牛奶中小分子抗發炎物質之研究探討

A Study on Anti-inflammatory Components of Milk Powder

陳冠彰(Kuan-Chang Chen)

指導教授 ： 曾耀銘

朝陽科技大學/理工學院/應用化學系生化科技碩博士班/碩士(2014年)

摘要

奶粉是在國際上許多加工食品中主要或次要的成分之一，飲用牛奶也被證實可以抑制發炎相關的疾病。然而，至目前為止，很少人知道奶粉中關鍵的抗發炎化合物。本研究將從各種奶粉樣品包括免疫奶粉、商業奶粉、脫脂奶粉、乳清蛋白中確認其抗發炎化合物。將奶粉樣品利用乙酸乙酯(EtOAc)萃取，然後將萃取液進行合併，並且過濾後減壓濃縮，得到濃縮之粗萃取物。同時利用半製備型高效能液相層析儀(SP-HPLC)分離粗萃物中之純化合物MB-1與MB-2，並將粗萃物與純化合物進行抑制一氧化氮(NO)生成試驗，最後利用分析型HPLC進行奶粉萃取物之分析。MB-1經過ESI-MS以正離子做測定，實驗結果顯示，MB-1分子量為679.8 g/mol，且僅在X公司產品中發現，研判可能為牛奶中一種新的抗發炎化合物；而MB-2經過ESI-MS測定，MB-2分子量為475.0 g/mol，經與分子量相近之兩個常用畜牧用藥比對，MB-2與該2化合物在NMR圖譜有具體差異，MB-2可能為牛奶中另一新的抗發炎物質。目前MB-1與MB-2之NMR圖譜皆請專業人士解讀當中。HPLC分析結果發現奶粉萃取物中含有不同含量之抗發炎成分，但是目前無標準品確認抗發炎成分確切之含量，仍需後續更深入的探討。

關鍵字

牛奶 ； HPLC ； 抗發炎

並列摘要

Dehydrated milk (Milk powder) is an important international food commodity that is used as a major or minor ingredient in many processed food products. Drinking milk is thought to a useful approach to control inflammation associated diseases, however, little is known about the key anti-inflammatory compounds in milk powder. This study was designed to identify the anti-inflammatory compounds from various milk powder samples which include commercial milk powder, skimmed milk powder, and whey protein. Milk powder samples were extracted with ethyl acetate (EtOAc), and then the combined extract was filtered and concentrated under reduced pressure to give crude extract. Separation of pure compounds MB-1 and MB-2 from the crude extracts were achieved with semi-preparative high performance liquid chromatography (SP-HPLC) followed by analytical HPLC. The crude extracts and pure compounds were examined for their growth inhibitory properties against nitric oxide (NO). The milk extracts was analyzed by analytical HPLC. MB-1 analysis using positive mode by ESI-MS. Our results showed MB-1 molecular weight is 679.8 g/mol, and only found in the X products.It may be a new anti-inflammatory compound in the milk. MB-2 was analysis by ESI-MS. MB-2 molecular weight is 475.0 g/mol. MB-2 compared with two common livestock drug that had similar molecular weight. MB-2 has a specific difference between the two compounds in the NMR spectrum. It may be another new anti-inflammatory component in the milk, and the NMR spectrum with the interference effect. Currently MB-1 and MB-2 NMR spectrum are ask Professionals to interpret. Analytical HPLC showed that had different contents of anti-inflammatory compounds in milk extracts, but we don’t had standard to confirm the content of the anti-inflammatory compounds. After, need more in-depth discussion.

並列關鍵字

Milk ； Anti-inflammatory ； HPLC

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