臺灣博碩士論文加值系統

神秘果 (Synsepalum dulcifica Danill) 為山欖科神秘果屬，以具有修飾味覺之特殊蛋白聞名，先前研究已證實具有改善胰島素阻抗、降低血糖及抑制癌細胞增生等功效，而本研究針對神秘果降尿酸功效進行探討。主要分為三大部分，第一部分為探討神秘果粉末及水萃物抗氧化及抑制黃嘌呤氧化酶 (xanthine oxidase, XO) 之功效；第二部分以尿酸鹽結晶 (monosodium urate crystals, MSU) 誘發 RAW 264.7 巨噬細胞模式評估神秘果水萃物降尿酸及抑制氧化壓力能力；第三部分為神秘果花青素穩定性探討及保健飲品開發。結果顯示，神秘果粉末與水萃物於清除 DPPH 自由基、總抗氧化能力及還原力皆具有良好之功效。抑制 XO 活性方面，神秘果粉末及水萃取物於濃度為 25 mg/mL 下抑制率皆可達 70% 以上。總酚、類黃酮及花青素含量則分別為 11.63 及 7.44 mg/g dry weight；0.79 及 0.55 mg/g dry weight；0.21 及 0.17 mg/g dry weight。擬將神秘果開發為澄清保健飲品，故進一步以水萃物探討對胞內 XO 及抗氧化酵素活性與活性氧分子之影響。結果顯示，RAW 264.7 巨噬細胞經 MSU 誘發後，胞內 XO 活性顯著上升，介入神秘果水萃物 (100-500 μg/mL) 共處理則能顯著抑制 XO 活性，且活性氧分子之螢光強度隨樣品濃度上升而有降低之趨勢。此外，神秘果水萃物亦可回復因 MSU 導致 catalase (CAT) 活性與麩胱甘肽含量之下降。綜合上述，神秘果具有開發為降尿酸保健產品之潛力，故進一步進行保健飲品研製，但因神秘果富含花青素，易受加工導致褪色，故於產製前進行花青素穩定性探討。結果顯示，神秘果中花青素隨 pH 值及抗壞血酸濃度增加，褐變愈嚴重，而糖則具有保護之作用，於模擬系統下以 pH 2、8 °Brix 糖度及 1 mg/mL 抗壞血酸之熱安定性最佳，且經熱處理後仍具有 75% 以上抑制 XO 之功效。
綜合上述，神秘果於胞外及胞內皆具有良好減緩氧化壓力及降尿酸之功效，並將其開發成具降尿酸功效之保健飲品，不僅可解決果實不耐保存之問題，亦可供高尿酸血症或痛風患者日常飲用。

Miracle fruit belongs to the Sapotaceae family and genus of Synsepalum. It detected changes of flavors to join the taste buds, transforming acidic taste to sweet. Previous studies confirm miracle fruit can improve insulin resistance, reduce blood glucose and inhibit cancer cell proliferation. Our study to investigate reducing uric acid level of miracle fruit. The study is divided into three parts, the first is antioxidation and xanthine oxidase (XO) inhibition of miracle fruit powder and water extract; the second is evaluate the miracle fruit water extract to reducing uric acid and oxidative stress by monosodium urate crystals (MSU) induces RAW 264.7 macrophage mode; the third is stability of anthocyanins from miracle fruit and develop of health beverage. The miracle fruit powder and water extract showed the well in scavenging DPPH radical, total antioxidant activity and reducing power. In XO activity test, they could up to 70% in XO inhibition at 25 mg/mL. The total phenolics, flavonoids and anthocyanins contents of miracle fruit powder and water extract were 11.63 and 7.44 mg/g dry weight; 0.79 and 0.55 mg/g dry weight; 0.21 and 0.17 mg/g dry weight, respectively. This study will developed clarify health beverage thereafter investigate effect of XO and antioxidant enzyme activities and reactive oxygen species (ROS) content with miracle fruit water extract in macrophage. RAW 264.7 macrophage could increase XO activities through MSU induced. The XO activities inhibition treatment with miracle fruit water extract (100-500 μg/mL) while the amount of ROS production decreased with sample addition. In addition, miracle fruit water extract could repair to via MSU induced macrophage cellular CAT and GSH decrease. These results suggest that miracle fruit have a great development to reducing uric acid health product potential. Further, producing of miracle fruit health beverage. But miracle fruit rich in anthocyanin, easy to fade in process. Therefore, the study to investigate anthocyanin stability before production. With pH value and ascorbic acid concentration increase, browning more severe. Sugar has protect to the color in anthocyanin. The best thermal stability is pH 2, 8 °brix and 1 mg/mL ascorbic acid in simulation system. The health beverage still has the effect of more than 75% after heat treatment.
In conclusion, miracle fruit has inhibit oxidative stress and XO activity in extracellular and cellular. To be developed into a reducing uric acid of health beverage not only extend fruit preservation but also supply daily diet for hyperuricemic and gout patient.

目錄......................................................I
圖次....................................................III
表次......................................................V
中文摘要................................................. VI
英文摘要................................................VIII
前言.....................................................1
第一章、文獻回顧...........................................3
一、神秘果................................................4
二、痛風.................................................10
三、保健食品..............................................16
四、花青素.......................................................17
本篇研究之實驗架構.........................................26
第二章、神秘果之抗氧化及降尿酸能力評估.........................27
摘要.....................................................28
前言.....................................................29
實驗架構..................................................30
材料與方法................................................32
結果與討論................................................43
一、神秘果之一般組成分分析及水萃物之製備.......................43
二、神秘果粉末及水萃物之抗氧化活性............................43
三、神秘果粉末及水萃物之降尿酸功效............................49
四、神秘果粉末及水萃物之抗氧化成分............................51
五、神秘果水萃物於細胞內降尿酸及抗氧化功效評估..................56
結論.....................................................68
第三章、神秘果花青素穩定性探討及保健飲品開發....................69
摘要.....................................................70
前言.....................................................71
實驗架構..................................................72
材料與方法................................................73
結果與討論................................................77
一、神秘果中花青素於不同 pH 值下之穩定性.......................77
二、糖及抗壞血酸對神秘果花青素穩定性之影響......................82
三、消費者嗜好性感官品評.....................................86
四、神秘果保健飲品產製......................................87
五、熱處理對神秘果保健飲品之影響................................87
結論......................................................92
總結論.....................................................93
參考文獻...................................................94

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