臺灣博碩士論文加值系統

由於高油與炸油的飲食型態與目前過敏性疾病逐年增加的趨勢可能有關。本研究利用動物致敏模式來探討不同炸油程度對於過敏反應的影響機制。
實驗一：將十週大 BALB/c 雄鼠隨機分為 5 組，分別餵食5 % 黃豆新鮮油 ( S5組)、15 % 黃豆新鮮油 ( S15組)、15 % 油炸 24 小時黃豆炸油 ( F15組)、10 % 油炸 24 小時黃豆炸油 + 5 % 新鮮黃豆油 ( F10S5組) 及15 % 油炸 18 小時黃豆炸油 ( F15-18h組)。餵食 2 週後，進行每週 1 次的腹腔致敏，連續 3 週，在餵食第 6 週時，以吸入性的方式致敏 2 次，每次間隔 2 天，在最後 1 次吸入性致敏的隔天進行肺功能測試後犧牲。
實驗結果顯示：(1) 營養狀況及特異性抗體生成：炸油組顯著提高肝 TBARS 值和 cytochrome P-450 含量，並以 F15組最為顯著。降低油炸時間 ( F15-18h組) 及炸油量 ( F10S5組) 並不會改善小鼠的營養狀況及增加過敏原特異性抗體生成。(2) 肺及呼吸道發炎反應：高新鮮油 S15 組有顯著較高的肺沖洗液嗜伊紅性白血球比例及 PGE2 含量。F15-18h 組具有顯著較高的肺沖洗液 IL-5 含量。(3) 免疫細胞脂肪酸組成及免疫反應：高新鮮油 S15 組比起低新鮮油 S5 組有較高的 C18:2脂肪酸比例；炸油組比起高新鮮油組顯著增加脾臟細胞之飽和脂肪酸及降低不飽和脂肪酸的比例；高新鮮油 S15 組及 F15-18h 組在脾臟會引發較嚴重的過敏反應，在 S15 組，以 OVA 刺激下，會分泌較多的 Th2 細胞激素 ( IL-4 及 IL-5 )；在 F15-18h組，以 OVA 刺激下，會分泌較多 Th2 細胞激素 ( IL-4 ) 及較少 Th1 細胞激素 ( IL-2及IFN-g )。(4) Leptin生成：在炸油組，血清 leptin 的濃度顯著低於高新鮮油組，並且不論致敏前後 leptin 的濃度與體重有顯著相關性，體重較重者之血清 leptin 濃度較高。
實驗二：將八週大的 BALB/c 雌鼠隨機分為 S5、S15 及 F15 組，分別餵食不同的實驗飼料 8 週後犧牲，測定免疫細胞脂肪酸組成與細胞增生能力。
實驗結果顯示：(1) 營養狀況：炸油組比起高新鮮油組顯著增加肝臟之飽和脂肪酸及降低不飽和脂肪酸的比例。(2) 腹腔脂肪酸組成及免疫反應：炸油組腹腔細胞脂肪酸組成有較低的 C20:4 脂肪酸的趨勢，但在發炎性指標 PGE2、IL-6 及 IL-1b 的分泌，各組間無顯著差異。(3) 脾臟細胞 T 及 B 細胞增生及脂肪酸組成：高炸油組以 LPS 刺激，顯著增加單獨純化出的 B 細胞增生，並且 B 細胞脂肪酸有顯著較高的 C18:1 及較低 C18:2 脂肪酸。(4) 呼吸道發炎反應及肺功能的影響：高炸油飲食與其他各組無顯著差異性。(5) leptin生成：高炸油組有比新鮮油組顯著較低的血清 leptin 濃度。
由以上的結果，高油飲食會增加呼吸道發炎反應中的肺沖洗液 PGE2 的生成及嗜伊紅性白血球聚集的情形，而高炸油飲食會增加肺沖洗液 IL-5 生成及肺功能，同時，高油及高炸油飲食都會加重過敏反應，其反映在影響 Th 系統平衡使反應傾向 Th2 系統及尿中 Histamine 排泄。高油與炸油對脂肪酸組成的影響，肝臟較不受致敏與性別影響，免疫細胞中 B 細胞的組成與肝臟有類似的趨勢，並受飲食影響。高炸油減少血清 leptin 含量是否在過敏反應機轉扮演重要角色是值得進一步探討的問題。

The prevalence of allergic disease has increased rapidly in the past decade. Both high fat and frying oil diets have been though to play an important role in increasing the prevalence of allergic disease. In this study, we investigated the effect of different preparations of frying oil on immune responses in murine model of airway inflammation.
