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研究生:李思諾
研究生(外文):Istiqomah
論文名稱:利用少孢根黴菌與乳酸產生菌的固態發酵豆渣產品改善高血糖的功能性開發
論文名稱(外文):Functional Development by the Solid-State Fermentation of Soybean Residue Product with Rhizopus oligosporus and Lactic Acid Bacteria for Hyperglycemia Disorder
指導教授:翁博群博士
指導教授(外文):Brian Bor-Chun Weng
學位類別:碩士
校院名稱:國立嘉義大學
系所名稱:生命科學全英文碩士學位學程
學門:生命科學學門
學類:生物學類
論文種類:學術論文
論文出版年:2019
畢業學年度:108
語文別:英文
論文頁數:97
中文關鍵詞:hyperglycemiasoybean residueRhizopus oligosporuslactic acid bacteriaSTZ
外文關鍵詞:hyperglycemiasoybean residueRhizopus oligosporuslactic acid bacteriaSTZ
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ABSTRACT i
Acknowledgements ii
CONTENTS iii
SCHEMES AND TABLES vi
FIGURES vii
Chapter 1. Literature review 1
1.Soybean residue 2
2.Solid state fermentation 3
2.1 Rhizopus oligosporus and lactic acid bacteria 4
2.2 Tempeh and Rhizopus oligosporus 4
2.3 Lactic acid bacteria 5
3. The endocrine system in blood glucose utilization 6
4. Hyperglycemia symptoms 9
4.1 Diabetes cause chronic hyperglycemia 9
4.2 Complication of diabetes 11
4.3 Diabetes and kidney disease 13
4.4 Diabetes treatment and therapy 14
5. Soybean product as functional food 14
5.1 Isoflavones 15
5.2 GABA 16
5.3 Antioxidant 17
6. Streptozotocin-induced hyperglycemia mouse models 18
References 19
Experiment 1. Soybean residue improved by solid-state fermentation as functional food
1. Abstract 27
2. Introduction 28
3. Materials and methods 30
3.1 Sample preparation 30
3.2 Combined fungal and bacterial fermentation of soybean residue 30
3.3 Experimental groups 31
3.4 Measurement of pH, temperature and moisture content of fermentation 31
3.5 Extraction for antioxidant assay 31
a. Antioxidant activity assay 31
b. GABA of fermented soybean residue 33
c. HPLC analysis of GABA 33
d. Isoflavone of fermented soybean residue 34
e. HPLC analysis of isoflavones 34
3.6 Cell culture and reagents 35
3.7 Cytotoxicity 35
3.8 Measurement of intracellular ROS 35
3.9 Statistical analysis 36
4. Results and discussions 36
4.1 Changes in the general appearance of fermented soybean residue 36
4.2 Antioxidant scavenging activity 40
4.3 Production of γ-amino butyric acid (GABA) 42
4.4 Determination of isoflavone components 44
4.5 Cytotoxicity of fermented soybean residue products on the High-Glucose conditioned MDCK cells 45
4.6 Evaluation of intracellular ROS on the fermented soybean residue treated High-Glucose conditioned MDCK cells 46
5. Conclusion 47
References 49
Experiment 2. Fermented soybean residue as anti-hyperglycemic food for STZ- induced hyperglycemia mice
1. Abstract 53
2. Introduction 54
3. Materials and methods 56
3.1 Sample preparation 55
3.2 Acclimation period of animal and streptozotocin induction 56
3.3 Experimental groups 57
3.4 Monitoring body weight and blood glucose 58
3.5 Glucose tolerance test 58
3.6 Animal sacrifice 59
3.7 Measurement intracellular ROS 59
3.8 Biochemical measurement 59
3.9 Kidney histopathological examination 59
3.10 Statistical analysis 60
4.Results and discussions 61
4.1 Body weight changes 61
4.2 Fasting blood glucose level 62
4.3 Glucose tolerance test 64
4.4 Reactive Oxygen Species (ROS) in hyperglycemia mice 65
4.5 Kidney histopathology of hyperglycemia mice gavage with fermented soybean residues 67
4.6 Biochemical analysis 70
5. Conclusion 72
References 73
Appendix 77
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