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    請使用永久網址來引用或連結此文件: http://libir.tmu.edu.tw/handle/987654321/4386


    題名: 兒茶素和菊苣糖對於非酒精性脂肪變性肝炎大鼠的影響
    Effects of Green Tea-Derived Catechins and Inulin on Non-alcoholic steatohepatitis Rats
    作者: 蘇倩瑢
    Chien-Jung Su
    貢獻者: 保健營養學研究所
    關鍵詞: 非酒精性脂肪變性肝炎
    兒茶素
    菊苣糖
    氧化壓力
    Non-alcoholic steatohepatitis
    Catechin
    Inulin
    oxidative stress
    日期: 2007
    上傳時間: 2009-09-01 11:29:11 (UTC+8)
    摘要: 本研究目的是探討兒茶素與菊苣糖對於非酒精性脂肪變性肝炎 (Non-alcoholic steatohepatitis, NASH) 的影響。餵食雄性 Wistar 大白鼠十二週高油高膽固醇飲食，誘發 NASH後，隨機分為四組： N 組 (NASH 誘發飲食)、 C 組 (NASH 誘發飲食 + 兒茶素) 、 F 組 (NASH 誘發飲食 + 菊苣糖)、 FC 組 (NASH 誘發飲食 + 兒茶素 + 菊苣糖)。結果發現：飲食中額外添加兒茶素時，可降低血漿三酸甘油酯，並且可以改善肝臟膽固醇和三酸甘油酯堆積的情形；且可藉由減少肝臟中脂質過氧化物的堆積，進而降低肝臟抗氧化酵素的活性。此外，也可降低 CYP2E1 蛋白質的表現量及 TNF-α 濃度。飲食中菊苣糖的添加， 也可降低血漿三酸甘油酯，以及藉由減少游離脂肪酸濃度，降低肝臟脂質過氧化物進而降低肝臟抗氧化酵素的活性，並且降低 CYP2E1 蛋白質的表現量及 TNF-α 濃度。由研究結果推論，飲食中兒茶素與菊苣糖的添加，雖然不具有加成作用，可能會藉由其特殊的生理活性：調整血脂濃度、減少肝臟脂質堆積、降低體內高濃度游離脂肪酸、降低體內氧化壓力、並減輕肝臟發炎反應，延緩肝臟細胞走向纖維化，進而延緩 NASH 疾病進程 。

    The aim of this study was to investigate the effects of catechin and inulin on hepatic steatosis and oxidative stress in non-alcoholic steatohepatitis (NASH). Sixty male Wistar rats were fed a high-fat diet for 12 weeks to induce NASH and then were divided into four groups: the N group (NASH diet), C group (NASH diet + catechin ), F group (NASH diet + inulin), and FC group (NASH diet + catechin + inulin). After the 6-week experimental period, the results showed that catechin and inulin significantly improved dyslipidemia induced by NASH diet and it lowered plasma triglyceride concentrations. Additionally, catechin intake also reduced the hepatic lipid depots of triglycerides and cholesterol, and decreased the concentrations of lipid peroxides. In an analysis of the antioxidant status, rats fed the catechin and inulin diet showed improved antioxidant potential due to decrease liver TBARS and a decrease in the protein expression of CYP2E1. In conclusion, catechin and inulin may improve the liver function in patients with NASH by lowering lipid levels in the blood and liver, increasing the antioxidant capacity.
    資料類型: thesis
    顯示於類別:[保健營養學系暨研究所] 博碩士論文

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