发酵豆浆对肠道细菌生态系统的影响。
Effect of fermented soy milk on the intestinal bacterial ecosystem.
作者信息
Cheng I-Chi, Shang Huey-Fang, Lin Tzann-Feng, Wang Tseng-Hsing, Lin Hao-Sheng, Lin Shyh-Hsiang
机构信息
Graduate Institute of Nutrition and Health Sciences, Taipei Medical University, (110) 250 Wu-Hsing Street, Taipei, Taiwan, China.
出版信息
World J Gastroenterol. 2005 Feb 28;11(8):1225-7. doi: 10.3748/wjg.v11.i8.1225.
AIM
To investigate the effect of fermented soy milk on human ecosystem in the intestinal tract by way of examining the population of different microorganisms isolated from fecal samples.
METHODS
A crossover experimental design was applied. Twenty-eight healthy adults completed this experiment. Each subject consumed 250 mL, twice a day between meals, of either fermented soy milk or regular soy milk first for 2 wk, then switched to the other drink after 2 wk. Fecal samples were collected from all subjects every week starting from the second week to the end of the experiment. The microorganisms analyzed were Bifidobacterium spp., Lactobacillus spp., Clostridium perfringens, coliform organisms, and total anaerobic organisms.
RESULTS
In the period of fermented soy milk consumption, the populations of Bifidobacterium spp. and Lactobacillus spp. increased (P<0.05) as well as the ratios of Bifidobacterium spp. and Lactobacillus spp. to Clostridium perfringens (P<0.05). The population of coliform organisms decreased (P<0.05) when subjects were in the period of fermented soy milk consumption.
CONCLUSION
Intake of fermented soy milk significantly improved the ecosystem of the intestinal tract in the body by increasing the amount of probiotics.
目的
通过检测从粪便样本中分离出的不同微生物的数量，研究发酵豆浆对人体肠道生态系统的影响。
方法
采用交叉实验设计。28名健康成年人完成了本实验。每位受试者在两餐之间每天饮用250毫升发酵豆浆或普通豆浆，持续2周，然后在2周后换饮另一种饮品。从实验第二周开始至实验结束，每周收集所有受试者的粪便样本。分析的微生物有双歧杆菌属、乳酸杆菌属、产气荚膜梭菌、大肠菌群和总厌氧菌。
结果
在饮用发酵豆浆期间，双歧杆菌属和乳酸杆菌属的数量增加（P<0.05），双歧杆菌属和乳酸杆菌属与产气荚膜梭菌的比例也增加（P<0.05）。受试者饮用发酵豆浆期间，大肠菌群数量减少（P<0.05）。
结论
摄入发酵豆浆通过增加益生菌数量显著改善了人体肠道生态系统。
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