七星鱸 (Lateolabrax japonicas; LJ)及吳郭魚 (Oreochromis niloticus × O.aureus; ON)為台灣常見之食用魚種，為台灣傳統上常用於手術後幫助創傷修復之膳療食材，然而其修復效果仍缺乏有效科學數據支持。本研究目的為探討LJ與ON對傷口癒合之影響。實驗將兩魚種各分為水煮 (boiled; B)及水煮加薑 (boiled with ginger; BG)兩種烹調方式，烹調後取魚肉及湯汁混勻並冷凍乾燥成魚粉再分析其組成，另進行動物實驗，實驗分為正常及以腹腔注射STZ之糖尿病大鼠兩組，每隻大鼠背上製造6個傷口，分別塗上促進傷口癒合之Suile®軟膏、去離子水 (deionized water; DW)及0.06g 之LJB、LJBG、ONB、ONBG連續處理6天。第7天犧牲，取傷口皮膚組織測定傷口收縮百分比、醣醛酸、六碳糖胺、氫脯胺酸、血小板源性生長因子 (platelet-derived growth factor; PDGF)及轉化生長因子-β(transforming growth factor; TGF-β)的濃度。結果顯示，正常及糖尿病大鼠傷口以LJB及LJBG處理較DW顯著增加傷口收縮百分比及醣醛酸、六碳糖胺、氫脯胺酸、PDGF、TGF-β的濃度，以ONB及ONBG處理會較DW顯著增加傷口醣醛酸及TGF-β的濃度，以three-way ANOVA分析指出糖尿病會顯著降低醣醛酸、氫脯胺酸、六碳糖胺及TGF-β的濃度；魚種不同會顯著影響傷口收縮百分比及醣醛酸、氫脯胺酸、六碳糖胺、PDGF的濃度；烹調是否加薑對傷口修復的生化指標並無顯著影響。綜合以上得知高血糖會不利於創傷的修復，而傷口以LJ處理會促進傷口修復且效果較ON佳，且不受加薑方式所影響。

Sea bass (Lateolabrax japonicas; LJ) and tilapia (Oreochromis niloticus × O.aureus; ON) are two fish species which are commonly used for wound healing after surgery in Taiwan. However, the reason for the use has yet been explored. The purpose of this study was to elucidate the effect of LJ and ON on wound healing in rats. In experiment, the cooking method included boiled and boiled with ginger. Composition analysis proceeded after the fish was cooked, mixed and freeze-dried. Animal experiment divided into rats and STZ induced diabetic rats. Each rat create 6 wound. Wound treated with promote wound healing drug Suile® ointment, deionized water, LJB, LJBG, ONB, ONBG for 6 day and sacrificed in 7 day. These wounds were used to determine the wound contraction, uronic acid, hexosamine, hydroxyproline, PDGF and TGF-β contents. The results suggested a significant increase in wound contraction, uronic acid, hexosamine, hydroxyproline, PDGF and TGF-β contents with LJB and LJBG in normal and diabetic rats compared with DW. There is a significant increase in uronic acid and TGF-β contents with ONB and ONBG in normal and diabetic rats compared with DW. The results of three-way ANOVA indicated that diabetes mellitus significantly decreases uronic acid, hydroxyproline, hexosamine and TGF-βcontent; LJ significantly increases wound contraction, uronic acid, hydroxyproline, hexosamine and PDGF content; cooking with or without ginger have no effect in parameter involved in biochemical analysis of wound healing. On the basis of these results, diabetes mellitus can effect wound healing and the effect of promote wound healing in treat with LJ is better than ON and isn’t effect in cooking with or without ginger.

目　　錄

頁次
名詞縮寫…………………………………………………………….I
中文摘要…………………………………………………………….III
英文摘要…………………………………………………………….V
謝誌………………………………………………………………….VII
目錄………………………………………………………………….VIII
表目錄……………………………………………………………….XII
圖目錄……………………………………………………………….XIII
第一章 緒言……………………………………………………… ….1
第二章 文獻回顧………………………………………………… ….2
第一節 糖尿病………………………………………………… .......2
一、 糖尿病病因及分類…………………………………… ….2
二、 診斷…………………………………………… ………….3
三、 糖尿病與創傷修復………………………………………..3
四、 糖尿病誘發模式…………………………………………..4
五、 糖尿病創傷修復研究……………………………………..5
第二節 皮膚…………………………………………………………6
一、 皮膚的結構…………………………………………….6
二、 皮膚的功能…………………………………… ………9
第三節 創傷修復……………………………… ………………10
一、 創傷修復的機制…………………………………….11
二、 創傷修復的種類…………………………………….14
三、 創傷修復相關之生長因子………………………….16
四、 創傷修復模式介紹………………………………….17
五、 創傷修復相關生化指標…………………………….18
六、 創傷修復相關礦物質……………………………….20
第四節 實驗材料介紹………………………………………….20
一、 七星鱸魚………………………………………… …..20
二、 吳郭魚………………………………………… ……..22
三、 薑……………………………………………………...23
第三章 材料與方法……………………………………………...24
第一節 實驗儀器………………………………………… …..24
第二節 實驗藥品及試劑組…………………………………...26
第三節 實驗方法……………………………………………...29
一、 魚粉製備…………………………………………...29
二、 魚粉組成分分析…………………………………...29
三、 動物實驗…………………………………………..33
四、 檢測方法…………………………………………..36
第四節 統計方式……………………………………………..43
第四章 結果……………………………………………………..44
第一節 組成成分分析………………………………………..44
第二節 血漿葡萄糖濃度變化…………………………… ….44
第三節 傷口收縮百分比之比較……………………………..45
第四節 醣醛酸濃度之比較…………………………………..45
第五節 六碳糖胺濃度之比較………………………………..46
第六節 氫脯胺酸濃度之比較………………………………..47
第七節 PDGF濃度之比較…………………………………...47
第八節 TGF-β濃度之比較…………………………………..48
第五章 討論……………………………………………………..50
第一節 組成成分分析………………………………………..50
第二節 血漿葡萄糖濃度變化…………………………… ….50
第三節 傷口收縮百分比之比較……………………………..51
第四節 醣醛酸濃度之比較…………………………………..52
第五節 六碳糖胺濃度之比較………………………………..53
第六節 氫脯胺酸濃度之比較………………………………..55
第七節 PDGF濃度之比較…………………………………...55
第八節 TGF-β濃度之比較…………………………………..56
第六章 結論……………………………………………………..58
參考文獻…………………………………………………………..68
表目錄

頁次
表1、大鼠飼料組成成分（每公斤飼料含量）……………….. …59
表2、水煮及水煮加薑之七星鱸魚與吳郭魚之組成分分析及鋅與銅
含量(乾重)………………………………………………….. 60

圖目錄

頁次
圖1、誘發糖尿病後正常與糖尿病大鼠禁食及口服葡萄糖耐量試驗
30分鐘血漿葡萄糖濃度…………………………………….61
圖2、不同處理對正常及糖尿病大鼠傷口收縮的影響.........62
圖3、不同處理對正常及糖尿病大鼠傷口醣醛酸濃度的影響……63
圖4、不同處理對正常及糖尿病大鼠傷口六碳糖胺濃度的影響…64
圖5、不同處理對正常及糖尿病大鼠傷口氫脯胺酸濃度的影響…65
圖6、不同處理對正常及糖尿病大鼠傷口PDGF濃度的影響…….66
圖7、不同處理對正常及糖尿病大鼠傷口TGF-β濃度的影響…..67

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