徐成金Cheng-Chin Hsu, Ph.D吳麗容Lee-Jung, WuWuLee-Jung營養科學研究所2026-03-242001-08-202001https://handle.ncl.edu.tw/11296/c37cuchttps://scholars.csmu.edu.tw/handle/123456789/6645本實驗的目的在探討台灣與日本產山藥在生食與熟食不同濃度的處理之下對小白鼠胃腸道功能及抗氧化作用的影響。實驗第一部份，將台灣山藥大汕二品系(學名Dioscorea alata L.)與日本山藥(學名Dioscorea japonica)分別以生食與熟食處理，再分成10 %及20 %，添加進飼料中餵食，另以不添加山藥為控制組，飼育2、4、8週後犧牲，測定盲腸內的有益菌種雙叉桿菌(Bifidobacterium)、乳酸桿菌(Lactobacilli)及有害菌種產氣莢膜梭菌(Clostridium perfringens)，並測定腸道消化酵素的變化，同時測定血漿中丙二醛(Malondialdehyde；MDA)、一氧化氮(Nitric acid；NO)及纖維網狀蛋白(Fibronectin；FN)的濃度。結果發現，在服用山藥的組別Bifidobacterium幾乎均有增加的現象，Lactobacilli也同樣有增加的現象，但較Bifidobacterium的增殖程度不明顯，有害菌種Clostridium perfringens則在實驗組皆有減少的趨勢，血漿中MDA值於實驗組均有低於控制組的情形，其中生食20 %組別在台灣及日本山藥均達到顯著差異，FN的濃度在實驗組於第二週時有上升的情形，於一個月後則回復正常值，腸道消化酵素及NO濃度則沒有明顯變化。實驗的第二部份，給予和第一部份相同的山藥餵食，於一週之後並投予細菌內毒素(Lipopolisaccharide；LPS)。結果發現，餵食山藥的實驗組其MDA值也有低於控制組的情形，超氧歧化脢(Superoxide dismutase；SOD)的活性則有上升的現象。整體而言，山藥以生食的攝取方式其效果較熟食顯著。本實驗證實，山藥具有改變胃腸內菌叢(microflora)之提昇胃腸道機能的功效，且可以降低血漿中脂質過氧化的程度，並能夠提高抗氧化酵素的活性以對抗LPS所誘發的氧化性傷害。The purpose of this study is to investigate the influence of uncooked and cooked Taiwanese and Japanese yam intake of different concentrations on gastrointestinal function and antioxidant activity in mice. In the first part of experiment, Taiwanese yam (Dioscorea alata L.) and Japanese yam (Dioscorea japonica), uncooked and cooked, with different concentrations of 10 % and 20 % were added into the diet of the mice. The control group of mice was fed with diet only. Mice were killed after feeding for two, four, and eight weeks respectively. Bifidobacterium, Lactobacilli and Clostridium perfringens number were counted, and the small intestine enzyme concentration was assessed. We also analyzed the concentrations of the plasma Malondialdehyde (MDA), Nitric acid (NO), and Fibronectin (FN). The results showed that the numbers of Bifidobacterium rise significantly in all groups of mice fed with yam. Lactobacilli also rise significantly in yam groups but not so conspicuous as Bifidobacterium, and Clostridium perfringens decreased significantly. Plasma MDA value in experiment groups was lower than the control groups, and significant differences were found in groups fed with 20 % uncooked Taiwanese and Japanese yam. FN value in experiment groups increased in the second week, and then came down to the normal value after one month. The enzyme and NO value had no effect. In the second part of experiment, mice were fed with the same diet as before for one week, and then were injuried endotoxin LPS (Lipopolisaccharide). Results showed that MDA value was also found to be significantly lower in the yam groups, and Superoxide dismutase (SOD) value was significantly higher. In general, the uncooked yam has better effect than the cooked. Our data demonstrate that yam intake may change microflora to improve gastrointestinal function and decrease the level of lipid peroxidation in plasma. It can also increase plasma SOD value to reduce oxidative injury from LPS.山藥雙叉桿菌丙二醛纖維網狀蛋白細菌內毒素超氧歧化脢YamBifidobacteriumMalondialdehyde (MDA)Fibronectin (FN)Lipopolisaccharide (LPS)Superoxide dismutase (SOD)thesis