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| | | | | | 第 | | 筆

詳目顯示區塊

第 24 筆
| (以作者名查詢海洋大學圖書館館藏系統)
| (以作者名查詢全國圖書書目資訊網)
| (以作者名查詢全國博碩士系統)
論文名稱: | 高梁酒糟的抗氧化性對養殖烏魚(Mugil cephalus)生理特性之影響
| Antioxidant effect of dietary sorghum distillery residue on physiological properties of cultured grey mullet (Mugil cephalus)
研究生: | 李欣玫 Shin-Mei Lee
指導教授: | 孫寶年 Bonnie Sun Pan
學位類別: | 博士
學校名稱: | 國立台灣海洋大學
系所名稱: | 食品科學系
畢業學年度: | 91
語文別: | 中文
關鍵字: | 高粱酒糟 sorghum disterilly residue
| 血液 blood
| 抗氧化 antioxidant
| 烏魚 grey mullet
全文點閱次數: | 29

全文影像連結:

電子檔1

論文頁數: | 116
摘要: | 金門酒廠出產之副產物高粱酒糟每日達150 噸，亟待利用，本
| 研究之目的在試驗高粱酒糟的生理功能，並作為養殖烏魚飼料營養添
| 加劑的可行性。烏魚高粱酒糟含澱粉25 %、粗蛋白20 %，分別添加
| 5 % 濕酒糟及10 %脫殼濕酒糟飼料餵食烏魚90 天及60 天，其體重
| 及比成長率(the specific growth rate，SGR)與對照組無顯著差異。攝食
| 添加20%濕酒糟及去殼濕酒糟60 天，烏魚體重均較對照組低，SGR
| 分別為0.82 ± 0.10 % day 及0.98 ± 0.06 % day，低於對照組1.07 ±
| 0.04 % day，飼料換肉率(FCR)為3.93 ± 0.14、顯著高於去殼濕酒糟
| 組3.14 ± 0.13，對照組最低FCR 為2.57 ± 0.08，死亡率分別為15
| ﹪、7.5 ﹪及12.5 ﹪。
| 在冬季，以10 % 去殼濕酒糟餵食烏魚60 天（水溫為17~21℃），
| 烏魚體重由288 ± 53 g，增加至321 ± 61 g， SGR1為0.18 % day，對
| 照組SGR1為0.12 % day，蓄養60 至75 天，溫度由17℃下降到14
| ℃，試驗組SGR2 為0，對照組之SGR2為- 0.09 % day，攝食以酒
| 糟取代黃豆粉與米糠之飼料，有助烏魚越冬。
| 在冬季(二月)由烏魚尾動脈採血，對照組每尾的採血量約為2~8
| ml，於採血後在4 h，有55 % 樣品(n=20)的血液已凝固於試管底部，
| 剩餘的4 尾，血液黏度為3.6 ± 0.88 mPas，血比容積為41 ± 0.5%；攝
| 食酒糟組飼料的烏魚，採血速度較快，每尾約可採血7.5~10 ml，血
| 液皆無凝固現象，黏度為1.9 ± 0.69 mPas，血比容積為33 ± 2.0%，亦
| 無溶血現象，對照組已有嚴重的溶血現象。
| 體外試驗以H2O2誘導烏魚血液溶血，酒糟濃度愈高，紅血球溶
| 血的程度愈低。血球抹片觀察攝食10 % 酒糟之烏魚，紅血球為橢圓
| 形，細胞核明顯易觀察，細胞膜平滑、完整；對照組烏魚紅血球細胞
| 膜模糊、或破碎不完整、細胞外觀呈不規則狀，細胞核的位置透明不
| 呈色，高粱酒糟可維持紅血球細胞膜完整，防止溶血。
| 攝食20% 濕酒糟或脫殼濕酒糟飼料之烏魚，鰓絲中氫過氧化物
| 含量，以冷光強度表示，分別為1806 ± 23 mV 及1409 ± 65 mV，顯
| 著低於對照組( 2666 ± 46 mV)。體外試驗中添加0.001~1%酒糟抽出
| 物，其添加量(X) 與脂氧合? (LOX)活性(Y) 呈反比，迴歸方程式
| 為Y = - 0.7221 X + 2.6876 ( R2 = 0.985 ) 。熱風乾燥酒糟、濕酒糟及
| 脫殼濕酒糟在血紅素催化亞麻油酸氧化系統中，分別有63.0 ± 3.0
| %、89.5 ± 1.5 % 及96.8 ± 1.6 % 的抗氧化性，添加20%濕酒糟或脫
| 殼濕酒糟之烏魚飼料的抗氧化性分別為67.5 ± 1.3 %及68.3 ± 5.0 %，
| 高於對照組( 52.8 ± 4.6 % )。
| 以烏魚消化道粗酵素液作體外消化試驗。假設對照組（黃豆粉
| 加米糠）體外消化率為100 %，濕酒糟、熱風乾燥酒糟及冷風乾燥酒
| 糟的蛋白質消化率分別為47 %、38 %及54 %。醣類的消化率，濕酒
| 糟為對照組之122 %，熱風乾燥酒糟為76 %。Trypsin 受0~1 % 酒糟
| 抽出物的抑制模式，依Linewear-Burk plot，為uncompetitive -
| noncompetitve mixed type，其Vmax及Km隨酒糟添加而變小；對amylase
| 活性的抑制模式為competitve type，其Vmax不變，Km 變大。
| 於高粱酒糟測得3.3 mg/g 單寧，酒糟甲醇抽出液與trypsin 混合
| 後， trypsin 的活性與酒糟添加量呈負相關(Y=-0.106 X + 0.154 , r =
| 0.98)。添加0~1% 單寧結合劑polyethylene glycor (PEG) 於酒糟抽出
| 液中，再與trypsin 混合，trypsin 的活性隨PEG 而顯著增加( p < 0.05 )。
| 使用單寧結合劑PEG 降低酒糟對消化蛋白? 之抑制作用，需再以其
| 活體試驗加以證實，未來可作為應用於其他含單寧植物性蛋白質源之
| 處理模式。
|
| The sorghum distillery residue (SDR) has been an underutilized
