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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 游若? | |
dc.contributor.author | Li-Hua Weng | en |
dc.contributor.author | 翁麗華 | zh_TW |
dc.date.accessioned | 2021-06-13T04:40:45Z | - |
dc.date.available | 2007-07-24 | |
dc.date.copyright | 2006-07-24 | |
dc.date.issued | 2006 | |
dc.date.submitted | 2006-07-18 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/33442 | - |
dc.description.abstract | 本試驗探討攝食添加Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Bifidobacterium bifidum, Bifidobacterium breve, Streptococcus thermophilus, Lactococcus lactis及果寡糖之複合乳酸菌粉及添加Lactobacillus acidophilus, Lactobacillus lactis, Bifidobacterium lactis及Lactococcus lactis之優酪乳對兩組健康成人(共48位)腸道菌相、水分含量、pH值及致突變性之影響。
結果顯示,攝食複合乳酸菌粉可使受試者腸道中有益菌之雙叉桿菌顯著增加(p < 0.01),而有害菌之產氣莢膜梭菌顯著降低(p < 0.001),具改善腸胃道之功能。攝取複合乳酸菌粉後之檢體萃取液對S. typhimurium TA 98之致突變性降低48 % (p < 0.001),對S. typhimurium TA 100之致突變性降低34 % (p < 0.001),表示攝食複合乳酸菌粉可降低受試者腸道中致突變物之致突變性。 攝食優酪乳可使受試者腸道中有益菌之雙叉桿菌顯著增加(p < 0.05),而有害菌之產氣莢膜梭菌顯著降低(p < 0.05),具改善腸胃道之功能。攝取優酪乳後之檢體萃取液對S. typhimurium TA 98之致突變性降低41 % (p < 0.05),對S. typhimurium TA 100之致突變性降低52 % (p < 0.001),表示攝食優酪乳可顯著降低受試者腸道中致突變物之致突變性。 | zh_TW |
dc.description.abstract | This study was conducted to investigate the effect of intake probiotic supplement formula containing Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Bifidobacterium bifidum, Bifidobacterium breve, Streptococcus thermophilus, Lactococcus lactis, and fructo-oligo-saccharides and yogurt containing Lactobacillus acidophilus, Lactobacillus lactis, Bifidobacterium lactis, and Lactococcus lactis on the changes of intestinal flora, water content, pH values and mutagenicity in healthy adults.
Results indicated that ingestion of the probiotic supplement formula significantly increased the colony counts of fecal bifidobacteria (p < 0.01), and decreased the growth of Clostridium perfringens (p < 0.001). These results suggested that the intake of probiotic supplement formula was beneficial in improving the intestinal function. The mutagenic activities of subjects’ fecal extracts against S. typhimurium strains TA98 and TA100 were significantly decreased 48 % (p < 0.001), and 34 % (p < 0.001), irrespectively. These results suggested that the intake of probiotic supplement formula decrease the mutagenicity of mutagens in the intestinal tract. Another result indicated that ingestion of yogurt significantly increased the colony counts of fecal bifidobacteria (p < 0.05) and decreased the growth of Clostridium perfringens (p < 0.05). These results suggested that the intake of yogurt was beneficial in improving the intestinal function. The mutagenic activities of subjects’ fecal extracts against S. typhimurium strains TA98 and TA100 were significantly decreased 41 % (p < 0.05), and 52 % (p < 0.001), irrespectively. These results suggested that the intake of yogurt decrease the mutagenicity of mutagens in the intestinal tract. | en |
dc.description.provenance | Made available in DSpace on 2021-06-13T04:40:45Z (GMT). No. of bitstreams: 1 ntu-95-R93641020-1.pdf: 1924771 bytes, checksum: 1bedab6f4afc778443fef9aba1cb5548 (MD5) Previous issue date: 2006 | en |
dc.description.tableofcontents | 第一章 總論……………………………………………………………1
