跳到主要內容

臺灣博碩士論文加值系統

(18.208.132.74) 您好!臺灣時間:2022/09/26 06:51
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果 :::

詳目顯示

我願授權國圖
: 
twitterline
研究生:許傑智
研究生(外文):Jie-zhi Hsu
論文名稱:評估酒粕與牛樟芝合併發酵後其抗UV及抑制酪胺酸酶能力
論文名稱(外文):Assessment of Anti-Ultraviolet and inhibits tyrosinase of Antrodia cinnamomea co-fermented with Wine lees
指導教授:李順來李順來引用關係許孟博
指導教授(外文):Shun-Lai LiMeng-Bor Hsu
學位類別:碩士
校院名稱:南台科技大學
系所名稱:生物科技系
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2011
畢業學年度:99
語文別:中文
論文頁數:80
中文關鍵詞:酒粕牛樟芝酪胺酸酶
外文關鍵詞:Wine leesAntrodia cinnamomeaTyrosinase
相關次數:
  • 被引用被引用:1
  • 點閱點閱:1348
  • 評分評分:
  • 下載下載:3
  • 收藏至我的研究室書目清單書目收藏:1
酒粕是酒醪經壓榨後所形成的粕,也是釀酒中所形成之廢棄物,科學家在釀酒廠中偶然發現製酒工人的手總是白皙光滑,使得人們開始著手進行研究。而目前研究大多數皆為清酒酒粕,對於水果酒粕的研究卻是少之又少。本篇論文主要利用台灣特有種真菌牛樟芝與桑椹、山藥及葡萄酒粕進行發酵,測定其吸收紫外線、抑制黑色素及Tyrosinase活性,期望藉由發酵來提高酒粕的功能性與應用價值,使酒粕從廢棄物轉變為市場上的商機。

實驗結果顯示,在吸收紫外線實驗中,只有山藥酒粕乙醇萃取液在280nm下具有吸收紫外線效果。抑制Tyrosinase體外實驗顯示,三種未經過發酵酒粕皆無抑制Tyrosinase功效,經過牛樟芝與酒粕合併發酵後,其酒粕菌絲體水萃取液具有抑制Tyrosinase功效,抑制效果為山藥酒粕>桑椹酒粕>葡萄酒粕,酒粕菌絲體乙醇萃取液皆無抑制Tyrosinase,而發酵液結果顯示只有山藥酒粕具有抑制Tyrosinase效果。以細胞實驗顯示,酒粕能抑制細胞中的Tyrosinase,且亦能透過牛樟芝發酵來提高抑制Tyrosinase,酒粕菌絲體水萃取液抑制Tyrosinase效果為桑椹酒粕>山藥酒粕>葡萄酒粕,山藥酒粕發酵液對Tyrosinase抑制能力在50ppm濃度下為63.7±0.6%。最後再經由SDS-PAGE實驗發現,酒粕萃取液及發酵液確實可以抑制Tyrosinase活性,但無法抑制Tyrosinase表現量。
Wine lees is unfiltered by the press after the formation of the lees, wine is also formed in the waste, Scientist began to investigate the wine lees after they noticed that hands of the wine-making workers are whiter than those of others. The main research and application of wine lees were focused on Sake lees, but rarely on fruit wine lees. In This study use yam, grapes, and mulberry wine lees were used as substrates, and fermented by Antrodia cinnamomea., measured by UV absorption, inhibition of melanin and Tyrosinase activity, expected to improve the function and value of wine lees by fermented, the wine lees from the waste to market opportunities.

