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以分子料理技術開發富含水產功效性成分之銀髮族食品

  • 日期:106-02-21
  • 計畫編號:106農科-3.5.3-水-A1
  • 年度:2017
  • 領域:食品科技研發領域
  • 主持人:高翊峰
  • 研究人員:陳文君

牙周病是一種骨質發炎相關的慢性病,牙槽骨萎縮的特徵好發於銀髮族群。本計畫 中建立老鼠腹腔單核球細胞(RAW264.7)誘導分化成噬骨細胞的試驗平台,分析魷魚 皮微脂體對抑制噬骨細胞成熟分化之影響,並開發一種內含抑制骨吸收(bone resoption)作用之分子食品。結果以20 ng/mL核因子κ-B配體受體致活劑 (receptor activator of nuclear factor kappa-B ligand,RANKL)及30 ng/mL巨噬细胞集落刺激因子(macrophage colony-stimulating factor, M-CSF)成 功誘導RAW264.7分化成噬骨細胞;添加0.12~1 mg/mL魷魚皮微脂體(SQ-liposome)作 用72小時後,RAW264.7細胞或分化後的噬骨細胞之活存率皆大於80%,相同劑量的 SQ-liposome亦顯著抑制抗酸酸性磷酸酶活性(P<0.05),0.11~1mg/mL SQliposome抑制多核噬骨細胞形成(P<0.05)。以海藻酸鈉溶液製備內含SQ-liposme成 分之仿鮭魚卵,進行色澤(Hunter Lab)與質地分析(Texture analysis), 結果仿魚 卵原料L*、a*、b*值分別為76.3±0.01、16.8±0.02及54.7±0.04,2%海藻酸鈉成形後 韌度、咀嚼性及黏稠性分別為90.8±8.8g、88.3±6.6 g.sec及-0.1±0.1 g.sec。本 研究開發內含抑制骨吸收功效成分(SQ-liposome)並秀色可餐的仿魚卵,期能增加銀 髮族食慾並兼顧牙齒骨質之保健。

研究報告摘要(英)


Periodontitis is a related bone chronic inflammatory disease. Alveolar bone atrophy occurs predominantly in seniors. In this study, we established an experimental platform on inducing differentiation of RAW264.7 cell into osteoclasts, analyzed the effects of SQ-liposome on inhibiting the osteoclastogenesis, and developed a molecular gastronomy with suppressed function of the bone resorption. Our results show that co-treated with 20ng/m of RANKL (receptor activator of nuclear factor kappa B) and 33.3 ng/mL of M-CSF (macrophage colony-stimulating factor) successfully induced the osteoclast differentiation from RAW264.7 cell. Incubation with 0.12~1 mg/mL of SQ-liposomes for 72h, both of RAW264.7 and differentiated osteoclast groups were >80% (P <0.05) on cell viabilities, and the same dosage also shows that inhibited the TRAP activities, and suppressed the multi-nuclear osteoclasts (MNCs) formation (P <0.05) within 0.11~1mg/mL. The artificial fake salmon roe containing with SQ-liposome were manufactured by sodium alginate solution. The measure of Hunter Lab and texture profiles were carried out. The results showed that the L*, a* and b* of the artificial roe with means were 76.3±0.01, 16.8±0.02 and 54.7±0.04, respectively. The toughness (g), chewiness (g.sec) and stickiness (g.sec) of the artificial roe from 2% sodium alginate prepared were 90.8 ± 8.8 and 88.3 ± 6.6 and -0.1 ± 0.1, respectively. In this study, we developed a delicious artificial roe with an inhibited bone resorption function (from SQ-liposome). We respected that product could increase the appetite of the seniors also improve the health of dental.