In the first experiment, ten-week-old male mice were randomly divided into five groups fed on diet containing either 5 % fresh soybean oil ( S5 ), 15 % fresh soybean oil ( S15 ), 15 % frying soybean oil under 24 hours frying process ( F15 ), 10 % frying soybean oil under 24 hours frying process plus 5 % fresh soybean oil ( F10S5 ) or 15 % frying soybean oil under 18 hours frying process ( F15-18h ). After two weeks’ experiment diets, mice were then immunized three times with ovalbumin ( OVA ) intraperitoneally and finally inhalation challenge with OVA two times. The results showed that (1) Frying oil groups had significantly increased liver TBARS value and microsomal total cytochrome P-450 content, especially in F15 group. Reducing frying time of frying oil ( F15-18h group ) and the amount of frying oil ( F10S5 group ) did not increase the production of allergen specific antibody. (2) In the BAL fluid, S15 group had significantly higher percentage of eosinophil and PGE2 content, and F15-18h group had significantly higher IL-5 content. (3) In spleen, S15 group had significantly higher relative C18:2 fatty acid content compared to S5 group and frying oil groups had significantly higher relative SFA content and lower PUFA compared to high fresh oil group. S15 and F15-18h group had evoked more serious allergic response in spleen cell. In S15 group, Th2 cytokine such as IL-4 and IL-5 secretion from OVA-stimulated spleen cell were significantly higher. In F15-18h group, Th2 cytokine such as IL-4 secretions from OVA-stimulated spleen cell were significantly higher and the Th1 cytokine such as IL-2 and IFN-g were significantly lower than other high fat groups. (4) The serum leptin contents were significantly lower in frying oil groups, the concerntration of serum leptin were significantly lower than those in high fresh oil group. The concerntration of serum leptin and body weight were significantly correlated regardless of immunization.
In the second experiment, eight-week-old BALB/c female mice were randomly divided into S5, S15 and F15 diet group. After eight weeks’ experiment diet. Mice well killed, and were measured the fatty acid composition and cell proliferation. The results showed that (1) Frying oil group had significantly higher hepatic relative SFA content and lower PUFA content. (2) The C20:4 fatty acid were lower in pernitoneal cells of frying oil group, but the secretion of inflammatory mediators such as PGE2、IL-6 and IL-1b were not significantly different among the groups. (3) Purified B cells from mice of frying oil group had significantly higher proliferation compared to the fresh oil group, but not the purified T cells. The fatty acid compositions of purified B cells were also affected by dietary fat. The relative C18:1 fatty acid was higher and C18:2 fatty acid was lower in B cells purified from the mice of frying oil diet group. (4) The airway inflammatory indicators were not significant among the groups (5) The serum leptin concerntration was found to be significantly lower in the frying oil group.
In conclusion, high fat diet may increase airway inflammation by increase the PGE2 content of BAL fluid and percentage of enosinophil. High frying oil diet may increase IL-5 content of BAL fluid and lung function. High fat and high frying oil groups both had evoked moe serious allergic response, that reflect on the balance of the systm and the histamine content of the urine. The effect of high fat and high frying oil on the composition of fatty acid, liver fatty acid not shown regardless of immunization process and sex; B cell and liver have the same fatty acid profile trend, effected by diet. The role of leptin in allergoc disease needs to be further studied.

