臺灣博碩士論文加值系統

本研究嘗試結合不同保健食材及具有腸道保健功效的素材組合成三個配方食品，探討各個配方食品醣類組成分析，對其功能性醣類之成分加以評估，藉由體外與體內試驗評估各個配方食品對腸道健康之潛在功效。
實驗結果顯示各個配方醣類分析中，評估醣類組成份中可能組合成功能性醣類之成分，以進行體外試驗評估對腸道之功效，結果為配方B與C總乳酸菌有顯著性(P<0.05)增加。相關動物體內試驗中，結果顯示餵食小鼠配方B後，糞便之總乳酸菌菌數、排放量與水分含量都有顯著性(P<0.05)高於控制組；此外，糞便中pH值也有下降趨勢。
整體來說，由研究結果評估配方B之保健食材，應具有改善動物腸道環境與維持腸道健康之潛在功效，嘗試以保健素材結合成保健食品之開發。

In this study, three formula foods were developed by combining different functional ingredients. Carbohydrates composition and intestinal health-promoting effect of these formulas were further investigated both in vitro and in vivo.
This study indicated that formula foods combined by selected ingredients had potential to create functional carbohydrates to investigate the in vitro effect of gut health. The data showed that B and C formulas had an increased effect on survival and persistence of total lactic acid bacteria (P<0.05). Our in vivo study showed that a significant improvement in total lactic bacteria, emission and moisture from feces was observed after the treatment of B formula in mice compared with untreated control (P<0.05). Additionally, the mice fed with B formula had a lower pH level in feces.
Taken together, this pilot study suggested that B formula might be a potent agent for improving gut health in human body,thus providing a potential approach to explore functional food.

中文摘要 i
英文摘要 ii
目錄 iii
表次 vii
圖次 viii

一、緒論 1
1.1腸道功能機制 1
1.2腸道之微生物 1
1.3保健食品之開發及應用 7
二、研究目的 10
三、材料與方法 11
3.1實驗架構 11
3.2實驗材料 12
3.3醣類分析 12
3.3.1多醣含量之分析 12
3.3.2總糖含量分析 12
3.3.3纖維之分析 13
3.3.3.1膳食纖維 13
3.3.4單醣組成分 14
3.3.4.1樣品之纖維中單醣組成分 14
3.3.4.2標準溶液(standard calibration solution)之配製 15
3.3.4.3樣品衍(derivatization) 15
3.3.4.4氣相層析儀(gas chromatography, GC)分析 16
3.3.4.5中性糖類含量(neutral sugar content)計算 17
3.3.5纖維素之含量(cellulose content)分析 18
3.3.6醛醣酸之含量分析 18
3.4體外試驗(in vitro study) 19
3.4.1乳酸菌菌株之活化 19
3.4.2總乳酸之體外試驗 20
3.5體內試驗 (in vivo study)20
3.5.1動物飼養 20
3.5.2動物飼料配製 21
3.5.3小鼠糞便取樣 23
3.5.4糞便中pH值之分析 23
3.5.5糞便中水分含量之分析 23
3.5.6小鼠糞便菌相分析 23
3.6統計分析 24
四、結果與討論 25
4.1配方食品之醣類含量 25
4.1.1配方樣品之總醣與多醣含量 25
4.1.2配方食品中水溶性與非水溶性物質之單醣組成分 25
4.1.3配方食品纖維中之單醣組成分 30
4.2體外試驗 32
4.2.1 配方A、配方B與配方C溶解度之分析 32
4.2.2配方B與配方C樣品對總乳酸菌相之分析 34
4.3體內試驗 34
4.3.1餵食配方A、配方B與配方C樣品對小鼠糞便中菌相之影響 34
4.3.2餵食配方A、配方B與配方C樣品後，對小鼠的體重、攝取量及糞便排出量 之響 37
4.3.3餵食配方A、配方B與配方C樣品對小鼠糞便水分之影響 39
4.3.4餵食小鼠配方A、配方B與配方C樣品之pH值影響 39
五、總結論 43
六、參考文獻 44

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