從發酵性蔬菜中分離乳酸菌對於巨噬細胞的免疫調節作用之探討

Immuno-regulation of macrophage RAW264.7 by lactic acid bacteria Isolated from fermented vegetables.

黃婉貞(Wan-Chen Wee)

指導教授 ： 顏聰榮

大同大學/工程學院/生物工程學系所/碩士(2007年)

摘要

醃製食品，尤其是泡菜，是台灣人的日常食品之ㄧ。實際上，泡菜對於人體健康的隱藏效益已漸漸受大眾所關注。而醃製蔬菜與醃製水果目前最明顯的好處，就是它為人們，尤其是那些經濟落後國家，在寒冬提供了富有維他命的乾糧來源。已有些許文獻證實，泡菜可以促進消化，同時也可降低膽固醇。更有各種說法認為泡菜，尤指韓國泡菜kimchi，可以有效抵抗糖尿病，癌症，甚至嚴重急性呼吸道綜合症候群(SARS)。大部分的乳酸菌(LAB)被認為是可被人們食用的食品安全級(GRAS)菌株，且常被應用於常見的發酵食品上，尤其是泡菜更為常見。在泡菜的醃製過程中，提供了乳酸菌極佳的生長環境，而乳酸菌也同時提供了“酸味”予該醃製蔬菜，因此泡菜皆富有"酸味"。現今，已有許多人類或動物來源的乳酸菌文獻研究，卻少有其他相關來源的乳酸菌報導。因此，在此論文中，我們將事先分離自台灣台北醃製蔬菜的288株乳酸菌中挑選出17株被認為富有益生菌(probiotic)功能的菌株，測定其對巨噬細胞(RAW264.7)的刺激免疫功效。就如結果所示，這17株乳酸菌皆有對巨噬細胞的TH1型與TH2型細胞激素因子向下調節的功能，而其中以E1、E40、E43與E55菌株最為明顯。而我們將這4株乳酸菌分別以species-specific PCR以及API50 CHL鑑定方法進行進一步菌種鑑定，得出結果分別為：L. plantanum E1 (API50 CHL)、L. casei E40 (species-specific PCR)、L. casei E43 (species-specific PCR) 以及L. plantanum E55 (API50 CHL)。進一步的測定結果指出，雖說活菌的向下免疫調節效能無論是在致敏或致發炎實驗系統中皆比熱致死乳酸菌株來得好些，但將菌體加熱致死基本上是不太會影響這四株乳酸菌株的向下免疫調節效能的。於是，我的結論是台灣台北的醃製泡菜食品中皆可以找到有益的乳酸菌株，且基於這些有益乳酸菌株的存在，使這些泡菜有益於過敏體質或嚴重發炎症的改善。同時認為，生吃這些泡菜的免疫效能可能會比煮過後的泡菜來得有效些。

關鍵字

免疫系統 ； 細胞激素 ； 乳酸菌 ； 發酵性蔬菜 ； 巨噬細胞

並列摘要

Pickles are one of the daily foods of Taiwanese, especially the pickled vegetables. In fact, there is increasing interest in the potential health benefits of pickles. The most obvious benefit, especially in undeveloped economies, is that pickling fruit and vegetables allows crops to be preserved to supply a valuable source of vitamins over the scarce winter months. There is also some evidence that pickles can promote digestive health and lower cholesterol. All manner of claims have been made for pickled vegetables, such as kimchi, as a preventative for diabetes, cancer and even SARS. Most lactic acid bacteria (LAB) are generally regarded as safe (GRAS) for human consumption, and are widely used to prepare fermented dairy products, especially the pickled vegetables. The salting procedure of pickle fermentation provides a suitable environment for LAB to grow which impart the acid flavor to the vegetables. Recently, there are plenty of studies on LAB isolated from animal and human sources, but less from the other sources. So, we isolated 288 strains from pickled vegetables in Taiwan, Taipei before, and select 17 out of 288 strains, which are believed to have probiotic characteristic, and determined further their immuno-regulated effects to macrophage cells (RAW264.7). As the result in our studies, almost all of the 17 isolated LAB strains have the ability to down-regulate either TH1 or TH2 cytokines in the macrophage cells model experiment, especially the strains E1, E40, E43 and E55. In this study, we identified the Lactobacillus isolates by either using API50 CHL or species-specific PCR assay, and the results are L. plantanum E1 (API50 CHL), L. casei E40 (species-specific PCR), L.casei E43 (species-specific PCR) and L. plantanum E55 (API50 CHL), respectively. The further determination result shown that, thermal death procedure has less influence to the down-regulation effect of these 4 LAB strains, although the living LAB strains got better down-regulation capability in either inflammation or allergy immune system. The conclusion is that there are probiotic LAB in Taipei, Taiwan pickled vegetables. As shown in this study, eating these pickled vegetables is either benefit for allergy or inflammation treatment. It seems that, eating uncooked pickled vegetables will enhance more immune functions than eating the cooked pickled vegetables.

並列關鍵字

cytokine ； lactobacillus ； fermented vegetables ； immune system ； macrophage

參考文獻

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