殷梅津Mei-chin Yin, Ph.D.黃聖雯Sheng-Wen Huang營養科學研究所2026-03-242002-07-172002https://handle.ncl.edu.tw/11296/f684pchttps://scholars.csmu.edu.tw/handle/123456789/6659在非酵素微脂粒系統中以Cu2+誘發脂質過氧化，比較低pH及高溫條件下四種大蒜有機含硫化合物（兩種脂溶性diallyl sulfide、diallyl disulfide及兩種水溶性n-acetyl-cysteine、s-ethyl-cysteine）的抗氧化能力，及與四種抗生素（amphotericin B、ceftazidime、gentamicin、meropenem）共同使用時的抗氧化效果。實驗結果發現，四個濃度為10µM的含硫化合物因對於螯合銅離子及還原力有顯著表現（p＜0.05）而延緩脂質氧化，達到抗氧化性。且與抗生素共同使用時可延緩抗生素所增加之脂質氧化現象進而減少其抗生素之副作用。本研究結果支持，大蒜中四種有機含硫化合物有成為新抗氧化劑之潛力，不論單獨使用或與抗生素一起使用都有助於預防或治療體內的氧化傷害。而大蒜則可發展成為機能性食品，應用於平日保健或對治療氧化相關疾病有所幫助。 關鍵字：大蒜、含硫化合物、抗生素、脂質氧化The non-enzymatic antioxidant activity of diallyl sulfide, diallyl disulfide, n-acetyl-cysteine and s-ethyl-cysteine was studied in liposomal system, in which Cu2+ was used to induce oxidation. The influence of pH and temperature upon the antioxidant effects of these organosulfur compounds was also evaluated. The results showed these compounds at 10μΜ significantly delayed lipid oxidation (p＜0.05). These antioxidant activity of these compounds might be from their Cu2+ -chelating ability and reducing power. On the other hand, the combination of these organosulfur agents with four antibiotics (amphotericin B, ceftazidime, gentamicin, meropenem) resulted in significantly lower lipid oxidation levels than antibiotics treatments alone (p＜0.05). The results of this study suggested that these agents were potent novel antioxidants and would be benefit for preventing or controlling oxidation-related disease. Keywords: garlic, organosulfur compounds, antibiotics, lipid oxidation大蒜含硫化合物抗生素脂質氧化garlicorganosulfur compoundsantibioticslipid oxidationthesis