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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 游若? | |
dc.contributor.author | Jui-Ling Hung | en |
dc.contributor.author | 洪瑞琳 | zh_TW |
dc.date.accessioned | 2021-06-13T07:50:16Z | - |
dc.date.available | 2006-07-28 | |
dc.date.copyright | 2005-07-28 | |
dc.date.issued | 2005 | |
dc.date.submitted | 2005-07-25 | |
dc.identifier.citation | 丁懷謙。2000。益生菌與胃腸保健功效。食品工業。32(10):1-7。
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/36044 | - |
dc.description.abstract | 本研究使用安氏法(Ames test)之Salmonella typhimurium TA 98及TA100兩突變株,檢測兩種乳酸發酵蔬菜-Kimchi及Sauerkraut對直接型致突變劑4NQO與間接型致突變劑B[a]P之抗致突變活性。結果顯示,以甲醇萃取及水萃取之乳酸發酵蔬菜樣品對S. typhimurium TA 98及TA 100菌株,無論有無老鼠肝臟萃取物(S9 mix),皆無毒性與致突變性。
Kimchi或Sauerkraut萃取物在濃度達5 mg/plate時,對4NQO或B[a]P致突變性具有超過50%抑制效果,顯示具有抗致突變活性。萃取物在0.625-5mg/plate的濃度區間內,隨樣品濃度的提高對致突變的抑制率也跟著上升,顯示出Kimchi及Sauerkraut萃取物之抗致突變性具有濃度效應。在抗致突變機制探討方面,由分段式預反應研究顯示,發酵蔬菜萃取物對4NQO之抗致突變性主要為去致突變作用(desmutagenicity);以B[a]P誘發突變方面,則以保護細胞不受傷害之去致突變作用(blocking effect)為主。 進一步探討分別添加五株雙叉桿菌Bifidobacterium bifidum BCRC 14615、B. breve BCRC 11846、B. infantis BCRC 14602、B. longum BCRC 14634、B. lactis Bb-12 對發酵蔬菜抗致突變活性之影響。結果顯示,發酵蔬菜抗致突變活性依添加的菌種不同或致突變劑之不同而有所差異。Sauerkraut中添加B. infantis 與B. lactis萃物對4NQO及B[a]P誘發之突變的抑制率,無論在S. typhimurium TA98或TA100顯著較未添加者高。由4NQO誘發S. typhimurium TA100致突變之抑制效果中,添加B. lactis的組別,抑制突變效果顯著高於未添加雙叉桿菌者。 | zh_TW |
dc.description.abstract | This study examined the antimutagenic activities of two kinds of lactic acid fermented vegetables Kimchi and Sauerkraut against a direct-mutagen, 4 -nitroquinoline N-oxide (4NQO), and an indirect- mutagen, benzo[a]pyrene (B[a]P), by the Ames test using Salmonella typhimurium TA 98 and TA100. Results indicated that the lactic acid fermented vegetables methanol extracts and water extracts were neither toxic nor mutagenic, whether it existed rat liver extracts (S9 mix) or not.
Most Kimchi or Sauerkraut extracts of a concentration of 5 mg/plate showed more than 50% inhibitory effect on 4NQO or B[a]P. This result meant Kimchi or Sauerkraut extracts have antimutagenic activities. The raise of doses of Kimchi and Sauerkraut extracts could increase the antimutagenic activities against 4NQO or B[a]P on S. typhimurium TA 98 and TA100 while extracts were within the rage of concentrations from 0.625 to 5 mg/plate. That showed dose-dependency in the concentration of extracts and the antimutagenic activities of Kimchi and Sauerkraut. According to the preincubation studies, it also discovered that the main mechanism of antimutagenicity against 4NQO is action of desmutagenicity and it against B[a]P is action of blocking effect. It was further studied the effect of antimutagenic activities by adding five strains of bifidobacteria inducing Bifidobacterium bifidum BCRC 14615, B. breve BCRC 11846, B. infantis BCRC 14602, B. longum BCRC 14634 and B. lactis Bb-12. The results showed the antimutagenic activities change by the kind of bifidobacteria and mutagens. When added B. infantis or B. lactis to Sauerkraut, the extracts have measurable effect of antimutagenicity against 4NQO or B[a]P on S. typhimurium TA 98 and TA100 which are higher than the treatment without bifidobacteria. Out of all the groups, the extracts of Kimchi or Sauerkraut adding B. lactis have significantly antimutagenic activities which higher than the treatment without bifidobacteria. | en |
dc.description.provenance | Made available in DSpace on 2021-06-13T07:50:16Z (GMT). No. of bitstreams: 1 ntu-94-R92641016-1.pdf: 5259290 bytes, checksum: 3bacceb97d446fdc8312037f341f78aa (MD5) Previous issue date: 2005 | en |
