臺灣博碩士論文加值系統

摘要
本研究探討：(1)在試管中不同濃度的二十二碳六烯酸
(docosahexaenoic acid, DHA)與蝦紅素(Astaxanthin, AX)混合時，以硫巴比妥酸反應物質(Thiobarbituric acid reactive substances, TBARS)為
氧化指標，定量產物的氧化狀態，並建立模式動態關係；(2)豐年蝦成長過程色素含量、脂質及氧化狀態的變化；(3)飼糧的DHA與AX
對豐年蝦成長、色素含量、脂肪酸組成及體內氧化狀態的影響。
結果顯示DHA濃度升高與作用時間延長都會使TBARS增加，
AX增加則會降低TBARS。敏感度分析結果顯示影響TBARS變化的
主要因子為DHA，隨之為AX及時間。豐年蝦成長過程中，脂質及
裸藻酮(Canthaxanthin, CN)含量皆會下降，而體內氧化狀態呈先升後
降現象，應與發育初期脂質代謝的旺盛及色素之稀釋效應有關。豐年
蝦攝食含4濃度的DHA × 4濃度的AX飼糧一週後，飼糧之AX濃度與豐年蝦之活存與體CN含量呈正比。飼糧的DHA提升豐年蝦體
內的氧化狀態亦而表現在低數值的麩胱胺肽過氧化酵素(Glutathioine
peroxidase, GPx)與穀胱甘肽還原酶(Glutathione Reductase, GR)以及高
數值的TBARS值與過氧化物歧化酵素(Superoxide dismutase, SOD)。
相反地，添加AX可以有效地增高GPx與GR以及降低TBARS與
SOD。DHA的增加有助於豐年蝦的成長及體內高度多元不飽和脂肪
酸(highly unsaturated fattyacid, HUFA)的蓄積，然而，飼糧若無足夠的
抗氧化物如AX的保護或抗衡，則HUFA的促氧化作用是否會降低豐
年蝦抗緊迫的能力，則是有待繼續研究的有趣主題。

Abstract

This research discuss: (1) Compared with fish oil in different density docosahexaenoic acid (DHA), with increase different density Astaxanthin (AX) in the tubes. The state of oxidation take the Thiobarbituric acid reactive substances (TBARS) as the oxidized target. (2) Understands in the Atremia growth process the pigment content, the lipin and the state of oxidation change. (3) In feed DHA and AX has affected shrimp's growth, the pigment content, the fatty acid and in vivo state of oxidation.
The result shows an elevation in DHA concentration can produce an increase in the oxidation of the fish oil who is demonstrated by the increase in TBARS. The AX caused a decreasing in the TBARS. Sensitivity analysis shows that DHA is the most important factor affecting the change of TBARS, follow by the AX and time. During the growing process of the Artemia in vivo, the crude lipid and Canthaxanthin (CN) levels decreased. After the oxidative process increased, then it caused faster increase in the lipid and pigment metabolisms. After one week feeding the Artemia with a diet combination of four different levels of DHA and four different levels of AX, the results showed a positive correlation between the AX levels and the CN content with Artemia’s body. DHA in the feed promoted the Artemia oxidative process in vivo, showing the values of Glutathioine peroxidase (GPx) and Glutathione Reductase (GR), and the higher values of TBARS and Superoxide dismutase (SOD).In the contrary, AX can effectively reduce the oxidative process, it means that can not only increase the GPx and GR but also decrease the TBARS and SOD. The DHA is helpful to the growth of Artemia and stockpile of highly unsaturated fattyacid (HUFA) in vivo. However, if it is not antioxidative added to the feed like AX, whether the ingredient oxidative process promoted by HUFA will decrease the ability of Artemia to resist the stress or not, is still a future research topic.

目錄

謝辭 i
中文摘要 ii
英文摘要 iii
目錄 v
圖目錄 x
表目錄 xi
附錄 xiii
一、前言 1
二、文獻回顧 3
1. 抗氧化物與促氧化物在生物體內氧化平衡的簡介 3
2. 水生動物飼料的促氧化物與抗氧化物 5
2.1水生生物對脂質的需求 5
2.1.1高度不飽和脂肪酸的重要性 8
2.2脂質的氧化 9
3. 抗氧化物 10
3.1天然抗氧化物的種類 10
3.2類胡蘿蔔素對於甲殼類的重要性 13
4. 豐年蝦 14
三、材料與方法 16
試驗I –二十二碳六烯酸與蝦紅素的反應對氧化能力影響之探討
1. 實驗設計 16
2. AX的配製 16
3. 易氧化油脂的配製 16
4. 氧化過程 17
5. TBARS的測定 17
6. 統計分析 17
7. 試驗模式的建構 18

