| Summary: | 碩士 === 國立臺灣大學 === 生化學研究所 === 81 === One of the main causes of black foot disease has been shown
to be involved in the drinking of well water by
inhabitants. Besides black foot disease, the patients suffer
other diseases with high incidence such as diabetes mellitus,
cancer and some cardiovascular diseases. These diseases have
also been related to free radical-injury. To solve the problem
arised by free radicals , we examined the antioxidative or free
radical scavenging capa- city of a novel healthy food,
fermented grain. The study may help us to evaluate the
feasibility using fermented grain on improving the
conditions of black foot disease and other free radical-
related diseases. In the study, the boiling-water extract of
the fermented grain was dried and subjected to a series of
antioxidative and free radical scavenging experiments, we
found that: It inhibited the activity of xanthine oxidase, an
oxidative enzyme which can pro- duce superoxide free radical,
with IC50 (concentration of inhibi- ting half of the maximum
reaction activity)=1.16 or 1.62mg/mL. It also acted as a
superoxide scavenger. The IC50 value of inhi- biting the
superoxide generated by nonenzymatic reaction was 0.31 mg/
mL. In additon, It could inhibit nonenzymatic and enzyma- tic
lipid peroxidation with an IC50 value of 0.22 mg/mL and 0.21 mg/
mL, respectively. Whereas, It failed to be a hydroxyl free
radical scavenger. To check its safety for human consumption,
it was subjected to Ame's test, and the result revealed no
evidence of mutagenicity to DNA. Further in vivo studies are
required to evaluate the efficiency of fermented grain as an
antioxidant and/or free radical sca- venger, or an
anticancer reagent clinically used by patients who suffer
diseases related to free radicals.
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