2013-08-012024-05-18https://scholars.lib.ntu.edu.tw/handle/123456789/704845摘要：啤酒至今依然全球是最受歡迎的酒精飲料之一，啤酒工業在全球有著龐大的商機及產值。不可避免地在加工製作過程中會產生大量的殘渣及副產品，酵母菌菌體是啤酒工業中第二大的副產品(第一是穀類剩餘物)，目前對酵母菌菌體的利用還是非常有限，因此如何利用現有的生物科技將發酵完畢的酵母菌菌體副產品進行高價值的利用開發對啤酒工業而言是十分具有潛力及市場的。結腸直腸癌在台灣是主要的死亡原因之一，大約有70% 的結腸直腸癌成因與飲食有關，而食物中的致突變劑會導致正常細胞的DNA、RNA或蛋白質結構發生不可逆的損傷或產生突變。除此之外，有愈來愈多的研究證實腸道微生物在維持人體健康方面扮演很重要的角色，Zhu等 (2012) 餵食鯰魚酵母菌多醣發現可增強血液中單核球、淋巴球的活性，也可以改善腸胃道功能。 本研究擬分為三年來進行研究釀酒用酵母菌Saccharomyces cerevisiae及酵母菌萃取多醣對1,2-二甲基聯氨(1,2-dimethylhydrazine)誘導大鼠結腸黏膜癌化、腸道菌相及基因表現圖譜之影響。首先從體外試驗研究酵母菌及酵母菌萃取多醣對人類結腸癌細胞HT29增生影響、抑制致突變劑 4NQO 誘導人類正常腸道上皮細胞 Int-407細胞毒性的情形。其次，評估酵母菌萃取多醣對雙叉桿菌耐酸耐膽鹽的影響，再以體外培養探討酵母菌及酵母萃取多醣對糞便檢體的菌相變化與丁酸等代謝產物量變化情形。最後再深入體內探討酵母活菌及酵母菌萃取多醣對1,2-二甲基聯氨誘導大鼠結腸癌模式影響及其腸內菌相變化之情形。除學術上能暸解攝食益生酵母菌及酵母菌萃取多醣對於抑制化學性誘導之結腸癌的影響外，保健功效的研究成果也提供啤酒工業產生的第二大副產品(酵母菌)另一種更有效利用的方案，利用生物科技將酵母菌製成更有價值的保健食品，除能增進國民之健康之外也減少了工業副產品對環境的污染。 <br> Abstract: Nowadays, beer is one of the popular alcoholic beverages, thus, brewing industry is a huge global business. The manufacture of beer inevitably involves the generation of various residues and by-products. Brewer’s Saccharomyces yeast biomass is the second major by-product from brewing industry (after brewer spent grain). Its use is still limited. However, it can be value as a marketable commodity in biotechnological process. Colorectal cancer is major cause of death in Taiwan. Approximately 70% of colorectal cancer is related to diets. The mutagens in food made DNA, RNA and protein structure of normal cells have irreversible damage or mutation. Many studies indicated that gut microflora plays a very important role in maintaining human health. Yeast polysaccharides supplementation could affect blood monocytes, improve leukocytes phagocytic activity, and the development of intestine in channel catfish. Several brewer’s Saccharomyces cerevisiae and polysaccharide extracts from yeasts will be studied in this 3 years’ project. Effects of S. cerevisiae and its polysaccharide on 1, 2-dimethylhydrazine induced rat colon cancer, the changes of intestinal microflora and gene expression profile will be investigated. First, S. cerevisiae and its polysaccharide will be studied for their effects on the proliferation of human colon cancer cell, HT29, and the prevention of 4NQO-induced DNA damage on intestine 407 cells. Second, the prebiotic effect of polysaccharides from yeasts on acidic and bile treatment mimicking gastrointestinal condition will be established. We will also demonstrate that the rate of butyrate formation and the species of butyrate-producing bacterium in fecal co-culture sample. Finally, via in vivo animal model study, to determine the effect of yeast and polysaccharide on the change of intestinal microflora, colon cancer and gene expression profile. Results of this study will illustrate the relationship between brewer’s S. cerevisiae and polysaccharide extracts from yeasts to their effects on chemical-induced colon cancer, which will be found valuable of academic research. In addition, their benefits of health will be directed towards the reuse of brewing-industrial by-products, from both healthy and environmental points.Saccharomyces cerevisiae結腸直腸癌啤酒致突變劑腸道菌相Saccharomyces cerevisiaecolon cancerbeermutagenintestinal microflora