教學目標

Objective

透過授課及討論讓同學瞭解(1)消化道中對於外來物質之耐受性與免疫反應之平衡；(2)消化道內常在微生物叢對於維持免疫恆定之重要性；(3)天然活性成分對於消化道免疫恆定之影響。

Objective is to provide students with an understanding of (1) the balance between tolerance and immunity in the gut against foreign body and the reflected physiological status; (2) the role of enteric microflora in maintaining immune homeostasis; (3) the impact of natural active ingredients on the gastrointestinal homeostasis.

先修科目

Pre Course

 免疫學及生理學

Immunology and physiology

教學方式

Teaching Method

講授與討論

Lectures and discussions

課程概要

Outline

胃腸道內具有食物蛋白質和潛在的致病微生物。因此，誘發對於食物蛋白和非致病性腸道微生物之口服耐受性及誘發針對潛在病原體之免疫反應是相當重要的。耐受性與免疫反應之失衡可能會導致各種胃腸道疾病。腸道微生物叢在維持免疫耐受性相當重要。另外，天然活性成分之食入可能影響胃腸道之衡定。本課程之目的是使同學瞭解消化道中免疫系統與微生物/天然活性成分間的相互作用。

The lumen of the gastrointestinal tract is populated with food protein and potentially pathogenic microorganisms. Therefore, it is important to develop oral tolerance to food proteins and non-pathogenic enteric microbes and to elicit immune reaction against potential pathogens. The imbalance between tolerance and immunity may cause various gastrointestinal diseases. It has been reported that enteric microflora plays a crucial role in maintaining immune tolerance, and the ingestion of natural active ingredients may have an impact on the gastrointestinal homeostasis. The aim of the course is to familiarize participants with the interaction between immune system and microbes/natural active ingredients in the gut.

開課系所

食品科學系碩士班(Food Science)