臺灣博碩士論文加值系統

目前研究發現，例如糖尿病與阿茲海默症等與人類相關的退化性疾病與蛋白質的醣化反應有關。許多研究結果指出蛋白質的醣化反應會生成果醣胺(fructosamine)與醣化晚期終產物(advanced glycation end products, AGEs)等物質，且伴隨著蛋白質構形之改變。本研究嘗試探討以核糖(ribose)與丙酮醛(methylglyoxal, MG)誘導之醣化作用在不同靜置溫度下對於蛋白質的影響。
本論文之第一部份以casein為model protein，探討核糖與丙酮醛誘導之醣化作用於25 °C與37 °C下對酪蛋白之影響。我們研究結果顯示，核糖與丙酮醛作用下生成的醣化產物的情形明顯不同：醣化反應生成的醣化晚期終產物含量到後期都會超越或相近於丙酮醛作用下的酪蛋白生成醣化晚期終產物的含量，且提高溫度後會加速此產物的生成。由thioflavin T (ThT) 螢光光譜、穿透式電子顯微鏡、及圓二色光譜實驗結果也發現，在核糖作用下並不會誘導酪蛋白形成類澱粉纖維；然而丙酮醛作用下卻有類澱粉纖維的情形發生，且會形成較明顯的聚集，推測其可能與在丙酮醛作用下蛋白質間的交聯(cross-linking)或分子間的交互作用力有關。
本論文之第二部份以BSA為model protein，探討核糖與丙酮醛對BSA於37 °C與55 °C之醣化作用。我們的研究結果顯示，核糖作用下的BSA會生成一定量的果糖胺，但於反應期間沒有明顯減少的情形發生；此現象之所以與casein者不同，可能是因BSA具有較多可以反應的氨基所致，故果糖胺於反應期間仍持續生成，且生成的數量相近於果糖胺轉換成其他產物的量。於37 °C反應溫度下，丙酮醛作用下生成的醣化晚期終產物含量一開始會大於核糖作用下生成的含量，但到反應後期兩種還原糖作用下生成的量相當接近。而於55 °C反應溫度下，雖然於第二天有生成相較於37 °C反應溫度下較多晚期醣化終產物，但之後的AGEs螢光測定方法由於明顯受到醣化晚期終產物的顏色干擾，故無法進行觀察。於較高的反應溫度條件下，由結果顯示核糖與丙酮醛皆有較明顯誘導BSA生成類澱粉纖維的趨勢發生。
溫度的提升明顯會加速醣化反應的進行，也會顯著影響顯醣化產物生成的量與生成情形的變化。且賴氨酸(lysine)與精氨酸(arginine)的反應量因溫度的不同也會有顯差異。由結果顯示添加丙酮醛的蛋白質溶液會有較多的氨基(包含賴氨酸與精氨酸)被反應，可能與其反應性較大於核糖有關。

