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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 蔣丙煌(Been-huang Chiang) | |
| dc.contributor.author | Shin-Yu Lin | en |
| dc.contributor.author | 林心妤 | zh_TW |
| dc.date.accessioned | 2022-11-24T03:07:20Z | - |
| dc.date.available | 2022-02-21 | |
| dc.date.available | 2022-11-24T03:07:20Z | - |
| dc.date.copyright | 2022-02-21 | |
| dc.date.issued | 2021 | |
| dc.date.submitted | 2021-11-04 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/80471 | - |
| dc.description.abstract | "2020 年全球酵母市場價值估計為 39 億美元,預計到 2025 年將達到 61 億美元。其中,細胞壁是生產酵母提取物的副產品,含有 55-60% β-1,3-1,6-葡聚醣和30-40%甘露醣蛋白,已被證實具有刺激先天性免疫系統的潛在能力,又稱為生物活性調節劑(biological response modifier),能直接與先天性免疫細胞進行交互作用, 並活化促進下游相關免疫反應。通過適當控制裂解條件之破壁製程,不僅可以獲得分離後的酵母提取物和細胞壁碎片,還可以修飾細胞壁以增強其免疫刺激功能。本研究的目的是建立一種破壁加工製程,以生產可有效刺激免疫反應的酵母細胞壁產物。本研究使用自體水解(胞內酵素)和酵素水解(商業外添酵素)來實現細胞壁裂解製程。第一部分探討自體水解製程(Autolysis),使用醋酸鹽調節 pH 至 4.5, 釋放的氨基酸量高於用鹽酸調節 pH 值的傳統自解製程,胞內酵素水解能力能使細胞壁造成孔洞及塌陷。為了增進破壁效果,並修飾細胞壁結構,再利用添加內切 β-葡聚醣酶 Viscozyme 並結合自體水解進行破壁製程(Combined Autolysis-Hydrolyis process, CAH)。結果發現,在自解製程進行後 6 小時及 12 小時再介入酵素(CAH 6h 及 CAH 12h)相較於一開始添加(CAH 0h)可以使胞內核苷酸釋出量增加,並且 使平均細胞壁碎片粒徑減少。這可能是由於自解會先使細胞壁機械強度減弱,使外添要素更易進行水解。然而,使酵素更容易作用反而可能造成更多細胞壁 β-葡聚醣的損失,使其 β-葡聚醣含量在四組別中最低。此結果也反應在模擬腸道免疫試驗中,CAH 12h 組的 IL-6 釋放量最低;而含有最多 β-葡聚醣含量的 CAH 0h 組則顯著高於其他組別,顯示 β-葡聚醣含量為一個免疫刺激重要的評估指標,也顯示酵母細胞壁多醣的各種物化性質對於刺激免疫效果會有不同的影響,包括溶解度、粒子大小、β-glucan 含量等。然而,所有樣品均對刺激 Raw264.7 分泌細胞因子有顯著影響,且釋放量都顯著低於 LPS 組,因此本研究之細胞壁破壁產品都具有作 為安全且溫和之腸道黏膜免疫刺激膳食補充劑之潛力。" | zh_TW |
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| dc.description.tableofcontents | 目錄 第一章、文獻回顧 1 第一節、酵母菌介紹 1 第二節、酵母菌細胞壁簡介 2 (一)β-葡葡聚醣(β-glucan) 3 (二)甘露糖蛋白(mannoprotein) 4 (三)幾丁質(chitins) 4 第三節、酵母菌加工產品應用現況 4 第四節、酵母菌的生產及加工流程 7 (一)酵母菌的生產 7 (二)破壁製程 8 (三)離心 10 (四)濃縮及乾燥 10 第五節、酵素法破壁製程 11 (一)自體水解法(Autolysis) 11 (二)外添酵素水解法(enzyme hydrolysis) 13 第六節、腸道黏膜防禦系統簡介 14 第七節、酵母細胞壁對腸道黏膜完整性與免疫功能調節的影響 18 (一)酵母細胞壁多醣維持腸道完整性之機制 18 (二)酵母細胞壁多醣對於調節免疫反應的機制 19 第八節、CaCO2 與 Raw264.7 細胞共培養之體外評估模型 22 (一)共培養模型之介紹及其適切性 23 (二)腸道完整性與免疫刺激評估指標 24 第二章、研究目的與實驗架構 26 第一節、研究目的 26 第二節、實驗架構 27 第三章、材料與方法 28 第一節、實驗材料 28 (一)微生物菌株 28 (二)微生物培養基原料 28 (三)細胞菌株 28 