試驗II-攝食DHA與AX對豐年蝦體內氧化狀態之影響
1. 實驗設計 18
2. 載體沸石粉之製作 19
3. 豐年蝦孵化及養至成蟲過程 19
4. 豐年蝦成蟲的滋養試驗 20
5. 類胡蘿蔔素分析 20
5.1標準品分析步驟 20
5.2豐年蝦體AX分析步驟 21
5.3 HPLC分析條件與操作步驟 22
5.3.1分析系統 22
5.3.2 HPLC操作條件 22
5.3.2 HPLC操作步驟 23
6. 豐年蝦成蟲氧化參數之測定 23
6.1樣本處理 23
6.2過氧化物歧化酵素（Superoxide dismutase, SOD） 23
6.3穀胱甘肽還原酶(Glutathione Reductase, GR) 25
6.4 TBARS值之測定 25
6.5麩胱胺肽過氧化酵素(Glutathioine peroxidase, GPx) 26
7. 脂質分析 27
7.1總脂質的萃取和定量 27
7.2脂肪酸分子的甲基化、定性和定量 27
7.3脂肪酸之確認與定量 28
8. 統計分析 28
四、結果 29
試驗I –二十二碳六烯酸與蝦紅素的反應對氧化能力影響之探討
1. 三向變方分析 29
1.1 DHA 29
1.2 AX 29
1.3時間(天數) 29
2. 實驗模式 30
2.1 氧化狀態實驗模式 30
2.1.1 模式說明 30
2.1.2 敏感度分析 30
2.2 DHA與AX對TBARS的影響 31
2.3 DAY與DHA對TBARS的影響 31
2.4 DAY與AX對TBARS的影響 31

試驗II-攝食DHA與AX對豐年蝦體內氧化狀態之影響
1. 試驗前 32
1.1豐年蝦體長 32
1.2豐年蝦粗脂質 32
1.3豐年蝦體CN 32
1.4氧化參數 32
1.4.1 SOD 32
1.4.2 GPx 33
1.4.3 GR 33
1.4.4 TBARS 33
2. 豐年蝦成長率 33
3. 豐年蝦總乾重 33
4. 豐年蝦色素含量的變化 34
5. 豐年蝦脂質含量的變化 34
5.1豐年蝦體粗脂質 34
5.2豐年蝦體脂肪酸組成 34
5.2.1飽和脂肪酸的含量 34
5.2.1不飽和脂肪酸的含量 34
5.2.1多元不飽和脂肪酸(PUFA)的含量 35
5.2.1二十碳五烯酸(C20:5n-3, EPA)的含量 35
5.2.1二十二碳六烯酸(C22:6n-3, DHA)的含量 35
6. 抗氧化參數 35
6.1 TBARS 35
6.2 SOD 36
6.3 GPx 36
6.4 GR 36
6.5各依變數間的相關分析 36
五、討論 38
1. 試管試驗 38
1.1 DHA、AX及TBARS之間的關係 38
1.2 實驗模式 38. 2.豐年蝦 39
2.1 試驗前 39
2.2 成長與活存 39
2.3 色素含量 40
2.4 豐年蝦體脂質及脂肪酸組成 41
2.5氧化參數 42
2.5.1 TBARS 42
2.5.2 SOD 43
2.5.3 GPx 44
2.5.4 GR 44
3. 相關分析 45
4. 化學反應與體內狀況之比較 45
4. 結語 47
六、參考文獻 49


















圖目錄
Fig.1 The regression plane of TBARS versus astaxanthin(AX) concentration and docosahexaenoic acid (DHA) concentration
for 2.5 days.-----------------------------------------------------------------62
Fig.2 The regression plane of TBARS versus lapsed period and
docosahexaenoic acid (DHA) concentration on astaxanthin(AX)
(40 mg kg-1).----------------------------------------------------------------63
Fig.3 The regression plane of TBARS versus lapsed period versus
astaxanthin(AX) concentration on docosahexaenoic acid (DHA)
concentration (250 mg kg-1)-----------------------------------------------64
Fig.4 The change of length(mm) from D0 to D14 after Artemia sp. hatch.
--------------------------------------------------------------------------------65
Fig.5 The change of crude lipid (%) from D0 to D14 after Artemia sp.
hatch.-------------------------------------------------------------------------66
Fig.6 The change of canthaxanthin (mm) from D0 to D14 after Artemia sp.
hatch.-------------------------------------------------------------------------67
Fig.7 The change of superoxide dismatuse activity (U/mg protein) from D0
to D14 after Artemia sp. hatch.-------------------------------------------68
Fig.8 The change of Glutathioine peroxidase activity (U/mg protein) from
D0 to D14 after Artemia sp. hatch.---------------------------------------69
Fig.9 The change of Glutathione Reductase activity (U/mg protein) from
D0 to D14 after Artemia sp. hatch.---------------------------------------70
Fig.10 The change of TBARS (M/mg protein) from D0 to D14 after
Artemia sp. hatch.----------------------------------------------------------71
Fig.11 The regression plane of TBARS versus astaxanthin (AX)
concentration and docosahexaenoic acid (DHA) concentration when
reacted in tube for 5 days (a) and when responded in Artemia sp. for
7 days (b).------------------------------------------------------------------72

