- 學位論文
植物發酵液調節血脂及腸道菌相之研究
Regulatory effects of a fermented plant extract on blood lipids and intestinal microflora
摘要
植物中富含多種具有獨特生物活性的植化素，且大多具有抗氧化性。本研究以人體臨床試驗來探討植物發酵液對於調節血脂及腸道菌相之影響。 本試驗採取隨機、雙盲、平行、安慰劑對照之人體臨床試驗設計，共計44位血脂偏高但無服用藥物之健康受試者全程參與，將受試者分為兩組進行，實驗組每天飲用60 mL植物發酵液；對照組每天飲用60 mL安慰劑飲料。試驗共進行11週，試驗前1週為飲食調整期，試驗期間為8週，並於試驗結束後的2週為觀察期，分別在第0、2、4、6、8、10週進行體位測量並測定受試者糞便中雙叉桿菌、乳酸桿菌、產氣莢膜梭菌、大腸桿菌、總厭氧菌的數量，同時在第0、2、6、8、10週採集血液檢體進行分析。結果顯示，連續飲用植物發酵液8週後，能顯著增加腸內雙叉桿菌與乳酸桿菌的菌落數，並顯著減少腸道中產氣莢膜桿菌的菌落數；此外，體重、體脂肪與身體質量指數皆顯著降低，血漿總膽固醇亦有顯著降低；而體內總抗氧化力與血漿多酚化合物含量皆顯著增加，血漿脂質過氧化物含量則顯著降低，LDL氧化耐受性顯著提高。由本研究證實，每天飲用植物發酵液能有效調節腸道菌相、降低血脂並增加體內之抗氧化能力。
並列摘要
Plant contains various phytochemicals, which contribute biological activities and antioxidant activity. This study was focused on the regulation of blood lipids and intestinal microflora by a fermented plant extract in human study. This was a randomized, double blind, parallel and placebo controlled design. Forty-four healthy subjects with board line high serum cholesterol (≧180mg/dL) were involved in the study. We randomized subjects into two groups. Each subject drank 60 mL of fermented plant extract or placebo every day. The total experimental period was eleven weeks, including one week of run-in period, eight weeks of administration and two weeks of follow-up period. Fecal samples were obtained at the initial, 2nd, 4th, 6th, 8th, 10th week, blood was collected at the initial, 2nd, 6th, 8th, 10th week of study. Results showed that subjects drank fermented plant extract significantly increased the colony number of Bifidobacterium spp. and Lactobacillus spp.(p<0.05), and significantly decreased the colony number of Clostridium perfringens (p<0.05). In addition, body weight, body fat, body mass index and serum total cholesterol were greatly decreased. The total antioxidant capacity and total phenolics in plasma were significantly increased and longer lag time of LDL oxidation was found. In conclusion, the administration of fermented plant extract could effectively improve the intestinal microflora, decrease blood lipids and increase the antioxidant capacity.