Evaluation of intestinal-health promotional effect of selected food formulas

本研究嘗試結合不同保健食材及具有腸道保健功效的素材組合成三個配方食品，探討各個配方食品醣類組成分析，對其功能性醣類之成分加以評估，藉由體外與體內試驗評估各個配方食品對腸道健康之潛在功效。 實驗結果顯示各個配方醣類分析中，評估醣類組成份中可能組合成功能性醣類之成分，以進行體外試驗評估對腸道之功效，結果為配方B與C總乳酸菌有顯著性(P<0.05)增加。相關動物體內試驗中，結果顯示餵食小鼠配方B後，糞便之總乳酸菌菌數、排放量與水分含量都有顯著性(P<0.05)高於控制組；此外，糞便中pH值也有下降趨勢。 整體來說，由研究結果評估配方B之保健食材，應具有改善動物腸道環境與維持腸道健康之潛在功效，嘗試以保健素材結合成保健食品之開發。In this study, three formula foods were developed by combining different functional ingredients. Carbohydrates composition and intestinal health-promoting effect of these formulas were further investigated both in vitro and in vivo. This study indicated that formula foods combined by selected ingredients had potential to create functional carbohydrates to investigate the in vitro effect of gut health. The data showed that B and C formulas had an increased effect on survival and persistence of total lactic acid bacteria (P<0.05). Our in vivo study showed that a significant improvement in total lactic bacteria, emission and moisture from feces was observed after the treatment of B formula in mice compared with untreated control (P