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目的 研究酸奶活性发酵菌对乳糖吸收的影响。方法 4 5名健康、成年、男性志愿者填写知情同意书后 ,空腹服用 2 0g乳糖的水溶液 ,3h内每 30min收集一次肺末端的呼气样本 ,以任一点的呼气中氢气浓度高于空白基值 30 μmol mol者为乳糖吸收不良者。有 2 4名受试者成为观察对象 ,随机分为 3组 ,每组 8人。受试食品为含乳糖 2 0g的酸奶 (Y)、加热酸奶 (HY)和酸化牛奶 (M)。试验按照随机、双盲、拉丁方的设计原则 ,使三组受试者分别在三个清晨空腹服用三种不同的受试物 ,每 2次试验间隔为 7天。清晨服用受试物后 ,收集 8h内的呼气样本 ,并检测呼气中的氢气浓度。结果 服用酸奶后 ,呼气中的氢气浓度最大峰值显著低于加热酸奶和牛奶 (Y 113 2± 70 2 ,HY 186 5± 96 7,M174 7± 73 9) ,氢气峰值时间显著长于牛奶 (Y 390± 86 ,M 30 5± 10 5 ) ,氢气浓度曲线下面积显著低于加热酸奶和牛奶 (Y 14 90 0 1± 12 2 0 6 2 ,HY 2 7389 5±2 0 4 2 9 8,M 2 5 6 4 8 2± 14 0 6 4 0 )。结论 酸奶中的活性发酵菌可以增加乳糖吸收不良者对乳制品中乳糖的消化吸收
Objective To study the effect of active fermenting bacteria on lactose absorption. Methods 4 healthy, adult, male volunteers fill out the informed consent form, an empty stomach 20g of lactose in solution, within 3h every 30min to collect end-expiratory lung samples, at any point of expiratory hydrogen concentration was higher than blank Values of 30 μmol mol lactose poor malabsorption. Twenty-four subjects were randomized into three groups of eight. The test foods were 20 g yogurt (Y) containing lactose, heated yogurt (HY) and acidified milk (M). According to the design principle of randomized, double-blind and Latin square, three groups of subjects took three different fasting substances in three fasting mornings respectively, and the interval between two trials was seven days. After taking the test substance in the morning, collect the breath sample within 8 hours and measure the hydrogen concentration in the breath. Results The peak value of hydrogen concentration in exhaled air was significantly lower than that of heated yogurt and milk (Y 113 2 ± 70 2, HY 186 5 ± 96 7, M 174 47 ± 73 9) after yogurt was taken, and the hydrogen peak time was significantly longer than that of milk (Y 390 ± 86 and M 30 5 ± 10 5). The area under the hydrogen concentration curve was significantly lower than that of the yoghurt and milk (Y 14 90 0 1 ± 12 2 0 6 2, HY 2 7389 5 ± 2 0 4 2 9 8, M 2 5 6 4 8 2 ± 14 0 6 4 0). Conclusion The active fermenting bacteria in yoghurt can increase the digestion and absorption of lactose in dairy products.