[1]顾晓俊,刘琛,金邦荃,等.猕猴桃增进肠蠕动的功效成份破析[J].南京师范大学学报(工程技术版),2014,14(02):086.
　Gu Xiaojun,Liu Chen,Jin Bangquan,et al.Effect of Actinidia Ingredients on the Peristalsis of Mouse Intestinal Segment in vitro[J].Journal of Nanjing Normal University(Engineering and Technology),2014,14(02):086.
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猕猴桃增进肠蠕动的功效成份破析
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南京师范大学学报（工程技术版）[ISSN:1006-6977/CN:61-1281/TN]

卷:
14卷
期数:
2014年02期
页码:
086
栏目:
出版日期:
2014-06-30

文章信息/Info

Title:
Effect of Actinidia Ingredients on the Peristalsis of Mouse Intestinal Segment in vitro
作者:
顾晓俊; 刘琛; 金邦荃; 沈丽叶; 吴旻丹
南京师范大学金陵女子学院,江苏 南京 210097
Author(s):
Gu Xiaojun; Liu Chen; Jin Bangquan; Shen Liye; Wu Mindan
Ginling College,Nanjing Normal University,Nanjing 210097,China
关键词:
可溶性膳食纤维果胶; 小分子糖酸; 肠蠕动; 离体肠段; 猕猴桃
Keywords:
SDF-P; small molecular sugar and acids; peristalsis; intestinal segment; actinidia
分类号:
TS2
文献标志码:
A
摘要:
老年性肠功能减退和肠癌多发已成为常见病,近年注意到适量食用猕猴桃可增进胃肠运动.本文通过对小鼠离体肠肌运动的研究,解析猕猴桃成分的功效.经解析,猕猴桃含有丰富的小分子有机酸和游离糖,以及适量膳食纤维(Dietary fiber,DF).研究发现,2.0%葡萄糖-1.0%酒石酸混合溶液、2.5% DF和2%可溶性膳食纤维果胶(Soluble dietary fiberpectin,SDFP)均可有效增进小鼠肠肌运动,使肠肌收缩频率极显箸提高(p<001).猕猴桃增进肠运动的主要功效成分是小分子糖酸、DF和SDFP等,它们共同降低肠道内酸度和增加晶体渗透压,对肠壁产生适宜的化学和机械性刺激,促进了肠蠕动.
Abstract:
Intestinal dysfunction and cancer have been increased in elders recently.It is very interesting that eating one or two kiwi(actinidia)a day can improve the gastrointestinal movement effectively.Actinidia functional composition is studied by HPLC and intestinal segment movement in vitro.There are richer small molecular organic acids,free sugars and dietary fiber(DF)in actinidia.The contraction frequency(CF)of intestinal muscle can be raised significantly(p<0.01),because of adding mixed solution of 0.2% glucose -0.1% tartaric acid,2.5% DF or 2% Soluble dietary fiberpectin(SDFP).The mainly functional components in actinidia are small molecular organic acids,free sugars,and DF and SDFP.They increase intestinal movement via suitable stimulus such as lower pH value and higher crystal osmotic in intestine.

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备注/Memo

备注/Memo:
收稿日期:2014-05-01.
基金项目:2011年江苏省现代农业技术创新项目(CX(11)2067-1)、2010年江苏省大学生创新项目.
通讯联系人:金邦荃,博士,教授,研究方向:食品科学.E-mail:jingbangquan@njnu.edu.cn
更新日期/Last Update: 2014-06-30