- 學位論文
黑后葡萄釀酒殘渣萃取物之抗氧化與抗發炎作用
Antioxidant and Anti-inflammatory Effects of Grape Pomace Extracts (Vitis vinifera L. cv. Black Queen)
摘要
本研究之目的主要在於分析黑后葡萄釀酒殘餘物之萃取物的植物化學成分、抗氧化作用與抗發炎作用及可能機轉。結果顯示，黑后葡萄釀酒殘餘物之酒精萃取物 (EEG) 所含之總多酚 (56.04 μg/mg) 及類黃酮 (4.48 μg/mg) 較其水萃取物 (AEG) 所含之總多酚 (45.83 μg/mg) 及類黃酮 (0.47 μg/mg) 為多。EEG與AEG在DPPH自由基清除率及還原力方面呈現類似的功效，然而只有AEG具有螯合亞鐵離子的活性。當以LPS誘導RAW264.7巨噬細胞株生成一氧化氮 (NO )，因為AEG無法有效抑制其生成，而EEG可以顯著降低NO生成，故以EEG為樣品探討其抗發炎效用。經由酵素結合免疫分析法及西方墨點法的分析結果顯示，EEG可顯著抑制利用0.1 μg/mL的LPS刺激巨噬細胞發炎產生之促發炎因子IL-6及TNF-α之生成量；此外，EEG並可有效抑制LPS刺激所造成的NF-κB活化，並進一步減少誘導型NO合成酶 (iNOS) 的生成。總之，由實驗結果可推論EEG可能透過抑制NF-κB的訊息傳遞途徑降低NO、IL-6及TNF-α之生成，進而達到抗發炎的效用。
並列摘要
The aims of this study were to analyze the phytochemical composition, antioxidant capability and anti-inflammatory effects of the extracts from black queen grape winery waste (BQGW). The results indicated that the contents of total polyphenolic compounds and flavonoids in ethanolic extract of BQGW (EEG) were higher than those in aqueous extract of BQGW (AEG) (56.04 vs 45.83 μg/mg and 4.48 vs 0.47 μg/mg, respectively). Both AEG and EEG displayed similar effect on DPPH scavenging activity and reducing power, while only AEG showed ferrous ion chelating ability. AEG was unable to suppress NO formation as RAW264.7 macrophage cells were challenged with LPS (0.1 μg/mL), however, EEG significantly reduced NO production. Hence, EEG was chosen to examine its anti-inflammatory effectiveness. The data generated by enzyme linked immunosorbent assay and western blotting pointed out that EEG could significantly inhibit the productions of procytokines IL-6 and TNF-α in LPS-stimulated RAW264.7 macrophage cells. Furthermore, EEG could effectively decrease the activation of NF-κB and reduce the formation of inducible nitric oxide synthase (iNOS). In conclusion, EEG exhibited the anti-inflammatory activity via down-regulation of NO, IL-6 and TNF-α, and its anti-inflammatory effects might be due to the suppression of NF-κB signal transduction.
參考文獻
延伸閱讀
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