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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 丁俞文 | zh_TW |
dc.contributor.advisor | Yu-Wen Ting | en |
dc.contributor.author | 林琬婷 | zh_TW |
dc.contributor.author | Wan Ting Lin | en |
dc.date.accessioned | 2021-07-11T15:14:36Z | - |
dc.date.available | 2024-06-30 | - |
dc.date.copyright | 2019-08-06 | - |
dc.date.issued | 2019 | - |
dc.date.submitted | 2002-01-01 | - |
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Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1. Food and Agricultural Immunology. 2018, 29(1), 845-858. Tian, Y., Rao, H., Zhang, K., Tao, S., & Xue, W. T. Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1. Food Science & Nutrition. 2018, 6(6), 1706-1714. Van Gils, C. A. J., Hofmann, S., Boekema, B. K. H. L., Brandenburg, R., & Bruggeman, P. J. Mechanisms of bacterial inactivation in the liquid phase induced by a remote RF cold atmospheric pressure plasma jet. Journal of Physics D: Applied Physics. 2013, 46(17), 175203. Venkataratnam, H., Sarangapani, C., Cahill, O., & Ryan, C. B. Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1. Innovative Food Science & Emerging Technologies. 2019, 52, 368-375. Wensing, M., Penninks, A. H., Hefle, S. L, Koppelman, S. J., Bruijnzeel-Koomen, C. A., & Knulst, A. C. The distribution of individual threshold doses eliciting allergic reactions in a population with peanut allergy. Journal of Allergy and Clinical Immunology. 2002, 110(6), 915-920. Wu, Y., Liang, Y., Wei, K., Li, W., Yao, M., & Zhang, J. Rapid allergen inactivation using atmospheric pressure cold plasma. Environmental Science & Technology. 2014, 48(5), 2901-2909. Yu, J., Ahmedna, M., & Goktepe, I. Peanut protein concentrate: production and functional properties as affected by processing. Food Chemistry. 2007, 103(1), 121-129. Yu, J., Ahmedna, M., Goktepe, I., Cheng, H., & Maleki, S. Enzymatic treatment of peanut kernels to reduce allergen levels. Food Chemistry. 2011, 127(3), 1014-1022. Zhao, X., Yang, W., Chung, S. Y., Sims, C. A., Otwell, S. W., & Rababah, T. M. Reduction of IgE immunoreactivity of whole peanut (Arachis hypogaea L) after pulsed light illumination. Food and Bioprocess Technology. 2014, 7(9), 2637-2645. | - |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/78721 | - |
dc.description.abstract | 花生是富含營養且具有多種保健功能的作物,其特殊的香氣及清脆的口感使得近年來花生產量及食用量逐年增加,然而花生過敏是死亡率最高的食物過敏並且目前只能藉由避免食用花生來預防,沒有藥物可以根治,因此開發有效降低花生過敏原的加工技術是勢在必行。Ara h 1是主要的花生過敏原且是花生中的主要蛋白質,因此是各研究中致力去除的目標,然而其緊密的結構造成加工中嚴重的阻礙,一般加工技術難以有效將其破壞。常溫大氣電漿是新穎非熱加工技術,能藉由高活性粒子迅速與物質反應而修飾物質結構,因此本實驗研究常溫大氣電漿對花生過敏原Ara h 1致過敏性的影響。
本實驗藉由常溫大氣電漿處理花生蛋白質萃取液。將脫皮生花生研磨、脫脂後,以緩衝溶液萃取其蛋白質製作出花生蛋白質萃取液,萃取液經由電漿處理後以SDS-PAGE、Western blot及ELISA觀察花生過敏原Ara h 1(分子量64 kDa)的含量變化,並且在電漿處理前後測定萃取液的總蛋白質含量、溫度及重量變化。實驗結果顯示電漿能量越高對於降低分子量64 kDa蛋白質的效果越顯著並且以150 W能量最適合用於處理花生過敏原Ara h 1,此外能量越高的電漿使溫度升高越快,電漿處理越久也會使累積的溫度越高,而高溫則有增加Ara h 1致過敏性的風險;SDS-PAGE及Western blot證實常溫大氣電漿能使Ara h 1變性進而形成凝絮物質並且Western blot 及ELISA證實常溫大氣電漿處理能在30分鐘之內顯著降低Ara h 1與抗體的結合力,且效果與處理時間沒有成正比,而是在處理到一定程度後Ara h 1與抗體的結合力無法再下降,這很可能是因為長時間的處理使樣品的溫度增高,導致Ara h 1的致過敏性上升的緣故。整體來說,本研究證實使用常溫大氣電漿降低花生過敏原Ara h 1確實具有可行性,並且其具有很大的潛力成為輔助或替代傳統食品加工去除食品過敏原的技術。 | zh_TW |
dc.description.abstract | Peanuts are nutritious and have a variety of health benefits. Its special aroma and crisp taste make peanut production and consumption increase year by year. However, peanut allergy is food allergy with the highest mortality rate and can only be prevented by avoiding peanuts. No drugs can cure it. Therefore, it’s imperative to develop processing technology that effectively reduces peanut allergens. Ara h 1 is the main peanut allergen and the main protein in peanuts. Therefore, it’s the target of dedication in various studies. However, its tight structure causes serious obstacles in processing, and difficult to effectively destroy it by general processing techniques. Atmospheric cold plasma is a novel non-thermal processing technology that can modify the substance structure by various active particles. Therefore, this experiment investigated the effect of atmospheric cold plasma on the allergenicity of peanut allergen Ara h 1.