表目錄
Table 1. Analysis of the effects of various concentrations of DHA and
astaxanthin(AX) on TBARS through lapsed period.-------------73
Table 2. The comparison of additional astaxanthin(AX)、DHA and days
in TBARS of in vitro experiment.----------------------------------74
Table 3. The analysis of variance of a stepwise-derived sixth order multiple regression model of in vitro TBARS concentration versus
oncentration of additional free astaxanthin(A), Docosahexaenoic acid(D) and elapsed days(d).----------------------------------------75
Table 4. Composition(g) of Decosahexanoid acid (mg kg-1) and
astaxanthin (mg kg-1) enriched zeolite.----------------------------76
Table 5. The average (standard deviation) of length (mm) of Artemia sp. fed diets containing various concentrations of astaxanthin and
DHA for one week.---------------------------------------------------77
Table 6. The average (standard deviation) of dry weight (mg) of Artemia sp. fed diets containing various concentrations of astaxanthin and DHA for one week.---------------------------------------------------78
Table 7. The average (standard deviation) of Canthaxanthin (CN)
concentration of Artemia sp. fed diets containing various
concentrations of astaxanthin and DHA for one week.----------79
Table 8. The average (standard deviation) of Crude Lipid (CL) content (%)
of Artemia sp. fed diets containing various concentrations of
astaxanthin and DHA for one week.--------------------------------80
Table 9. The average (standard deviation) of Saturated Fatty Acid (SFA)
content (%) of Artemia sp. fed diets containing various
concentrations of astaxanthin and DHA for one week.-----------81

Table 10. The average (standard deviation) of Unsaturated Fatty Acid
(USFA) content (%) of Artemia sp. fed diets containing various
concentrations of astaxanthin and DHA for one week.-----------82
Table 11. The average (standard deviation) of Polyunsaturated Fatty Acid
(PUFA) content (%) of Artemia sp. fed diets containing various
concentrations of astaxanthin and DHA for one week.-----------83
Table 12. The average (standard deviation) of Eicosapentaenoic acid (EPA)
content (%) of Artemia sp. fed diets containing various
concentrations of astaxanthin and DHA for one week.------------84
Table 13. The average (standard deviation) of Docosahexanoic acid (DHA)
content (%) of Artemia sp. fed diets containing various
concentrations of astaxanthin and DHA for one week.-------------85
Table 14. The average (standard deviation) of TBARS(10-8 M/mg protein)
of Artemia sp. fed diets containing various concentrations of
astaxanthin and DHA for one week.----------------------------------86
Table 15. The average (standard deviation) of Superoxide dismutase
activity(U/mg protein) of Artemia sp. fed diets containing various
concentrations of astaxanthin and DHA for one week.-------------87
Table 16. The average (standard deviation) of Glutathione peroxidase
activity(U/mg protein) of Artemia sp. fed diets containing various
concentrations of astaxanthin and DHA for one week.-------------88
Table 17. The average (standard deviation) of Glutathione redictase activity
(U/mg protein) of Artemia sp. fed diets containing various
concentrations of astaxanthin and DHA for one week.-------------89
Table 18 Correlations among body DW, CN, TBARS, SOD, GPx, GR, CL, SFA, USFA, PUFA, EPA and DHA in Artemia sp. -----------------------------------------------------------------------------90

附錄
Appendix 1. The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in body length (mm) of Artemia
sp.-------------------------------------------------------------------------91
Appendix 2. The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in body dry weight (mg) of
Artemia sp.--------------------------------------------------------------92
Appendix 3.The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in body canxanthin (CN)
concentration (mg kg-1) of Artemia sp.------------------------------93
Appendix 4 .The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in body crude lipid(CL) content (%) of Artemia sp.------------------------------------------------------94
Appendix 5.The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in saturated fatty acid (SFA)
content (%) of body fatty acid of Artemia sp.----------------------95
Appendix 6.The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in unsaturated fatty acid (USFA)
content (%) of body fatty acid of Artemia sp.----------------------96
Appendix 7 .The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in Polyunsaturated fatty acid
(PUFA) content (%) of body fatty acid of Artemia sp.------------97
Appendix 8 .The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in eicosapentaenoico acid (EPA)
----------------------------------------------------------------------------98
Appendix 9 .The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in docosahexanoic acid (DHA)
content (%) of body fatty acid of Artemia sp.-----------------------99
Appendix 10 .The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in TBARS concentration (M
mg protein-1)of Artemia sp.-------------------------------------------100
Appendix 11 .The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in superoxide dismutase (SOD)
activity (unit mg protein-1) of Artemia sp.--------------------------101
Appendix 12 .The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in Glutathione peroxidase (GPx)
activity (unit mg protein-1) of Artemia sp.--------------------------102
Appendix 13 .The comparison of dietary docosahexanoic acid (DHA) and
astaxanthin (AX) concentration in Glutathione redictase (GR)
activity (unit mg protein-1) of Artemia sp.--------------------------103

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