乳酪萃取物之抗發炎反應研究

近年來，許多研究顯示共軛亞麻油酸 (conjugated linoleic acid, CLA) 對人體有許多益處，如：抗發炎、減少脂肪堆積、促進脂質氧化代謝、抑制腫瘤及動脈粥狀硬化形成等。已知CLA主要存在於反芻類動物的肉或乳汁中，因此本研究欲探討市售不同種類乳酪是否具有抗發炎的潛力。實驗選用六種常見市售不同的乳酪 (奶油乳酪、Mozzarella、高達乳酪、切達乳酪、帕瑪森乳酪、芝司樂乳酪)，利用乙醇、乙酸乙酯、正丁醇、冷皂化法來萃取乳酪，探討其萃取物對發炎反應及其相關蛋白質之表現影響。以小鼠巨噬細胞 (RAW 264.7) 為模式，以LPS 誘發發炎反應，用不同乳酪的萃取物來處理細胞，觀察是否能具有抑制發炎介質的能力，並以短暫轉染的實驗來探討乳酪萃取物抗發炎之調控機轉。在共軛雙烯含量分析與逆相薄層色層分析實驗發現，冷皂化處理乳酪萃取物含較高的 CLA。而 MTT 實驗發現，各乳酪萃取物並不會顯著抑制及促進細胞增生 (P＞0.05)。短暫轉染實驗發現，各乳酪萃取物皆具有活化 PPAR  之能力 (P＜0.05)。在發炎介質NO2方面，Mozzarella與高達乳酪有較佳的抑制效果。另外在發炎介質PGE2方面，冷皂化處理之高達乳酪有較佳的抑制效果。而在 COX-2 蛋白質表現上，同樣也是冷皂化處理之高達乳酪有較佳的抑制效果。綜合上述，冷皂化處理之高達乳酪萃取物具有活化PPAR  的能力，且能抑制發炎介質，可能比其他5種市售乳酪具有抗發炎之潛力。

關鍵字

乳酪；共軛亞麻油酸；過氧化體增殖劑活化受器；抗發炎效應

並列摘要

Recently there are many studies indicated that conjugated linoleic acid has great benefits to our bodies, such as anti-inflammation, reduces fat amassed, improves fat metabolism, anti-carcinogenesis and anti-atherosclerosis as well. As ruminant meat and milk are the major sources of conjugated linoleic acid, hence our research objective is to figure out the potential of anti-inflammation from different kinds of cheese which available in the consumer market. Six kinds of cheeses were chosen from the market - cream cheese, Mozzarella, Gouda, Cheddar, Parmesan and Chesdale cheese. We extracted those via ethyl alcohol, Ethyl Acetate, n-hexane and cold saponification, and then to discuss the reactions of the cheese extracts on the inflammatory responses and its related proteins. We used different cheese extracts to treat RAW264.7 macrophage, which induced inflammation responses by LPS and to figure out the potential of anti-inflammation from the cheese extracts. Exploring regulation of the extract’s anti-inflammation by transient transfection experiment. The results of conjugated diene content and reverse phase thin layer chromatography shows that cheese extracts treated by cold saponification has higher CLA. The MTT assay results reflect that all the cheese extracts did not restrain or improve the cell viability significantly. In transient transfection assay shows all cheese extract can activate PPAR . In the NO2 assay, Mozzarella and Gouda have better inhibitory ability. In the PGE2 assay, Gouda treated by cold saponification had better inhibitory ability and the western blot assay of COX-2 has the same result. In conclusion, Gouda treats by cold saponification could active PPAR  and inhibit inflammatory mediators. Gouda cheese had better anti-inflammatory effect than other five cheeses.

並列關鍵字

Cheese ； CLA ； PPAR ； anti-inflammatory effect

參考文獻

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乳酪萃取物之抗發炎反應研究

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