In this experiment, peanut protein extract was treated by atmospheric cold plasma. After peeled raw peanuts were ground and degreased, its protein was extracted with buffer solution to prepare peanut protein extract. After treated by plasma, the content of peanut allergen Ara h 1 (molecular weight 64 kDa) was observed by SDS-PAGE, Western blot and ELISA. Total protein content, temperature and weight change of the extract were measured before and after the plasma treatment. The results show that the higher the plasma energy, the more significant the effect of reducing the proteins with 64 kDa molecular weight and the 150 W energy is most suitable for the treatment of peanut allergen Ara h 1. In addition, the higher the energy of the plasma, the faster the temperature rises. The longer the plasma treatment, the higher the accumulated temperature, while high temperature increase the risk of increasing allergenicity of Ara h 1. SDS-PAGE and Western blot confirmed that atmospheric cold plasma can denature Ara h 1 to form floc substances. In addition, Western blot and ELISA confirmed that atmospheric cold plasma treatment can significantly reduce the binding ability of Ara h 1 to antibody within 30 minutes, and the effect is not directly proportional to the treatment time, but the binding force of Ara h 1 to the antibody can no longer be decreased after treatment to a certain extent. This is most likely because the long-term treatment increases the temperature of the sample, resulting in an increase in the allergenicity of Ara h 1. Overall, this study demonstrates that the use of atmospheric cold plasma to reduce peanut allergen Ara h 1 is indeed feasible, and it has great potential to assist or replace traditional food processing techniques to remove food allergens. | en |
dc.description.provenance | Made available in DSpace on 2021-07-11T15:14:36Z (GMT). No. of bitstreams: 1 ntu-108-R06641007-1.pdf: 4607191 bytes, checksum: ccb0d4717c2db67c8c748aa973646f69 (MD5) Previous issue date: 2019 | en |
dc.description.tableofcontents | 目錄
致謝 I 摘要 II Abstract III 目錄 V 圖目錄 IX 表目錄 XI 第一章 前言 1 第二章 文獻回顧 3 2.1 花生 3 2.1.1 花生的營養性 3 2.1.2 花生的加工廣泛性及被食用量 3 2.1.3 花生過敏問題 5 2.2 花生過敏原 5 2.2.1 花生過敏原的種類、特性及分佈 5 2.2.2 花生過敏原Ara h 1的結構與致過敏性及消化性 7 2.3 加工對花生過敏原結構與致過敏性的研究 9 2.3.1 醋酸處理 9 2.3.2 熱加工 9 2.3.3 γ-射線 10 2.3.4 脈衝紫外光 10 2.3.5 脈衝光 10 2.3.6 酵素處理 11 2.3.7 高靜水壓 11 2.4 電漿 13 2.4.1 電漿定義 13 2.4.2 電漿的種類 15 2.4.3 常見的常溫大氣電漿 19 2.4.4 常溫大氣電漿在食品加工上的應用 22 2.4.5 常溫大氣電漿處理大豆過敏原 22 2.4.6 常溫大氣電漿對花生蛋白質功能性的影響 22 2.5 尿素溶解蛋白質的原理 23 第三章 研究目的與實驗架構 24 3.1 花生蛋白質萃取液的製作與常溫大氣電漿處理 24 3.2 