副干酪乳杆菌Lc19常温酸奶对便秘人群的通便作用

Study on Purgative Effect of Normal Temperature Yoghurt Lc 19 on Constipation People

功能性便秘是影响人类健康最普遍的疾病,通过调节饮食结构来缓解便秘是治疗便秘的主要方法。本研究的目的是评价含有副干酪乳杆菌Lc19的常温酸奶试验样品的润肠通便作用。试验招募便秘人群试食含Lc19常温酸奶样品,比较试食前后的排便情况。结果表明,试食含Lc19的酸奶后排便次数显著增加;最后一次排便状况积分显著降低;最后一次粪便性状积分显著降低;粪便中乙酸、丙酸、丁酸、总酸含量均上升,但无显著性差异(P>0.05);益生菌双歧杆菌和乳酸杆菌的数量显著增加(P<0.05),肠杆菌的数量显著减少(P<0.05),肠球菌和产气荚膜梭菌的数量没有显著变化(P>0.05)。结果表明,含Lc19常温酸奶样品具有良好的润肠通便功能,并能调节肠道菌群。本试验为开发含有Lc19的相关功能食品提供理论依据。

Functional constipation is the most common disease affecting human health.Regulating dietary structure is the main method for treating constipation.The purpose of this study was to evaluate the laxative effect of normal temperature yoghurt Lc19.The experiment recruited constipation people.After taking the product,compared to before,the number of bowel movements increased significantly,and the last defecation condition score decreased significantly;and the last fecal trait score decreased significantly;in additon,the contents of acetic acid,propionic acid,butyric acid and total acid in feces all increased,but there was no significant difference(P>0.05);the number of probiotic Bifidobacterium and Lactobacillus increased significantly(P<0.05),Enterobacterium decreased significantly(P<0.05),and there was no significant change in the number of Enterococcus and Clostridium perfringens(P>0.05).The results showed that normal temperature yoghurt Lc19 had a good laxative function and regulated the intestinal flora.This study provides a theoretical basis for the development of probiotic-fermented milk beverages and other related products.