The Study on Investigating Effects of Seaweed Carbohydrates on Modulating Intestinal Immunity and Microbiota in a Murine Model of Food Allergy and Screening Enteric Strains for the Development of Seaweed Fermented Products with Anti-Allergic Activity(3/3)

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Details

Project title

Code/計畫編號

109-2320-B-019-007-MY3

Translated Name/計畫中文名

探討海藻醣類成分於小鼠食物過敏模式中調節腸道免疫及菌叢之效用並篩選腸道菌株用於抗過敏海藻發酵產品之開發(3/3)

Project Coordinator/計畫主持人

Chung-Hsiung Huang

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=14516057

Year

2022

Start date/計畫起

01-08-2022

Expected Completion/計畫迄

31-07-2023

Bugetid/研究經費

1100千元

ResearchField/研究領域

食品科技(農)

Description

Abstract

此計畫預期可釐清海藻成分抗食物過敏、免疫調節及腸道菌叢調節之效用及機制。此外，亦開發具新穎性之腸道菌株海藻成分發酵產品，提升海藻之應用價值。上述結果未來能夠發表數篇SCI文章。此計畫預期所分離之腸道菌株及所建立之發酵條件極具專利佈局及技術轉移之可能。所開發之發酵產品及發酵產品內之活性成分具備開發成機能性食品或藥品之潛力。數位大專生及研究生將會受到實驗動物、微生物學及分子免疫學等訓練，內容包括實驗技術、文獻搜索、邏輯思考、數據整理、論文撰寫等。

Keyword(s)

海藻多醣
海藻寡醣
藻渣
發酵
腸道菌
食物過敏
seaweed polysaccharides
seaweed oligosaccharides
seaweed residues
fermentation
enteric microbiota
food allergy