Analysis of Bioactive Components of Fermented Spent Coffee Ground Extract and Exploration of Its Neuroprotective Effect and Possible Mechanism in 6-Hydroxydopamine-Induced Parkinson'S Disease Rats

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基本資料

Project title

Code/計畫編號

NSTC113-2221-E019-003

Translated Name/計畫中文名

咖啡渣發酵萃取物的活性成分分析並以 6-羥基多巴胺誘導之巴金森氏症大鼠探討其神經保護效果與可能機轉

Project Coordinator/計畫主持人

Guo-Jane Tsai

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Year

2024

Start date/計畫起

01-08-2024

Expected Completion/計畫迄

31-07-2025

Co-Investigator(s)

Chien-Li Chen

Bugetid/研究經費

1400千元

ResearchField/研究領域

食品科技(工)

先以xylanase 水解 SCG，再以二株乳酸桿菌(Lactobacillus spp. FKR2526& FLC 2528)進行發酵。以6-OHDA誘導SH-SY5Y 細胞損傷的細胞模式，探討不同濃度酒精萃取液對細胞的保護效果，並以此細胞膜式探討二株乳酸發酵菌萃取物對細胞產生ROS 及抗氧化酵素與乙醯膽鹼酯酶活性之影響，及對細胞粒線體的保護作用。另外，以6-OHDA誘導Sprague-Dawley (SD)雄性大鼠成PD，餵食不同劑量乳酸發酵萃取物，探討對PD大鼠行為變化、腦內多巴胺含量及黑質緻密部多巴胺分布的影響，以及對腦部組織ROS生成量及抗氧化酵素活性的影響。

Keyword(s)

巴金森氏症
神經母細胞瘤細胞
6-羥基多巴胺
咖啡渣
乳酸菌發酵
咖啡因
綠原酸
神經細胞保護功效
資源永續
Parkinson's disease
Neuroblastoma cells
6-Hydroxydopamine
Spent coffee grounds
Lactic acid bacteria fermentation
Caffeine
Chlorogenic acid
Neuroprotective effect
Resource sustainability

DSpace CRIS

Analysis of Bioactive Components of Fermented Spent Coffee Ground Extract and Exploration of Its Neuroprotective Effect and Possible Mechanism in 6-Hydroxydopamine-Induced Parkinson'S Disease Rats

基本資料

Description