2013-08-012024-05-17https://scholars.lib.ntu.edu.tw/handle/123456789/693126摘要：根據農委會統計資料中顯示出台灣於2010年有1.8億隻白肉雞被屠宰相當於27萬公噸，而雞肝大約佔屠體重的5%。雞肝中含有16.92%的蛋白質，而且含有動物性產品缺乏的維他命C與硒。但是由於雞肝具有特殊味道與膽固醇含量往往使得消費者卻步，導致其商業價值極低。近年來保健產品林立，但是其原料多為植物來源。一些研究指出肉品中含有一些有益身體的物質，如：牛磺酸、肌&#32957;/甲肌&#32957;、肉鹼、共軛亞麻油酸、經由酵素水解而得到的短鏈活性胜&#32957;等。而雞肝含有豐富的營養/保健物質，所以以雞肝為原料的保健產品是值得研究開發。 計畫申請人預計花3年時間，首先藉由不同酵素的水解能力，水解產物的抗氧化能力、成本等因素，將雞肝水解物製作流程確定，再分析其中的保建成分。後續再藉由動物實驗探討雞肝水解產物的3種保健功能：1)D-半乳糖誘導氧化壓力上升下的抗氧功效；2)高脂飲食下血脂與肝臟的保護；3)慢性酒精攝取下肝臟的保護。 預期此計畫研究下能生產製作出具保健功效之雞肝水解物，並藉由一系列動物模式的探討下，提供雞肝水解物所具有的保健功能之依據，而這不僅增加雞肝的附加價值、亦提供國人未來保健產品的另一個選擇。 <br> Abstract: According to a statistical report from the Council of Agriculture, Executive Yuan, Taiwan (2012), there were approximately 184 million broilers slaughtered, equally to 267,171 metric ton (m.t.) in 2010. A liver is a byproduct and approximately 2.5% (w/w) in slaughtered broilers. Chicken livers contain 16.92% protein, and vitamin C and selenium which are deficient in animal products. However, due to its special odor and cholesterol contents, people hesitate to consume it. Recently, functional foods are attracted more attention rather than the medication. Mostly, functional-food ingredients from the plant kingdom have been characterized as some physiological functions, i.e. antioxidative, anti-aging, hypolipidemic, hepatoprotective, and antiobesity activities etc. due to a variety of biologically active phytochemicals. Relatively less attention on meat-based functional-food ingredients was paid. The chicken liver is rich in nutrients; hence, it is worth to develop the chicken-liver based functional ingredient in the niche market. The objective of the first-year experiment in this proposal will be to decide the manufacture flow and nutritional profiles of chicken-liver hydrolysates (CLHs). Hence, the appropriate manufacture flow of CLHs will be determined based on 1) enzyme choice; 2) hydrolyzing efficacy, i.e. hydrolyzing period, the ratio of enzyme and substrate, and yield (%) ; 3) in vitro antioxidative capacities, i.e. reducing power, chelation metal ion ability, DPPH scavenging ability and inhibition of linoleic acid auto-oxidation; 4) cost. After the enzyme choice and hydrolyzing procedure are decided, the nutritional profiles of CLHs will be investigated completely. The main analyses will include amino acid profile, mineral profile, and other bioactive compound analyses (carnosin/anserine). The objectives of following experiments in this proposal will to evaluate the physiological functions of CLHs on 1) antioxidative capacity against D-galactose-induced-oxidative stress; 2) lipid-lowering effects against a high-fat diet; 3) hepatoprotective effect against chronic alcohol intakes. Via this three-year study, the manufacture procedures and health effects of CLHs can be clearly investigated and understood. Meanwhile, the principle investigator hopes that the data collected from this three-year proposal are not only of economic value to poultry industry but also of contribution to the healthy research.雞肝酵素水解物抗氧化脂質代謝酒精性脂肪肝chicken-liver hydrolysateantioxidative capacitylipid-lowering effectalcoholic fatty liver