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    Please use this identifier to cite or link to this item: https://tkuir.lib.tku.edu.tw/dspace/handle/987654321/32655


    Title: Serratia ureilytica TKU013以烏賊軟骨為唯一碳/氮源發酵生產抗氧化物之研究
    Other Titles: The study on the antioxidants produced by serratia ureilytica TKU013 using squid pen as the sole carbon/nitrogen sources
    Authors: 劉高呈;Liu, Kao-cheng
    Contributors: 淡江大學生命科學研究所碩士班
    王三郎;Wang, San-lang
    Keywords: Serratia ureilytica.;抗氧化;細胞毒殺;Serratia ureilytica.;antioxidation;cytotoxicity
    Date: 2009
    Issue Date: 2010-01-11 02:31:11 (UTC+8)
    Abstract: 本研究係探討Serratia ureilytica TKU013發酵幾丁質類物質生產抗氧化物質之研究。以烏賊軟骨粉(SPP)、蝦頭粉(SHP)、蟹殼(CSP)粉當作碳/氮源,依不同比例(0.5 %~2 %)之添加濃度,於25℃培養0~4天,發現以1.5 %烏賊軟骨粉培養4天所得發酵上清液之抗DPPH活性最高。乙酸乙酯層粗萃取物具有較高的DPPH清除率(ED50值為8.56 ug/mL)。經矽膠管柱層析分離出8個分液,自第4個分液進一步分離出1個命名為Serranticin的抗氧化化合物。
    濃度200 ug/mL的Serranticin對DPPH的清除率達到98 %。在生物活性方面,Serranticin具細胞毒殺之效果,對MCF-7 (Human breast adenocarcinoma)及WiDr(Human colon adenocarcinoma)的ED50分別為14.7 ug/mL及6.52 ug/mL。此外,亦探討發酵烏賊軟骨粉、蝦頭粉、蟹殼粉所得上清液之總酚含量、還原力、亞鐵離子螯合力。
    Chitinous materials were used the sole carbon/nitrogen sources for antioxidants produced by Serratia ureilytica TKU013. To investigate the effect of different carbon/nitrogen sources (squid pen powder, shrimp head powder, crab shell powder, 0.5~2 %) on the production of antioxidant materials by TKU013, here incubated Serratia ureilytica TKU013 for 0~4 days at 25℃ and analyzed the antioxidant activity of the cultured supernatant showed using DPPH scavenging ability. Biological test that TKU013 culture supernatant (1.5 % SPP) incubated for four days has the highest antioxidant activity. Moreover, a new compound Serranticin was isolated from ethyl acetate layer.
    Serranticin exhibits cytotoxic effects (MCF-7 ED50=14.78 ug/mL, WiDr ED50=6.52 ug/mL), and has strong antioxidative effects assayed by DPPH.
    In the second part, Serratia sp. TKU013 was cultured using different carbon source (squid pen powder, shrimp head powder, crab shell powder, 0.5~2 %) and incubated in 50 mL of liquid media in shaking flasks at 25℃ for 0~4days, and the quantity of total polyphenol content, reducing power and Fe2+ ion chelating ability.
    Appears in Collections:[生命科學研究所] 學位論文

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