第一章 緒論1
第一節 前言1
第二節 文獻回顧與實驗假說2
2.1 營養狀況對免疫系統的影響2
2.2 膳食油脂對免疫系統的影響及機制3
2.3 過敏反應6
2.4 呼吸道發炎反應8
2.5 花生四烯酸代謝物在免疫系統扮演的角色11
2.6 炸油對動物體的影響14
2.7 Leptin與免疫15
第三節 研究動機16
第二章 材料與方法19
第一節 實驗設計19
1.1 實驗大綱19
1.2 飼料製備23
第二節 動物致敏模式25
2.1 致敏( Immunization )操作25
第三節 動物犧牲及樣品之收集與分析27
3.1 血清27
3.2 肺沖洗液及肺部分析30
3.3 腹腔細胞的分析33
3.4 脾臟細胞的分析35
3.5 肝臟的分析39
3.6 尿液分析41
第四節 統計方法43
第三章 結果44
第一節 實驗一：餵食炸油對卵蛋白致敏雄鼠營養狀況及血清特異性抗體生成的影響44
1.1 體重變化44
1.2 攝食狀況45
1.3 組織重量45
1.4 肝微粒體 Cytochrome P-450 活性48
1.5 肝脂質氧化程度48
1.6 肝臟脂肪酸組成48
1.7 尿中 bicyclo-PGE2 含量52
1.8 血清過敏原特異性 IgE、IgG1 及 IgG2a 抗體53
第二節 實驗一：炸油對卵蛋白致敏雄鼠肺及呼吸道過敏反應的影響53
2.1 肺功能53
2.2 肺沖洗液分析56
第三節 實驗一：炸油對卵蛋白致敏雄鼠免疫細胞脂肪酸組成及免疫影響60
3.1 脾臟細胞脂肪酸組成60
3.2 腹腔細胞脂肪酸組成60
3.3 脾臟細胞激素的分泌量60
3.4 尿中 Histamine 含量68
第四節 實驗一：炸油對卵蛋白致敏雄鼠血清 leptin 生成的影響68
第五節 實驗二：炸油對非致敏雌鼠營養狀況的影響71
5.1 體重變化71
5.2 攝食狀況71
5.3 器官重量71
5.4 肝臟脂肪酸組成75
第六節 實驗二：炸油對非致敏雌鼠腹腔細胞脂肪酸組成及免疫反應的影響75
6.1 腹腔細胞脂肪酸組成75
6.2 腹腔細胞細胞激素及 PGE2 的分泌量75
第七節 實驗二：炸油對非致敏雌鼠脾臟 T 及 B 細胞增生及脂肪酸組成的影響79
7.1 T 及 B 細胞的增生79
7.2 T 及 B 細胞脂肪酸組成79
第八節 實驗二：炸油對非致敏雌鼠呼吸道發炎反應及肺功能的影響82
8.1 肺沖洗液 PGE2 含量82
8.2 肺功能83
第九節 實驗二：炸油對非致敏雌鼠 leptin 生成的影響84
9.1 血清 leptin 含量84
第四章 討論85
第一節 炸油對卵蛋白致敏雌鼠營養狀況及血清特異性抗體生成的影響85
1.1 生長狀況85
1.2 組織重量86
1.3 肝微粒體 Cytochrome P-450 含量86
1.4 肝脂質氧化程度87
1.5 肝臟脂肪酸組成87
1.6 尿中 bicyclo-PGE288
1.7 血清過敏原特異性抗體89
第二節 炸油對卵蛋白致敏雄鼠肺及呼吸道過敏反應的影響90
2.1 肺功能90
2.2 肺沖洗液嗜伊紅性白血球比例91
2.3 肺沖洗液 PGE2 及 LTC4 含量91
2.4 肺沖洗液 IL-5 含量92
第三節 炸油對卵蛋白致敏雄鼠及免疫反應免疫細胞脂肪酸組成的影響92
3.1 脾臟細胞激素分泌量92
3.2 尿中 Histamine 含量93
3.3 免疫細胞脂肪酸組成94
第四節 炸油對卵蛋白致敏雄鼠血清 leptin 生成的影響97
4.1 血清leptin 含量97
第五章 結論98
第六章 參考文獻99

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