| by-product with an estimated production of 150 ton/day in Kinmen,
| Taiwan. The objective of this study was to test the physiological effects of
| SDR, in order to utilize it as a nutraceutical ingredient in feed for cultured
| fish. The SDR contain 20% crude protein and 25% starch. The grey
| mullet fed 5% wet - SDR (W-SDR) for 90 days, and 10% dehulled wet –
| sorghum distillery residue (DW-SDR) for 60 days respectively, the body
| weight and the specific growth rate (SGR) showed no significant
| differences from those fed control diet. After cultivation the grey mullet
| (12.4±0.6 g) were fed either 20% wet-SDR or dehulled wet-SDR for 60
| days, SGR averaged 0.82±0.10 % day and 0.98±0.06 % day respectively
| while those fed the control diet averaged 1.07 ±0.04 % day. The
| corresponding FCR was 3.93±0.14 or 3.14±0.13 being significantly
| higher than the control (2.57±0.08). The mortality of control, DW-SDR
| and W-SDR were 12.5±2.5, 7.5±2.5 and 15.5±5.0 respectively.
| In the winter trial, the grey mullet fed a diet consisting of 10%
| DW-SDR for 60 days (the water temperature range 17~21℃), the body
| weight of grey mullet from 288 ± 53g to 321 ± 61g. The SGR1 was
| 0.18% day. The SGR1 of control group was 0.12 % day. In the period of
| 60 to 75 day, the water temperature from 17℃ dropped to 14℃, the
| SGR2 of grey mullet fed DW-SDR diet decreased to 0. While the SGR2 of
| the control group reduced to –0.09 % day. The difference in SGR2 of
| the DW-SDR and control group became more noticeable at lower temp.
| dietary replacement of soybean meal and rice bran with SDR produced
| grey mullet more resistant to cold temperature and better growth as
| compared to the control.
| In winter trial, the grey mullet fed 10% dehulled wet-SDR had a
| blood viscosity of 1.9±0.69 mPas and a hematocrit value of 33 ± 3 %,
| being apparently lower than that of the control group 3.6±0.88 mPas and
| 41 ± 1 %. The blood of the control group started to clot in 6 h and showed
| hemolysis, while the mullet fed dehulled wet-SDR did not show blood
| clotting, maintained normal fluidity and integrity of erythrocyte
| membrane.
| In vitro study, RBC hemolysis of cultured grey mulle induced by
| H2O2 that was significantly inhibited by the SDR extract. The
| erythrocytes maintained elliptic or quasi-circular, in which nucleus
| appeared at the cell center, and cell membrane was intact. The control
| group showed disintegrated cell membranes and emptied cell center.
