麴菌發酵之小分子大豆蛋白對血液中膽囊收縮素濃度之誘發效果

Induction of Serum Cholecystokinin by a Koji-Fermented Low-Molecule Soy Portein

錢阜甯(Fu-Ning Chien) ； 高婷玉(Ting-Yu Kao) ； 林志城(Chih-Cheng Lin) ； 陳怡宏(Yi-Hong Chen)

《元培學報》 20期 (2013/12) Pp. 61-67

摘要

大豆水解蛋白擁有多種生理活性，其中包括刺激膽囊收縮素（cholecystokinin, CCK）產生，具有促進飽足感、抑制胃排空速率和降低攝食量等之生理功能。本研究的目的是想瞭解受試者攝食麴菌發酵之小分子大豆蛋白，在人體血液中誘發產生CCK分泌的情形及探討其所提供的飽足感官強度的效應。本試驗經元培科技大學人體試驗委員會審核同意。召募20名志願者，全部受試者年齡範圍限定20-40歲。試驗共進行兩次，間隔一週才進行下一次實驗，提供相同熱量之餐食，差別在於實驗組餐包有添加小分子大豆蛋白，對照組則未添加。於不同時段抽取受試者血液進行CCK濃度的分析，採單盲前後對照方式來瞭解攝食小分子大豆蛋白在短時間內血液中CCK濃度的變化情形。另以問卷方式，由受試者在不同時間點評估當時的飽足狀態。兩組受試者CCK的檢驗數值，在飯前（11:30AM）均無顯著差異。於午餐後13:00PM時，兩組CCK數值均上升達高峰後隨之下降，食用小分子大豆蛋白之實驗組較未食用小分子大豆蛋白對照組之血液中CCK數值有顯著較高的趨勢，實驗組高峰時CCK值為0.30±0.17 ng/ml；對照組為0.19±0.13 ng/ml，兩組統計達顯著差異（p=0.0333）。同樣地，自我飽足感覺評分部分，於午餐後13:00PM兩組飽足感值亦隨之上升達高峰後緩慢下降，於13:00PM和14:00PM時實驗組飽足感值較對照組顯著增加，具統計顯著差異。由以上結果顯示，食用含小分子大豆蛋白能於餐後1-2小時短時間誘發CCK釋放，對飽足感有延遲的效益。

關鍵字

膽囊收縮素 ； 大豆蛋白 ； 飽足感

並列摘要

A Low-Molecule Soy Protein (LMSP) was produced with koji fermentation. The LMSP was formulated into buns to be consumed before lunch so as to study their cholecystokinin (CCK) induction effect. Twenty volunteers, aged between 20~40, were recruited and were provided buns with or without LMSP before lunch. The volunteers were asked to consume buns at 11:30AM and take lunch at 12:00PM. Satiety of the volunteers was evaluated with visual analog scales (VAS) and serum CCK concentrations were measured. Results showed that serum CCK concentration reached the highest point at 13:00PM and then declined. Volunteers took buns with or without LMSP showed average serum CCK value at 13:00PM was 0.30±0.17 and 0.19±0.13 ng/ml, respectively. The values showed statistical difference (p=0.0333). Satiety sensation was also evaluated and volunteers felt more satiety at 13:00 and 14:00PM after taking buns with LMSP before lunch. Summarized current study showed the LMSP could stimulate CCK secretion in human body and help raise satiety sensation at least 1 ~ 2 hr after meals.

並列關鍵字

Cholecystokinin ； Soy protein ； Satiety