碩士 / 國立屏東科技大學 / 生物科技系所 / 105 / Spirulina platensis and Chlorella sorokiniana belong to microalgae, both of them contain abundant nutrients, especially protein. Their protein contents are about four times higher than that of hen egg . The health effects, such as antioxidant, anti-inflammatory, anti-cancer and liver protection, caused by Spirulina platensis (SP) and Chlorella sorokiniana (CS) proteins have been widely reported. However, those studies only focused on proteins’ activities demonstrated using in vitro models. They did not explore the compatibility and absorption of these proteins with gastrointestinal digestion enzyme after oral administration. In the point of view of health food, small peptide can be readily absorbed which allows more industrial applications. In this study, proteins from SP and CS were extracted and hydrolyzed by various enzymes. The peptides with anti-inflammatory efficacy were screened by means of bioassay-guided fractionation. The results showed that the thermolysin hydrolysate of SP andCS proteins had better effect on the inhibition of nitric oxide (NO) production in LPS-stimulated RAW cells. Meanwhile, the expression of iNOS and COX-2 were simultaneously decreased dose-dependently in the presence of thermolysin hydrolysate of SP and CS (50 µg/µl to 400 µg/µl). This result indicated that the hydrolysate from the both microalgae has a preliminary anti-inflammatory, effect, and they are potential for the development of health food products or as anti-inflammatory drugs.
| Identifer | oai:union.ndltd.org:TW/105NPUS5111010 |
| Date | January 2017 |
| Creators | Kai-Xin Huang, 黃凱昕 |
| Contributors | Jue-Liang Hsu, 徐睿良 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 71 |
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