamori 在發酵黑豆期間黑豆麴甲醇萃取物對S. typhimurium TA98及TA100之抗致突變性 60 八、黑豆麴抗致突變之可能機制 63 1. 生物抗致突變性 63 2. 去致突變性 72 3. Blocking effect 78 伍、結論 82 陸、參考文獻 84 圖次 圖一、抗致突變物根據其作用機制的分類 10 圖二、細胞突變之起始步驟 12 圖三、膳食中之抗致突變物對細胞突變之影響 13 圖四、不同菌酛製備黑豆麴之總酚類化合物含量 33 圖五、不同菌酛製備黑豆麴之總花青素含量 34 圖六、A. awamori在不同溫度下製備黑豆麴之總酚類化合物含量 49 圖七、A. awamori在不同溫度下製備黑豆麴之總花青素含量 50 圖八、 A. awamori 發酵黑豆期間豆麴總酚類化合物含量 61 圖九、A. awamori 發酵黑豆期間豆麴總花青素含量 62 表次 表一、S. typhimurium TA98及TA100 測試菌株基因型態檢測結果... 31 表二、不同發酵菌種黑豆麴萃取物對 S. typhimurium TA98 之毒性及致突變性 38 表三、不同發酵菌種黑豆麴萃取物對 S. typhimurium TA100 之毒性及致突變性 39 表四、不同發酵菌酛黑豆麴萃取物對 S. typhimurium TA98之毒性及致突變性 (+S9) 40 表五、不同發酵菌酛黑豆麴萃取物對 S. typhimurium TA100之毒性及致突變性 (+S9) 41 表六、不同發酵菌酛黑豆麴萃取物對4-NQO誘導 S. typhimurium TA98突變之抗致突變性 43 表七、不同發酵菌酛黑豆麴萃取物對B[a]P誘導 S. typhimurium TA98突變之抗致突變性 44 表八、不同發酵菌酛黑豆麴萃取物對4-NQO誘導 S. typhimurium TA100突變之抗致突變性 45 表九、不同發酵菌酛黑豆麴萃取物對B[a]P誘導 S. typhimurium TA100突變之抗致突變性 46 表十、 A. awamori 在不同溫度下製備黑豆麴萃取物S.typhimurium TA98 之毒性及致突變性 52 表十一、A. awamori 在不同溫度下製備黑豆麴萃取物對S. typhimurium TA100 之毒性及致突變性 53 表十二、A. awamori 在不同溫度下製備黑豆麴萃取物對S. typhimurium TA98 之毒性及致突變性 (+S9) 54 表十三、A. awamori 在不同溫度下製備黑豆麴萃取物對S. typhimurium TA100 之毒性及致突變性 (+S9) 55 表十四、A. awamori 在不同溫度下製備黑豆麴萃取物對4-NQO誘導 S. typhimurium TA98突變之抗致突變性 56 表十五、A. awamori 在不同溫度下製備黑豆麴萃取物對B[a]P誘導 S. typhimurium TA98突變之抗致突變性 57 表十六、A. awamori 在不同溫度下製備黑豆麴萃取物對4-NQO誘導 S. typhimurium TA100突變之抗致突變性 58 表十七、A. awamori 在不同溫度下製備黑豆麴萃取物對B[a]P誘導 S. typhimurium TA100突變之抗致突變性 59 表十八、A. awamori 發酵黑豆期間製備黑豆麴萃取物對S. typhimurium TA98 之毒性及致突變性 64 表十九、A. awamori 發酵黑豆期間製備黑豆麴萃取物對S. typhimurium TA100 之毒性及致突變性 65 表二十、A. awamori 發酵黑豆期間製備黑豆麴萃取物對S. typhimurium TA98 之毒性及致突變性 (+S9) 66 表二十一、A. awamori 發酵黑豆期間製備黑豆麴萃取物對S. typhimurium TA100 之毒性及致突變性 (+S9) 67 表二十二、A. awamori 發酵黑豆期間製備黑豆麴萃取物對4-NQO誘導 S. typhimurium TA98突變之抗致突變性 68 表二十三、A. awamori 發酵黑豆期間製備黑豆麴萃取物對B[a]P誘導 S. typhimurium TA98突變之抗致突變性 69 表二十四、A. awamori 發酵黑豆期間製備黑豆麴萃取物對4-NQO誘導 S. typhimurium TA100突變之抗致突變性 70 表二十五、A. awamori 發酵黑豆期間製備黑豆麴萃取物對B[a]P誘導 S. typhimurium TA100突變之抗致突變性 71 表二十六、黑豆麴萃取物對4-NQO 之生物抗致突變性 73 表二十七、黑豆麴萃取物對B[a]P之生物抗致突變性 74 表二十八、黑豆麴萃取物與4-NQO預反應對黑豆麴抗致突變性之影響 76 表二十九、黑豆麴萃取物與B[a]P, S9 mix, B[a]P代謝物預反應對黑豆麴抗致突變性之影響 77 表三十、黑豆麴萃取物與S. typhimurium strain TA98 and TA100預反應對4-NQO致突變性之影響 80 表三十一、黑豆麴萃取物與S. typhimurium strain TA98 and TA100預反應對B[a]P致突變性之影響 81 | |
dc.language.iso | zh-TW | |
dc.title | 黑豆麴之抗致突變性及其作用機制 | zh_TW |
dc.title | Antimutagenic activity and mechanism of black soybean koji | en |
dc.type | Thesis | |
dc.date.schoolyear | 94-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 陳幸臣,蔡國珍,方繼,游若萩 | |
dc.subject.keyword | 抗致突變,黑豆麴,總酚類化合物,花青素, | zh_TW |
dc.subject.keyword | Antimutagenicity,black soybean koji,Total phenolic compound,Total anthocyanin, | en |
dc.relation.page | 92 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2006-07-26 | |
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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