The experimental results show that in the absorption of ultraviolet radiation experiments, only the ethanol extract of yam wine lees has the absorption of ultraviolet light under the effect of 280nm. Inhibition of Tyrosinase in vitro experiments showed that the three wine lees has not been fermented showed no inhibition of Tyrosinase, but wine lees by Antrodia cinnamomea co-fermented , the wine lees mycelium water extract can inhibit Tyrosinase, inhibitory effect of the yam wine lees> mulberry wine lees> grapes wine, ethanol extract of mycelium wine lees showed no inhibition of Tyrosinase, the fermentation broth revealed that only yam wine lees can inhibition of Tyrosinase. To cell experiments show that the wine lees can inhibit the Tyrosinase, and also by Antrodia cinnamomea co-fermented to increase the inhibition of Tyrosinase, dregs mycelium water extract inhibited Tyrosinase of mulberry wine lees> yam wine lees> grapes wine lees, yam wine lees fermentation broth Tyrosinase inhibition of fermentation liquid body the ability to 50ppm concentration was 63.7 ± 0.6%. Finally, was found by SDS-PAGE, ferment broth and mycelia extract of wine lees can actually inhibit the Tyrosinase activity, but did not inhibit Tyrosinase expression.
摘要....................................................................................................................................I
Abstract.............................................................................................................................II
目次.................................................................................................................................IV
圖目錄............................................................................................................................VII
表目錄.............................................................................................................................IX
第一章 緒論.....................................................................................................................1
1.1 前言....................................................................................................................1
1.2 研究動機與目的................................................................................................1
第二章 文獻回顧.............................................................................................................3
1. 酒粕......................................................................................................................3
1.1 酒粕簡介......................................................................................................3
1.2 酒粕成分......................................................................................................3
1.3 酒粕功效......................................................................................................3
2. 牛樟芝..................................................................................................................4
2.1 牛樟芝簡介..................................................................................................4
2.2 牛樟芝的成分..............................................................................................5
2.3 牛樟芝的功效..............................................................................................6
3. 桑椹......................................................................................................................7
3.1 桑椹簡介......................................................................................................7
3.2 桑椹的成分..................................................................................................8
3.3 桑椹的功效..................................................................................................8
4. 山藥....................................................................................................................8
4.1山藥簡介.......................................................................................................8
4.2 山藥的成分..................................................................................................8
4.3 山藥的功效................................................................................................9
5. 葡萄................................................................................................................9
5.1葡萄簡介.....................................................................................................9
5.2 葡萄成分..................................................................................................10
5.3 葡萄酒成分與功效..................................................................................10
6. 皮膚結構......................................................................................................11
6.1 表皮..........................................................................................................11
6.2 真皮層......................................................................................................12
