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研究生:廖東垣
研究生(外文):Liao, Tong Yuan
論文名稱:四種混合麥芽發酵液降血脂之探討
論文名稱(外文):Studies on the Serum Lipids Reducing Effects of Four Grain Sprouts' Studies on the Serum Lipids Reducing Effects of Four Grain Sprouts' Fermentation Liquid
指導教授:林麗雲林麗雲引用關係顏裕鴻顏裕鴻引用關係
指導教授(外文):Lin, Li YunYen, Yu Hong
學位類別:碩士
校院名稱:大葉大學
系所名稱:生物產業科技學系碩士在職專班
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2007
畢業學年度:95
語文別:中文
論文頁數:78
中文關鍵詞:麥類發酵液降血脂
外文關鍵詞:wheat enzyme liquidreduce blood lipids
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本論文先對自製麥芽發酵液進行一般成份、營養素分析及抗氧化、抗發炎能力分析,結果測得麥芽發酵液中總多元酚含量為66.5ppm;抑制一氧化氮(NO)之形成能力的半衰濃度為92.7 mg/mL;抑制前列腺素(PGE2)形成的半衰濃度為120.2 mg/mL,可見麥芽發酵液具有抗發炎之能力。另外麥芽發酵液抗LDL氧化及抗醣化效果優於控制組,延緩速率為控制組之10.5倍。
在探討麥芽發酵液對倉鼠降血脂之能力上,試驗以38隻六週齡之雄性倉鼠為實驗對象,隨機分成控制組(C組,6隻),高血脂組(H-0組,8隻),含發酵液6%組(H-6組,8隻),含發酵液12%組(H-12組,8隻),含發酵液18%組(H-18組,8隻),實驗為期六週,每兩天記錄其飼料攝食量及增重。六週後犧牲倉鼠收集血液及肝臟等樣品並分析血清中總膽固醇(TC)、三酸甘油酯(TG)、低脂密度膽固醇(LDL-C)及高脂密度膽固醇(HDL-C)和肝臟中的TC及TG。結果顯示,飼料攝取量各組並無顯著性的差異(P>0.05),而各組體重則有顯著差異性;在高血脂組方面,其血清中TC、TG及HDL-C有顯著差異性(P<0.05);在肝臟分析上,其TC濃度下降,有顯著性差異,TG含量雖無顯著性差異,但也有下降的趨勢。
綜合上述結果,隨著攝食麥芽發酵液量的增加,確實具有降低血脂,及提升HDL-C的效果。
The research was to analyze general component in its contents, nutrition and the antioxidation ability as well as anti-inflammation ability of self-made wheat enzyme liquid. The results showed that the wheat enzyme liquid containing 66.5ppm total polyphenols; the half-decay concentration for NO is 92.7mg/mL; while as the half-decay concentration for PGE2 comes to 120.2mg/mL. Therefore, it’s plain to see that the wheat enzyme liquid does contain anti-inflammation ability. In addition, the anti-LDL ability and anti-glycation ability in the wheat enzyme liquid is found better than the control group, and the suspend speed of LDL oxidation for the wheat enzyme liquid is 10.5 times to the control group.
Animal tests were conducted to investigate the ability of wheat enzyme liquid in reducing blood lipids in hamsters. The method was to take 38 six-week-old male hamsters and randomly divide them into Control Group (C, six hamsters), High Blood Fat Group (H, eight hamsters), 6% Liquid Enzyme Group (H-6, eight hamsters), 12% Liquid Enzyme Group (H-12, eight hamsters), and 18% Liquid Enzyme Group (H-18, eight hamsters). The test was to run for six weeks, records of feed intake and weight changes were taken on every other day. The blood and liver samples were collected after six weeks and TG, TC, LDL-C and HDL-C in the serum as well as the content of liver TC and TG of the hamsters were analyzed. The results indicated there was no distinctive difference in the feed intake (P>0.05) but there were distinctive difference in the weight changes in each group of hamsters; as for blood lipids, the concentration of TC, TG and HDL-C in the serum had greater distinctive differences (P<0.05). The TC concentration in liver had distinctive difference (P<0.05), while as the TG concentration had decreased though the difference was vague. In conclusion, consuming wheat enzyme liquid is able to increase HDL-C and reduce lipids in blood.
