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研究生:楊心妤
研究生(外文):Sin-Yu Yang
論文名稱:食用麴菌所生產對大腸直腸癌細胞具TRAIL凋亡誘導致敏性的新型發酵產物篩選研究
論文名稱(外文):Screening of novel fermented products produced by edible fungi of Aspergillus sp. that sensitizes colorectal cancer cells to TRAIL-induced apoptosis.
指導教授:許元勳
學位類別:碩士
校院名稱:臺北醫學大學
系所名稱:醫學科學研究所
學門:醫藥衛生學門
學類:醫學學類
論文種類:學術論文
論文出版年:2012
畢業學年度:100
語文別:中文
論文頁數:91
中文關鍵詞:食用麴菌泡盛酒麴細胞凋亡大腸直腸癌TRAIL致敏因子
外文關鍵詞:edible kojiAspergillus awamorifermentationcolorectal cancerapoptosisTRAILsensitizer
相關次數:
  • 被引用被引用:2
  • 點閱點閱:333
  • 評分評分:
  • 下載下載:1
  • 收藏至我的研究室書目清單書目收藏:0
中文摘要 I
Abstract III
目錄 V
圖次 VIII
表次 X
附錄次 XI
第一章、 前言 1
第一節、 緒論 1
第二節、 文獻回顧 3
(一) 麴菌簡介與相關研究回顧 3
1. 麴菌簡介與食品應用 3
2. 麴菌在現代工業及與醫藥生技上之應用 4
3. 麴菌之生理活性與抗癌作用 5
(二) 大腸直腸癌簡介 7
1. 大腸直腸癌之重要性 7
2. 癌症之形成簡介 7
3. 影響大腸直腸癌之飲食因子 8
(三) 腫瘤壞死因子相關誘導配體(TRAIL)之簡介 9
1. 腫瘤壞死因子相關誘導配體(TRAIL) 9
2. 腫瘤壞死因子相關誘導配體的耐藥性(TRAIL resistance) 9
第三節、 研究目的與相關文獻回顧 11
(一) 研究背景 11
(二) TRAIL致敏因子(sensitizer)文獻回顧及篩選策略探討 12
(三) 研究內容與目的 13
第二章、 實驗方法與材料儀器 14
第一節、 實驗架構 14
第二節、 微生物發酵與萃取回收 14
(一) 菌株冷凍保存 14
(二) 菌株活化與接種源之製備 14
(三) 振盪培養 15
(四) 通氣式培養 15
(五) 物質的酸鹼轉溶萃取 15
第三節、 標的發酵產物之偵測(抗菌及其活性拮抗試驗) 16
(一) 樣品定量 16
(二) 紙錠擴散試驗(paper disc diffusion test) 16
(三) 抗菌活性之拮抗試驗(antagonistic test for antimicrobial activity) 17
第四節、 標的發酵產物之抗氧化能力試驗 17
(一) 清除DPPH自由基能力(DPPH scavenging ability) 17
(二) 抗脂質過氧化活性(anti-peroxidation activity) 18
(三) 硫代巴比妥酸反應物(TBARS)生成之抑制能力 18
第五節、 矽膠管柱層析 19
第六節、 矽膠薄層層析 20
第七節、 高效能液相層析 21
第八節、 可見-紫外吸收光譜分析 22
第九節、 紅外吸收光譜分析 22
第十節、 細胞實驗 22
第十一節、 其它儀器設備與藥品 26
(一) 化學藥品及試劑 26
(二) 儀器設備 26
第三章、 實驗結果 28
第一節、 標的發酵產物之偵測(抗菌及其活性拮抗試驗) 28
第二節、 標的發酵產物之抗氧化能力試驗 28
第三節、 矽膠管柱層析 29
第四節、 矽膠薄層層析 29
第五節、 高效能液相層析 30
第六節、 可見-紫外吸收光譜分析 31
第七節、 紅外吸收光譜分析 32
第八節、 細胞毒性試驗 32
第四章、 實驗討論 34
第五章、 結論與未來展望 43
參考文獻 45


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