番茄及其相關製品對腸道菌相之影響

Effect of tomato and related products on intestinal microflora

莊慧如(Hui-Ju Chuang)

指導教授 ： 王進崑 ； 陳肅霖

中山醫學大學/健康管理學院/營養學研究所/碩士(2005年)

摘要

番茄是富含茄紅素、類胡蘿蔔素、多元酚及膳食纖維之天然食物，其保健功效廣為人知，但有關其對腸道菌相之影響，則未有探討。本研究乃針對番茄及番茄相關產品對人體腸道菌相之影響進行瞭解。本試驗共有24位(男性12位、女性12位)健康的受試者參與，隨機分成三組，分別為每天每人給予含40mg茄紅素之各種番茄製品 (1) 600cc番茄汁組(n=8)，(2) 新鮮番茄組 (n=8)，(3) 茄紅素汁組(n=8)。試驗進行的前1週為飲食調整期，試驗期間每天給予樣品並持續6週，試驗結束後之2週為觀察期。本試驗進行期間，供應受試者符合國民均衡飲食建議量之飲食，男性（適度）為2550大卡、女性（適度）為2050大卡。各試驗組之個案，分別於飲食調整期、試驗期之第一、三、五、六週，以及結束飲用後之第一、二週收集一次糞便檢體，進行相關菌相分析。結果發現，每日食用含40mg茄紅素之茄紅素汁對腸道菌相並無影響，然而食用含40mg茄紅素之新鮮番茄及番茄汁均能顯著提高腸道中比菲德氏菌(Bifidobacterium spp.)的數量，其中又以新鮮番茄的效果較佳；但對於腸道中之有害菌(E. coli及Clostridium perfringens)卻沒有影響。

關鍵字

番茄 ； 番茄汁 ； 茄紅素 ； 比菲德氏菌 ； 有害菌

並列摘要

Tomato is rich in lycopenes, carotenoids, polyphenols and dietary fiber. This study was to determine the effect of tomato products ingestion on human intestinal microflora. Twenty four healthy adults were involved in this study. They were randomly assigned to the following three groups (1) tomato juice (n = 8; containing 40 mg lycopene) (2) tomato (n = 8; containing 40 mg lycopene) (3) lycopene drink (n = 8; containing 40 mg lycopene). The length of experimental period of this study was 6 weeks. One week before experiment was the run-in period, and two weeks after administration were the follow-up period. Stool samples were taken at the run-in period, administration period at the end of week 1, 3, 5, 6, and the follow-up period. Results showed that lycopene drink has no significant effect on intestinal microflora. Bifidobacterium spp. in stool were increased after ingesting tomato juice or fresh tomato. However, no effect on E. coli and Clostridium perfringes was observed.

並列關鍵字

tomato ； tomato juice ； lycopene ； Bifidobacterium

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