本土巨峰葡萄其葡萄葉、疏果果實及成熟果實利用不同方法萃取後評估其萃取物抗氧化功效及在細胞活性上相關研究之探討

CCUR > College of Environmental Planning & Bioresources > College of Agriculture > Department of Food and Nutrition > project > Item 987654321/16196

Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/16196

Title:	本土巨峰葡萄其葡萄葉、疏果果實及成熟果實利用不同方法萃取後評估其萃取物抗氧化功效及在細胞活性上相關研究之探討
Authors:	游宜屏
Contributors:	食品營養學系
Date:	2009
Issue Date:	2010-08-31 11:27:42 (UTC+8)
Abstract:	自由基具有高度的反應活性，過量的自由基會對細胞組織造成氧化壓力。氧化壓力造成細胞的氧化傷害，進一步傷害身體而產生一連串與老化及退化相關的疾病，如心血管疾病、白內障、巴金森氏症及癌症等。存在於天然植物中的成分，例如多酚類與類黃酮，可以防止動物受到自由基的氧化傷害。因此可由飲食的攝取補充抗氧化劑以調節生理機能，健全體內抗氧化系統進而達到抗氧化的目的。酚類廣大地分佈在植物界，且為在植物中為最豐富二次代謝物；在葡萄中酚類化合物含量豐富，其所含之酚類化合物大都為類黃酮化合物，主要是以單體存在的黃烷-3-醇兒茶素、表兒茶素、沒食子兒茶素等，另含有原花青素是以二聚體、三聚體(trimers)和多聚體形式存在。葡萄多酚已知具有抗氧化物質之特性且由於具有自由基清除之能力可被當作自由基清除者，一些研究指出葡萄酚類具有改善視力、增進關節處之彈性、促進血液循環及抑制低密度脂蛋白氧化的能力，因而可降低罹患心血管疾病的風險；此外在文獻中提出葡萄籽萃取物對於巴金森氏症患者可增加體內抗氧化能力，對鐵具螯合作用、一氧化氮合成酶的抑制與免疫能力進而調整神經免疫細胞功能，對減緩巴金森氏症病程為一具有價值的研究，故在本研究中，希望建立以6-氫氧多巴胺 (6-hydroxydopamine; 6-OHDA)一種神經毒性物質引起巴金森氏症的神經性降解傷害模式的病理過程，應用細胞模式探討本土葡萄酚類對於延緩巴金森氏症患者病程上的有效成份，尋找具有預防或緩解症狀及病程的機能性成份。葡萄中的酚類化合物含量和構成的因素會受到葡萄成熟度、生產地點、氣候情況及葡萄種類不同而具差異性，另外，以不同方式所萃取出之酚類化合物種類亦不同，故本研究以台灣本土產量最多的巨峰葡萄為主要研究對象，探討本土巨峰葡萄其葡萄葉、疏果果實及成熟果實利用一般傳統溶劑萃取法及超臨界二氧化碳萃取法所得之酚類有效成分的差異性，並評估這些萃取物的抗氧化功效及在細胞活性上相關研究之探討。 Free radicals are reactive and therefore short-lived as a consequence of containing one or more unpaired electrons. More free radicals, it caused oxidative stress which promoted cellular injury and hence disease. Phenolics are broadly distributed in the plant kingdom and are the most abundant secondary metabolites found in plants. Antioxidants from plants were known to reduce the oxidative stress by scavenging free radicals, chelating metal ions and reducing inflammation. Their role in the prevention of various diseases such as cancer, cardiovascular, and neurodegenerative diseases has increased their prominence. Grape extracts is known as a powerful antioxidant that protects the body from premature aging, disease, and decay. Polyphenols in grape seed or/and skins are mainly flavonoids, including gallic acid, the monomeric flavan-3-ols catechin, epicatechin, gallocatechin, epigallocatechin, and epicatechin 3-O-gallate, and procyanidin dimmer, trimers, and more highly polymerized procyanidins. Grape phenolics have antioxidant properties and ability to serve as free radicial scavengers. The beneficial effects of grape polyphenols are due to their free radical scavenging capability. Research suggests that grape helps protect the body from improve vision, improve flexibility in joints, improve blood circulation, anti-ulcer, reducing inflammation and reduce LDL oxidation and the occurrence of coronary heart disease. Factors influencing phenolic content and composition of grapes have degree of maturity, site of production, climatic condition and variety of grapes. Different solvent extracted to obtain different phenolic compounds. As increased oxidative stress was implicated in the nigrostriatal dopamineric neuronal loss in Parkinson's disease (PD), we have assessed whether the grapes extracts protects the nigrostriatal dopaminergic neurons in the cell model of PD. The mechanism underlying grape extract phenolics attenuation of oxidative process induced by 6-hydroxydopamine (6-OHDA), a neurotoxin used to induce Parkinson’s disease, were investigated in cell-based system. This research studies the antioxidation and cell activity effects of extracts for grape leaves and at an early growth stage and mature of grapes in grapevine fields of Kyoho grape by traditional solvent extract and supercritical carbon dioxide on the antioxidant and cell activities.
Appears in Collections:	[Department of Food and Nutrition ] project

Files in This Item:

There are no files associated with this item.

Loading...