臺灣博碩士論文加值系統

本研究以白玉苦瓜 (Momordica charantia L.) 種子作為原料，測量其基本成分並利用不同濃度乙醇萃取進行萃取，分析酚類化合物含量與抗氧化能力，並且探討萃取物對醣類消化酵素α-amylase 及α-glucosidase活性的抑制能力；進一步透過 BSA-Glucose 及 BSA-Methylglyoxal (MGO) 系統模擬體內糖化反應，評估萃取物抑制糖化反應產物之作用情形。結果顯示，以 70% 乙醇萃取能夠得到最多總酚類化合物含量 (189.58 mg GAE/g extract) 及總類黃酮化合物含量 (10.28 mg Rutin/g extract)，透過 HPLC 圖譜分析，其主要可測得 gallic acid 化合物。在抗氧化能力試驗中，以 70% 乙醇萃取物具有良好的總抗氧化能力 (115.52 mg Trolox/g extract) 與螯合亞鐵離子能力 (8.62 mg EDTA/g extract)；70% 乙醇萃取物之抑制 α-amylase 及α-glucosidase 活性 IC50 分別為 457 ppm 及 107 ppm，比市售藥物 Acarbose (IC50 分別為 1380 ppm 及 367 ppm 有較佳抑制效果。以苦瓜籽乙醇萃取物進行體外模擬糖化試驗，在 BSA-Glucose 及 BSA- MGO 系統中，與 Aminoguanidine 標準品進行比較，水萃物和 70% 乙醇萃取物具有捕捉活性 ketoamine compounds 及α-dicarbonyl compounds 之能力，能夠有效延緩糖化的發生，達到抑制高等糖化終期產物的生成，其中又以 70% 乙醇萃取物之抑制效果較佳。
由 HPLC 圖譜分析苦瓜籽 70% 乙醇萃取物，發現其含有可水解單寧成分，進一步利用鹽酸進行不同時間酸水解後得到酸水解萃取物 (HAE 0、30、60、90 和 120)，探討酸處理對於苦瓜籽 70% 乙醇萃取物之抗氧化能力、調控血糖關鍵酵素活性與糖化反應產物抑制情形。結果顯示，隨著酸水解時間的增加其總酚含量亦隨之增加，以 HAE 90 之組別含量最高 (260.31 mg GAE/g extract)，當水解時間達 120 分鐘時含量下降，原因為酸水解程度已達到最大的利用率，超過酚類化合物所能負荷的程度，進一步在熱與酸的環境下，破壞產物的結構；透過 HPLC 圖譜進行分析，可分離出 gallic acid、protocatechuic acid、chlorogenic acid 及 p- coumaric acid 等成分。不同酸水解時間之水解物皆比未水解之 70% 乙醇萃取物具有良好抗氧化能力與酵素活性抑制的效果，各酸水解物之作用能力相當並以 HAE 90 之組別總抗氧化能力最高 (201.68 mg Trolox/g extract)。而 HAE 90組別之抑制 α-amylase 及α-glucosidase 活性最佳。將酸水解萃取物進行抗糖化活性分析，在 BSA-Glucose 及 BSA- MGO 系統中，並以 HAE 0 和 HAE 90 進行比較，隨著反應天數增加，能夠逐漸抑制還原糖、Schiff base 與 Amardori 產物之羰基或雙羰基作用，並且具有捕捉活性 α-dicarbonyl compounds 的能力，可達到最佳抑制高等糖化終期產物之生成。因此，可利用 80℃ 酸水解 90 分鐘，將聚合程度較高的原花青素裂解，並且保留原有的酚酸類物質，提供良好抗氧化與抗糖化作用能力。綜合上述，在試管模擬試驗中，證實苦瓜籽乙醇萃取物具有調控餐後血糖的能力，能夠延緩糖化反應的進行，達到預防保健的功效，期望將苦瓜籽應用於開發天然抗氧化劑與健康食品，以提升農業副產物之經濟價值與利用性。

In this study, the seeds of Momordica charantia L. were employed as raw materials, and were extracted by different concentrations of ethanol solution. The contents of polyphenolic compounds and antioxidant capacity in the extracts were determined and inhibitive activities of α-amylase and α-glucosidase were also analyzed. In addition, the inhibition of glycation in BSA-Glucose and BSA-Methylglyoxal (MGO) systems were subjected to investigation. The results showed that using the 70% ethanol extraction method was able to obtain the maximum of total phenolic compound content (189.58 mg GAE/g extract) and total flavonoid content (10.28 mg Rutin/g extract) in the different resulting ethanol extracts. By using HPLC analysis, the main measured compounds were gallic acid. According to the antioxidative capacity assay, the 70% ethanol extracts was good at total antioxidant capacity (115.52 mg Trolox/g extract) and Ferrous ion chelating ability (8.62 mg EDTA/g extract). Inhibitory abilities of α-amylase and α-glucosidase by the 70% ethanol extracts of IC50 were 457 ppm and 107 ppm respectively, which was better than Acarbose (IC50 were 1380 ppm and 367 ppm respectively). The water extracts and 70% ethanol extracts were subjected to the evaluation of in vitro glycation simulation. In BSA-Glucose and BSA-MGO systems, water extracts and 70% ethanol extracts had been observed to be capable of capturing ketoamine compounds and α-dicarbonyl compounds, so it could effectively retard the occurrence of glycation and inhibit advanced glycation end- products formation. The inhibitory effect of 70% ethanol extracts on glycation was superior to that of other ethanol solution.