摘要 I
Abstract III
目錄 V
圖目錄 IX
表目錄 XIII
第一章 序論 1
第二章 文獻回顧 3
2-1醣化反應(Non-enzymatic glycation；Maillard reaction) 3
2-2牛血清白蛋白(bovine serum albumin, BSA) 9
2-2-1血清白蛋白之簡介 9
2-2-2 BSA之基本物理性質 9
2-3酪蛋白(casein) 17
2-3-1 casein之簡介 17
2-3-2 casein之基本物理性質 17
2-4核糖(ribose)之介紹 25
2-4-1核糖之形成來源 25
2-4-2核糖醣化作用之影響 27
2-5丙酮醛(methylglyoxal)之介紹 29
2-5-1丙酮醛之形成來源 29
2-5-2丙酮醛醣化作用之影響 31
2-6蛋白質自身螢光(intrinsic fluorescence)測試 33
2-7 NBT (nitro blue tetrazolium；硝基四氮唑藍) assay 36
2-8晚期醣化終產物(Advanced glycation end products)的螢光光譜分析 40
2-9 Thioflavin T螢光放射 43
2-10蛋白質濃度測試 44
2-11 ANS螢光測試 46
2-12圓二色光譜法(Circular dichroism spectroscopy, CD) 48
2-12-1圓二色光譜的測量原理 48
2-12-2蛋白質的圓二色光譜 49
2-13偵測蛋白貭中賴氨酸(lysine)含量之方法 51
2-14偵測蛋白質中精氨酸(arginine)含量之方法 51
第三章 研究動機 53
第四章 實驗儀器、藥品與實驗步驟 55
4-1實驗裝置 55
4-2實驗藥品 56
4-3溶液配製及實驗分析方法 59
4-3-1溶液配方 59
4-3-2 casein之醣化實驗 59
4-3-3 BCA蛋白質濃度分析(BCA assay) 60
4-3-4自身螢光光譜分析(Intrinsic fluorescence spectroscopy) 61
4-3-5 NBT assay實驗步驟 62
4-3-6 ANS螢光光譜分析(ANS fluorescence spectroscopy) 63
4-3-7 ThT螢光光譜分析(ThT fluorescence spectroscopy) 63
4-3-8晚期醣化終產物(Advanced glycation end products)的螢光光譜分析 64
4-3-9蛋白質電泳(SDS-PAGE electrophoresis)實驗步驟 65
4-3-10光散射強度分析(Light scattering intensity) 67
4-3-11遠紫外光圓二色光譜分析(Far-UV CD spectroscopy) 67
4-3-12賴氨酸殘基定量方法 68
4-3-13精氨酸殘基定量方法 68
4-3-14穿透式電子顯微鏡 (Transmission electron microscopy, TEM) 69
第五章 實驗結果與討論 71
5-1 在不同溫度下，不同濃度下ribose與methylglyoxal對casein結構及醣化產物形成之影響 71
5-1-1 利用自身螢光光譜分析casein於醣化過程之三級結構變化 71
5-1-2 偵測casein在醣化過程中果糖胺fructosamine之形成 76
5-1-3 利用AGEs-related螢光光譜分析晚期醣化終產物(AGEs)形成之情形 79
5-1-4 利用光散射(light scattering)與濁度(turbidity)測試觀察casein於醣化作用下的聚集情形 83
5-1-5 利用ThT螢光光譜分析casein於醣化作用下fibril生成之情形 87
5-1-6 利用穿透式電子顯微鏡(TEM)觀測casein於醣化作用下是否有fibril生成之情形 90
5-1-7 利用圓二色光譜偵測casein於醣化作用下之二級結構變化 91
5-1-8 偵測酪蛋白(casein)中賴氨酸(Lysine)與精氨酸(Argine)殘基含量在醣化過程之變化 94
5-1-9 討論 97
5-2 在不同溫度下，不同濃度下ribose與methylglyoxal對BSA結構及醣化產物形成之影響 99
5-2-1 利用自身螢光光譜分析BSA於醣化過程之三級結構變化 99
5-2-2 偵測BSA在醣化過程中果糖胺fructosamine之形成 103
5-2-3 利用AGEs-related螢光光譜分析晚期醣化終產物(AGEs)形成之情形 106
5-2-4 利用光散射(light scattering)與濁度(turbidity)測試觀察BSA於醣化作用下的聚集情形 109
5-2-5 利用SDS-PAGE觀測觀察BSA於醣化作用下的聚集情形 113
5-2-6 利用ThT螢光光譜分析BSA於醣化作用下fibril生成之情形 115
5-2-7 利用穿透式電子顯微鏡(TEM)觀測casein於醣化作用下是否有fibril生成之情形 119
5-2-8 利用圓二色光譜偵測BSA蛋白於醣化作用下之二級結構變化 121
5-2-9 偵測BSA中賴氨酸與精氨酸殘基含量在醣化過程之變化 123
5-2-10 討論 127
第六章 結論與建議 131
第七章 未來展望 135
參考文獻 136
附錄 147

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