"本研究計畫旨在獲得食品級紅藻膠寡醣與岩藻寡醣之生產條件，並經一系列的生物體外(in vitro)與生物體內(in vivo)的試驗，瞭解紅藻膠寡醣與岩藻寡醣是否可呈現較佳的抗腸病毒、抗血小板凝集反應、及腸道益生性等生理活性。 第一年將探討以紅藻膠(Carrageenan)與岩藻聚醣(Fucoidan)製備單一紅藻膠寡醣與岩藻寡醣之生產條件，並將個別海藻寡醣之硫酸基含量提升至約30%的濃度的 最適反應條件，並對重要的紅藻膠寡醣與岩藻寡醣以NMR與MS等儀器確認其詳實 之分子組成與基本結構，做為後續生理活性測試之用。 第二年擬以前述具應用潛力之紅藻膠寡醣與岩藻寡醣進行抗血小板凝集試驗(與本系江孟燦老師合作)、抗腸病毒測試反應(與本系吳彰哲老師合作)、及腸道益生性 (腸道菌相改善與被腸道细胞株Caco-2之吸收及運輸能力，與本系張君如老師合作) 等之in vitro 生物活性效果評估，並確認具有顯著生理活性效果者，供做第三年計畫中 動物實驗測試的主要對象。 第三年擬將經in vitro試驗評估適宜之紅藻膠寡醣與岩藻寡醣進行抗血小板凝集 試驗 (與本系江孟燦老師合作)、抗腸病毒實驗(與本系吳彰哲老師合作)、及腸道 益生性(腸道菌相改善，與本系張君如老師合作) 等之動物實驗的反應效果，並嘗試瞭 解動物實驗中之反應機制。以做為未來開發紅藻膠寡醣與岩藻寡醣保健食品生產時的 重要參考基礎。" "The topic of this research project is to produce food grade oligosaccharodes (OSs) from carrageenan and fucoidan, and through a series in vitro and in vivo experiments to evaluate if single OS derived from carrageenan and fucoidan could perform superior biological activities such as anti-enterovirus activity, anti-platelet aggregation activity, and health effect on animal intestine. In the first year, the production conditions of carrageenan and fucoidan OSs will be studied. And higher sulfated content (~30%) of these OSs will be will be prepared by chemical addition methods if it is necessary. To certain important carrageenan and fucoidan OSs, their molecular composition and structure will be examined by NMR and MS for further understanding on their biological activities. In the second year, the anti-platelet aggregating effect (cooperated with Prof. M. T. Chiang in this Dept.), anti-enterovirus activity (cooperated with Prof. C. J. Wu in this Dept.), and intestinal health effect (including improvement on intestinal microbiota and adsorption and transport effect, cooperated with Assoc. Prof. C. J. Chang in this Dept.) of selected carrageenan and fucoidan OSs will be examined by a series in vitro experiments. And carrageenan and fucoidan OSs with the better performance on those biological activities, will be produced to appropriate amounts for further animal experiments in the third year. In the third year, those selected carrageenan and fucoidan OSs with better biological activities are used to examined their in vivo performance in suitable animal experiments, cooperated with Prof. M. T. Chiang, Prof. C, J, Wu, and Assoc. Prof. C. J. Chang, respectively. And the reacting mechanisms will also be studied for more understanding on the role of these selected carrageenan and fucoidan OSs. And these achievements will be important assets in the future practical production for carrageenan and fucoidan OSs health food products."