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Clinical trials of kimchi intakes on the regulation of metabolic parameters and colon health in healthy Korean young adults
Journal of Functional Foods ( IF 5.6 ) Pub Date : 2018-06-08 , DOI: 10.1016/j.jff.2018.05.052
Hee-Young Kim , Kun-Young Park

Kimchi intakes significantly increased dietary fiber levels in volunteers. Intakes of standardized kimchi (SK) and functional kimchi (FK) tended to reduce body fat mass and percentage. Both kimchi groups showed reduced levels of LDL-C (p < 0.05), and increased levels of HDL-C (p < 0.01). However, FK intake was associated with reduction of TC, TG, and IL-6 levels, as well as an increase in adiponectin level (p < 0.05). In the fecal analysis, the SK and FK groups showed decreased pH, β-glucosidase, and β-glucuronidase levels (p < 0.01). Further, intakes of kimchi, especially FK, reduced the abundance of Firmicutes, but increased levels of Bacteroidetes. In addition, intakes of both types of kimchi increased the abundance of short chain fatty acid production related genera (Faecalibacterium, Roseburia, and Phascolactobacterium) and reduced Clostridium sp. and Escherichia coli group counts. Thus, kimchi intakes regulated metabolic parameters and colon health, and FK clearly increased health function in humans.



中文翻译:

朝鲜泡菜的摄入量对健康韩国年轻人代谢参数和结肠健康的调节作用的临床试验

泡菜的摄入量显着增加了志愿者的膳食纤维水平。标准化泡菜(SK)和功能性泡菜(FK)的摄入量往往会减少体内脂肪的数量和百分比。两组泡菜均显示LDL-C水平降低(p <0.05),HDL-C水平升高(p <0.01)。但是,摄入FK与TC,TG和IL-6水平降低以及脂联素水平升高相关(p <0.05)。在粪便分析中,SK和FK组的pH值,β-葡萄糖苷酶和β-葡萄糖醛酸苷酶水平降低(p <0.01)。此外,泡菜的摄入量,特别是FK,降低了硬皮菌的丰度,但增加了拟杆菌的含量。此外,两种泡菜的摄入量都增加了与短链脂肪酸生产相关的属的丰富度(Faecalibacterium,RoseburiaPhascolactobacterium)和减少的梭状芽胞杆菌。和大肠埃希氏菌群计数。因此,泡菜的摄入量调节了代谢参数和结肠的健康,而FK明显增强了人类的健康功能。

更新日期:2018-06-08
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