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| ???org.dspace.app.webui.jsptag.ItemTag.dcfield??? | Value | Language |
|---|---|---|
| dc.contributor.advisor | 呂廷璋 | |
| dc.contributor.author | Chung-Huang Wang | en |
| dc.contributor.author | 王鐘凰 | zh_TW |
| dc.date.accessioned | 2021-06-13T03:43:44Z | - |
| dc.date.available | 2011-07-31 | |
| dc.date.copyright | 2006-07-31 | |
| dc.date.issued | 2006 | |
| dc.date.submitted | 2006-07-26 | |
| dc.identifier.citation | 王伯徹，陳啟楨，華傑。1998。食藥用菇類的栽培與應用。財團法人食品工業發展研究所，新竹，台灣。
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The influence of environmental conditions on polysaccharide formation by Ganoderma lucidum in submerged culture. Process Biochem 33(5): 547-553. Yang FC, Ke YF, Kuo SS. 2000. Effect of fatty acids on the mycelial growth and polysaccharide formation by Ganoderma lucidum in shake flask cultures. Enzyme Microb Technol 27(3-5)：295–301. Young SH, Jacobs RR. 1998. Sodium hydroxide-induced conformational change in Schizophyllan detected by the fluorescence dye, aniline blue. Carbohyd Res 310(1-2)：91-99. Zhang GL, Wang YH, Ni W, Teng HL, Lin ZB. 2002. Hepatoprotective role of Ganoderma lucidum polysaccharide against BCG-induced immune liver injury in mice. World J Gastroenterol 8(4)：728-733. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/32341 | - |
| dc.description.abstract | 靈芝多醣已證實具有抑制腫瘤、調節免疫及降血糖等生理功能，其中以具(1,6)-β-D-glucosyl分支的(1,3)-β-D-葡萄聚醣為靈芝熱水萃出物中最主要的活性多醣。本實驗欲利用此β-D-葡萄聚醣具「高分子量」及「分子間易互相聚集」的特性，以乙醇劃分沈澱、超過濾及冷凍-解凍循環處理來分離靈芝菌絲液態培養物內之(1,3)-β-D-葡萄聚醣，並探討不同處理的回收及純化效能。實驗中使用含有3.6% β-D-葡萄聚醣(乾基比例)之菌絲發酵物熱水萃取液為試驗溶液，結果顯示，上述三者處理間以乙醇劃分沈澱法之40%乙醇濃度操作組有最佳的效能，(1,3)-β-D-葡萄聚醣的回收率為68.3%，其含量占碳水化合物組成的93.2%。提高乙醇濃度雖可提高多醣及葡聚醣的回收量，但降低了組成中(1,3)-β-D-葡萄聚醣的含量。超過濾(阻隔分子量【molecular weight cutoff；MWCO】10kDa中空纖維管膜)及冷凍-解凍處理的β-D-葡聚醣回收率分別為73.5%及34.3%，含量占碳水化合物組成的35.3%及14.1%。組合超過濾膜與冷凍-解凍兩操作之回收率為65.3%，雖略低於單一超過濾處理，但可進一步提升組成含量至69.4% (以碳水化合物為基底)。 | zh_TW |
| dc.description.abstract | Polysaccharides from Ganoderma lucidum, a popular Traditional Chinese Medicine ingredient, have been associated with the antitumor, immuno-modulating and hypoglycemic activities of this mushroom. (1,3)-β-D-glucans bearing (1,6)-β-D glucosyl branches has been proved to be the major active component in the hot-water extractable polysaccharides. In this study, we employed ethanol fractional precipitation, ultra-filtration and freeze-thaw cycle techniques to separate the (1,3)-β-D-glucans from broth of mycelium liquid culture of G. lucidum. The separation was based on the properties of the (1,3)-β-D-glucans having larger molecular weight than other polysaccharides and having high tendency to aggregate. A freeze-dried powder containing 3.6% of (1,3)-β-D-glucans was used as raw material for this study. The results indicated that ethanol fractional precipitation adjusting ethanol concentration at 40% was the most efficient way, having 68.3% of recovery, among mentioned methods to purify (1,3)-β-D-glucans from a hot-water extract. The purity of the fractioned polysaccharides was 93.2% on carbohydrate basis. Increasing ethanol concentration increased both recovered quantity of the polysaccharides and