臺灣博碩士論文加值系統

研究指出蕎麥穀粒含有可降低心血管疾病危險之生理活性成分，如芸香苷(Rutin)及槲皮素(Quercetin)，而當蕎麥發芽後其生理活性成份更高，相對的其抗氧化能力較強，降低血脂之效果亦較蕎麥種子佳。本研究主要以發芽不同天數之蕎麥芽菜進行芸香苷(Rutin)、槲皮素(Quercetin)、總酚化合物(Total Phenolic)及抗壞血酸(Ascorbic acid)等機能性成分之分析。並以清除DPPH自由基、螯合亞鐵離子、硫氰酸鐵法及抑制微脂粒氧化作用四種方法來測定蕎麥種實及蕎麥發芽4、8、10、14天後其抗氧化能力之變化。經由實驗結果從中篩選出最具抗氧化能力之發芽八天芽菜，將其與種實當作對照組進行動物實驗(動物試驗Ⅰ)，更進ㄧ步對高脂肪高膽固醇誘導之倉鼠進行治療模式的降低高血脂症之評估(動物試驗Ⅱ)。
機能性成分之總酚類化合物(Total polyphenolics)、芸香苷(Rutin)及槲皮素(Quercetin)含量分析結果，以發芽八天芽菜含量最高，每100公克含量分別達693.77、174.29及4.39毫克。脂肪酸分析方面以亞麻油酸及次亞麻油酸隨著發芽天數上升，而種實中的雙醣會因發芽而裂解成單醣，使葡萄糖及果糖含量增加。抗氧化研究結果顯示，以蕎麥發芽八天之效果最佳，當濃度為5mg/mL 清除DPPH自由基能力達89.27%、微脂粒脂質過氧化作用抑制之能力達66.54%；而濃度為20mg/mL螯合亞鐵離子能力達61.67%；另外，抑制氫過氧化物生成之能力於濃度5.0mg/mL時皆高於50%以上。
動物試驗Ⅰ﹝在探討蕎麥發芽後其降血脂能力是否有優於蕎麥種實﹞之結果顯示，高脂肪高膽固醇飼料中添加2.5%及25% 之蕎麥種實及芽菜組皆可降低血液中總膽固醇、低密度脂蛋白膽固醇濃度（p<0.05），且蕎麥芽效果優於蕎麥種實，並可降低LDL-C/HDL-C及TC/HDL-C之比值，但對於降低血液中三酸甘油酯只限於蕎麥芽菜高劑量組具有明顯效果（p<0.05），然而提升高密度脂蛋白膽固醇濃度方面則無明顯差異；另攝取不同比例之蕎麥種實及蕎麥芽菜亦可降低肝臟與體重之比例及肝臟膽固醇之濃度。而肝臟三酸甘油酯濃度在此研究雖有下降但經由統計分析並無顯著性差異。
動物實驗Ⅱ﹝在探討不同蕎麥芽劑量對於治療高血脂之影響﹞之結果顯示，高脂肪高膽固醇飼料中添加1%、3%及5%之蕎麥芽菜組可降低血清中三酸甘油酯及低密度脂蛋白濃度，但對於高密度脂蛋白並無顯著性之差異。對於降低血清中總膽固醇濃度只有3%及5%組具有顯著性差異（p<0.01）。攝取不同比例之蕎麥芽菜亦可顯著性降低肝臟中膽固醇濃度（p<0.05），而對於降低肝體重比及肝中三酸甘油酯濃度則無顯著性差異。
综合上述結果，蕎麥確實具有抗氧化、降低血脂質之能力，且發芽第八天蕎麥芽菜其效果最為顯著。

Buckwheat, a traditional carbohydrate food stuffs containing relatively high amount of rutin and quercetin, long has been known to be very beneficial to cardiovascular disease preventions. In this study, we examined the germination time vs. functionality profile of buckwheat with respect to contents of rutin, quercetin, total polyphenolics and ascorbic acid. The ethanolic extracts of non germinating seeds and sprouts (on day 4, 8, 10, and 14) were evaluated by their overall antioxidant abilities. The parameters included the DPPH radical scavenging capability (DRSC), the ferrous ion chelating capability (FICC), the thiobarbituric acid reacting substance (TBARS) and the peroxide values (POV). The sprouts on day 8 was found to be the most potent among all. Animal Model I intended to investigate the different effects between the non germinating seeds and the day 8-sprouts on serum and liver lipid profile in hamsters. While Animal Model Ⅱ was aimed at the effect of day–8 sprouts on the damages caused by high fat and high cholesterol in the male hamsters.
The contents of total polyphenolics, rutin and quercetin were found to reach the peak contents 693.77 mg, 174.29 mg, and 4.39 mg/100g, respectively, in the day-8 old sprouts. The unsaturated linoleic and linolenic acid all increased with germination. As seeding days progressed, the contents of monosaccharide (fructose and glucose) in buckwheat sprouts were markedly increased, while disccaharides were rapidly decreased. In antioxidant tests using the ethanol extract of dry day-8-sprouts showed the highest capability: DPPH radical scavenging capability raching 89.27%; the malondialdehyde inhibitory effects 66.54%; with the ferrous ion chelating capability approaching 61.67%. In addition, the ferric thiocyanate method had revealed that the ethanol extract of dry day-8-sprouts had a higher peroxide inhibitory effects than the buckwheat seeds and day-4 , day-10 and day-14 sprouts with respect to linoleic acid peroxidation.
Animal study Ⅰ was designed to investigate the difference of effect between the buckwheat seeds and the day-8-sprouts on serum lipids. Thirty-six hamsters were randomly divided into 6 dietary groups and fed on the following diets：the control group (C), the high-fat high-cholesterol (H), the buckwheat seed (2.5%) group, the buckwheat seed (25%) group, the buckwheat sprout (2.5%) group, and the buckwheat sprout (25%) group, all fed on a basic high-fat high cholesterol diet. Results demonstrated that ingestion of 2.5% or 25% buckwheat seeds, or sprouts all significantly reduced the levels of serum total cholesterol and low-density lipoprotein-cholesterol (LDL-C), with reduced the LDL-C/HDL-C and TC/HDL-C ratios. Apparently, buckwheat sprouts had more marked effect than the buckwheat seeds. However, levels of high-density lipoprotein-cholesterol was totally unaffected in this treatment. As contrast, 25% buckwheat day-8 sprout diet could have reduced the liver triglyceride levels, but not by the 2.5% and 25% buckwheat seed diets or 2.5% buckwheat sprout diets. Moreover, intake of 2.5% or 25% buckwheat seeds, and sprouts diet also reduced the ratio of the liver to body weight ratio. Supplementation with 2.5% or 25% buckwheat seeds, and sprouts diet could reduce liver cholesterol, at unlikely having any effect on triglyceride levels (p>0.05).
Animal study Ⅱ was figured out to examine the effect of buckwheat the day-8-sprouts on serum lipids. Data revealed that 1%, 3%, and 5% buckwheat sprouts diets significantly reduced the levels of triglyceride and low-density lipoprotein-cholesterol (LDL-C) levels. High-density lipoprotein-cholesterol levels were not affected in this manner. As contrast, 3% or 5% buckwheat day-8 sprout diet could have reduced the blood total cholesterol levels（p<0.01）, but not by the 1% buckwheat sprout diets. Similarly, intake of 1%, 3%, and 5% of day-8 buckwheat sprout diet also reduced the levels of liver total cholesterol（p<0.05）, at unlikely having any effect on triglyceride levels and ratio of the liver to body weight ratio (p>0.05).
. In conclusion, buckwheat exhibited rather potent antioxidant and lipemia-reducing activities. Day-8 buckwheat sprouts had a better effect than the non germinating seeds.