| Hot air-dried, wet, and dehulled wet-SDR showed 63%, 90% and
| 97% inhibition of the hemoglobin-catalyzed oxidation of linoleic acid in
| contrast to soybean (13%) and rice bran (78%). Feeds formulated either
| with 20% wet-SDR or dehulled wet-SDR showed an antioxidant activity
| of 68% being higher than the control diet (53%). Feeding these diets to
| cultured grey mullet resulted in a lower hydroperoxide content in gill
| tissue, shown by a chemiluminesence intensity of 1806 or 1409 mV as
| opposed to 2666 mV for fish fed a control diet.
| An in vitro digestibility test was developed to simulate the in vivo
| digestion of grey mullet. The protein digestion was 47% lower than that
| of the control. Inhibition of trypsin activity correlated with the amount of
| dietary SDR extract (r = 0.98). Based on Lineweaver-Burk plot, the
| inhibition of SDR on trypsin was uncompetitive - noncompetitive mixed
| type with changes in both Vmax and Km.
| W-SDR (dry basis) was found to contain 3.3 mg/g of tannin. This
| inhibitory effect and the tannin content in SDR decreased significantly
| (P<0.05) when the SDR extract was pretreated with polyethylene glycol
| (PEG), a tannin binding agent. A detannin treatment with PEG was tested
| to prevent the inhibition of dietary SDR on feed protein digestion and
| growth of cultured grey mullet in vivo. This treatment may provide an
| example to utilize other plant protein sources rich in tannin as fish feed
|
論文目次: | 目錄
| 中文摘要----------------------------------------------------------------I
| 英文摘要--------------------------------------------------------------IV
| 1、前言------------------------------------------------------------------1
| 2、文獻整理-------------------------------------------------------------3
| 2.1 高梁酒糟------------------------------------------------------------------3
| 2.1.1 高梁酒糟的一般成分-------------------------------------------------3
| 2.1.2 高梁酒糟多酚化合物及單寧的含量-------------------------------5
| 2.1.3 多酚化合物及單寧的結構-------------------------------------------7
| 2.1.4 多酚化合物的抗氧化性----------------------------------------------8
| 2.2 多酚化合物的生理活性---------------------------------------------------8
| 2.2.1 抑制LDL氧化----------------------------------------------------------8
| 2.2.2 維持細胞膜完整性及防止紅血球溶血----------------------------9
| 2.2.3 抑制血小板凝集------------------------------------------------------11
| 2.3 烏魚---------------------------------------------------------------------11
| 2.3.1 烏魚的成長------------------------------------------------------------12
| 2.3.2 烏魚消化道的酵素活性---------------------------------------------13
| 2.3.3 烏魚的血液特性------------------------------------------------------13
| 2.4 多酚化合物對魚類生理特性之影響----------------------------------14
| 2.4.1 抗氧化性---------------------------------------------------------------14
| 2.4.2 紅血球溶血------------------------------------------------------------16
| 2.4.3 血液黏度---------------------------------------------------------------
| 2.4.4 血液凝固---------------------------------------------------------------18
| 2.4.5 消化酵素的抑制------------------------------------------------------19
| 2.5 單寧結合劑在畜產飼料中之應用-------------------------------------20
| 3、材料與方法--------------------------------------------------------22
| 3.1 材料---------------------------------------------------------------------22
| 3.1.1 烏魚---------------------------------------------------------- --------22
| 3.1.2 酒糟-------------------------------------------------------------------22
| 3.1.2.1 濕酒糟--------------------------------------------------------------22
| 3.1.2.2 去殼濕酒糟--------------------------------------------------------22
| 3.1.2.3 熱風乾燥酒糟-----------------------------------------------------22
| 3.1.2.4 低溫乾燥酒糟-----------------------------------------------------23
| 3.1.2.5 酒糟抽出液--------------------------------------------------------23
| 3.1.3 試劑-------------------------------------------------------------------23
| 3.1.4 黃豆粉----------------------------------------------------------------24
| 3.1.5 魚粉、維生素及礦物質預拌粉------------------------------------24
| 3.2 方法---------------------------------------------------------------------24
| 3.2.1 飼料配製---------------------------------------------------------------24
