臺灣博碩士論文加值系統

食物過敏 (food allergy) 及遲發型過敏反應 (delayed-type hypersensitivity, DTH) 為引起全球公共衛生問題及影響人們生活品質之常見過敏性疾病。本研究之假說為自紫菜萃取之醣類成分具免疫調節及抗過敏之作用。本研究自紫菜中萃取紫菜多醣 (PP) 及紫菜寡糖 (PO)，並於小鼠模型中評估並比較其對免疫調節、食物過敏及DTH過敏反應之影響。HPLC結果顯示，PP的分子量約為38.96、15.45、及8.45 kDa，PO的分子量約為758 Da。經FTIR分析後得知PP及PO中具有O-H、C=O、及C-O之官能基結構。值得注意的是，S=O 之結構僅在PP之 FTIR光譜中顯示，在PO之FTIR光譜中則無。本研究以管餵投予小鼠3 mg之PP、PO、及 PP與 PO之混合配方。於免疫調節小鼠模型中，PP、PO、及PP與PO之混合物可分別下調免疫球蛋白 (immunoglobulin, Ig) G1、IgG2a、及IgE之濃度至1.14-1.32 μg/mL、85.42-130.63 μg/mL、及5.31-8.66 μg/mL。卵白蛋白 (ovalbumin, OVA) 特異性IgE之濃度亦被抑制。同時，PP、PO、及PP與PO混合物分別降低IL-2、IL-4、IFN-γ、及IL-17A之濃度至46.34-82.35 pg/mL、18.84-40.69 pg/ mL、1.83-2.29 ng/mL、及82.96-100.68 pg/mL。鑑於IL-10/IL-4之比例上升，Treg反應可能提升。在食物過敏小鼠模型中，PP、PO 、及 PP 與 PO 混合物減輕食物過敏症狀 (十二指腸組織中之發炎症狀及腹瀉)，並降低OVA特異性IgE之水平。同時，IL-2、IL-4、IFN-γ、及IL-17A濃度分別降低至40.61-50.96 pg/mL、45.76-54.59 pg/mL、1.40-1.69 ng/mL、及51.29-68.02 pg/mL，Treg反應亦提升。在DTH小鼠模型中，PP、PO、及PP與PO混合物減輕小鼠腳掌厚度之變化，使之降低至1.33%-3.60%。同時，給予DTH過敏小鼠PP、PO、及PP與PO混合物可降低血清中OVA特異性IgG及IgE水平，而IL-2、IL-4、IFN-γ、及IL-17A濃度亦分別降至37.51-48.99 pg/mL、15.44- 20.88 pg/mL、0.22-0.43 ng/mL、及85.33-128.99 pg/mL。此外，Treg反應被上調。儘管PP、PO、及PP與PO混合物在不同程度上表現出免疫調節活性，但其皆可通過增強Treg免疫反應來減弱過敏反應。因此，自紫菜萃取之多醣及寡醣具有開發為過敏性疾病功能性食品之潛力。

Food allergy and delayed-type hypersensitivity (DTH) are common allergic diseases causing public health issue and affecting life quality of people in global. Previous studies suggested that saccharides extracted from Porphyra also exhibit immunomodulatory and even anti-allergic effects. This study aimed to extracted the porphyran (PP) and Porphyra oligosaccharides (PO) from Porphyra sp. to evaluate and compare their anti-allergic effects in murine models of immunomodulation, food allergy and DTH. The results of HPLC demonstrated that molecular mass of PP was approximately 38.96, 15.45 and 8.45 kDa, and that of PO was 758 Da. There was O-H, C=O and C-O stretching presented in FTIR spectrum of PP and PO. Notably, the S=O stretching was only shown in FTIR spectrum of PP but not in that of PO. In this study, 3 mg of PP, PO, and the mixture of PP and PO were administered to mice. In the murine model of immunomodulation, PP, PO, and mixture of PP and PO could down-regulate the concentrations of immunoglobulin (Ig) G1, IgG2a and IgE to 1.14-1.32 μg/mL, 85.42-130.63 μg/mL and 5.31-8.66 μg/mL, respectively. The level of ovalbumin (OVA)-specific IgE was down-regulated as well. Meanwhile, PP, PO, and mixture of PP and PO respectively decreased the levels of interleukin (IL)-2, IL-4, interferon (IFN)-γ and IL-17A to 46.34-82.35 pg/mL, 18.84-40.69 pg/mL, 1.83-2.29 ng/mL and 82.96-100.68 pg/mL. Regulatory T (Treg) cells response was potentially enhanced in view of the up-regulation of the ratio of IL-10/IL-4. In the murine model of food allergy, PP, PO, and mixture of PP and PO alleviated the allergic symptoms (diarrhea and inflammation in duodenal tissues) and down-regulated the level of OVA-specific IgE. Simultaneously, the level of IL-2, IL-4, IFN-γ and IL-17A were respectively decreased to 40.61-50.96 pg/mL, 45.76-54.59 pg/mL, 1.40-1.69 ng/mL and 51.29-68.02 pg/mL, and Treg cells response were enhanced as well. In the murine model of DTH, PP, PO, and mixture of PP and PO alleviated the change of paw thickness, which was decreased to 1.33%-3.60%. Meanwhile, the levels of OVA-specific IgG and IgE in serum were down-regulated, and the levels of IL-2, IL-4, IFN-γ and IL-17A were respectively decreased to 37.51-48.99 pg/mL, 15.44-20.88 pg/mL, 0.22-0.43 ng/mL and 85.33-128.99 pg/mL in DTH mice treated with PP, PO, and mixture of PP and PO. Moreover, the Treg cells response was up-regulated. Although PP, PO, and mixture of PP and PO exhibited immune modulatory activities in a various degree, all of them could attenuate allergic response via enhancing Treg immune responses. Accordingly, porphyran and oligosaccharides extracted from Porphyra are potential to be developed as functional food against allergic disorders.

Abstract.........................I
摘要...........................III
Introduction.....................1
Literature review................3
Experimental design.............14
Materials and methods...........18
Results and discussions.........35
Conclusions.....................51
References......................53
Figures and tables..............66
Appendices......................97

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