諾麗果汁及乙醇萃取物之抗氧化及抑癌活性

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Please use this identifier to cite or link to this item: http://140.128.103.80:8080/handle/310901/19990

Title:	諾麗果汁及乙醇萃取物之抗氧化及抑癌活性
Other Titles:	Anti-oxidtive and anti-cancer activities of noni (Morind citrifolia L.)juice and ethnol extracts
Authors:	王彥蘋 Wang, Yen-Ping
Contributors:	盧錫祺 Lu, Hsi-Chi 東海大學食品科學系
Keywords:	諾麗;抗氧化;抑癌 noni;anti-oxidtive;anti-cancer
Date:	2012
Issue Date:	2013-01-02T02:34:27Z (UTC)
Abstract:	諾麗(Morinda citrifolia L.)分佈於包括臺灣在內的熱帶環太平洋地域，做為民間保健醫療使用已有兩千年歷史，直至最近才開始系統性科學研究，若干機能性成份分別證實具有不同生理功效，例如諾麗果汁經乙醇處理的多醣體即發現具有抗癌作用。本研究將諾麗果汁進行為期兩個月室溫儲藏，並於每個月取樣後檢測其物化性質(果汁產率、pH值和色澤)、功能性化合物 (總酚類化合物、類黃酮、縮合單寧、東莨萣素及其衍生物和芸香素化合物)和生理活性 (總抗氧化能力和DPPH自由基清除力)。結果顯示，諾麗果汁經儲藏後，部份成分如總酚類化合物、類黃酮類和芸香素化合物之含量與活性即開始損失，部份成分如縮合單寧和東莨萣素含量則會經儲藏而上升。乙醇萃取物以酚硫酸法、還原醣含量與HPLC分析分子量以測定多醣體，發現多醣體的總醣量會因儲藏時間而減少，還原醣含量以儲藏1個月含量較多，而多醣體主產物的分子量在儲放0與1個月時分別為468.61與448.46 KDa，儲存2個月後分析出兩個主產物分別為2739及103.1 KDa。這些隨時間而產生的變化，可能對於抑癌等活性作用產生影響。其次探討諾麗果汁及其乙醇萃取物對人類結腸直腸癌Caco-2細胞的影響。結果顯示，隨著添加濃度的增加，Caco-2細胞存活率均顯著降低，未發酵諾麗果汁於6000 ppm時能使Caco-2細胞存活率低於50%。以流式細胞儀探討細胞凋亡發現諾麗果汁、諾麗果汁乙醇萃取上清液與諾麗果汁乙醇萃取物皆是濃度6000 ppm時，對於Caco-2細胞較能促進早期與晚期凋亡。未來可藉西方轉漬法定量細胞凋亡相關蛋白質表現以探討諾麗抑癌作用之機制。 Noni fruit (Morinda citrifolia L.) which has been used for more than 2000 years in Polynersia as traditional folk medicine is consumed as a food or dietary supplement with purported health benefits. The objective of this study was to investigate the optimal fermentation time, anti-oxidative, and cancer preventive effects of noni juice and ethanol extracts. In order to find the best fermentation time, partial fermented noni juices were prepared from noni fruits stored for three different periods of time: 0, 4, and 8 weeks. The characteristics of noni juice from different fermentation period were assayed by measuring functionalities, including physiological and chemical attributes. The characteristics were analyzed as following (1) changes in the physical properties including total yield, color value, and pH value, (2) changes in the content of functional ingredients including total phenolic compounds, flavonoids, condensed tannins, rutins, scopoletin and its derivatives, (3) changes in the physiological activities including trolox equivalent antioxidant capacity (TEAC) and DPPH free radical scavenging. Experimental results indicated that among three different fermentation periods, noni juice began to reduce some of its functional and physiological attributes such as total phenolic compounds, flavonoids, and rutins as time goes by; while condensed tannins, scopoletin and its derivative were increased over time. To investigate the polysaccharides in noni juice, ethanol extracts of noni juice (noni-ppt) were subjected to phenol–sulphuric acid test, DNS residual sugar assay, and molecular mass determination by HPLC analysis. Experimental results indicated that total sugar of noni-ppt was reduced during fermentation, content of reducing sugar of noni-ppt at the 4th week was higher than other periods, and the molecular mass of two major polysaccharide moieties were 468.61 and 448.46 KDa at 0 and 4 weeks respectively. Addition of noni juice or ethanol extracts to Caco-2 colon cancer cell cultures greatly and dose-dependently decreased cell viability as assayed by MTT. 6000 ppm of unfermented noni juice suppressed more than 50% of Caco-2 cell growth. As showed in flow cytometry, early and late apoptosis were most evident when noni was present at the highest concentration (6000 ppm). Western blot analysis of apoptotsis-related proteins will help to delineate the underlying mechanism.
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