花生蛋白質萃取液經電漿處理後的物理性質探討 25 3.3 常溫大氣電漿對花生過敏原Ara h 1影響的探討 26 第四章 材料與方法 27 4.1 實驗材料 27 4.1.1 材料 27 4.1.1.1 生花生 27 4.1.1.2 氬氣 27 4.1.1.3 藥品與試劑 27 4.1.2 設備 30 4.1.2.1 一般設備 30 4.1.2.2 電漿設備 31 4.1.2.3 電泳設備 32 4.2 實驗方法 32 4.2.1 緩衝溶液製備方法 32 4.2.1.1 Running buffer(10X) 32 4.2.1.2 Transfer buffer(10X) 32 4.2.1.3 Stripping buffer 33 4.2.1.4 PBS(5X) 33 4.2.1.5 Wash buffer 33 4.2.1.6 Tris glycine buffer, pH 8, containing 8 M urea 33 4.2.1.7 0.02 M Phosphate buffer, pH 8, containing 10 mM EGTA 34 4.2.1.8 50 mM Carbonate/bicarbonate buffer, pH 9.6 34 4.2.1.9 Phosphate buffered saline, pH 7.4, containing 0.05% Tween 20(PBS-T) 34 4.2.1.10 1% BSA/PBS-T 34 4.2.1.11 Streptavidin-peroxidase 34 4.2.1.12 1 mM ABTS in 70 mM citrate-phosphate buffer, pH 4.2 35 4.2.2 抗體濃度稀釋方法 35 4.2.3 樣品製備方法 37 4.2.3.1 脫脂花生粉的製備 37 4.2.3.2 花生蛋白質萃取液的製備 38 4.2.4 常溫大氣電漿處理 38 4.2.5 分析方法 40 4.2.5.1 蛋白質含量分析 40 4.2.5.2 十二烷基硫酸鈉聚丙烯醯胺凝膠電泳(SDS-PAGE) 40 4.2.5.3 西方墨點法(Western blot) 43 4.2.5.4 酵素結合免疫吸附分析法(ELISA) 43 4.2.5.5 統計分析 44 第五章 結果與討論 45 5.1 外觀、水分與表面溫度變化 45 5.1.1 花生萃取液經過電漿處理後的表面溫度變化 45 5.1.2 花生萃取液經過電漿處理後的水分變化 48 5.1.3 花生萃取液經過電漿處理後的外觀變化 49 5.2 十二烷基硫酸鈉聚丙烯醯胺凝膠電泳(SDS-PAGE) 51 5.2.1 不同電漿能量對Ara h 1的影響 51 5.2.2 不同電漿處理次數對Ara h 1的影響 53 5.3 西方墨點法(Western blot) 59 5.3.1 150 W常溫大氣電漿不同次數的處理對Ara h 1的影響 59 5.3.2 常溫大氣電漿的溫度對Ara h 1的可能影響 59 5.3.3 常溫大氣電漿降低Ara h 1致過敏性的機制探討 60 5.4 酵素結合免疫吸附分析法(ELISA) 63 5.4.1 150 W常溫大氣電漿不同次數的處理對Ara h 1的影響 63 5.4.2 現今過敏原含量規範與結果的比較 63 5.4.3 本研究與Meinlschmidt等人(2016)的比較 66 第六章 結論與建議 69 6.1 結論 69 6.2 建議 70 第七章 未來展望 71 第八章 參考文獻 72 附錄一 i 附錄二 ii | - |
dc.language.iso | zh_TW | - |
dc.title | 以常溫大氣電漿處理降低花生過敏原Ara h 1之致過敏性 | zh_TW |
dc.title | Attenuating the allergenicity of peanut allergen Ara h 1 by atmospheric cold plasma treatment | en |
dc.type | Thesis | - |
dc.date.schoolyear | 107-2 | - |
dc.description.degree | 碩士 | - |
dc.contributor.coadvisor | 鄭光成 | zh_TW |
dc.contributor.coadvisor | Kuan-Chen Cheng | en |
dc.contributor.oralexamcommittee | 吳瑞碧;沈賜川;吳宗信 | zh_TW |
dc.contributor.oralexamcommittee | James Swi-Bea Wu;Szu-Chuan Shen;Jong-Shinn Wu | en |
dc.subject.keyword | 花生過敏,Ara h 1,常溫大氣電漿,致過敏性,非熱加工, | zh_TW |
dc.subject.keyword | Peanut allergy,Ara h 1,Atmospheric cold plasma,Allergenicity,Non-thermal food processing technology, | en |
dc.relation.page | 105 | - |
dc.identifier.doi | 10.6342/NTU201901951 | - |
dc.rights.note | 未授權 | - |
dc.date.accepted | 2019-07-30 | - |
dc.contributor.author-college | 生物資源暨農學院 | - |
dc.contributor.author-dept | 食品科技研究所 | - |
dc.date.embargo-lift | 2024-06-30 | - |
顯示於系所單位: | 食品科技研究所 |
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