Title

不同焙度的咖啡對於受到皮質固酮誘導損傷的細胞可能具有神經保護及改善神經可塑性之功效

Translated Titles

Coffee with Different Roasting Degree Could Have Neuroprotective Effect and Improve Neuroplasticity Against The Cell Damage Induced by Corticosterone

DOI

10.6342/NTU.2014.01440

Authors

劉宜婷

Key Words

憂鬱症 ; 咖啡 ; PC12細胞 ; 神經可塑性 ; depression ; coffee ; PC12 cell ; neuroplasticity

PublicationName

臺灣大學食品科技研究所學位論文

Volume or Term/Year and Month of Publication

2014年

Academic Degree Category

碩士

Advisor

沈立言

Content Language

繁體中文

Chinese Abstract

憂鬱症是一種盛行且造成高社會經濟負擔的疾病。世界衛生組織預估在2030年憂鬱症將成為全球高負擔性疾病的第一名。然而,現行治療憂鬱症的藥物經常帶來許多副作用,因此,發展預防憂鬱症或其替代療法則為一重要課題。本研究以皮質固酮誘導分化及未分化的PC12細胞產生損傷,藉由以三種不同方式給予各焙度咖啡後對受損PC12存活率的影響,評估各焙度咖啡的神經保護作用。同時測定各焙度咖啡的抗氧化性及活性成分的含量,以探討咖啡的神經保護作用與咖啡的抗氧化性間的關聯性。此外,以各焙度咖啡對受皮質固酮損傷的已分化PC12之神經突起長度的影響,判定各焙度咖啡對神經可塑性的影響。結果顯示,以ABTS方法測定的結果中,隨著咖啡焙度的增加,其抗氧化力會些微上升而後下降;HPLC定量結果則指出,隨著焙烤程度的增加,咖啡中的綠原酸、阿魏酸、槲皮素及芸香素含量會逐漸下降,而咖啡因及咖啡酸含量則先上升而後下降。對於分化及未分化的PC12而言,二爆初咖啡均能提升受損細胞的存活率,達到神經保護作用,此作用可能僅部分與二爆初咖啡中的親脂性抗氧化物,例如:綠原酸內酯所提供的抗氧化作用有關,但其保護作用的主要機制仍需進一步探討。此外,各焙度的咖啡也均能抑制已分化PC12細胞因受皮質固酮損傷而引起的神經突起縮短現象,表示各焙度咖啡皆具有改善神經可塑性的潛力。綜合以上結果,咖啡可能藉由神經保護作及改善神經可塑性而具有預防或延緩憂鬱症發生的可能性。

English Abstract

Depression is a prevailing psychiatric disease, which would cause socio-economic burden. WHO have predicted that unipolar depressive disorder will be the ranking 1st of the burden and disability disease by the year 2030. However, current therapies for depression cause many side effects. Hence it is imperative to look for an alternative preventive remedy. In my study, I aim to evaluate the neuroprotective effects of coffee extract at different roasting degrees on cell viability of corticosterone-induced differentiated and undifferentiated PC12 cells. Also I analyzed the contents of active compounds of coffee extract at different roasting degrees and investigated the relationship between antioxidant activity and neuroprotective effects. To further investigate the effects of coffee on neuroplasticity, I analyzed the average neurite length of damaged differentiated PC12 cells treated with coffee extracts. With increase in roasting degree, the antioxidant activity of coffee extract would rise slightly then decrease in ABTS assay. The contents of chlorogenic acid, ferulic acid, quercetin and rutin would decrease;caffeine and caffeic acid would rise then decrease with increase in roasting degree. The second crack coffee could increase cell viability for both differentiated and undifferentiated PC12 damaged by corticosterone. The neuroprotective effect of coffee extract may partially be related to the activity of lipophilic antioxidant such as chlorogenic acid lactones, but the underlying mechanism is still be investigated. Furthermore, coffee at all roasting degree could inhibit the neurite shortening of differentiated PC12 damaged by corticosterone, indicating the coffee at all roasting degree have the potential to improve neuroplasticity. In conclusion, coffee may have the possibility to prevent or delay the incidence of depression by its neuroprotective effect and improving neuroplasticity.

Topic Category 生物資源暨農學院 > 食品科技研究所
工程學 > 化學工業
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