Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/67543
標題: 飲食中攝取乳酸菌發酵乳對預防癌症之影響-乳酸菌菌體及胞內物對氧化型致突變劑(致癌劑)4NQO與食品加工保色劑亞硝酸鹽及其衍生物nitrosoamines之抗致突變作用
Antimutigenicity of Intact Cells and Intracellular Extracts of Lactic Acid Bacteria
作者: 林美吟
關鍵字: 基礎研究
Lactic acid bacteria
食品科技
乳酸菌
4-nitroquinoline-1-oxide
亞硝酸鹽
nitrosoamines
抗致突變性
4-nitroquinoline-1-oxide
Nitrite
Nitrosoamines
Antimutigenicity
摘要: 癌症為國人死亡之首因,癌症發生之機制為DNA的複製錯誤,導致異常細胞不受控制的異常增生形成腫瘤。而近35﹪之癌症發生與日常飲食有關,因此在本計劃中將探討乳酸菌對4-nitroquinoline-1-oxide (4NQO)、亞硝酸鹽 (nitrite)及其衍生物nitrosoamines致突變劑之抗致突變性,藉以鼓勵國人於日常生活中養成飲用或食用具潛在益生作用之乳酸菌產品,以達到保健之功效,研究成果除可供食品業者作為參考之外,也可提昇國人在國際學術上對乳酸菌之研究。本計劃中所針對之4NQO,為一氧化型之致突變劑及致癌劑,氧化與許多重大疾病,包括癌症,有非常密切的關係,4NQO所產生之自由基反應可造成細胞DNA之傷害。而根據敝研究室對乳酸菌之研究,發現乳酸菌藉由多種抗氧化機制達良好之抗氧化作用,具有潛在之抑制氧化型致突變劑能力,因此將藉由Ames test,Comet assay及MTT colorimetric assay,探討乳酸菌對4NQO之抗致突變性。亞硝酸鹽為潛在之致突變劑,為肉品加工中常見之保色劑,亦為肥料中之成分,常殘留於蔬菜中,人體內也產生內生性之nitrite。nitrosoamines為亞硝酸鹽之衍生物,具致突變性,亦存在於加工肉製品中,或經由食品中所添加或殘留之nitrite在胃中酸性條件下與2o或3oamines反應形成,香菸燃燒產物中亦見。本研究亦將針對亞硝酸鹽和nitrosoamines探討乳酸菌對其抗致突變性。
Cancer is the most significant cause of death in Taiwan. One of the major reasons for cancer taking place is due to mistakes which happen during the DNA replication. It has been reported that 35% of cancer is closed related to our diet. Therefore, the objective of this rearch is to study the antimutigenicy of lactic acid bacteria against 4NQO, nitrite, and nitrosoamines. The results of this study may encourage consumers to drink or eat more lactic acid bacteria fermented foods. The results can also offer informations for related food industries.
URI: http://hdl.handle.net/11455/67543
其他識別: DOH90-TD-1101
Appears in Collections:研究計畫報告

文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.