the glucans but decreased the content of (1,3)-β-D-glucans. The operations of ultra-filtration using 10 kDa molecular weight cutoff (MWCO) hollow fiber membrane and freeze-thaw cycle recovered 73.5% and 34.3% of the (1,3)-β-D-glucans, respectively; the contents of the glucans were 35.3% and 14.1% on carbohydrate basis, respectively. Combination of ultra-filtration and freeze-thaw cycle could significant increase the content of (1,3)-β-D-glucans up to 69.4% with slightly lower recovery, 65.3%. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T03:43:44Z (GMT). No. of bitstreams: 1 ntu-95-R93641004-1.pdf: 1832747 bytes, checksum: 2f2b601e84602f672b71afa831dc41c7 (MD5) Previous issue date: 2006 | en |
| dc.description.tableofcontents | 中文摘要 I
英文摘要 II 總目錄 III 表目錄 VI 圖目錄 VII 壹、前言 1 貳、文獻回顧 2 一、靈芝基本介紹 2 (一)靈芝的栽培方法 3 1.子實體栽培 3 2.菌絲體之液態發酵培養 4 (1)液態發酵培養條件的影響 4 A.培養基成分 4 B.培養環境因子 5 (2)液態發酵培養的策略 7 A.批式培養 (Batch fermentation) 8 B.固定化培養(Immobilized culture) 8 C.饋料培養 (Fed-batch fermentation) 8 D.兩階段培養(Two-stage culture processes) 10 (二)靈芝的活性成分及功效 10 1.多醣及醣蛋白 10 2.三萜類 12 二、具(1,6)-β-D glucosyl分支的(1,3)-β-D-葡萄聚醣分子結構對生理活性表現的影響 12 (一)分子量 12 (二)分支度 13 (三)構形 13 三、(1,3)-β-D-葡萄聚醣的定量法- Aniline blue螢光呈色法 14 四、真菌多醣的製備與純化 17 (一)真菌多醣的分離 17 1.蛋白質去除 17 2.色素去除 17 3.低聚糖、氨基酸等小分子物質去除 18 (二)真菌多醣的純化 18 1.區分沈澱法 18 2.鹽析法 18 3.金屬錯合物法 18 4.層析法 18 (三)靈芝中β-葡萄聚醣的分離與純化 19 五、薄膜分離技術 21 (一)薄膜分離的種類 21 (二)薄膜分離操作的潛在問題 22 1.濃度極化(concentration polarization) 23 2.結垢(fouling) 23 (三)薄膜分離操作的濾速影響因素 23 1.液料濃度 24 2.流速 24 3.壓力 24 4.溫度 24 參、材料與方法 25 一、實驗材料 25 二、實驗藥品 25 (一)化學試劑 25 (二)標準品 25 (三)酵素 26 三、實驗材料之操作處理 26 (一)乙醇劃分沈澱處理 26 (二)超過濾處理 26 (三)冷凍、解凍處理 28 四、分析方法 28 (一)固形物含量分析 28 (二)醣類含量分析 28 1.總醣量測定- Phenol-sulfuric acid method 28 2.(1,3)-β-D-葡聚醣含量測定 28 (1)Aniline blue螢光呈色法 28 (2)酵素-高效能陰離子層析法 29 (三)蛋白質含量分析- Folin-Lowry method 31 (四)分子量分布-膠體過濾層析法 31 肆、結果與討論 33 一、靈芝發酵物粉末熱水萃取物之組成及醣類分子特徵 33 二、乙醇劃分沈澱試驗 37 (一)不同濃度乙醇劃分沈澱之沈澱物的組成分析及回收率 37 (二)不同濃度乙醇沈澱物的醣類分子特徵 41 1.醣分子中(1,3)-β-D-葡聚醣的含量及分支度 41 2.醣分子及(1,3)-β-D-葡聚醣的分子量分布 42 (三)不同濃度乙醇沈澱物中(1,3)-β-D-葡聚醣的純化效率 45 三、超過濾操作處理試驗 46 (一)超過濾處理各區分的組成分析及回收率 46 (二)超過濾處理各區分中碳水化合物之分子量分布 50 四、冷凍-解凍循環操作處理試驗 52 (一)冷凍-解凍操作處理各區分的組成分析及回收率 52 五、超過濾搭配冷凍-解凍循環組合操作處理試驗 55 (一)超過濾搭配冷凍-解凍處理目標區分的組成分析及回收率 57 (二)超過濾搭配冷凍-解凍處理目標區分之碳水化合物分子量分布 57 伍、結論 61 陸、參考文獻 64 | |
| dc.language.iso | zh-TW | |
| dc.title | 利用乙醇劃分沈澱、超過濾與冷凍-解凍循環分離靈芝菌絲液態培養物中具分支之(1,3)-beta-D-葡萄聚醣 | zh_TW |
| dc.title | Branched (1,3)-beta-D-Glucans Isolation Using Ethanol Fractional Precipitation, Ultra-filtration and Freeze-thaw Cycle from Ganoderma lucidum Mycelium Liquid Culture | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 94-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 盧訓,張永和,賴鳴鳳,葉安義 | |
| dc.subject.keyword | (1,3)-beta-D-葡萄聚醣,乙醇劃分沈澱,超過濾,冷凍-解凍循環, | zh_TW |
| dc.subject.keyword | (1,3)-beta-D-glucans,ethanol fractional precipitation,ultra-filtration,freeze-thaw cycle, | en |
| dc.relation.page | 72 | |
| 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 |
| Appears in Collections: | 食品科技研究所 | |
Files in This Item:
| File | Size | Format | |
|---|---|---|---|
| ntu-95-1.pdf Restricted Access | 1.79 MB | Adobe PDF |
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