台灣檳榔組成份對8-OH-dG生成之影響

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Title:	台灣檳榔組成份對8-OH-dG生成之影響 Effects of Taiwanese Betel Quid Constituents on 8-OH-dG Formation
Authors:	陳肅霖;程鈞緯;王進崑 Su-Lin Chen;Chien-Well Cheng;Chin-Kun Wang
Contributors:	中山醫學大學
Keywords:	檳榔;組成份;嚼汁;礦物質;溶出 Betel quid constituents;salivary influx;minerals;8-OH-dG
Date:	2003-01-01
Issue Date:	2010-07-28T08:57:03Z (UTC)
Publisher:	教務處出版組
Abstract:	臺灣檳榔嚼塊主要由檳榔果實、荖花（或葉）及石灰配料（包括消石灰、兒茶、甘草萃與其他中藥等）。新鮮的材料（檳榔果實、荖花與荖葉）含有80%以上的水份與高量的粗纖維（12.5，11.1與9.8%）。兒茶與甘草萃含有高量的無氮萃取物（47.3與45.6%）。消石灰含有高量的粗灰份（49.4%），而石灰配料則含有24.9%的粗灰份及20.6%的無氮萃取物。檳榔的基因毒性與其活性氧息息相關，因此檳榔之組成（尤其是礦物質含量）對活性氧之生成有極大之影響。本研究測定所有檳榔嚼塊配料中部份礦物質之含量及其嚼食過程中溶出的情形。結果發現，消石灰含最多量之礦物質，包括鈣（51.35 mg/g）、鈉（11.32 mg/g）、鎂（15.01 mg/g）、銅（2.01 mg/g）、鐵（1.90 mg/g）、錳（0.48 mg/g）。甘草萃也含有高量的鈣（2.92 mg/g）、鎂（2.68 mg/g）與鈉（2.20 mg/g）。兒茶中則含有大量的鐵（2.02 mg/g）。新鮮的材料（檳榔果實、荖花與荖葉）中則僅含有低量的礦物質。嚼食完整檳榔嚼塊的第一分鐘，各種礦物質溶出至唾液的比例為28-40%，而隨嚼食時間的增長，礦物質的溶出情形逐漸減少。當檳榔嚼塊中石灰配料增加時，嚼汁之鹼性與 8-hydroxy-2'-deoxyguanosine （8-OH-dG）自2'-deoxyguanosine （2'-dG）轉化生成量亦隨之提高。 Fresh areca fruit, Piper betle (inflorescence or leaf) and lime paste (including slaked lime, catechu, licorice extract and other herbal extracts) are the main ingredients in Taiwanese betel quid. Fresh ingredients (areca fruit, Piper betle inflorescence and leaf) contained more than 80% moisture and high levels of crude fiber (12.5, 11.1 and 9.8%, respectively). High amounts of nitrogen-free (N-free) extract were present in catechu and licorice extract (47.3 and 45.6%, respectively). Crude ash was the major component of slaked lime (49.4%). Lime paste was rich in crude ash and N-free extract (24.9 and 20.6%, respectively). Betel quid contents substantially affected formation of reactive oxygen species that have genotoxic properties. In this study, selected mineral contents in all ingredients of Taiwanese betel quid and their influx into saliva during chewing were measured. Slaked lime contained abundant minerals: calcium (51.35 mg/g), sodium (11.32 mg/g), magnesium (15.01 mg/g), copper (2.01 mg/g), iron (1.91 mg/g) and manganese (0.48 mg/g). Licorice extract was rich in calcium (2.92 mg/g), magnesium (2.68 mg/g) and sodium (2.20mg/g). Catechu contained large amounts of iron (2.02mg/g). Mineral content in fresh ingredients (areca fruit, Piper betle inflorescence and leaf) was low. Influx of minerals into saliva from whole betel quid ranged from 28 to 40% during the first minute of chewing, and then gradually decreased in each successive minute during a total of 5 minutes. In saliva, alkalinity and 8-hydroxy-2'-deoxyguanosine (8-OH-dG) content derived from 2'-deoxyguanosine (2'-dG) were significantly increased when higher concentrations of lime paste were present in betel quid.
URI:	https://ir.csmu.edu.tw:8080/handle/310902500/1893
Relation:	中山醫學雜誌 v14 n.1 p25-35
Appears in Collections:	[教務處] 期刊論文

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