Base on HPLC analysis, 70% ethanol extracts was evidently to be the existence of condensed tannin polymers. Further, utilized the hydrochloric acid to hydrolyze the 70% ethanol extracts with different hydration duration to obtain different hydrolysates (HAE 0, 30, 60, 90, and 120), accordingly, explored the acid treatment effects of 70% ethanol extracts on antioxidative capacity, saccharidase activity and glycation products inhibition. The results revealed that the contents of polyphenolic compound increased with the raising hydrolysis time, and HAE 90 provided the highest phenolic contents (260.31 mg GAE/g extract). When the hydrolysis time reached 120 minutes, the content decreased. Because the degree of acid hydrolysis reached the maximum. Further destroys the structure of the product under heat and acid. Gallic acid, protocatechuic acid, chlorogenic acid, and p-coumaric acid can be separated from the hydrochloric acid method by HPLC. Different hydrolysates had greater antioxidative capacity and digestive enzyme inhibitory effects than unhydrolyzed 70% ethanol extracts. Each hydrolysates provided the similar ability, including the total antioxidant capacity (201.68 mg Trolox/g extract). HAE 90 had the best inhibition of α-amylase and α-glucosidase activity. Therefore, The acid hydrolysis extract was analyzed for anti-glycation activity in the BSA-Glucose and BSA-MGO systems. And HAE 0 and HAE 90 were as the reaction days increase, the ability to gradually inhibit the carbonyl or dicarbonyl interaction of reducing sugars, Schiff bases and Amardori products. Moreover, this hydrolysate would also capture the α-dicarbonyl compounds, so it could effectively inhibit advanced glycation end-proucts formation. Therefore, condensed tannin can be decomposed with acid hydrolyzed at 80° C for 90 minutes in 70% ethanol extracts, and preserved the phenolic acids. In conclusion, it could be confirmed that the seed of bitter melon ethanol extracts can regulate the postprandial blood glucose levels and retard the in vitro glycation. The author expects bitter melon seeds not only could be used to develop natural antioxidants and healthy food, but to improve their economic value and utilization.

中文摘要--------------------------------------------- I
英文摘要-----------------------------------------------III
謝誌----------------------------------------------------V
目錄---------------------------------------------------VI
表目錄------------------------------------------------XII
圖目錄-----------------------------------------------XIII
附表目錄------------------------------------------------XV
附圖目錄-----------------------------------------------XVI
第一章 前言----------------------------------------------1
第二章 文獻回顧------------------------------------------4
一、糖尿病概述-------------------------------------------4
(一) 糖尿病定義------------------------------------------4
(二) 糖尿病分類------------------------------------------6
1. 第一型糖尿病 (Type 1 Diabetes Mellitus, T1DM) -------6
2. 第二型糖尿病 (Type 2 Diabetes Mellitus, T2DM) -------6
3. 妊娠性糖尿病 (Gestational Diabetes Mellitus, GDM) ---7
4. 其他特異型糖尿病 (Other specific type of diabetes) --8
(三) 糖尿病診斷------------------------------------------8
二、醣類消化酵素與人體血糖調控之關係----------------------10
(一) 關鍵酵素-------------------------------------------10
1. α-amylase -----------------------------------------10
2. α-glucosidase -------------------------------------11
(二) α-amylase & α-glucosidase inhibitors -------------11
1. 市售藥物--------------------------------------------12
2. 天然來源--------------------------------------------12
三、糖化反應 (Glycation) -------------------------------13
(一) 體內糖化反應---------------------------------------16
(二) 糖化反應機制 (Mechanism of glycation) -------------18
1. 起始期 (Initiation) - 初期產物----------------------18
2. 延長期 (Propagation) - 中間產物---------------------19
3. 終止期 (Termination) - 終期產物---------------------19
(三) 糖化反應引發疾病-----------------------------------20
(四) 高血糖與體內氧化作用之關係--------------------------22
(五) 高等糖化終期產物 (AGEs) 之致病機制------------------24
1. 蛋白質的交聯反應------------------------------------24
2. 細胞與細胞外間質 (Matrix) 之作用改變-----------------24
3. 低密度脂蛋白 (Low Density Lipoprotein)的過度糖化-----26
(六) 抗糖化作用機制-------------------------------------27
(七) AGEs抑制劑-----------------------------------------29
1. 合成藥物--------------------------------------------29
2. 天然來源--------------------------------------------30
四、苦瓜概述--------------------------------------------32
(一) 苦瓜簡介-------------------------------------------32