壹、前言…………………………………………………………………1 貳、文獻整理……………………………………………………………3 一、人體腸道之簡介……………………………………………………3 (一)人體腸道菌群分佈…………………………………………3 (二)腸內菌群與宿主之關係……………………………………5 (三)影響腸道菌相之因素………………………………………8 二、益生菌之簡介……………………………………………………13 (一)益生菌之定義及介紹……………………………………13 (二)益生菌之種類……………………………………………13 (三)益生菌之健康功效………………………………………17 (四)益生菌之應用……………………………………………21 (五)益生菌之安全性…………………………………………22 三、大腸癌與糞便之致突變性………………………………………22 (一)大腸癌之致病原因………………………………………22 (二)糞便之致突變性…………………………………………24 四、安氏試驗法(Ames Test)…………………………………………31 第二章 攝食複合乳酸菌粉改善人體腸胃道功能及降低糞便萃取 液致突變性之研究……………………………………………………34 壹、前言………………………………………………………………36 貳、實驗架構…………………………………………………………37 參、材料與方法………………………………………………………40 一、實驗材料…………………………………………………………40 (一)藥品……………………………………………………………40 (二)器材……………………………………………………………41 (三)試驗菌株………………………………………………………42 (四)複合乳酸菌粉…………………………………………………42 二、人體試驗之設計…………………………………………………42 (一)受試者…………………………………………………………42 (二)試驗設計………………………………………………………43 (三)飲食控制與飲食記錄…………………………………………44 三、人體試驗之方法…………………………………………………45 (一)培養基…………………………………………………………45 (二)取樣及微生物檢測……………………………………………46 (三)水分含量………………………………………………………47 (四)pH測定…………………………………………………………47 四、致突變性試驗之方法……………………………………………47 (一)糞便萃取液之製備……………………………………………48 (二)菌種的活化與保存……………………………………………48 (三)S. typhimurium TA98及TA 100試驗菌株基因形態之 確認………………………………………………………48 (四)毒性試驗………………………………………………………51 (五)致突變性試驗…………………………………………………52 五、統計分析…………………………………………………………53 肆、結果與討論………………………………………………………53 一、試驗期間受試者血液生化值及每日營養素平均攝取量………53 二、攝食複合乳酸菌粉對受試者糞便中雙叉桿菌之影響…………55 三、攝食複合乳酸菌粉對受試者糞便中產氣莢膜梭菌之影響……57 四、攝食複合乳酸菌粉對受試者糞便中雙叉桿菌及產氣莢膜梭 菌之菌數對數比值之影響………………………………………58 五、攝食複合乳酸菌粉對受試者糞便中水分含量及pH值之影響…60 六、S. typhimurium TA98 及TA 100試驗菌株基因形態之確認…61 (一)組胺酸需求性(histidine requirement)測定………………61 (二)uvr B 突變(uvr B mutation ) 測定………………………61 (三)rfa 突變(rfa mutation) 測定………………………………62 (四)R-factor 測定…………………………………………………62 七、萃取液對S. typhimurium TA 98及TA100之毒性試驗…………62 八、萃取液對S. typhimurium TA 98及TA100之致突變試驗………62 伍、結論………………………………………………………………66 第三章 優酪乳改善人體腸胃道功能及降低糞便萃取液致突變 性之研究……………………………………………………81 壹、前言………………………………………………………………83 貳、實驗架構…………………………………………………………84 參、材料與方法………………………………………………………88 一、實驗材料…………………………………………………………88 (一)藥品……………………………………………………………88 (二)器材……………………………………………………………88 (三)試驗菌株………………………………………………………88 (四)純鮮奶優酪乳…………………………………………………88 二、人體試驗之設計…………………………………………………88 (一)受試者…………………………………………………………88 (二)試驗設計………………………………………………………89 (三)飲食控制與飲食記錄…………………………………………90 三、人體試驗之方法…………………………………………………90 四、致突變性試驗之方法……………………………………………90 五、儲存性試驗之方法………………………………………………90 (一)培養基…………………………………………………………91 (二)優酪乳益生菌數之測定………………………………………91 (三)優酪乳pH值之測定……………………………………………91 (四)優酪乳酸度之測定……………………………………………92 六、統計分析…………………………………………………………92 伍、結果與討論………………………………………………………92 一、試驗期間受試者血液生化值及每日營養素平均攝取量………93 二、攝食優酪乳對受試者腸道中雙叉桿菌之影響…………………94 三、攝食優酪乳對受試者腸道中產氣莢膜梭菌之影響……………95 四、攝食優酪乳對受試者腸道中雙叉桿菌及產氣莢膜梭菌之 菌數對數比值之影響…………………………………………………97 五、攝食優酪乳對受試者糞便中水分含量及pH值之影響…………98 六、萃取液對S. typhimurium TA 98及TA100之毒性試驗…………99 七、萃取液對S. typhimurium TA 98及TA100之致突變試驗……100 八、優酪乳益生菌數之變化情形……………………………………102 九、優酪乳pH值及酸度之變化情形…………………………………103 陸、結論………………………………………………………………104 總結……………………………………………………………………120 參考文獻………………………………………………………………121 附錄……………………………………………………………………139 附錄ㄧ、各類食物攝取頻率及糞便性質問卷..................139 附錄二、台灣保健食品學會同意臨床試驗證明書-複合乳酸菌粉.142 附錄三、飲食紀錄範例....................................144 附錄四、台灣保健食品學會同意臨床試驗證明書-優酪乳.......146 | |
dc.language.iso | zh-TW | |
dc.title | 攝食複合乳酸菌粉及優酪乳對健康成人腸道菌相及致突變性之影響 | zh_TW |
dc.title | Effects of probiotic supplement formula and yogurt administration on the intestinal microflora and mutagenicity of healthy adults | en |
dc.type | Thesis | |
dc.date.schoolyear | 94-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 周正俊,丘志威,潘崇良,蔡國珍 | |
dc.subject.keyword | 複合乳酸菌粉,優酪乳,雙叉桿菌,產氣莢膜梭菌,腸道菌相, | zh_TW |
dc.subject.keyword | probiotic supplement formula,yogurt,bifidobacteria,Clostridium perfringens,intestinal microflora, | en |
dc.relation.page | 147 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2006-07-19 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
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