中文摘要…………………………………………1
英文摘要…………………………………………3
前言………………………………………………6
文獻回顧…………………………………………8
ㄧ、 簡介蕎麥………………………….…...8
(ㄧ) 種類及特性………………… …….8
(二) 結構與組成……………………… .8
(三) 機能性成分及生理功能……………8
(四) 蕎麥芽及其他芽菜之特性……….11
二、 自由基對生理作用之影響………………11
(一) 自由基與活性氧分子…………… 11
(二) 自由基之種類…………………… 11
(三) 自由基之來源……………… ……12
(四) 自由基對生物體的影響.………………12
(五) 氧化壓力…………………………… ..13
三、 高脂飲食………………………………… 13
(一) 高脂飲食對血脂之影響……………… 14
(二) 高血脂與動脈粥狀硬化之探討……… 14
(三) 高脂飲食與高血糖症、血管併發症之探討………16
四、 抗氧化劑與類黃酮化合物對於疾病之應用…………… 16
五、 應用於降血脂研究之動物模式……………………18
實驗架構…………………………………………………………20
材料與方法………………………………………………......25
結果與討論………………………………………………..... 45
ㄧ、 蕎麥芽成分及機能性成分分析……..…………...45
(ㄧ) ㄧ般組成份含量之變化………………………….45
(二) 發芽過程醣類組成之變化……………………… 45
(三) 游離脂肪酸之測定……………………………… 46
(四) 種子及芽菜香氣之測定………………………… 46
(五) 發芽過程有機酸之變化………………………… 48
(六) 發芽過程總酚之變化…………………………… 48
(七) 發芽過程芸香苷之變化……………………… 49
(八) 發芽過程槲皮素之變化……………………… 49
(九) 發芽過程抗壞血酸之變化……………………… 50
(十) 發芽過程γ-胺基丁酸之變化………………………….50
二、 蕎麥芽乙醇萃取物之抗氧化性質………………… 51
(一) 發芽不同天數蕎麥芽乙醇萃取之收率………… 51
(二) 蕎麥芽乙醇萃取物清除DPPH自由基之能力…… 51
(三) 蕎麥芽乙醇萃取物螯合亞鐵離子之能力……… 52
(四) 蕎麥芽乙醇萃取物抑制微脂粒氧化作用……… 52
(五) 蕎麥芽乙醇萃取物之抗油脂過氧化性………… 53
(六) 蕎麥芽乙醇萃取物抑制LDL氧化之能力…………54
三、 蕎麥種實及蕎麥芽菜預防高血脂高膽固醇能力之探討…55
(ㄧ) 蕎麥種實及蕎麥芽菜對倉鼠體重、
攝食量及食物利用率之影響…………………...................55
(二) 蕎麥種實及蕎麥芽菜對倉鼠肝重及相對肝重之影響 55
(三) 各組血清總膽固醇及三酸甘油酯濃度之變化……… 56
(四) 各組LDL-C及HDL-C濃度之變化……………… ……57
(五) 各組倉鼠肝臟總膽固醇及三酸甘油酯濃度之變化… 58
四、 蕎麥芽菜於治療高血脂、高膽固醇功能之研究…………59
(一) 倉鼠飼料攝取量及體重之變化…………………………59
(二) 倉鼠肝重及相對肝重之變化……………………………59
(三) 血清中膽固醇及三酸甘油酯濃度之變化…………… 59
(四) LDL-C、HDL-C及其比例之變化………… ………62
(五) 肝臟中膽固醇及三酸甘油酯濃度之變化………………63
結論…………………………………………………… ............96
附錄…………………………………………………………… …...98
參考文獻…………………………………………………..……… 108

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