第二節、儀器設備 30 第三節、實驗方法 31 (一)酵母菌的生產 31 (二)破壁製程-生產酵母菌破壁產品 31 (三) 破壁指標測定 32 (四)細胞培養 36 (五)細胞存活率試驗 (MTT assay) 37 (六)以 Raw264.7 進行樣品免疫刺激活性測定 38 (七) 模擬腸道之共培養模型建立 41 第四章、結果與討論 43 第一節、 自體水解製程之破壁效果 43 (一)一般自體水解製程之確立 43 (二)優化自體水解製程之破壁效果 45 (三)自體水解製程對於酵母菌體型態上之變化 48 (四)優化破壁製程依時間之胺基酸釋出量 50 第二節、外源酵素水解之破壁效果 51 (一)比較胺基酸釋出量與核苷酸釋出量 51 第三節、結合自體水解與酵素水解製程之破壁效果 54 (一)不同破壁製程之核苷酸釋出量 54 (二)不同破壁製程之上清液及沉澱物產量 54 (三)於不同時間點加入酵素對核苷酸釋出量之影響 57 第四節、酵母菌破壁產品對 RAW264.7 細胞之免疫刺激作用 63 (一)酵母菌破壁產品對 RAW264.7 細胞之存活率影響 63 (二)酵母菌破壁產品刺激 RAW264.7 細胞免疫反應之影響 66 (三)各製程生產之酵母菌水解沉澱物對 RAW264.7 細胞之存活率影響 68 (四) 各製程生產之酵母菌水解沉澱物對 RAW264.7 細胞釋出 TNF-α 及 IL-6 之影響 70 第五節、細胞壁破壁產品對模擬腸道黏膜共培養模型之作用 74 (一)酵母菌破壁產品對於 Caco-2 細胞之存活率影響 74 (二)各製程生產之酵母菌水解沉澱物對於維持腸道完整性之影響 76 (三)各製程生產之酵母菌水解沉澱物於共培養模型中對 RAW264.7 細胞釋出細胞激 素 TNF-α 及 IL-6 之影響 81 第五章、結論 86 第六章、參考文獻 88 | |
| dc.language.iso | zh-TW | |
| dc.subject | 酵母細胞壁 | zh_TW |
| dc.subject | β-葡聚醣 | zh_TW |
| dc.subject | 腸道免疫 | zh_TW |
| dc.subject | 自體水解 | zh_TW |
| dc.subject | 酵素水解 | zh_TW |
| dc.subject | 細胞激素 | zh_TW |
| dc.subject | Raw 264.7 | zh_TW |
| dc.subject | cytokines | en |
| dc.subject | yeast cell wall | en |
| dc.subject | yeast β-glucan | en |
| dc.subject | mucosa immunity | en |
| dc.subject | autolysis | en |
| dc.subject | enzyme hydrolysis | en |
| dc.subject | Raw 264.7 | en |
| dc.title | 改善破壁製程以提升酵母菌細胞壁水解產物之腸黏膜免疫功效 | zh_TW |
| dc.title | Enhancement of gut mucosal immune function of hydrolyzed yeast cell wall by improving enzymatic process | en |
| dc.date.schoolyear | 110-1 | |
| dc.description.degree | 碩士 | |
| dc.contributor.coadvisor | 陳時欣(Shih-Hsin Chen) | |
| dc.contributor.oralexamcommittee | 周繼中(Hsin-Tsai Liu),陳勁初(Chih-Yang Tseng),李俊德 | |
| dc.subject.keyword | 酵母細胞壁,β-葡聚醣,腸道免疫,自體水解,酵素水解,Raw 264.7,細胞激素, | zh_TW |
| dc.subject.keyword | yeast cell wall,yeast β-glucan,mucosa immunity,autolysis,enzyme hydrolysis,Raw 264.7,cytokines, | en |
| dc.relation.page | 99 | |
| dc.identifier.doi | 10.6342/NTU202104396 | |
| dc.rights.note | 同意授權(限校園內公開) | |
| dc.date.accepted | 2021-11-04 | |
| 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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