Bioactive Compounds Analysis, Proteomic Analysis and Animal Studies Reveal the Anti-Atherosclerosis Activity of Fermented Laminaria Japonica

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基本資料

Project title

Code/計畫編號

MOST109-2320-B019-008-MY3

Translated Name/計畫中文名

運用蛋白質體學探討藻類發酵物抑制粥狀動脈硬化機轉及發酵物活性成分分析

Project Coordinator/計畫主持人

Pai-An Hwang

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Bioscience and Biotechnology

Website

https://www.grb.gov.tw/search/planDetail?id=13535494

Year

2020

Start date/計畫起

01-08-2020

Expected Completion/計畫迄

31-07-2021

Co-Investigator(s)

Hong-Ting Lin

Bugetid/研究經費

1200千元

ResearchField/研究領域

食品科技(工)

運用微生物發酵是人類文明史上最古老的生物技術，因生活地域不同，使用原料有所差異，進而發展出多樣化的發酵食品，然獨缺海洋植物發酵食品。1970～1990年間海藻的發酵應用一直著重在甲烷生產上，在藻類發酵物機能成份製造、分析及功能探討上幾乎無進展。有鑒於我們先前已完成納豆菌發酵褐藻之製程開發，且知產物具有強抗發炎能力 (已發表於Process Biochemistry, 2016)，加上心血管疾病-粥狀動脈硬化之發生/惡化與發炎有關，同時也為國人2014年十大死因第二位。因此本計畫第一年：探討納豆菌褐藻發酵物抑制LDL氧化及抑制泡沫細胞形成之能力，以評估納豆菌褐藻發酵物於早期預防及治療之可行性。第二年：接以分析發酵過程之多酚、類黃酮、抗氧化能力、醣類分子量分布、單醣組成分變化，以作為製程之品管指標。進而以納豆菌褐藻發酵物對模式細胞培養後，針對細胞內蛋白體進行全面性分析，期望透過生物資訊分析從分子層級上明瞭細胞生理是如何受到發酵物的影響。第三年：在掌握細胞機轉及細胞蛋白體資訊(第一+二年計畫)，及發酵過程成分變化 (第二年計畫)後，始得以動物模式探討抑制粥狀動脈硬化及腸道菌相之影響，以評估納豆菌褐藻發酵物對粥狀動脈硬化的改善機制以及未來的治療方式提供新的方向。 Microbial fermentation is an ancient biotechnology in human history. Although various types of fermented foods have been developed, commercial fermented seaweed product is still rare on the market. Atherosclerosis is an inflammatory disease, and our previous study showed that brown seaweed Laminaria japonica fermented by bacterium Bacillus subtilis (L. japonica fermented product, JFP) has good anti-inflammatory activity (Published at Process Biochemistry. DOI: 10.1016/j.procbio.2016.08.024), suggesting that JFP could be a potential agent for prevention and treatment of atherosclerosis. Therefore, in the first year of this project, we would like to investigate the LDL oxidation and foam cell formation inhibitory activity of JFP and evaluate the feasibility of early prevention and treatment of atherosclerosis using fermented brown seaweed product. In the second year, we will analyze the amounts of polyphenols and flavonoids, antioxidant capacity, polysaccharide molecular weight distribution, monosaccharide composition during the fermentation, as a quality control index for the further the microorganism fermentation process. In addition, by using proteomic profile analysis to the macrophage treated with JFP, we expect to reveal the possible metabolic response of JPF-induced cell in the molecular level. In the third year, animal experiments will be used to explore to atherosclerosis inhibitory activity JFP and the possible changes of intestinal microflora. It is expected that the bioactive function of brown seaweed fermentation product will be developed through this study to reduce the threat of atherosclerosis. At the same time, the fermentation conditions, quality control and functional evaluation of the fermented L. japonica will be established for possible industrial application.

Keyword(s)

發酵
藻類
粥狀動脈硬化
質譜蛋白體學
Fermentation
Alage
Atherosclerosis
Mass spectrometry-based proteomics

DSpace CRIS

Bioactive Compounds Analysis, Proteomic Analysis and Animal Studies Reveal the Anti-Atherosclerosis Activity of Fermented Laminaria Japonica

基本資料

Description