摘要:總計畫 利用奈微米化技術開發多功能組合性保健食品之研究
子計畫(二) 免疫調節和抗腫瘤功能之研究
近年國外在發展保健食品上,相當注重協力作用(synergy)之觀念,嘗試結合多種食材開發「組合性」的配方產品(complex formulas),將多種已知明確活性成分資料的食材相互配合使用,結合多種保健食材和成份的生理活性和優點,達到「多功能」的目的。另一方面,奈微米化處理是食品近年來快速發展的另一重要技術,有助於將保健食品開發為微乳液、微粉體或兩者混合物的新形態,亦可能改變或改善保健食品的粒徑、理化性質、生理活性、釋放機能成分效率等性質,不過食品經微化處理後的安全性仍有待深入研究。本群體計畫即以上述兩項趨勢為主軸,著重於「組合性」、「多功能」、「奈微米化技術」與「安全性」等方面之開發,同時產品導向與科學研究並重,利用各種不同的天然蔬菜水果及草藥為材料,發展多種「組合性保健食品」及「奈微米化技術處理之組合保健食品」配方,同時注重其食用安全性,並希望具有預防老化衍生之退化性疾病、預防代謝症候群相關疾病、調節免疫功能等多種生理功能活性。本群體計畫之順利完成,將為我國保健食品產
Abstract: Development of multi-ingredients and multifunctional health food formulas using nano/micron-technologies
- Study on immunomodulation and anti-tumor functionality
In the recent global market of functional foods, the concepts of ‘synergy” and “multifunctional” were popular and have driven the development of complex formulas using multi-ingredients. The multifunctional purpose of the complex formulas could be achieved by a combination of various food materials with known bioactive compounds and health benefits. The nano- and micron-technologies, as new enabling technologies, have the potential to revolutionize agriculture and food systems. These new processes provide some useful ways to explore micro-emulsion, micro particle, or even a mixture of them, and hence hold the potential of altering or improving the microstructures, physicochemical properties, and physiological effects of the ingredients. However, the safety evaluation of the micronized products should be carried out. The core project focuses on four different aspects including multi-ingredients, multifunctional, micronization, and safety, while the strategy of the development is product-oriented and evidence-based. In this study, several complex formulas with or without micronization treatments will be developed using different natural plants and herbal materials wih the goal to prevent diseases relating to the aging, metabolism, and immunomodulatory problems. The accomplishment of this core project could give an opportunity to our health food industry to keep pace with the development of global market, as well as to understand the impact of nano- and micron-technologies on functional food, physiological benefits, and safety.
This subproject (2) “Study on immunomodulatory and anti-tumor functionalities” is aimed to investigate the protein composition, immunomodulatory activity, and anti-tumor activity of different ingredients with or without micronization treatments. In the first year, chemical analysis of protein composition of different samples, which are used as biomarkers for the quality control of prototypes in the third year, will be carried out. For evaluating the immunomodulatory activity of innate immunity of mice fed the complex formulas, the changes in serum cytokines and distribution of different immunocyte as well as the increase in the phagocytosis of phagocyte and natural killer cells. The immunomodulatory activity of adaptive immunity with the administration of complex formulas will be evaluated by the parameters such as the production level of OVA-specific IgG, the OVA-specific cell proliferation of splenocytes, and the OVA-specific cytokine production. Moreover, the evaluation of the anti-tumor activity of mice fed different samples may include the following studies: the life span increase of BNL 1MEA.7R.1 hepatoma-bearing mice, change in the tumoricidal abilities of peritoneal cells, the production level of tumor-specific IgG by B cells, the tumor-spec