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學校名稱輔仁大學
系所名稱食品營養學系
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研究生(中)洪秋雅
研究生(英)Choya Hung
論文名稱(中)攝取芝麻對倉鼠脂質代謝之影響
論文名稱(英)Effects of sesame intake on lipid metabolism in hamsters
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指導教授(中)蔡敬民
指導教授(英)Chingmin E. Tasi
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學位類別碩士
畢業學年度88
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語文別中文
關鍵字(中)芝麻 低密度脂蛋白氧化 抗氧化 倉鼠
關鍵字(英)sesame oxidation of LDL antioxidant hamster
摘要(中)有許多文獻指出,未焙炒的芝麻其抗氧化性很差,經過焙炒後會轉而產生抗氧化性極強的物質,因此本實驗以焙炒後的芝麻為原料,進行體外(in vitro)與體內(in vivo)試驗來探討其抗氧化性與影響。由於芝麻油與芝麻粕所含的抗氧化物質不同(脂溶性或水溶性),再加上傳統上認為黑色食品比較好,因此我們對黑芝麻與白芝麻、芝麻油與芝麻粕作一探討,確定黑芝麻是否優於白芝麻?並且瞭解芝麻油與芝麻粕的抗氧化性何者較好? 實驗將100g的芝麻先以正己烷萃取,區分出油與粕,再將油與粕分別以乙醇萃取,得到的萃取液經濃縮並以乙醇定量至25 ml。然後以in vitro方式將此萃取液進行清除DPPH引發之自由基,以及鏊合金屬鐵離子能力之試驗。In vivo實驗以倉鼠為實驗動物,給予高油(15%)、高膽固醇(0.1%)飲食來引發其高血脂。動物分成七組,分別餵予控制(玉米油)、黑芝麻、白芝麻、黑芝麻油、黑芝麻粕、白芝麻油或白芝麻粕之飼料。 In vitro 實驗結果顯示,芝麻粕乙醇萃取物對DPPH引發之自由基有良好的清除效果,1g的芝麻粕清除DPPH自由基的效力大約等於1.6mg BHT,但芝麻油乙醇萃取物沒有此效果能力。另一方面,芝麻粕的乙醇萃取物對於Fe2+亦有良好的鏊合能力,而黑、白芝麻間的差異並不明顯;另芝麻油乙醇萃取物的效果則很差。 動物實驗結果顯示,給予黑和白芝麻皆可顯著延長LDL氧化遲滯期,且其油與粕均都具有此效果,而芝麻油的效果比芝麻粕較好。黑芝麻、白芝麻和白芝麻粕組亦可顯著延緩紅血球因AAPH所引發的溶血時間,其中又以白芝麻組的效果最好(延長35%)。在降低血漿中膽固醇濃度方面,則只有白芝麻組具有此功能;在肝臟膽固醇方面,則只有白芝麻與白芝麻油組具有降低的效果。另結果顯示,不論是黑、白芝麻或是油、粕的形式,皆無降低血漿中三酸甘油酯之效果。 本in vitro研究結果顯示:芝麻粕的乙醇萃取物在清除DPPH自由基與螯合鐵離子的能力上,顯著優於芝麻油乙醇萃取物;然而在動物實驗中的LDL氧化試驗結果卻是芝麻油的抗氧化力強於芝麻粕。比較黑芝麻與白芝麻對血漿與肝臟膽固醇的影響,則白芝麻比黑芝麻稍好。
摘要(英)Many studies have showed that the antioxidant activities are very low in unroasted sesame. However, they can be greatly promoted during roasting. In vitro chemical effects and in vivo physiological effects of ingestion of roasted sesame were studied. Since sesame oil and sesame meal might contain different (fat-soluble or water-soluble), traditionally people believed black foods cold be better than light color ones, the antioxidant activities of sesame oil or meal and black or white sesames were compared in the study. Oil and meal were separated by n-hexane extraction from 100 g sesame, then extracted with ethanol. The extracts were condensed and quantified to 25 ml. The clearance of free radicals induced by DPPH and the chelation of ferrous or ferric ions were determined in vitro. Hamsters were employed for in vivo study, and were divided into 7 dietary groups including control, black sesame, white sesame, black sesame oil, black sesame meal, white sesame oil and white sesame meal. The basal diet contained high fat (15%) and cholesterol (0.1%) to induce hyperlipidemic in blood. Results of the in vitro study demonstrated that ethanol extract from sesame meals could have nice clearance effect on free radicals induced by DPPH. The clearance ability from 1 g sesame meal is about 1.6 mg BHT. It was also observed that the ethanol extract has very good chelating ability Fe2+ from sesame meal. There was no significant difference between black and white sesames. However, this effect couldn’t be observed on the ethanol extract from sesame oil. Results of in vivo study revealed that ingestion of sesame, either black or white, or its oil or meal, could prolong the lag phase of LDL oxidation. It also demonstrated that sesame or white sesame meal could increase the duration time causing hemolysis of RBC induced by AAPH. Data showed that white sesame has strongest effect on it (increased 35%). Data also revealed that only white sesame could reduce plasma levels of cholesterol, and only white sesame and white sesame oil could decrease liver cholesterol. No one of the treatments could reduce plasma triacylglycerol in the study. Results of the in vitro study showed that ethanol extract of sesame meal has stronger effect than sesame oil to remove free radicals induced by DPPH and the chelation of ferrous iron. However, the in vitro study demonstrated that sesame oil has better antioxidant effect than sesame meal on LDL oxidation. It seems that white sesame could reduce more plasma and liver cholesterol than black one.
論文目次目 錄 頁次 中文摘要…………………………………………………..Ⅰ 英文摘要…………………………………………………..Ⅲ 目錄………………………………………………………..Ⅶ 表目錄……………………………………………………..Ⅸ 圖目錄……………………………………………………..X 第一章 前言…………………………………………….…1 第二章 文獻回顧 ………………………………………..3 一、 活性氧、活性氮與自由基之相關性……………….3 二、 動脈粥狀硬化的形成……………………………….6 三、 人體的抗氧化系統與抗氧劑……………………….9 四、 芝麻簡介…………………………………………..14 第三章 材料與方法……………………………………..28 一、 實驗材料……………………………………………28 (一) 儀器設備…………………………………………….28 (二) 檢驗試劑與酵素套組……………………………….29 (三) 分析試藥與溶劑…………………………………….30 二、實驗設計……………………………………………..32 體外實驗方法……………………………………………..32 三、 實驗動物之飼養條件……………………………….42 四、 飼料配製…………………………………………….42 五、 動物犧牲與檢體收集………………………………..45 六、 生化分析與測定……………………………………..46 統計方法……………………………………………………52 第四章 結果………………………………………………..53 實驗Ⅰ: 探討芝麻油和芝麻粕乙醇萃取 物於體外試驗中的功能……………………..…53 實驗Ⅱ: 探討飲食中給予芝麻對血漿、 肝臟脂質及抗氧化力之影響………………….58 實驗Ⅲ:探討芝麻油與芝麻粕對血將及 肝臟脂質及抗氧化力之影響……………………71 第五章 討論………………………………………………84 第一部份:體外試驗 一、 芝麻乙醇萃取物清除DPPH自由基的能力…………84 二、 芝麻乙醇萃取物對亞鐵離子的螯合能力………….85 第二部分:動物實驗……………………………………..87 一、 芝麻對倉鼠生長的影響……………………………..87 二、 芝麻對血漿脂質與肝臟脂質的影響…………………88 三、 芝麻對抗氧化的影響…………………………………96 結論………………………………………………………..103 第六章 參考文獻………………………………………..104
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