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研究生:詹宗翰
研究生(外文):Tsung-Han Chan
論文名稱:組合性保健食品配方對改善腸道健康功能之研究
論文名稱(外文):Intestinal health promoting effects of multi-ingredient health food formula
指導教授:周志輝
學位類別:碩士
校院名稱:國立中興大學
系所名稱:食品暨應用生物科技學系
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
畢業學年度:97
語文別:中文
論文頁數:85
中文關鍵詞:組合性保健食品配方腸道健康細菌酵素雙叉桿菌產氣莢膜桿菌微化處理
外文關鍵詞:multi-ingredient health food formulaintestinal healthmicronizationbacterial enzymeBifidobacterium spp.Clostridium perfringens
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本研究的材料為綠茶(Camellia sinensis)、人蔘(Panax ginseng)、朝鮮薊(Cynara scolymus L.)、木耳(Auricularia polytricha)等天然植物材料所調配之組合性保健食品配方。經體外實驗結果顯示,組合性配方具有抑制澱粉酶活性的作用;抗菌活性方面,以五株常見食物病原菌進行試驗,發現組合性配方對金黃色葡萄球菌較具有抗菌活性。本研究以高、中、低三種劑量的組合性配方餵飼大鼠,進行30天的動物實驗,將各項生理活性之結果與控制組進行比較,發現餵食高劑量之組合性配方能顯著(P < 0.05)增加大鼠每日的排便量,各組的糞便水分含量並無明顯差異。在腸道雙醣酶活性方面,餵食組合性配方均能顯著(P < 0.05)降低蔗糖酶及麥芽糖酶的活性。此外,大鼠盲腸內容物pH值及氨含量,並無顯著差異。配方對大鼠糞便細菌酵素活性的影響方面,各組β-D-葡萄醣醛酸酶活性的變化並無顯著差異,而餵食中劑量之組合性配方則能顯著(P < 0.05)降低黏液素酶的活性。此外由分析糞便菌相的結果顯示,餵食組合性配方能幫助增加腸道中雙叉桿菌的數量,其中高劑量及中劑量組達顯著差異(P < 0.05),但各組產氣莢膜桿菌的數量則無明顯變化。由上述結果顯示餵食高劑量及中劑量之組合性配方對腸道的影響較明顯,幫助維持腸道黏膜的完整性以及增加雙叉桿菌的數量,改善腸道環境,幫助維持腸道的健康。
本研究亦嘗試探討組合性配方經過微化處理後,其理化性質的可能變化。經實驗結果發現利用球磨與高壓均質進行微化處理,能夠降低組合性配方的粒徑,並提高配方中多酚的溶出量;而配方溶液以高壓均質的方式能製備出平均粒徑達100 nm左右的微脂粒。
The objective of this study was to evaluate the effects of a multi-ingredient health food formula developed with different natural herbal ingredients such as Camellia sinensis, Panax ginseng, Cynara scolymus L. and Auricularia polytricha. The multi-ingredient formula was found to be capable of inhibiting the in vitro activity of α-amylase and suppressing the growth of Staphylococcus aureus. After 30 days of feeding, it was found that the intake of multi-ingredient formula at high dose led to a significant (P < 0.05) increase in fecal dry weight, but no apparent changes in fecal water content were observed. In respect of the activity of different intestinal disaccharidases, the feeding of multi-ingredient formula resulted in significant (P < 0.05) reduction in the maltase and sucrase activities. Regarding the cecal contents of the rats, no changes in the cecal pH and cecal ammonia level were noted after the administration of multi-ingredient formula. The results showed that the fecal mucinase activity was decreased by taking medium dose of multi-ingredient formula. Administration of multi-ingredient formula could promote the proliferation of Bifidobacterium spp. and inhibit the growth of Clostridium perfringens. These results indicated that the administration of multi-ingredient formula might help improve intestinal functions and have the potency to promote health on human intestine.
The effects of micronization treatment on the physicochemical properties of the formula were also investigated. Ball milling and high pressure micronization could decrease the particale size and increase the content of soluble polyphenol. Moreover, the multi-ingredient formula could be processed into liposomes of 100 nm in volume mean diameter.