6.3 皮下組織..................................................................................................13
7. 紫外線..........................................................................................................13
7.1 紫外線的分類..........................................................................................13
7.2 紫外線對人體的傷害..............................................................................15
8. 防曬原理......................................................................................................15
8.1 化學性防曬劑..........................................................................................16
8.2 物理性防曬劑..........................................................................................16
9. 黑色素..........................................................................................................17
9.1 黑色素體結構與功能..............................................................................17
9.2 黑色素形成..............................................................................................18
9.3 酪胺酸酶活性的抑制..............................................................................19
9.4 防止或抑制黑色素形成之機制..............................................................20
9.5 市售美白成分抑制黑色素機制..............................................................20
第三章 材料與方法.......................................................................................................23
3.1 實驗架構....................................................................................................23
3.2 實驗材料....................................................................................................24
3.3 實驗藥品....................................................................................................24
3.4 儀器設備....................................................................................................25
3.5 實驗方法....................................................................................................25
3.5.1 酒粕萃取液製備...................................................................................25
3.5.2 樟芝菌絲體液態發酵...........................................................................25
3.5.3 萃取液及發酵液之吸光值測定...........................................................26
3.5.4 Tyrosinase抑制能力測試......................................................................26
3.5.5 細胞培養...............................................................................................27
3.5.6 萃取液及發酵液對細胞存活率之影響...............................................28
3.5.7 Tyrosine hydroxylase活性試驗.............................................................29
3.5.8蛋白質定量試驗....................................................................................29
3.5.9 SDS-PAGE 蛋白質電泳試驗...............................................................30
第四章 結果與討論.......................................................................................................32
4.1牛樟芝生長曲線.........................................................................................32
4.2各種酒粕發酵前後之UV-A、UV-B、UV-C吸收值變化......................33
4.3 抑制Tyrosinase活性測定..........................................................................38
4.4 酒粕與牛樟芝發酵產物對老鼠黑色素瘤細胞(B16-F1)之影響.............44
4.5 Tyrosinase hydroxylase活性分析..............................................................49
4.6 以SDS-PAGE探討各種酒粕萃取液及發酵液對老鼠黑色素瘤細胞
Tyrosinase表現量之影響..........................................................................55
第五章 結論...................................................................................................................62
第六章 參考文獻...........................................................................................................64
1.瀧澤行雄,2003,酒粕的驚人特效,世茂出版社,台北。
2.蔡尚祝,2009,評估酒粕合併牛樟芝發酵之抗氧化活性,南台科技大學生物科技研究所碩士論文。
3.蔡季真,2005,油脂與乳化劑型對防曬產品的SPF值之影響,靜宜大學應用化學研究所碩士論文。
4.黃旭志,2006,利用發酵技術開發美白產品,南台科技大學生物科技研究所碩士論文。
5.Jia-JiuanWu, Jung-Chuan Lin, Chih-HungWang, Ting-Ting Jong, Hsing-Ling Yang, Shih-Lan Hsu, Chieh-ming J. Chang(2009) Extraction of antioxidative compounds from wine lees using supercritical fluids and associated anti-tyrosinase activity. J. of Supercritical Fluids 50, 33–41
6.謝曉惠(2003)中草藥發酵產物抑制腫瘤細胞之功能性評估。南台科技大學生物科技研究所碩士論文。
7.張中姿,2002,樟芝菌絲體之甲醇萃取部分對人類肝癌細胞株(HepG2)生長抑制作用的機轉探討。國立台灣大學醫學院生物化學暨分子生物學研究所碩士論文。
8.Chang, H.L., Chao, G.R., Chen, C.C., and Mau, J.L.(2001),”Non-volatile taste components of Agaricus blazei, Antrodia camphorata and Cordyceps militaris mycelia. “,Food Chemistry, 74, 203-207.
9.Chang.T.T., Chou, W.N., 1995. Antrodia camphorata sp.Cinnmomum Kamehirai in Taiwan. Mycol. Res. 99,756-8.
10.黃鈴娟,2000,樟芝和姬松茸之組成分析及構形鑑定,國立中興大學食品科
學 研究所碩士論文。
11.Cherng,I.H.,Chiang,.H.C.,Cheng,M.C.,Wang,Y.,1995.Three New triterpenoids
from Antrodia camphorata .Journal of Natural products 58(3),365-71.
12.Chiang,H.C.,Wu,D.P.,Cherng,I.H.,Ueng,C.H.,1995.A sesquiterpene lactone, phenyl and biophenyl compounds from Antrodia camphorata.Phytochemistry 39(3),613-6.
13.Chiang,I.H.,Wu,D.P.,Chiang,H.C.,1996.Triterpenoids from Antrodia camphorata. Phytochemistry 41(1),263-7.
