臺灣博碩士論文加值系統

山藥在許多國家被當作食物甚至是藥材使用。研究指出山藥中的抗氧化物質，包括多酚(Polyphenols)和花青素(Anthocyanins)對於體內抗發炎及預防心血管疾病具有良好的效果。而山藥中富含的尿囊素(Allantoin)，也被研究證實具有修復傷口及抑制發炎的功效。因此本研究目的為探討在台灣經常食用之基隆野山藥(D. japonica Thunb. var. pseudojaponica (Hayata) Yamamoto)、富含花青素之紅龍山藥(D. alata L. purpurea (Roxb. ) M. Pouch)及常被當作中藥使用之懷山藥(D. batatas Decne)的體外抗氧化及體內抗發炎作用的效果。實驗步驟將乾燥山藥粉末以純水在55℃溫度下震盪萃取30分鐘兩次，以所得萃取液進行DPPH清除能力、總抗氧化能力、總酚含量及總花青素含量分析，同時以HPLC分析不同品種山藥萃取液中的尿囊素含量。研究以脂多醣(LPS)活化人類巨噬細胞(THP-1)模擬人類的淋巴系統作用之發炎狀態，觀察使用山藥萃取液處理對淋巴細胞分泌細胞激素腫瘤壞死因子 (TNF-α)、介白素-1β (IL-1β)、IL-6及IL-10之影響。結果顯示，山藥萃取液之DPPH清除能力和總抗氧化能力，皆為紅龍山藥萃取物效果最強分別為19.6%和89.74%，並且顯著高於基隆野山藥12.88%和65.57%及懷山藥12.58%和70.03%。總多酚含量以紅龍山藥最多為75.93 μg GAE/mL，懷山藥次之58.76 μg GAE/mL及基隆野山藥47.45 μg GAE/mL。總花青素分析中紅龍山藥的總花青素含量顯高於其他兩種山藥。以HPLC的分析結果得知，紅龍山藥中的尿囊素含量13.05 mg/g DW顯著高於懷山藥的11.43 mg/g DW和基隆野山藥10.91 mg/g DW。在抗發炎實驗中，紅龍山藥萃取液處理可以使巨噬細胞分泌的促發炎因子TNF-α、IL-1β和IL-6濃度顯著下降、抗發炎因子IL-10之分泌量增加。綜合以上結果，紅龍山藥中具有較其他兩種山藥高的抗氧化能力，並可藉由降低促發炎因子來達到抗發炎的功效，可能是受到其富含之花青素、多酚物質及尿囊素的影響。

The yam is a staple food in many countries and also well known in traditional medicine. Study shows that antioxidant components in yam, including polyphenols and anthocyanins, have good effects on anti-inflammatory and cardiovascular diseases. Then Allantoin, which is rich in yam, has also been proven to have the effect of repairing wounds and inhibiting inflammation. Therefore, the purpose of this study is to explore the anti-oxidation and anti-inflammatory effects of D. japonica Thunb. var. pseudojaponica (Hayata) Yamamoto, often consumed in Taiwan, D. alata L. purpurea (Roxb. ) M. Pouch, rich in anthocyanins and D. batatas Decne, often used as a traditional Chinese medicine. Dry powder of yam was extracted with pure water at 55 ° C for 30 minutes. Analysis of the DPPH scavenging capacity, total antioxidant capacity, total phenolic content and total anthocyanin content in different yam extracts. Then analysis of allantoin content by HPLC. We study the effect of yam extracts on lymphocyte secreting tumor necrosis factor (TNF-α), interleukin-1β (IL-1β), IL-6 and IL-10 by using macrophages activated by lipopolysaccharide (LPS). The results show that the DPPH scavenging capacity and total antioxidant capacity of the yam extract were the strongest for the D. alata L. purpurea (Roxb.) M. Pouch extracts, 19.6% and 89.74%, respectively. And it is significantly higher than D. japonica Thunb. var. pseudojaponica (Hayata) Yamamoto and D. batatas Decne. The total polyphenol content is the highest in D. alata L. purpurea (Roxb.) M. Pouch (75.93 μg GAE/mL) followed by D. batatas Decne. (58.76 μg GAE/mL) and D. japonica Thunb. var. pseudojaponica (Hayata) Yamamoto (47.45 μg GAE/mL). The total anthocyanin content of D. alata L. purpurea (Roxb.) M. Pouch was significantly higher than other two kinds of yams. According to the results of HPLC analysis, the allantoin content of D. alata L. purpurea (Roxb.) M. Pouch (13.05 mg/g DW) was significantly higher than other two kinds of yams. In anti-inflammatory results treated by D. alata L. purpurea (Roxb.) extract significantly reduce the concentration of pro-inflammatory factors (TNF-α、IL-1β and IL-6) and Increased secretion of anti-inflammatory factor (IL-10). According to the above results, D. alata L. purpurea (Roxb.) M. Pouch has higher antioxidant capacity than the other two kinds of yams and also can achieve anti-inflammatory effects by reducing the pro-inflammatory factors. In conclusion , our study shown the anti-inflammatory effects of the yam may drive from its rich anthocyanins, polyphenols and allantoin.

