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研究生:蔡宜庭
研究生(外文):Tsai, Yi-Ting
論文名稱:牛樟芝及黑豆生物多醣之分離與其特性研究
論文名稱(外文):Isolation and characterization of biological polysaccharides from Antrodia cinnamomea and black soybean
指導教授:謝榮峯謝榮峯引用關係
指導教授(外文):Hsieh, Jung-Feng
口試委員:謝榮峯吳世雄楊鳳玲張曉莉
口試委員(外文):Hsieh, Jung-fengWu, Shih-HsiungYang, Feng-LingChang, Hsiao-Li
口試日期:2015-07-23
學位類別:碩士
校院名稱:輔仁大學
系所名稱:食品科學系碩士班
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2015
畢業學年度:103
語文別:英文
論文頁數:87
中文關鍵詞:牛樟芝黑豆多醣免疫調節活性抗氧化活性
外文關鍵詞:Antrodia cinnamomeablack soybeanpolysaccharidesimmunoregulatory activityantioxidant activity
相關次數:
  • 被引用被引用:2
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牛樟芝(Antrodia cinnamomea) 是台灣一種昂貴且知名的草藥,黑豆[Glycine max (L.) Merr.] (台南三號) 則是一種黑色種皮的大豆品種,已被廣泛地使用於傳統中藥材。文獻指出牛樟芝及黑豆多醣具有一些生理活性,本研究將著重探討牛樟芝及黑豆多醣之分離與其特性。牛樟芝多醣(A. cinnamomea polysaccharide, ACP) 及黑豆多醣 (black soybean polysaccharide, BSP) 利用分子篩管柱HW-65F分離多醣。ACP之平均分子量為198 kDa,而BSP則得到BSP-G1 (>500 kDa)、BSP-G2 (91 kDa) 兩類分子量多醣。利用氣相層析質譜分析儀(GC-MS) 得知ACP之單醣組成主要包含甘露醣(70.7%)、半乳醣(25.3%) 及葡萄醣(4.0%),而BSP之甘露醣、半乳醣及葡萄醣組成百分比分別為4.0%、74.8% 及21.0%。針對清除ABTS自由基之分析,結果顯示,ACP及BSP之EC50值分別為1.90 及0.33 mg/mL,抗氧化活性也有劑量效應。在免疫系統中,一氧化氮(nitric oxide, NO) 是免疫調節活性的重要指標,以ACP (100 μg/mL) 及BSP (100 μg/mL) 作用小鼠巨噬細胞(RAW 264.7),可刺激其產生NO。最後,在安定性方面,經紫外線照射(352 nm) 以及高溫加熱(80oC, 120 oC) 後,會使多醣之分子量及免疫調節活性降低。綜合上述,ACP及BSP均具有抗氧化及調節免疫之活性,未來將可開發成具抗氧化、免疫調節等機能性輔助食品。
Antrodia cinnamomea is a precious and well known herbal medicine in Taiwan. Black soybean [Glycine max (L.) Merr.] (Tainan 3) is a soybean cultivar with a black seed coat, which has been widely used as traditional Chinese medicine. It has been reported that Antrodia cinnamomea polysaccharides (ACP) and black soybean polysaccharides (BSP) have some physiological activities. The objective of this study was to isolate and characterize ACP and BSP. ACP and BSP were obtained by water extraction, enzymatic digestion, and separated by HW-65F size exclusion chromatography. The average molecular weight of ACP was 198 kDa approximately, whereas BSP was separated into BSP-G1 (> 500 kDa) and BSP-G2 (91 kDa). The sugar composition of ACP and BSP were identified by gas chromatography–mass spectrometry (GC-MS). There were mannose (70.7%), and galactose (25.3%), glucose (4.0%) in ACP and mannose (4.0%), galactose (74.8%), glucose (21.0%) in BSP. Meanwhile, the ABTS radical-scavenging activity was evaluated. The results indicated that EC50 of ACP and BSP were 1.90 and 0.33 mg/mL, respectively, and exhibited the antioxidant activity in a dose-dependent manner. Nitric oxide (NO) was an important indicator for immunoregulatory activity in immune system. The NO production in macrophage cell (RAW 264.7) were induced by treating either with BSP (100 μg/mL) or ACP (100 μg/mL). Moreover, the stability of ACP and BSP were measured by thermal and UV tests. UV (352 nm) and higher temperature (80 oC, 120 oC) reduced not only the molecular weight of polysaccharide but also the immunoregulatory activity. In conclusion, ACP and BSP show immunoregulatory and antioxidant activities, imply that they have the potential applications in complementary food.