| 3.2.2 飼料一般成分分析---------------------------------------------------26
| 3.2.3 烏魚養殖條件---------------------------------------------------------26
| 3.2.4 一般生理指標---------------------------------------------------------28
| 3.2.5 體外消化試驗---------------------------------------------------------29
| 3.2.5.1 粗酵素液之製備----------------------------------------------------29
| 3.2.5.2 消化基質配製-----------------------------------------------------29
| 3.2.5.3 體外消化率--------------------------------------------------------30
| 3.2.5.4 TCA 可溶性胜? ----------------------------------------------30
| 3.2.6 蛋白質定量------------------------------------------------------------30
| 3.2.7 還原糖定量------------------------------------------------------------31
| 3.2.8 酒糟抑制胰蛋白? (trypsin)活性之方法-------------------------31
| 3.2.9 Polyethylene glycerol (PEG)及酒糟抑制胰蛋白? 活性-------32
| 3.2.10 酒糟抑制澱粉? (amylase)活性-----------------------------------32
| 3.2.10 單寧之測定-----------------------------------------------------------33
| 3.2.12 抗氧化試驗-----------------------------------------------------------33
| 3.2.13 組織中氫過氧化物之萃取-----------------------------------------35
| 3.2.14 氫過氧化物測定-----------------------------------------------------35
| .2.15 高粱酒糟抑制脂氧合? 之方法-----------------------------------36
| 3.2.16 血液試驗--------------------------------------------------------------36
| 3.2.16.1採血----------------------------------------------------------------36
| 3.2.16.2抹片染色----------------------------------------------------------37
| 3.2.16.3黏度測定----------------------------------------------------------37
| 3.2.16.4血比容積----------------------------------------------------------37
| 3.2.17 紅血球溶血試驗-----------------------------------------------------38
| 3.2.18 高粱酒糟抗溶血試驗-----------------------------------------------38
| 3.2.19 統計分析--------------------------------------------------------------39
| 4、結果-----------------------------------------------------------------
| 4.1 含高粱酒糟飼料對養殖烏魚成長之影響----------------------------40
| 4.1.1 濕酒糟-----------------------------------------------------------------40
| 4.1.2 去殼濕酒糟-----------------------------------------------------------41
| 4.1.3 熱風乾燥酒糟--------------------------------------------------------45
| 4.2 烏魚對高粱酒糟之體外消化率----------------------------------------49
| 4.2.1高粱酒糟之TCA 可溶性胜? 含量--------------------------------49
| 4.2.2 高粱酒糟蛋白質體外消化率---------------------------------------50
| 4.2.3 高粱酒糟甲醇抽出物對胰蛋白? 活性之影響------------------52
| 4.2.4 高粱酒糟單寧對胰蛋白? 的抑制模式---------------------------53
| 4.3.5 添加單寧結合劑降低高粱酒糟對胰蛋白? 之抑制------------54
| 4.2.6添加PEG後高粱酒糟單寧的抽出量------------------------------57
| 4.2.7 烏魚對高粱酒糟醣類的體外消化率------------------------------57
| 4.2.8 高粱酒糟單寧對澱粉? 活性的抑制模式------------------------59
| 4.3 高粱酒糟之抗氧化性及攝食後烏魚鰓之氫過氧化物含量-------61
| 4.3.1 高粱酒糟及飼料之抗氧化活性------------------------------------61
| 4.3.2 鰓組織中氫過氧化物含量------------------------------------------63
| 4.3.3 高粱酒糟抽出物對脂氧合? 活性之影響------------------------64
| 4.4 攝食高粱酒糟後烏魚之血液特性-------------------------------------65
| 4.4.1 血液黏度--------------------------------------------------------------65
| 4.4.2 血比容積---------------------------------------------------------------66
| 4.4.3 凝血現象---------------------------------------------------------------67
| 4.4.4 溶血現象---------------------------------------------------------------68
| 4.4.5 血球完整性------------------------------------------------------------71
| 5、討論----------------------------------------------------------------74
| 5.1 高粱酒糟單寧對烏魚成長之抑制------------------------------------74
| 5.1.1 單寧的含量對烏魚成長的影響------------------------------------74
| 5.1.2 酒糟單寧對消化酵素的抑制作用---------------------------------75
| 5.1.3 單凝結合劑(PEG)提高消化酵素的活性-------------------------76
| 5.2 高粱酒糟單寧對烏魚生理特性之影響-------------------------------77
| 5.2.1 組織抗氧化力---------------------------------------------------------77
| 5.2.2 血液特性---------------------------------------------------------------77
| 5.2.3 在夏季及冬季之成長------------------------------------------------80
| 6、結論----------------------------------------------------------------------83
| 7、參考文獻----------------------------------------------------------------85
|
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