(二) 苦瓜的種類與分布-----------------------------------32
(三) 苦瓜傳統療效與加工產品------------------------------35
(四) 農業副產物-----------------------------------------38
五、苦瓜籽----------------------------------------------38
(一) 苦瓜籽之藥用性質與相關文獻--------------------------39
(二) 苦瓜籽之機能性成分與生理活性-------------------------44
1. 機能性成分 (Functional compounds) -------------------44
(1) 多酚類化合物(Polyphenols)---------------------------44
(2) 類黃酮(Flavonoids) --------------------------------47
2. 清除自由基及抗氧化能力--------------------------------49
3. 抗糖尿病之相關活性-----------------------------------49
4. 其他生理活性-----------------------------------------49
第三章、材料與方法--------------------------------------50
一、實驗流程架構圖--------------------------------------50
二、實驗材料--------------------------------------------52
(一) 樣品來源與製備-------------------------------------52
(二) 實驗藥品與耗材-------------------------------------53
(三) 儀器設備-------------------------------------------54
三、實驗方法--------------------------------------------55
(一) 樣品萃取液酸水解液之製備----------------------------55
1. 樣品萃取液製備---------------------------------------55
2. 萃取物酸水解液之製備----------------------------------55
3. 苦瓜籽萃取物酸水解液之製備----------------------------55
(二) 基本成分分析---------------------------------------56
1. 水活性測定-------------------------------------------56
2. 水分含量測定-----------------------------------------56
3. 粗蛋白含量測定---------------------------------------56
4. 粗脂肪含量測定---------------------------------------57
5. 粗纖維含量測定---------------------------------------57
6. 粗灰分含量測定---------------------------------------58
7. 碳水化合物含量測定-----------------------------------58
(三) 機能性成分分析-------------------------------------59
1. 總酚含量測定-----------------------------------------59
2. 類黃酮含量測定---------------------------------------59
3. 高效能液相層析 (HPLC) 分析---------------------------60
(四) 抗氧化能力分析-------------------------------------61
1. 總抗氧化能力 (Trolox equivalent antioxidant capacity
assay, TEAC) 測定-------------------------------------61
2. 清除 DPPH (1,1-diphenyl-2-picryl-hydrazyl) 自由基能
力測定------------------------------------------------61
3. 螯和亞鐵離子能力測定 (Ferrous ion chelating ability)-61
(五) 酵素活性測定---------------------------------------62
1. 抑制 α-澱粉酶 (α-amylase) 活性分析-------------------62
2. 抑制 α-葡萄糖苷酶 (α-glucosidase) 活性分析------------62
(六) 抑制糖化反應--------------------------------------63
1. 模擬糖化反應系統-------------------------------------63
2. 抑制初期產物 (ketoamine compound) 能力分析------------64
3. 抑制中期產物 (α-dicarbonyl compound) 能力分析---------64
4. 抑制糖化終期產物 (Advanced glycation end products,
AGEs) 能力分析---------------------------------------65
(七) 統計分析-------------------------------------------65
第四章、結果與討論--------------------------------------66
一、基本成分分析---------------------------------------66
二、不同萃取條件之比較-----------------------------------67
(一) 機能性成分分析-------------------------------------67
1. 總酚類含量-------------------------------------------67
2. 總類黃酮含量-----------------------------------------69
(二) 抗氧化活性評估-------------------------------------69
1. 總抗氧化能力 (TEAC)----------------------------------70
2. DPPH自由基清除能力-----------------------------------70
3. 螯合亞鐵離子能力分析----------------------------------71
(三) 不同萃取條件之萃取物其 HPLC 圖譜-------------------73
(四) 抑制酵素活性分析-----------------------------------75
1. α-amylase活性---------------------------------------75
2. α-glucosidase 活性----------------------------------77
三、不同條件酸水解苦瓜籽萃取物 (HAE) 之比較-------------79
(一) 酚類化合物含量變化---------------------------------79
(二) 總抗氧化能力分析-----------------------------------80
(三) 苦瓜籽酸水解萃取物之組成分分析-----------------------83
(四) 抑制酵素活性分析-----------------------------------85
1. α-amylase活性---------------------------------------85
2. α-glucosidase 活性----------------------------------87
四、模擬糖化系統反應，評估非酵素性褐變反應過程中，各期產物趨勢變化情形--------------------------------------------89
(一) BSA-Glucose system--------------------------------89
1. 初期產物 (ketoamine compound) -----------------------89
2. 中間產物 (α-dicarbonyl compound) --------------------93
3. 高等糖化終期產物 (advanced glycation endproducts) -97
(二) BSA-MGO system ----------------------------------101
1. 初期產物 (ketoamine compound) ----------------------101
2. 中間產物 (α-dicarbonyl compounds) ------------------105
3. 高等糖化終期產物 (advanced glycation endproducts) -108
(三) BSA- Glucose & BSA-MGO system--------------------111
(四) 苦瓜籽萃取物之抗糖化生成途徑------------------------111
第五章 結論-------------------------------------------113
第六章 參考文獻----------------------------------------115

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