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研究生:李慧玲
研究生(外文):Huei-ling Lee
論文名稱:紅麴素在人體的代謝試驗
論文名稱(外文):The experiment of metabolism in human being for Red yeast.
指導教授:段國仁段國仁引用關係
指導教授(外文):Kow-Jen Duan
學位類別:碩士
校院名稱:大同大學
系所名稱:生物工程學系(所)
學門:工程學門
學類:生醫工程學類
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:73
中文關鍵詞:紅麴
外文關鍵詞:Lovastatin
相關次數:
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紅麴米為中國傳統的食品之一,主要用來作為製酒,烹調,以及作為紅色色素之用,在中國傳統的漢方中,紅麴具有促進血液循環的功能。
1979年日本學者 Endo發現紅麴米中含有的一種紅麴素(monacolin K)是人體合成膽固醇第三個步驟中的酵素 HMG-CoA 還原酵素的抑制劑。紅麴素的類似成分已經被世界級的大藥廠開發成控制人體膽固醇的特效藥。紅麴素實際上就是西藥Lovastatin的成分。
本研究乃是從市售的紅麴膠囊,來試驗人體代謝紅麴素的情形。使用A及B廠所製造的紅麴健康食品,採隨機雙向交叉試驗,共四位男性志願者接受此次食用紅麴膠囊,並在食用前採空白血液及食用後開始接受定點採血(在手臂植入留置針),採血時間24小時含空白採血點共16點(0, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 8, 10, 13 及 24hours.),將所有血液經前處理後,以LC/MS/MS分析monacolin K在人體被吸收代謝的曲線圖。
研究結果發現人體食用紅麴素之後首先被吸收代謝成 Lovastatin acid,觀察血液中Lovastatin acid的代謝情形,結果發現在食用後第 6 小時,大部分的Lovastatin acid 都被代謝掉,而到第24小時則完全被人體代謝掉。
所以食用市售的紅麴食品或膠囊在安全的劑量內應該對人體無害。但還是要留意紅麴米可能殘存麴黴素(citrinin)的問題。麴黴素是製造紅麴米時伴隨紅麴素產生的另外一種二次代謝的產物,麴黴素會引發肝中毒,以及癌症的危險。
Red rice yeast is a traditional Chinese food, the main usage is in making wine, cooking, and red pigment. Red rice yeast could enhance the blood circulation in the traditional Chinese medicine.
In 1979, a Japanese scientist, Endo, found that monacolin K in the red rice yeast is an inhibitor of HMG-CoA which is the enzyme of the third step of cholesterol synthesis of human being. The monacolin K and the similar structures were developed by the pharmaceutical companies as drugs to control blood cholesterol.
This study was to investigate the metabolism of two monacolin K samples (A, B) which sold in the market as health food. The experiments were performed by randomized, balanced, two sequence, two period, crossover design. There are four men to accept the test of Red rice yeast capsule which contained monacolin K. The men were drawn blood before and after up-taking the monacolin K capsule. The blood were collected by inserting needle in the arm at the following time points: 0, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 8, 10, 13 and 24 hrs. Those blood samples were prepared by standard procedures and freezed in the stock for further analysis with LC/MS/MS.
The monacolin K were metabolized to lovastatin acid in the blood. It was found that the most lovastatin acid was digested at 6 hr, and completely digested at 24 hr.
We concluded as save for the monacolin K capsules sold as health food in the market. However, we did not investigate the citrinin in the capsule. Citrinin is another secondary metabolic product usually found in the red yeast rice. Citrinin is a carcinogenic compound.
中文摘要i
英文摘要iii
目錄v
圖表目錄vii
第一章 前言1
1.1 紅麴菌的源起1
1.2 紅麴菌的形態與分類3
1.3 紅麴在傳統上的應用6
1.4 紅麴色素—天然色素11
1.5 紅麴的代謝物及生理活性13
1.5.1認識血脂肪13
1.5.2 Monacolin K的發現及其降低膽固醇的效果15
1.5.3由monacolin K所開發的降膽固醇藥物18
1.5.4 Monacolin K是食品或藥品的爭議22
1.6 Citrinin 26
1.7 紅麴醫療保健食品的開發現況27
1.8 液相層析串聯質譜儀30
1.8.1液相層析串聯質譜儀的簡介30
1.8.2液相層析串聯質譜儀之使用優勢32
1.8.3 離子化和離子源之選擇35
1.9分析方法的確效38
1.9.1分析方法的發展38
1.9.2建立有效分析方法的原則39
1.9.3可接受的操作準則40
1.10研究動機與目的41
第二章 實驗方法與步驟42
2.1實驗材料42
2.2 實驗設計與流程42
2.3 樣品前處理 43
2.4 儀器設備44
2.5膽固醇合成抑制劑(monacolin K)之定量分析44
第三章 結果與討論45
3.1 標準曲線之分析45
3.2 Monacolin K 之代謝實驗48
3.3 討論51
3.4結論55
參考文獻56
圖表目錄
表1.2-1、常見的紅麴菌4
圖1.2-1、麴菌科鍊株狀分生孢子6
圖1.4-1、主要紅麴色素的化學構造11
表1.4-1、紅麴色素在不同pH下的色調12
圖1.5.2-1、膽固醇的合成及Monacolin K所含之
HMG-CoA reuctase抑制路徑17
圖1.5.3-1(-2)、Lovastatin,Lovastatin acid 結構式19
圖1.5.3-3、Lovastain之合成路徑圖20
表1.5.4-1、紅麴菌所產生的高價值代謝產物24
表1.5.4-2、紅麴菌叢色素與其代謝產物的類別25
圖1.6-1、Citrinin化學結構26
圖1.8.3-1、ESI電灑法37
圖1.8.3-2、APCI-大氣化學離子化法37
表3.1-1、四組標準檢量曲線46
表3.1-2、控制樣品的分析47
圖3.2-1、Subject 1 吸收代謝曲線49
圖3.2-2、Subject 2 吸收代謝曲線49
圖3.2-3、Subject 3 吸收代謝曲線50
圖3.2-4、Subject 4 吸收代謝曲線50
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