dc.description.tableofcontents | 壹、前言………………………………………………………………1
貳、文獻整理…………………………………………………………2 一、乳酸菌概要………………………………………………………2 二、乳酸菌與食品……………………………………………………3 三、乳酸菌之生理作用………………………………………………7 (一)維持宿主腸道菌相抑制有害菌………………………………7 (二)改善乳糖不耐症………………………………………………8 (三)提供營養價值…………………………………………………8 (四)降低血液膽固醇含量…………………………………………8 (五)活化免疫系統…………………………………………………9 (六)抗氧化作用……………………………………………………9 (七)抗腫瘤活性……………………………………………………10 四、乳酸菌之抗致突變性……………………………………………12 五、蔬菜與發酵蔬菜之介紹…………………………………………13 六、韓國泡菜(Kimchi)………………………………………………18 七、德式酸菜(Sauerkraut)…………………………………………21 八、蔬菜之抗癌性……………………………………………………24 九、癌症與飲食………………………………………………………25 (一)癌症之危害……………………………………………………25 (二)食品中之致突變物……………………………………………27 (三)食品中之抗致突變物…………………………………………30 十、抗癌物或抗致突變物之作用機制………………………………32 十一、安氏實驗法(Ames test) ……………………………………37 十二、實驗架構………………………………………………………39 參、材料與方法………………………………………………………42 一、試驗材料…………………………………………………………42 (一)原料……………………………………………………………42 (二)試驗菌株………………………………………………………42 (三)培養基…………………………………………………………42 (四)藥品……………………………………………………………42 (五)儀器……………………………………………………………43 二、試驗方法…………………………………………………………44 (一)乳酸發酵蔬菜的製備…………………………………………44 (二)蔬菜發酵過程中之生化特性測試……………………………44 (三)菌種的活化與保存……………………………………………46 (四)S. typhimurium TA98及TA100試驗菌株 基因型態之確認………………………………………………47 1.組胺酸要求性測定………………………………………………47 2.uvrB突變測定……………………………………………………48 3.rfa突變測定 ……………………………………………………49 4.R-factor測定……………………………………………………49 (五)抗致突變之研究………………………………………………50 1.發酵蔬菜萃取物之配製…………………………………………50 2.毒性試驗…………………………………………………………50 3.致突變性試驗……………………………………………………51 4.抗致突變性試驗…………………………………………………52 (六)抗致突變機制之探討…………………………………………53 1.生物抗致突變性分析……………………………………………53 2.發酵蔬菜萃取物與致突變劑預反應……………………………53 3.發酵蔬菜萃取物與S. typhimurium TA98/TA100 預反應……………………………………………………………54 (七)添加雙叉桿菌對於其發酵蔬菜之抗致突變之影響…………54 (八)統計分析………………………………………………………55 肆、結果與討論 一、蔬菜發酵過程中之生化特性測試………………………………56 (一)韓式泡菜發酵過程中微生物相變化…………………………56 (二)韓式泡菜發酵過程中可滴定酸度與pH值變化………………56 (三)德式酸菜發酵過程中微生物相變化…………………………58 (四)德式酸菜發酵過程中可滴定酸度與pH值變化………………60 二、Salmonella typhimurium TA98 及TA 100試驗菌株 基因形態之確認…………………………………………………61 (一)組胺酸要求性測定……………………………………………61 (二)uvrB突變測定…………………………………………………61 (三)rfa突變測定 …………………………………………………62 (四)R-factor測定…………………………………………………62 三、發酵蔬菜之抗致突變之研究……………………………………64 (一)毒性試驗………………………………………………………64 (二)致突變試驗……………………………………………………64 (三)抗致突變試驗…………………………………………………71 四、發酵蔬菜抗致突變機制之探討…………………………………78 (一)發酵蔬菜萃取物4NQO經不同預反應處理後對誘 導S. typhimurium TA 98及TA100 致突變之影響…………78 (二)發酵蔬菜萃取物B[a]P經不同預反應處理後對誘 導S. typhimurium TA 98及TA100 致突變之影響…………82 五、添加雙叉桿菌對於其發酵蔬菜之抗致突變影響………………91 (一)添加不同雙叉桿菌之乳酸發酵蔬菜對4NQO誘導 之突變的抑制效果……………………………………………91 (二)添加不同雙叉桿菌之乳酸發酵蔬菜對B[a]P誘導 之突變的抑制效果……………………………………………94 伍、結論………………………………………………………………97 陸、參考文獻…………………………………………………………99 附表一、民國九十三年臺灣十大主要死亡原因……………………110 附表二、民國九十三年臺灣十大主要癌症死亡原因………………111 附圖一、臺灣地區主要死因死亡率趨勢圖…………………………112 | |
dc.language.iso | zh-TW | |
dc.title | 乳酸發酵蔬菜萃取物對4-Nitroquinoline N-oxide及Benzo[a]pyrene之抗致突變性研究 | zh_TW |
dc.title | Antimutagenicity of lactic acid fermentation vegetables extracts against 4-Nitroquinoline N-oxide and Benzo[a]pyrene | en |
dc.type | Thesis | |
dc.date.schoolyear | 93-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 丘志威,蔡國珍,潘崇良,周正俊 | |
dc.subject.keyword | 乳酸菌,發酵蔬菜,抗致突變性,4NQO,B[a]P, | zh_TW |
dc.subject.keyword | Lactic acid bacteria,Fermentation vegetables,Antimutagenicity,4-Nitroquinoline N-oxide,Benzo[a]pyrene, | en |
dc.relation.page | 112 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2005-07-26 | |
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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