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研究生:黃靜如
研究生(外文):Ching-Ju Huang
論文名稱:紅麴發酵產品對於高尿酸血症大鼠降尿酸及其安全性評估之研究
論文名稱(外文):Study of Monascus-fermented products on the reduction of serum uric acid levels in the drug-induced hyperuricemia SD rats and the evaluation of their safety
指導教授:王俊權王俊權引用關係
指導教授(外文):Chiun-Chuang R. Wang
學位類別:碩士
校院名稱:靜宜大學
系所名稱:食品營養研究所
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2008
畢業學年度:97
語文別:中文
論文頁數:95
中文關鍵詞:類黃酮安姆試驗紅麴二次代謝產物高尿酸血症
外文關鍵詞:Ames testflavonoidshyperuricemiasecondary metabolitesMonascus
相關次數:
  • 被引用被引用:1
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  • 收藏至我的研究室書目清單書目收藏:1
紅麴屬於真菌類是東方傳統的食品添加物,在中國及台灣已有千年的使用歷史。紅麴的二次代謝產物之功能性更是不勝枚舉。本研究的目的為以體內動物模式,探討紅麴粉末對於降低高尿酸血症SD大鼠血清尿酸值之影響,及紅麴萃取物之生物活性及安全性評估。結果顯示,紅麴粉末經不同溶劑萃取後,所得萃取物當中以紅麴80%乙醇萃取物所含之monacolin k、citrinin、總多酚化合物和總類黃酮化合物含量最高,依序為紅麴40%乙醇萃取物及紅麴水萃取物。在黃嘌呤氧化酶活性的抑制率,以紅麴80%乙醇萃物在劑量500 μg/mL時,其抑制率最高達到34.97%,抑制效果最佳。經餵食紅麴配方飼料十二週後,在SD大鼠各組之間的生長狀況沒有差異下,SD大鼠血清總三酸甘油酯呈顯著降低(p<0.05)。紅麴粉末對於餵食高尿酸血症SD大鼠血清尿酸含量雖有下降的趨勢,但沒有顯著的效果。於動物病理切片上未觀測到有腎臟及肝臟病變的發生。在紅麴80%乙醇萃取物安全性評估方面,測試劑量12.5~200 μg/mL下,無論是否添加S9 mix則對所有的Salmonella typhimurium TA菌株皆未呈現抑菌作用及致突變性現象。綜合上述結果,紅麴能否成為抑制體內血清尿酸值之保健食品,有待進一步的研究。
Monascus species of fungi have been traditionally used as food additive for centuries in East Asian countries, particularly in Chain and Taiwan. The secondary metabolites of Monascus-fermented products have variety of biological activities beneficial for human health. The objectives of this study were to evaluate the reduction of serum uric acid levels in the hyperuricemia SD rats and to investigate the safety of extracts from Monascus-fermented products. The results indicated that the extracts of 80% ethanol obtained the highest content of monacolin K, citrinin, total polyphenols and total flavonoids from Monascus-fermented products, following by extracts of 40% ethanol and aqueous. In the assay of inhibition of xanthine oxidase, a concentration of 500 μg/mL exhibited the best inhibition on xanthine oxidase activity, up to 34.97% in the range of 25~500 μg/mL. There is no significantly difference in the growth of SD rats, including body gain weight and feed intakes during 12 weeks of oral administration of Monascus-fermented products. However, the serum triglyceride of SD rats were significantly decreased when Monascus-fermented products were intaked during 12 weeks feedings. The serum uric acid level had a tendency of decrease, but not insignificantly in the hyperuricacemia SD rats. There is no pathological damage in kidney and liver was observed in hyperuricacemia SD rats. For the safety that 80 % extracts of Monascus-fermented products, there was no bacteriostatic and mutagenicity of the Ames test in the concentration of 12.5~200 μg/mL in the group containing neither with nor without S9-mix all for Salmonella tyhimurium TA. Although the results obtained a tendency of decrease in serum uric acid as Monascus-fermented products was consumed in the drug-induced hyperuricacemia SD rats, it is necessary to execute a further study to identify the role of Monascus-fermented products in the metabolism of uric acid for the next step.
目錄

中文摘要………………………………………………………………Ⅰ
英文摘要………………………………………………………………Ⅱ
目錄……………………………………………………………………Ⅳ
表目錄…………………………………………………………………Ⅶ
圖目錄…………………………………………………………………Ⅷ
第一章 前言 …………………………………………………………1
第二章 文獻回顧 ……………………………………………………2
第一節 紅麴之介紹 ……………………………………………2
(一)、紅麴菌的歷史回顧……………………………………2
(二)、紅麴菌之代謝產物……………………………………3
(三)、紅麴在食品上的應用 ………………………………10
第二節 類黃酮之介紹…………………………………………10
(一)、類黃酮之分類 ………………………………………10
(二)、類黃酮之功能性 ……………………………………14
第三節 尿酸之介紹……………………………………………15
(一)、尿酸的生成與代謝 …………………………………15
(二)、高尿酸血症及其它併發症 …………………………18
(三)、高尿酸血症的用藥 …………………………………20
第四節 黃嘌呤氧化酶(Xanthine oxidase, XO)和黃嘌呤去
氫酶(Xanthine dehydrogenase, XDH)之介紹 …22
第五節 安全性評估介紹………………………………………24
第三章 實驗目的……………………………………………………30
第四章 材料與方法…………………………………………………31
第一節 實驗材料………………………………………………31
(一)、紅麴粉末來源 ………………………………………31
第二節 紅麴萃取物之分析……………………………………32
(一)、紅麴萃取物之製備 …………………………………32
(二)、紅麴萃取物實驗流程 ………………………………33
(三)、紅麴萃取物之生物活性成分分析 …………………34
第三節 紅麴萃取物抑制黃嘌呤氧化酶(Xanthine oxidase,
XO)活性分析…………………………………………37
(一)、溶液配製 ……………………………………………37
(二)、實驗流程 ……………………………………………38
第四節 餵食紅麴併藥物誘發高尿酸血症之動物試驗 ……39
(一)、實驗動物飲食成分 …………………………………39
(二)、動物實驗流程 ………………………………………41
(三)、組織病理學檢查 ……………………………………44
第五節 紅麴萃取物之安全性評估……………………………47
(一)、毒性試驗 ……………………………………………52
(二)、致突變性試驗 ………………………………………52
第六節 資料分析與統計………………………………………53
第五章 結果與討論…………………………………………………54
第一節 紅麴萃取物之生物活性成分…………………………54
第二節 紅麴萃取物抑制黃嘌呤氧化酶(Xanthine oxidase, XO)活性之影響………………………………………………………………57
第三節 餵食紅麴併藥物誘發高尿酸血症之動物實驗………59
(一)、生長狀況評估 ………………………………………59
(二)、血液生化值分析 ……………………………………63
(三)、血清尿酸值之影響 …………………………………66
(四)、腎功能之評估 ………………………………………69
(五)、組織病理學檢查 ……………………………………73
第四節 紅麴酒精萃取物之安全性評估………………………79
(一)、毒性試驗 ……………………………………………79
(二)、致突變性試驗 ………………………………………79
第六章 結論…………………………………………………………84
第七章 參考文獻……………………………………………………85
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