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研究生:施穎
研究生(外文):Ying Shih
論文名稱:Histidine和Carnosine對攝取高飽和油脂飲食老鼠的影響
論文名稱(外文):Effects of Histidine and Carnosine on mice with High Saturated Fat Diet
指導教授:殷梅津殷梅津引用關係
學位類別:碩士
校院名稱:中國醫藥大學
系所名稱:營養學系碩士班
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:2010
畢業學年度:98
語文別:中文
論文頁數:59
中文關鍵詞:組胺酸肌肽飽和脂肪總膽固醇低密度脂蛋白
外文關鍵詞:histidinecarnosinesaturated fatTC (Total Cholesterol)LDL (Low Density Lipoprotein)
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Histidine和其衍生物carnosine存在於腦、骨骼肌、肝臟之中,具有抗氧化、抗發炎、幫助神經傳導和緩衝調和等生理活性。奶油主要為短鏈的飽和脂肪酸,過度攝取飽和脂肪會上升體內的血膽固醇、LDL等,嚴重時會引起肥胖和心血管相關疾病。本實驗主要探討histidine及carnosine對於攝取飽和飲食老鼠的影響,將5週齡 C57BL/6JNarl小鼠60隻,隨機分成四組,分別為 (1)正常飲食+一般飲水 (2)飲食含5%奶油+一般飲水 (3)飲食含5%奶油+飲水含1 g/L histidine (4)飲食含5%奶油+飲水含1 g/L carnosine。餵食八週後,犧牲並取血清、肝臟和心臟進行氧化傷害、發炎和脂質的分析,測量GSH含量、Antioxidant含量、SOD activity、GPx activity、TG、TC、LDL,和發炎指標:IL-6、TNF-a。結果顯示:餵食含5%奶油的飼料後,小鼠的副睪重和肝臟重均顯著上升,血清中LDL、TC,肝臟TG均顯著上升,肝中的SOD activity、GPx activity和GSH、Antioxidant含量則明顯降低;而發炎相關的細胞激素方面,肝臟和心臟的IL-6和TNF-?捖?顯著提高。但是,攝取1 g/L histidine或1 g/L carnosine飲水之小鼠,其副睪重和肝臟重都顯著減輕;而肝臟TG和血清LDL 、TC明顯降低;肝臟和心臟中IL-6和TNF-a也都有顯著下降。抗氧化的部份則顯示肝臟中的SOD及GPx activity和GSH、Antioxidant含量都有顯著的升高。實驗結果支持histidine或carnosine可減緩小鼠脂肪的累積和抗氧化、抑制發炎的效果。

Histidine and carnosine (beta-alanyl-l-histidine) are endogenously synthesized peptides present in brain, skeletal muscle, and liver. Our present study examined the effects of histidine and carnosine in mice consumed 5% butter. Mice were divided into 4 groups: normal diet with water, butter with water, histidine, or carnosine for 5 weeks. Results indicated that the intake of butter caused an increase in body weight, epididylmal fat weight, IL-6, TNF-a, LDL, TG and total cholesterol; and decrease in hepatic GSH level and activity of GPx and SOD. Intake of histidine or carnosine at 1 g/L, however, significantly reduced oxidative stress by increasing the level or activity of GSH, GPx and SOD in liver. Histidine or carnosine also appeared to significantly diminish the formations of IL-6, TNF-a, LDL, TG and total cholesterol. Based on the observed anti-oxidative, anti-inflammatory, and anti-obesity effects, the supplements of these agents might be able to attenuate the risk of obesity.

目錄
頁次
摘要 I
Abstract II
第一章 前言 1
第二章 文獻探討 2
一、 組織胺酸(Histidine;His) 2
二、 肌肽(L-Carnosine) 3
三、 本實驗室過去Histidine和Carnosine相關研究 5
四、 飽合脂肪飲食(Saturated Fat Diet) 7
五、 奶油(Butter) 10
六、 體內抗氧化系統 12
七、 免疫反應 13
第三章 材料方法 14
一、 實驗材料 14
二、 實驗方法 16
三、 分析方法 17
四、 統計分析 29
第四章 結果 30
一、 體重變化 30
二、 臟器重 30
三、 氧化傷害及抗氧化防禦之影響 30
四、 發炎前細胞激素濃度之影響 31
五、 脂質變化 32
第五章 討論 49
一、 Histidine和Carnosine的氧化發炎防禦 50
二、 Histidine和Carnosine減少脂質堆積 52
第六章 結論 54
第七章 參考文獻 55

圖目錄
頁次
【圖2.1】Histidine結構圖 3
【圖2.2】Histidine和Carnosine代謝圖 4
【圖2.3】Carnosine結構圖 5
【圖2.4】油脂引起發炎反應圖 8
【圖2.5】飽和脂肪引起白色脂質發炎圖 10
【圖2.5】體內抗氧化酵素和活性氧物種作用 12
【圖3.1】GSH的循環反應圖 19
【圖3.2】SOD的循環反應圖 22
【圖4.1】餵食八週的體重變化 34
【圖4.2】不同組別肝臟的Glutatione (GSH) 含量 36
【圖4.3】不同組別肝臟的Antioxidant 含量 37
【圖4.4】不同組別肝臟中的MDA 含量 38
【圖4.5】不同組別肝臟的Glutatione Peroxidase (GPx) 含量 39
【圖4.6】不同組別肝臟的Superoxidase Dismutase (SOD) 含量 40
【圖4.7】不同組別肝臟的Interleukin-6 (IL-6) 含量 41
【圖4.8】不同組別心臟的Interleukin-6 (IL-6) 含量 42
【圖4.9】不同組別肝臟的TNF-a 含量 43
【圖4.10】不同組別心臟的TNF-a 含量 44
【圖4.11】不同組別血清中的Triglycerol (TG) 含量 45
【圖4.12】不同組別心臟的Triglycerol (TG) 含量 46
【圖4.13】不同組別肝臟的Total Cholesterol (TC) 含量 47
【圖4.14】不同組別血清的LDL含量 48


表目錄
頁次
【表2.1】食物中飽和脂肪酸的分類、來源 7
【表2.2】動物性奶油的基本成分表 11
【表2.3】動物性奶油的飽和脂肪酸總量百分比(%) 11
【表4.1】餵食八週的臟器變化情形 35



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