| 英文摘要 |
Abstract of "Development of fishery healthy supplementary food"
一、"Development of healthy food on serum lipids regulation from freshwater clam muscle hydrolysate":Freshwater clam muscle protein was hydrolyzed by commercial protease of Prozyme 6 (P6)、Protease N (PN) and Protamex (PX) for 5 hr and then freeze dried. The effects of hot water extract (HWE) and hydrolysates on binding capacity of glycocholic acid, inhibition on cholesterol solubility and inhibition on oxidation of human LDL were investigated. The highest binding capacity of glycocholic acid relative to cholestyramine were HWE (32.3 %) and PN (19.5 %), respectively. The highest binding capacity of mixed bile acid relative to cholestyramine was HWE (37.1 %) and PN (33.6 %), respectively, as the dried hydrolysate powders were digested by pepsin for 1h followed by pancreatin for 1h. The inhibitory effect on micellar solubility of cholesterol showed that HWE (74.4 %) and PN (69.2 %) had better effect.
二、"Evaluating the storage condition and bioactivity of Porphyra wine":
porphyra wine with 13~14% ethanol content is made by Saccharomyces No.63. The red color intensity (A420/A520) for this wine is 0.96. The total polyphenol content (expressed as gallic acid ) in this wine is 108.13 μg/ml. The DPPH scavenging activity and reducing power for this wine are 32.40% and 35.47 μg VitC eq /ml, respectively. During storage at 5℃ for 2 months, the ethanol content, red color intensity, DPPH scavenging activity and the reducing power for the Porhyra wine are not significantly changed. However, the red color intensity, DPPH scavenging activity and reducing power are significantly decreased if the Porphyra wine is stored at 15℃ for 2 months. Therefore, the suggested storage temperature for Porphyra wine is 5℃.At the dosage of 1.5 g ethanol/kg body weight SD rats are fed with Porphyra wine (14% ethanol), 14% ethanol solution, red wine (14% ethanol) or deionized water as control. After 8 weeks of feeding, the body weight gained and liver/body ratio for SD rats fed with ethanol are significantly higher than those of the control, while the kidney/body weight ratio for the ethanol-fed rats is significantly lower than that of the control group.
三、"Quality characteristics, sulfuric polysaccharide content and antioxidant capacity of oriental noodle with addition of green seaweed powder":The objective of this study was manufacturing health protection noodles with green seaweed (M. nitidiium) flour. Compared with control samples, supplementary water was required to form well dough for seaweed noodles. Sulfated content in noodles with various levels of seaweed flour added indicated no significant difference observed. Seaweed noodle showed good DPPH free radical scavenging effect with value of 39.56- 43.27%. As additional seaweed flour increased, cooking yield increase but cooking loss decreased. Tensile strength of noodles was the highest in 8% seaweed added samples, however there were no significant difference were found within different levels seaweed noodles. Extension ratio were found significant higher in seaweed noodles but not in control samples. It is significant correlation between cooking properties and textural properties.
四、"The production technology of lactic acid fermented shellfish extract":The topic of this project is to develop the production technology of lactic acid bacteria fermented shellfish extracts.The conditions of lactic acid fermentation will be established, and the biological activities of fermented shellfish products such asantioxidation, ACE inhibition, and antimutagenicity will be evaluated. The production technology of shellfish extracts was whole freshwater clam: water = 1: 2 (w/v) and oyster: water = 1: 4 (w/v) at 100oC for 40 min. Freshwater clam extracts added 0.5% sucrose and oyster extracts were fermented with 2% Lactobacillus plantarum BCRC 10069 and 2% Lb. plantarum BCRC 12250 at 37oC for 4 hr. Scavenging DPPH free radicals of the fermented oyster extracts demonstrated 41.07% antioxidative activity. The ability of chelating Fe+ of the fermented freshwater clam and the fermented oyster extracts exhibited 142.81-179.80% and 171.69%, respectively. The inhibitory activity against ACE of the fermented freshwater clam extracts and oyster extracts were 58.13% and 35.03%. Only the fermented freshwater extracts performed inhibition of mutagenicity induced by indirect-acting mutagen B[a]P evaluated by Sal. typhimurium TA 98,measured as 76.54%. The oligosaccharides of the fermented freshwater clam extracts and oyster extracts were analyzed by TLC. The results showed no spots on the fermented freshwater clam extracts and only one spot on the fermented oyster extracts. As a results, 0.5% sucrose was added for freshwater clam extracts fermentation. However, additional carbon source was not necessary for oyster extracts fermentation.