目次
摘要 I
Abstract II
目次 III
表目錄 V
圖目錄 VI
第一章 緒論 1
第一節、 山藥 1
第二節、 山藥中的多酚類(polyphenols) 2
第三節、 尿囊素(Allantoin) 5
第四節、 THP-1人類單核球細胞 6
第五節、 脂多醣(lipopolysaccharide, LPS) 6
第六節、 發炎反應與細胞激素 8
一、 腫瘤壞死因子(Tumor necrosis factor-α, TNF-α) 8
二、 介白素-1β (Interleukin-1β, IL-1β) 10
三、 介白素-6 (Interleukin-6, IL-6) 10
四、 介白素-10 (Interleukin-10, IL-10) 11
第二章 研究目的與實驗架構 12
第一節、 研究目的 12
第二節、 實驗架構 13
第三章 材料與方法 14
第一節、材料 14
一、 實驗樣品 14
二、 實驗試劑 15
三、 實驗套組 15
四、 實驗儀器 16
第二節、實驗方法 17
一、 山藥樣品前處理 17
二、 山藥樣品萃取液製備 17
三、 總酚含量測定(Total polyphenol content) 17
四、 總花青素含量測定(Total anthocyanin content) 18
五、 抗氧化試驗 20
六、 尿囊素的定量(Allantoin quantitative analysis) 22
七、 細胞培養 23
八、 細胞實驗之樣品配製 23
九、 細胞抑制率分析 24
十、 發炎細胞激素分析 24
第三節、統計分析 28
第四章、結果與討論 29
第一節、不同品種山藥水萃液的固形物比較 29
本研究選用來自於農委會桃園區農業改良場新埔工作站培育的3種不同品種(系)山藥。取用其肉的部分凍乾後以水萃取，再將山藥水萃液分別凍乾並分析其固形物含量。表二為山藥水萃液的固形物及生物活性成分分析，其中懷山藥的固形物含量最高為24.5 mg/mL，其次為台農五號山藥21.4 mg/mL，最低為基隆野山藥16.2 mg/mL。 29
第二節、不同品種山藥總酚含量之比較 29
第三節、不同品種山藥總花青素含量之比較 30
第四節、不同品種山藥抗氧化能力之比較 31
第五節、不同品種山藥之尿囊素含量差異 32
第六節、尿囊素及不同品種山藥萃取液對活化態THP-1細胞之細胞毒殺性 33
第七節、不同品種山藥萃取液對活化態THP-1細胞之細胞激素分泌 34
第八節、不同濃度尿囊素對活化態THP-1細胞之細胞激素分泌 36
第九節、不同濃度台農五號(紅龍)山藥萃取液對活化態THP-1細胞之細胞激素分泌 38
第五章 結論 40
第六章 參考文獻 41

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