臺灣博碩士論文加值系統

硫化寡醣和硫化多醣可以抑制肝素酶、凝血酶和細胞間質金屬蛋白酶(matrix metalloproteinase)等蛋白酶，防止血液在血管中凝固，可封鎖血管增生(angiogenesis)的誘導因子，抑制腫瘤生長，以及防止風濕性關節炎和增生視網膜病等疾病，具有抗凝血的功效，用來研發替代現有的抗凝血藥物肝素(heparin)。本研究利用硫化的麥芽三、四、五、六、七糖，探討不同的硫化程度對抗凝血活性的影響。結果發現麥芽寡糖的硫化程度愈高，對活化部分凝血活素時間(activated partial thromboplastin time; APTT)代表的凝血機制內系統凝血路徑有較好的延遲效果，而高度硫化的麥芽四糖與麥芽五糖對代表凝血機制外系統凝血路徑的凝血酶原時間(prothrombin time; PT)有延遲的效果。此外，仙草多醣凝膠(Hsian-tsao gel)與鹿角菜膠(carrageenan)等本身具有抗凝血的功效，經過硫化處理後，其硫化的程度愈高，抗凝血的功效愈好。仙草多醣凝膠對APTT與PT均有較好的延遲效果；鹿角菜膠只對APTT有延遲凝血的效果，對PT則無。

Sulfated polysaccharides and oligosaccharides inhibit some protease as heparanase, thrombin and matrix metalloproteinase to prevent blood coagulation. Sulfated polysaccharides and oligosaccharides also inhibit angiogenesis inducing factor and tumorigenesis, and prevent some diseases as proliferative retinopathies and rheumatoid arthritis. Sulfated polysaccharides and oligosaccharides are developed to replace heparin (the traditional anticoagulant drug) according to their anticoagulant properties. In this research, we compared the degree of sulfation of sulfated maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose with their anticoagulant activity. The result shows that the higher degree of sulfation of sulfated maltooligosaccharides delayed activated partial thromboplastin time (APTT) longer, and the completely sulfated maltotetraose and maltopentaose have the ability to delay prothrombin time (PT). Sulfated maltooligosaccharides have better anticoagulant property in intrinsic pathway than in extrinsic pathway. Furthermore, hsian-tsao gel and carrageenan also have anticoagulant properties, and these gels have better anticoagulant properties with the higher degree of sulfation after sulfation of these gels. Hsian-tsao gel has the ability to delay APTT and PT, but carrageenan has the ability to delay APTT only.

ABSTRACT I
中文摘要 III
目錄 IV
圖目錄 VII
表目錄 IX
第一章　前言 1
第二章　文獻回顧 3
2.1血液與凝血機制 3
2.1.1血液的組成 3
2.1.2血小板的機能 6
2.1.3凝血機制(Mechanism of blood coagulation) 8
2.1.4凝血作用的測試 13
2.2抗凝血劑的介紹 15
2.2.1正常血管系統的防止凝血作用－血管內之抗凝血劑 15
2.2.2抗凝血劑(Heparinoids) 23
2.3麥芽寡糖的介紹 33
2.3.1澱粉(Starch) 33
2.3.2澱粉水解酵素 38
2.4植物多醣凝膠 43
2.4.1仙草多醣凝膠 43
2.4.2海藻多醣膠 45
第三章　材料與方法 49
3.1材料 49
3.1.1麥芽寡糖的製備 49
3.1.2硫化麥芽寡糖的硫化程度與抗凝血功效 49
3.2儀器與設備 52
3.3實驗方法 53
3.3.1麥芽寡糖的製備 53
3.3.2麥芽寡糖的分析 53
3.3.3麥芽寡糖的硫化 54
3.3.4植物多醣凝膠的萃取 54
3.3.5植物多醣凝膠的硫化 55
3.3.6硫化程度(Degree of Sulfation，DS.)的分析 56
3.3.7硫化麥芽寡糖與硫化多醣之抗凝血活性 58
第四章　結果與討論 64
4.1澱粉水解麥芽寡糖的抗凝血活性 64
4.1.1麥芽寡糖的製備與分析 64
4.1.2麥芽寡糖的硫化程度分析 67
4.1.3麥芽寡糖硫化後的抗凝血活性 69
4.1.4我力夠糖漿麥芽寡糖的分析 72
4.1.5我力夠糖漿麥芽寡糖的硫化程度分析 75
4.1.6我力夠糖漿麥芽寡糖硫化後的抗凝血活性 77
4.2標準麥芽寡糖的抗凝血活性 80
4.2.1標準麥芽寡糖的硫化程度分析 80
4.2.2標準麥芽寡糖硫化後的抗凝血活性 82
4.3仙草多醣凝膠的抗凝血活性 85
4.3.1仙草多醣凝膠的硫化程度分析 85
4.3.2仙草多醣凝膠的硫化與抗凝血活性 87
4.4鹿角菜膠的抗凝血活性 90
4.4.1鹿角菜膠的硫化程度分析 90
4.4.2鹿角菜膠的硫化與抗凝血活性 92
第五章　結論 95
參考文獻 97

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