目錄
封面內頁
簽名頁
授權書iii
中文摘要iv
英文摘要v
誌謝vi
目錄vii
圖目錄xi
表目錄xii

1. 前言1
2. 文獻回顧3
2.1麥類簡介3
2.1.1小麥3
2.1.2大麥3
2.1.3蕎麥4
2.1.4燕麥5
2.2麥類之機能性成分及生理功能6
2.2.1芸香苷8
2.2.2槲皮酮9
2.3自由基的生物學定義9
2.3.1自由基的種類10
2.3.2自由基對生物體的影響11
2.3.3氧化壓力12
2.4血脂異常的分類及定義13
2.4.1高血脂症13
2.4.2臨床分類15
2.4.3病理分類19
3. 實驗材料與方法24
3.1麥芽發酵液降血脂之探討24
3.1.1實驗材料24
3.1.2藥品與溶劑25
3.1.3實驗儀器25
3.1.4實驗方法26
3.2麥芽之ㄧ般成份分析31
3.3麥芽之營養成份分析32
3.3.1麥芽發酵液醣類檢測32
3.3.2 麥芽發酵液胺基酸檢測33
3.3.3麥芽發酵液維生素檢測33
3.3.3.1 複合水溶性維生素之測定 – 毛細管電泳法33
3.3.3.2 複合脂溶性維生素之測定 – 毛細管電泳法36
3.3.3.3 膽鹼測定37
3.3.4麥芽發酵液礦物質檢測38
3.3.4.1 鈣、錳、鐵、鎂、鋅、銅、鈉、鉀之檢測38
3.3.4.2 磷之檢測39
3.4 麥芽發酵液酵素活性檢測39
3.5 麥芽發酵液中有益菌分析41
3.5.1 酵母菌菌數之測定41
3.5.2 乳酸菌菌數之測定41
3.6 麥芽發酵液活性抗氧化性評估42
3.6.1 總多元酚含量測定42
3.6.2 DPPH清除自由基能力測定42
3.7麥芽發酵液抗發炎能力測定43
3.7.1細胞培養43
3.7.2 Nitrite之測定43
3.7.3 PGE2之測定44
3.8延緩LDL氧化能力測定44
3.9資料統計分析44
4. 結果與討論46
4.1麥芽發酵液一般成份及營養素分析49
4.2麥芽發酵液有益菌分析52
4.3麥芽發酵液酵素活性成份52
4.4麥芽發酵液總多元酚及清除DPPH自由基能力54
4.5麥芽發酵液抗發炎及延緩LDL氧化能力56
4.6麥芽發酵液治療高血脂功能之探討59
4.6.1 危險因子60
4.6.2倉鼠飼料攝取量及體重之變化61
4.6.3血清中膽固醇及三酸甘油酯濃度之變化61
4.6.4 LDL-C、HDL-C之變化62
4.6.5肝重及肝體重比之變化66
4.6.6肝臟中TC及TG濃度之變化66
5. 結論70
參考文獻71
圖目錄
圖3.1飲食試驗流程26
表目錄
表2.1去穀麥類營養成份分析7
表2.2歐洲動脈硬化學會對血脂異常之治療性分類16
表2.3美國國家膽固醇教育計畫依低密度脂蛋白膽固醇之血脂異常分級16
表2.4美國國家膽固醇教育計畫依總膽固醇之血脂異常分級17
表2.5美國國家膽固醇教育計畫依高密度脂蛋白之血脂異常分級17         
表2.6美國國家膽固醇教育計畫依三酸甘油酯之血脂異常分級18
表2.7中華民國血脂異常分類之建議18
表2.8世界衛生組織依血脂表現型之分類20
表2.9續發性血脂異常之原因21    
表3.1實驗飼料組成28
表3.2麥芽發酵液管灌之倉鼠每日灌食量29
表4.1麥芽發酵液中一般成份組成47
表4.2麥芽發酵液中醣類組成分析47
表4.3麥芽發酵液中胺基酸組成及含量49
表4.4麥芽發酵液中礦物質分析50
表4.5麥芽發酵液中維生素種類及含量51
表4.6麥芽發酵液中酵母菌和乳酸菌數分析53
表4.7麥芽發酵液中酵素活性分析53
表4.8麥芽發酵液之總多元酚含量及清除DPPH自由基能力55
表4.9麥芽發酵液抗發炎活性及抑制低密度膽固醇的功效評估58
表4.10不同誘導期及治療期間各組倉鼠每日、每隻之攝食量62
表4.11麥芽發酵液對倉鼠體重之影響63         
表4.12麥芽發酵液對倉鼠血漿之HDL-C、 LDL-C、 TC 、TG含量之影響64
表4.13麥芽發酵液對倉鼠之肝重及百分肝體重比之影響67
表4.14麥芽發酵液對倉鼠肝萃取物中總膽固醇及三酸甘油酯含量之影響68
表4.15麥芽發酵液對倉鼠整肝中膽固醇及三酸甘油酯含量之影響69
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