五、"Studies on the preparations of seafoods as Chinese Medicated Diet":
In recent years, chronic diseases including cancer, stroke, heart disease, hypertension, and diabetes mellitus are always among the top ten causes of death in Taiwan. Numerous research studies show a strong correlation between the chronic diseases and overweight as well as the intake of foods high in saturated fat or low in dietary fiber; that is, inadequate dietary practice is the prime culprit behind the chronic diseases.Generally, aquatic products are of health potential. For example, fish have a low content of total lipids or high levels of polyunsaturated fatty acids (i.e. EPA and DHA). Many studies have revealed the protective effects of EPA and DHA against cardiovascular disease. Gracilaria and other seaweeds, the alkaline-forming foods, are rich in fiber and may improve high blood pressure and lipid profile. Small fish, canned fish, and other softened bone fish products are good food sources of calcium and should help in lowering the high prevalence of osteoporosis . Chinese medicated diet does have a long history. Most people are convinced of the philosophy of “food as medicine” and live up to it. Based on the potential health effects of aquatic products, it will be desirable to take them as major materials to make Chinese medicated diet products high in calcium and fiber and low in calorie. In this study
We have successfully developed a variety of Chinese medicated diets, which are low calorie, blood lipid regulation, and high calcium content products .
六、"Study of C-phycocyanin on antitumor activity":
Health foods (Nutraceiuticals) play the critical role on the global food market in 21st century, while the health seafood area is the new era of functional foods and exposed the great potential. Synechococcus sp., a member of cyanobacteria family, containing phycocyanin is one of the major light harvesting pigment-protein which exhibiting diverse antioxidation capacities, anti-inflammatory, neuroprotective and hepatoprotective effect. The main objectives of the study are using concentrated Synechococcus sp to investigate the optimal extraction conditions by various methodologies and evaluate the antitumor activity by employing purified phycocyanin. The results indicated that Freezing -thawing in combination with distilled water was the best method for extracting phycocyanin from Synechococcus sp.U2. The crude extracts was concentrated up to 20 fold by ultrafiltration and consecutively purified by butyl- sepharose and DEAE- sepharose resin. When analyzed by SDS-PAGE, Synechococcus sp. U2 phycocyanin migrated as two bands having an apparent molecular weight of 18.4 and 17.1 kDa. The purity extracts of 90μg/ml from Synechococcus sp.U2 scavenged DPPH 、superoxide and H202by 92.1% 、82.5% and 61.8%, respectively. The dosage of purified phycocyanin, 0.1, 0.5, and 1.0 mg/plate were used, showed no toxicity and mutagenicity. The purified phycocyanin extracts from Synechococcus sp.U2 indicated the best antimutagenic effect when the concentration of 1 mg/plate phycocyanin was employed. The purified phycocyanin extracts was stable over pH=7 at 4℃without light. In the presence of metal ions, the content of phycocyanin was reduced by adding 100 mM HgCl2 and CuSO4 and only less than 30% residual left. In related to chemical additives study, the content of phycocyanin was reduced 85.2% and 78.1% respectively by adding 100 mM HgCl2 and CuSO4. The antitumor study revealed that the phycocyanin has the effect on the viability of HepG2 and Hep3B cells, and the IC 50 for those two cells are 30 μg/ml and 70 μg/ml, respectively. However, no significant effect was observed on the viability of normal 3T3 cells. The microscopy observation indicated that the higher concentrated phycocyanin was employed, the more intensive shrinkage of HepG2 cells was found.
七、"Development of an algal oil enriched vegetable oil":
Fresh red algae ( Porphyra crispate ) were dried with hot air or frozen-dried and ground to 200 mesh prior to extract. The yields ( 2.5% ) of algal oil of the two dried methods were not different. But the polyunsaturated fatty acids (PUFAs, 10.12 mg/dry basis) and ecicosapentaenoic acid ( EPA, 5.36 mg/dry basis ) contents in hot air dried algal oil are only for frozen-dried 82.7% and 73.9 %, respectively. Sulfoquinovosylacylglycerols (SQAGs) separated by multiple solid-phase ( SPE) from the algal oil were analyzed for fatty acid composition and the inhibition of proliferation of panel of human hepatocellular liver carcinoma cell line (HepG2 ) were determined.After a 48-h continuous reatment, the IC50 value for growth inhibition was 125 μg/mL. Salad oil was instead of organic solvent to extract dried algae for avoiding the residue of organic solvent in algal oil. EPA and SQAGs in salad oil increased by 3.38 and 0.32 mg/g oil, respectively. Neither trans acids were detected in the algal oil nor in the algal salad oil. Bing algal oil contains high PUFAs that were the undesirable odor of algal oil. |