14.Yang,S.W.,Shen,Y.C.,Chen,C.H.,1996.Steroids and triterpenoids from Antrodia
cinnamomea-a fungus parasitic on Cinnamomum micranthum. Phytochemistry
41(5),1389-92
15.吳德鵬,1995,樟芝微量成分之研究,國家台灣師範大學化學研究所碩士論
文。
16.蘇慶華,2002,健康的守護神【國寶樟芝】,愛克思文化事業有限公司。台北, 台灣,38-39。
17.沈立言,2004,牛樟芝菌絲體發酵過濾液對人類肝癌細胞株細胞週期的影響
行政院國家科學委員會專題研究計畫成果報告。
18.戴宇昀,蕭學民,蔡金川,陳勁初,黃仕政,胡淼琳,2001,樟之子實體對酒
精誘發急性肝損傷之保肝功能評估,中華民國保健食品學會第二屆第一次會員大會。
19.Chang T T, Chou W N, (1995) Antrodia camphorata sp.Cinnmomum Kamehirai
in Taiwan. Mycol. Res. 99,756-8
20.呂鋒洲,2002,牛樟芝各抗腫瘤有效成份的分離、純化,誘發腫瘤凋亡及其
作用機轉的研究 行政院國家科學委員會專題研究計畫成果報告。
21.賴碧玉,2004,發酵桑椹酒品質及色澤變化之探討。屏東科技大學食品科學研究所碩士論文。
22.劉力綱,2002,桑椹萃取物降血脂及預防動脈粥狀硬化形成之作用。中山醫學大學生物化學研究所碩士論文。
23.王仁助、張哲嘉、吳添金、張素貞。2002。果桑釀酒原料之初探。苗栗區農業專訊 22:17-9。
24.林國華,1987,常見中藥草。好兄弟出版社p 22-3。台北,台灣。
25.林慧如,2003,本土山藥塊莖水萃取物之脂質及腸道生理功能評估。中山醫學大學營養科學研究所碩士論文。
26.黃貴豪(1996)把新鮮營養及保健的山藥帶回家---訪省農試所農藝系山藥新品種台農二號育種專家劉新裕博士。豐年。46 (16):10-11。
27.王常青(1995)長山藥中黏液質及其流變特性的研究。食品與發酵工業。3:52-56。
28.劉新裕、呂秀英、王昭月、賴永昌(1990)環境因子對山藥產量之影響。中華
農業研究。39:287-296。
29.余珮菁(2006)山藥(Dioscorea alata L.)黏多醣對人類皮膚纖維母細胞增生、遷移及合成基質的影響。國立台灣海洋大學食品科學研究所碩士論文。
30.林慧如(2003)本土山藥塊莖水萃取物之脂質及腸道生理功能評估。中山醫學大學營養科學研究所碩士論文。
31.潘書毓(2003)台灣產山藥之酚類含量及抗氧化特性與加工的影響。中國文化大學生活應用科學研究所碩士論文。
32.趙琬貞(2003)山藥萃取物之抗氧化性及抗致突變性。靜宜大學食品營養研究所碩士論文。
33.蔡承芸(2003)發酵葡萄酒之特性探討。屏東科技大學食品科學研究所碩士論文。
34.何立民、周翌。1999。葡萄子與原花色素OPC。廣太科技有限公司出版。台北。
35.Wickett RR, Visscher MO. 2006. Structure and function of the epidermal barrier. Am J Infect Control. 34: S98-110.
36.WHO (World Health Organization). 2003. Intersun: the global UV project.
37.LaBonne C, Bronner-Fraser, M. 1998. Induction and patterning of the neural crest, a stem cell like precursor population. J Neurobiol. 36: 175-189.
38.Eisenger M, Marko O. 1982. Selective proliferation of normal human melanocytes in vitro in the presence of phorbol ester and cholera toxin. Proc Nat Acad Sci .USA. 79: 2018-2022.
39.謝詠筌,2007,建立真菌材料於化妝品之功效篩選技術,南台科技大學生物科技研究所碩士論文。
40.蔡季真(2005)油脂與乳化劑型對防曬產品的SPF值之影響。靜宜大學應用化學研究所碩士論文。
41.王佳家(2006)防曬化粧品之開發與細胞評估模式建立。嘉南藥理科技大學化粧品科技研究所碩士論文。
42.Pawelek, J. M. and Korner, A. M. : The biosynthesis of mammalian melanin. Am. Sci. 70(2): 136-45. 1982.
43.Ferrini, U. A., A. M. Mileo, and V. J. Hearing. 1987. Microheterogeneity of melanosome bound tyrosinase from Harding-Passey murine melanoma. Int. J. Biochem. 19: 227-234.
44.Hearing, V. J., M. Jimenez. 1987. Mammalian tyrosinase – the critical regulatory control point in melanocytic pigmentation. Int. J. Biochem. 19: 1141-1147.
45.Sulaimon, S. S. and B. E. Kitchell. 2003. The biology of melanocyte.
Vet. Dermartol. 14: 57-65.
46.Bolognia, J. L. and S. J. Orlow. 2003. Melanocyte biology. In:Dermatology, (Eds J. L. Bolognia, J. L. Jorizzo and R. P. Rapini ).Mosby: London, Edinburgh, New York, Philadelphia, St. Louis,Sydney, Toronto. p. 43-52.
