查詢結果分析
來源資料
相關文獻
- Effects of Brewer's Yeast and Torula Yeast on Glucose Tolerance, Serum Lipids and Chromium Contents in Adult Human Beings
- Effects of Brewer's Yeast and Torula Yeast on Human Serum Glucose and Lipids
- 酵母之高濃度酒精發酵
- 啤酒工業酵母之改良與應用
- 保護太湖水質對工業廢水治理和開發利用初步研究
- Combined Analysis of Serum Lactic Dehydrogenase Levels and Isozyme Patterns in Ovarian Neoplasms
- Serum Aluminum Levels in Patients on Regular Hemodialysis: Relation to Dialysate Aluminum and Oral Aluminum Hydroxide
- Blood Levels of 25-Hydroxy-Vitamin D and 1,25-Dihydroxy-Vitamin D in Patients with Nephrotic Syndrome
- Clinical Implication of Determinations of Serum Immunoglobulins and Complement Components
- Comparison of Oocyte Morphology with Serum and Follicular Fluid FSH, LH, PRL and E[feaf]in Women Undergoing in Vitro Fertilization
頁籤選單縮合
題名 | Effects of Brewer's Yeast and Torula Yeast on Glucose Tolerance, Serum Lipids and Chromium Contents in Adult Human Beings=補充啤酒酵母與低鉻酵母對於正常成年人葡萄糖耐量和血脂肪與血清鉻濃度的影響 |
---|---|
作者 | 李一靜; 辛錫璋; 陳景川; | 書刊名 | 中華民國營養學會雜誌 |
卷期 | 17:3/4 民81.10 |
頁次 | 頁147-156 |
分類號 | 411.38 |
關鍵詞 | 血脂肪; 血清; 啤酒; 葡萄糖; 酵母; 鉻; 濃度; |
語文 | 英文(English) |
中文摘要 | 三十位合乎受試條件的成年人(8男22女)隨機分配至啤酒酵 母或低鉻酵母組,每日補充10克酵母粉,為期13週。酵母補充前後 血清葡萄糖和胰島素濃度的變化,各於飲用75克葡萄糖液後每30分 鐘測定一次,共計五次,延續兩小時。禁食後之體重、血清膽固醇、 三酸甘油酯和鉻含量亦同時檢測。就本實驗所測定之各種項目而 言,啤酒酵母組和低鉻酵母組之間並無顯著的差異。然而於補充酵 母13週後,葡萄糖濃度在葡萄糖耐量曲線不同定點皆顯著地上升, 而胰島素含量則呈下降的趨勢(p<0.05)。鉻參與葡萄糖反應的真正機 轉實需更進一步的研究方能徹底明白。研究期間受試者的體重及膽 固醇約含量並未改變。至於補充兩種酵母後引致三酸甘油酯濃度的 下降(p<0.01),則顯示也許在兩種酵母中皆存在一種除鉻以外能降低 三酸甘油酯約有利因子。 |
英文摘要 | Thirty volunteers with mean age of 32 including 22 female and 8 male, wererandomly allocated to two groups. Each group received 10 g of either brewer'syeast or torula yeast daily beside their normal meal for I Sleeks. Serum glucose and cholesterol levels of the subjects were in the rapge of 63 to 107 and130 to 241 mg/dL, respectively. Before and after yeast supplementation, serumglucose and insulin responses to 75 g oral gluco8e"To take were determined at 30min intervals for 2 hours. Fasting body weight, serum cholesterol, triacyiglyceroland chromium were also measured.There were no significant differences be tween two yeast groups in all the parameters mentioned above. However, aftersupplementation, the glucose levels increased and insulin output decreased significantly (p < 0.05) at different points of OGTT in both dietary groups. Bodyweights and total cholesterol levels were not changed during the study period.However, torula yeast supplementation increased serum cholesterol values (p <0.06). After 13-wk supplementation, both yeast groups had an elevation in serumchromium content (p < 0.001). The reduction in triacyiglycerol levels (p < 0.01)in both dietary groups suggests the presence of a hypotriacyiglycerolemic factorother than chromium in both brewer's and torula yeast. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。