目錄 i
表目錄 v
圖目錄 vi
摘要 vii
Abstract viii
1. 文獻整理 1
1.1 各國對保健食品之定義 1
1.2 國內健康食品現況分析-以改善胃腸功能為例 3
1.3 胃腸的功能與健康 5
1.3.1 胃腸的功能 5
1.3.2 腸道微生物 7
1.3.2.1 人體腸道微生物的組成與分布 7
1.3.2.2 腸道微生物的功能 9
1.3.2.3 腸道微生物對宿主健康的影響 11
1.4 本研究所選用天然素材之相關研究 13
1.5 奈微米科技與微化處理技術之研究 16
2. 研究目的 18
3. 材料與方法 19
3.1 材料製備 19
3.2. 一般組成分分析 19
3.2.1 水分 19
3.2.2 灰分 19
3.2.3 粗蛋白質 19
3.2.4 膳食纖維 21
3.2.5 總多酚 22
3.3 醣類分析 22
3.3.1 總糖 22
3.3.2 水溶性多醣 23
3.3.3 還原糖 23
3.4 體外試驗 23
3.4.1 組合性配方對α-澱粉酶活性之影響 23
3.4.2 抗菌活性測定 24
3.5 組合性配方的生理活性 24
3.5.1 飼料配製 24
3.5.2 動物飼養 26
3.5.3 動物犧牲取樣 27
3.5.4 腸道生理活性分析 27
3.5.4.1 糞便水分測定 27
3.5.4.2 腸道雙醣酶活性之測定 27
3.5.4.3 盲腸內容物pH值之測定 28
3.5.4.4. 盲腸內容物氨含量之測定 28
3.5.4.5 糞便中細菌酵素活性之測定 29
3.5.4.5.1 糞便均質 29
3.5.4.5.2 β-D-葡萄糖醛酸酶活性之測定 29
3.5.4.5.3 黏液素酶活性之測定 30
3.5.4.6 糞便菌相分析 31
3.5.4.6.1 取樣及系列稀釋 31
3.5.4.6.2 雙叉桿菌之培養 31
3.5.4.6.3 產氣莢膜桿菌之培養 32
3.6 微化處理 33
3.6.1 球磨處理 33
3.6.1.1 溶解度之測定 33
3.6.1.2 可溶性多酚釋出量之測定 33
3.6.1.3 掃描式電子顯微鏡觀察表面結構 33
3.6.2 高壓均質處理 34
3.6.2.1 可溶性多酚釋出量之測定 34
3.6.2.2 相位差光學顯微鏡觀察粒徑之變化 34
3.6.3 組合性配方微脂粒之製備 34
3.6.3.1 包覆液前處理 34
3.6.3.2 配方微脂粒之製備 35
3.6.3.3 配方微脂粒之純化 35
3.6.3.4 配方微脂粒包覆量之測定 36
3.6.3.5 配方微脂粒包覆率之測定 36
3.6.3.6 微脂粒粒徑分析 36
3.7 統計分析 36
4. 結果與討論 37
4.1 組合性配方的組成分 37
4.2 體外試驗結果 40
4.2.1 組合性配方對α-澱粉酶體外活性之影響 40
4.2.2 組合性配方對體外抗菌活性之影響 40
4.3 組合性配方對大鼠腸道健康之影響 43
4.3.1 大鼠於實驗期間的生長情況 43
4.3.2 餵食組合性配方對大鼠各器官組織相對重量之影響 43
4.3.3 餵食組合性配方對大鼠糞便水分含量及重量之影響 46
4.3.4 餵食組合性配方對大鼠迴腸中雙醣酶活性之影響 48
4.3.5 餵食組合性配方對大鼠盲腸內容物pH值與氨含量之影響 50
4.3.6 餵食組合性配方對大鼠糞便中細菌酵素活性之影響 50
4.3.6.1 餵食組合性配方對大鼠糞便中β-D-葡萄糖醛酸酶活性之影響 50
4.3.6.2 餵食組合性配方對大鼠糞便中黏液素酶活性的影響 52
4.3.7 餵食組合性配方對大鼠糞便菌相之影響 55
4.4 微化處理對組合性配方理化性質之影響 57
4.4.1 球磨處理 57
4.4.2 高壓均質處理 61
4.4.3 磷脂質包覆處理 64
5.總結論 69
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