47.Golgsmith , L. A. : Biochemistry and Physiology of the Skin 1983, Oxford
University Press, Inc.
48.Nordlund , J. J., Boissy , R. E. , Hearing , V. J. , King, R. A. and Ortonne , J.
P. :The Pigmentary System 1998, Oxford University Press, Inc.
49.Sulaimon SS, Kitchell BE. 2003. The biology of melanocytes. Veterinary
Dermatology.14: 57-65.
50.陳威丞,2004,兼具酪胺酸酶抑制力及抗氧化力中草藥之篩選,大同大學生物工程研究所碩士論文
51.Parvez, S., et al., Survey and mechanism of skin depigmenting and lightening agents. Phytother Res, 2006. 20(11):p. 921-934.
52.Ros, J.R., J.N. Rodriguez-Lopez, and F. Garcia-Canovas, Effect of L-ascorbic acid on the monophenolase activity of Tyrosinase. Biochem J, 1993.295(Pt 1):p. 309-312
53.Garcia-Molina, F., et al., Opposite effects of peroxidase in the initial stages of Tyrosinase-catalysed melanin biosynthesis. Int J Biochem Cell Biol, 2005. 37(6):p. 1179-1196.
54.Claus, H. and H. Decker, Bacterial Tyrosinase.Syst Appl Microbiol, 2006. 29(1):p. 3-14.
55.Sugimoto, K., et al., Syntheses of arbutin-alpha-glycosides and a comparison of their inhibitory effects with those of alpha-arbutin and arbutin on human Tyrosinase. Chem Pharm Bull(Tokyo), 2003. 51(7):p. 798-801.
56.Briganti S, Camera E and Picardo M. Chemical and instrumental approaches to treat hyperpigmentation. Pigment Cell Research 16:101-110, 2003.
57.Uchino, K; Nagawa, M; Tonosaki, Y; Oda, M and Fukuchi, A. Kojic acid as an anti-speck agent. Agric. Biol. Chem. 52: 2609-2610 , 1988
58.陳佩津,2008,以細胞模式評估中草藥樟芝發酵物之美白功效。南台科技大學生物科技研究所碩士論文。
59.Kawde, R.B., Laxmeshwar, N.B., Santhanam, K.S.V. 1995. A selective sensing
of dopa in the presence of adrenaline. Sens Actuators B Chem. 23 (1):35-39.
60.Bartholini, J., Constantinidis, J., Puig, M., Tissot, R., Pletscher, A. 1975. Thestereoisomers of 3,4-dihydroxyphenylserine as precursors of norepinephrine. J Pharmacol Exp Ther.193 (2):523-532.
61.Chalmers, J.P., Baldessarini, R.J. Wurtman, R. J. 1971. Effects of L-dopa onnorepinephrine metabolism in the brain. Proc Natl Acad Sci U S A.68(3):662-666.
62.Misu,Y., Goshima,Y., Miyamae,T. 2002. Is DOPA a neurotransmitter ? Trends Pharmacol Sci. 23 (6 ):262-268.
63.Han, S.K., Mytilineou, C., Cohen, G. 1996. L-DOPA up-regulates glutathioneand protects mesencephalic cultures against oxidative stress. J Neurochem.66(2):501-510.
64.German, D.C., Manaye, K., Smith, W.K., Woodward, D.J., Saper, C.B.1989.Midbrain dopaminergic cell loss in Parkinson,s disease: computer visualization. Ann Neurol.26 (4):507-514.
65.洪勖峰,2004,槐花萃取物的美白研究,中國醫學大學中西醫結合研究所碩士論文。
電子全文 電子全文(本篇電子全文限研究生所屬學校校內系統及IP範圍內開放)
連結至畢業學校之論文網頁點我開啟連結
註: 此連結為研究生畢業學校所提供,不一定有電子全文可供下載,若連結有誤,請點選上方之〝勘誤回報〞功能,我們會盡快修正,謝謝!
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top