Effects of Nostoc Commune on Lipid Accumulation of 3T3-L1 Pre-adipocytes and Obesity Rat and its Noodle Product Development

• Main Authors: Tsai, Sheng-Chieh, 蔡尚杰
• Other Authors: Hsieh, Shu-Ling
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/s7rtac

碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 106 === Nostoc commune is an edible terrestrial blue-green alga in Taiwan. There are many active components in Nostoc commune. But, the study of the effects of Nostoc commune in adipose tissue formation is limited. The aim of this study is to investigate the effects of Nostoc commune on lipid accumulation and its potential of product development. In this study, the Nostoc commune was as an experimental material to prepare Nostoc commune powder (NCP) and Nostoc commune ethanol extract (NEE), for these following section studies: (1) NEE were evaluations anti-oxidation ability and phytochemicals levels. Subsequently, NCP was extracted for crude polysaccharide and quantitative. (2) Evaluate of NEE on cell proliferation and lipid accumulations in 3T3-L1 pre-adipocytes. In vivo, NEE were treated with high calories diet for 12 weeks and evaluation of NEE on body weight, serum lipid profile and metabolic gene in obesity rat. (3) Study of NEE on body fat composition, serum lipid profile and metabolic gene expression in obesity rat. (4) Development noodle product and assessment of its sense and texture profile. Results has show the ABTS+ radical scavenging activity of 1, 2, 4, 8 or 50 mg/mL NEE are 0.81 ± 0.18, 1.88 ± 0.84, 3.19 ± 1.01, 7.89 ± 0.68 and 56.49 ± 2.96%, respectively, and the relative reducing power of 1, 2, 4, 8, 25 or 50 mg/mL NEE are 11.36 ± 0.31, 18.77 ± 1.62, 26.54 ± 2.02, 38.18 ± 0.51, 60.38 ± 1.15 and 54.23 ± 0.74%, respectively. The contents of c-phycocyanin, total phenol, total flavonoids, total terpen, total chlorophyll are 0.73 ± 0.01, 25.89 ± 1.18, 19.32 ± 0.45, 102.41 ± 6.1 and 12.17 ± 1.38 µg/mg NEE, respectively. In addition, the yield rate of crude polysaccharide from NCP is 19.30 % and total sugar content is 67.19 mg/g crude polysaccharide. The cell proliferation was significantly decreased after 3T3-L1 pre-adipocytes cells treated 50 μg/mL NEE for 48 and 72 h (P<0.05). The cell viability was significantly decreased after maturated 3T3-L1 adipocytes cells treated 50 μg/mL NEE for 10 days (P<0.05). From Oil Red O stain result show 50 μg/mL NEE can reduce lipid accumulation and TG deposition from 6 to 10 days. When Wistar rat fed with a normal diet (ND), a high-calorie diet (HD), a high-calorie diet with low dose NEE (385 mg/kg BW, LNEE), a high-calorie diet with middle dose NEE (770 mg/kg BW, MNEE), a high-calorie diet with high dose NEE (1925 mg/kg BW, HNEE) for 12 weeks. Both weight gains and feed conversion rate (FCR) of LNEE, MNEE and HNEE groups, respectively, were significantly lower than HD groups (P<0.05). The serum free fatty acid and low density lipoprotein of LNEE, MNEE and HNEE groups all were significantly decrease as compare HD group (P<0.05). The serum triglyceride significantly decreases as compare HD group (P<0.05) in HNEE groups. Both MNEE and HNEE groups significantly increased the mRNA expression of adenosine monophosphate-activated protein kinase (AMPK), hormone-sensitive lipase (HSL), adipose triglyceride lipase (ATGL), peroxisome proliferator-activated receptor-α (PPAR-α) and carnitine palmitoyltransferase-1 (CPT-1) but decrease the mRNA expression of sterol regulatory element-binding protein (SREBP-1c) as compare HD group (P<0.05). In addition, LNEE and MNEE were significantly decreased the mRNA expression of peroxisome proliferator-activated receptor-gamma (PPAR-γ) as comparing HD group (P<0.05). The sense evaluates assay of Nostoc commune noodle results show there is a higher total acceptability in 50~59 years old group than the all other age groups (P < 0.05). In the texture profile analysis of 2% seaweed noodle by raw and cooked results show hardness are 238.38 ± 26.02 and 68.50 ± 2.07 g, respectively, cohesiveness are 34.17 ± 0.01 and 0.60 ± 0.02, respectively, springiness 40.20 ± 0.15 and 3.85 ± 0.68 mm, respectively, chewiness 40.06 ± 1.12 and 11.27 ± 0.17 J, respectively, gumminess are 0.00 ± 0.00 and 0.03 ± 0.01 g, respectively. In conclusion, Nostoc commune not only has an anti-oxidation ability, various plant component and reduce lipid accumulation capacity, but it has a potential for noodle product development.