中文摘要 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - i
Abstract - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ii
謝誌- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - iii
Abbreviations - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - xii
Chapter 1 Introduction - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 01
1-1 Antrodia cinnamomea - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 01
1-1-1 Origination and characteristic of Antrodia cinnamomea - - - - - 01
1-1-2 Usages and bioactive effects of Antrodia cinnamomea - - - - - - 02
1-1-3 Antrodia cinnamomea polysaccharides - - - - - - - - - - - - - - - - - 02
1-2 Black soybean - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 03
1-2-1 Characteristic of black soybean - - - - - - - - - - - - - - - - - - - - - - 03
1-2-2 Tainan 3 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 04
1-2-3 Usages and bioactive effects of black soybean - - - - - - - - - - - - 04
1-3 Polysaccharides - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 05
1-3-1 Characteristic of polysaccharides - - - - - - - - - - - - - - - - - - - - - 05
1-3-2 Biomedical polysaccharides - - - - - - - - - - - - - - - - - - - - - - - - 06
iv
1-4 Antioxidant - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 06
1-4-1 ABTS radical- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 06
1-5 Immune - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 08
1-5-1 Immune system - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 08
1-5-2 Macrophages and cytokines - - - - - - - - - - - - - - - - - - - - - - - - 08
1-5-3 Nitric oxide - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 09
1-5-4 Lipopolysaccharide - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 09
1-6 Stability - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 11
1-6-1 Ultraviolet stability - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 11
1-6-2 Thermal stability - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 12
Chapter 2 Materials and Methods - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 14
2-1 Materials - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 14
2-2 Extraction and isolation of polysaccharides- - - - - - - - - - - - - - - - - - - - 14
2-2-1 Extraction and isolation of A. cinnamomea polysaccharides - - - - 14
2-2-2 Extraction and isolation of black soybean polysaccharides - - - - 15
2-3 Sugar compositions - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 16
2-4 Sugar linkages - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 16
2-5 Antioxidant activity - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 17
2-6 Immune activity - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 18
v
2-6-1 Cell culture - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -18
2-6-2 Nitric oxide production - - - - - - - - - - - - - - - - - - - - - - - - - - - - 18
2-7 Stability - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 19
2-7-1 Thermal stability - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 19
2-7-2 UV stability - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 19
Chapter 3 Results - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 20
Part 1 Antrodia cinnamomea polysaccharides - - - - - - - - - - - - - - - - - - - - - - - 20
3-1-1 Extraction and isolation of A. cinnamomea polysaccharides - - - - - - - 20
3-1-2 Sugar composition of A. cinnamomea polysaccharides - - - - - - - - - - - 21
3-1-3 Sugar linkage of ACP - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 22
3-1-4 ABTS radical scavenging activity of ACP - - - - - - - - - - - - - - - - - - - 22
3-1-5 The effect of ACP on nitric oxide production - - - - - - - - - - - - - - - - - 23
3-1-6 Stability of ACP - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 23
Part 2 Black soybean polysaccharides - - - - - - - - - - - - - - - - - - - - - - - - - - - - 25
3-2-1 Extraction and isolation of black soybean polysaccharides - - - - - - - - 25
3-2-2 Sugar composition black soybean polysaccharides - - - - - - - - - - - - - 26
3-2-3 Sugar linkage of BSP - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 26
3-2-4 ABTS radical scavenging activity of BSP - - - - - - - - - - - - - - - - - - - 26
3-2-5 The effect of BSP on nitric oxide production - - - - - - - - - - - - - - - - - 27
vi
3-2-6 Stability of BSP - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 28
Chapter 4 Discussion and Conclusion - - - - - - - - - - - - - - - - - - - - - - - - - - - - -30
4-1 Antioxidant activity of ACP and BSP - - - - - - - - - - - - - - - - - - - - - - - - 30
4-2 Immune activity of ACP and BSP - - - - - - - - - - - - - - - - - - - - - - - - - - 31
4-3 Stability of ACP and BSP - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 33
Figure - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 36
Table - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 53
Appendix - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 55
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