查詢結果分析
來源資料
頁籤選單縮合
題 名 | 異麥芽寡糖戚風蛋糕對人體血液生化值、便秘及糞臭素之影響=Effects of Isomaltooligosaccharide Chiffon Cake on Serum Biochemical Parameters, Constipation, and Fecal Putrefactive Metabolites in Hyperlipidemic Subjects |
---|---|
作 者 | 林聖敦; 林柏松; 王雪芳; 蕭清娟; | 書刊名 | 中華民國營養學會雜誌 |
卷 期 | 30:2 民94.09 |
頁 次 | 頁108-115 |
分類號 | 411.38 |
關鍵詞 | 異麥芽寡糖; 禁食血糖; 血清脂質; 礦物質; 便秘; 糞臭素; Isomaltooligosaccharide; Fasting blood glucose; Serum lipids; Minerals; Constipation; Putrefactive metabolites; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究之目的旨在探討含異麥芽寡糖的戚風蛋糕對人體血液生化值、便秘及糞臭素的影響。遴選52位自願者(血清之總膽固醇>200 mg/dL)為實驗對象,將受試者分成二組,每組26人,除維持普通飲食外,一組每天食用71g異麥芽寡糖戚風蛋糕(含10g異麥芽寡糖活性成份,224 kcal),另一組每天食用68g蔗糖戚風蛋糕(224 kcal),連續食用6星期。實驗前一週為飲食調整期,需記錄排便情形,並於實驗期第1及43天空腹抽血及收集糞便,測其禁食血糖、血清脂質及礦物質、糞便之糞臭素。結果顯示,食用異麥芽寡糖戚風蛋糕的受試者之血清總膽固醇及低密度脂蛋白膽固醇、糞便之吲哚及對甲酚含量等均顯著下降,且便秘情形獲得改善(p<0.05),但禁食血糖、血清之高密度脂蛋白膽固醇、三酸甘油酯、鈣、鎂及鐵含量的變化無顯著差異(p>0.05)。而食用蔗糖戚風蛋糕的受試者之禁食血糖、血清脂質及礦物質、糞便之糞臭素含量的變化均無顯著差異,且便秘情形未獲改善(p>0.05)。 |
英文摘要 | The purpose of this study was to investigate the effects of isomaltooligosaccharide (IMO) chiffon cake on serum biochemical parameters, constipation and fecal putrefactive metabolites in hyperlipidemic subjects. In the present study, 52 volunteers with serum cholesterol levels of > 200 mg/dl were recruited and randomly assigned to one of two dietary treatments in a double-blind parallel study. The dietary treatment consisted of 71 g IMO chiffon cake (10 g active components, 224 kcal) or 68 g sucrose chiffon cake (224 kcal). The study lasted 7 weeks, which included an initial 1 week without chiffon cake (the run-in period), and 6 weeks with chiffon cake (the comparative period). All subjects were requested to resume their normal diets and record changes in their bowel habits during the study period. A fecal sample and venous blood sample were obtained after an overnight fast from each subject at the beginning and at the end of the study for various analyses such as fasting blood glucose, serum lipids, and minerals, as well as fecal putrefactive metabolites. Forty-two subjects completed the study. After 6 weeks of consuming the IMO chiffon cake, significant reductions from the baseline for serum total cholesterol (TC), serum low-density lipoprotein cholesterol (LDL-C) levels as well as fecal indole and p-cresol contents were found (p<0.05). However, the sucrose chiffon cake had insignificant effects on serum TC, serum LDL-C, fecal indole, and p-cresol contents (p<0.05). In both groups, the levels of serum fasting blood glucose, high-density lipoprotein cholesterol, triglyceride, and minerals were not significantly affected by the interventions (p>0.05). In addition, at 6 weeks, the constipation condition was improved in the IMO group. These data indicate that daily ingestion of 10 g active components of IMO in the form of chiffon cake improved lipid profiles and had positive effects on constipation as well as fecal putrefactive metabolites, w ithin 6 weeks of initiation of ingestion. |
本系統中英文摘要資訊取自各篇刊載內容。