발표논문

제목 [장내 세균총] 곤포와 유산균의 병합요법이 장내 세균총에 미치는 효과: 무작위 임상 연구
곤포와 유산균의 병합요법이 장내 세균총에 미치는 효과: 무작위 임상 연구
Effect of Laminaria Japonica Combined with Probiotics on Intestinal Microbiota: A Randomized Clinical Trial
저자 고석재, 김진성, 한가진, 김슬기, 김홍걸, 여인권, 류봉하, 박재우
저널명 Journal of Medicinal Food 17 (1) 2014, 76-82
게재일 2013.11.27.
논문소개
-초록정리
Laminaria japonica-a widely used ingredient in seaweed kimchi-and lactic acid bacteria (LAB)-a main component of traditional fermented Korean food-may alter human intestinal microbiota composition and have a positive effect on various digestive problems. However, few clinical trials have investigated the potential benefits of L. japonica when combined with LAB for human intestinal microbiota. Therefore, this study was designed to evaluate the effects of L. japonica and representative LAB on the human intestine. Forty participants with no known digestive diseases were randomly assigned to one of the two combination groups: (1) L. japonica with LAB and (2) L. japonica with placebo LAB. The study agents were administered for 4 weeks with a 2-week follow-up period. The primary outcome measure was the number of each of the seven LAB species in the human intestine, and the secondary outcome measures included the Korean version of the Gastrointestinal Symptom Rating Scale, the World Health Organization Quality of Life, and bowel functions. The primary outcome was evaluated before and after administration of the study agents (0 and 4 weeks), and the secondary outcomes were evaluated at 0, 4, and 6 weeks. Four of the seven LAB species were found to be significantly increased in the L. japonica with the LAB group and five species were significantly different from those of the placebo group. The secondary outcome measures did not change significantly. In conclusion, L. japonica with LAB facilitated the proliferation of beneficial human intestinal microbiota. (Trial number: ClinicalTrials.gov NCT01651741).
페이지 URL http://online.liebertpub.com/doi/abs/10.1089/jmf.2013.3054
연구가 가지는 의의 본 연구는 김치의 주요 재료인 곤포(다시마)와 유산균이 장내 세균총에 미치는 효과를 연구한 논문으로서 한국 전통음식인 김치에 대해 정량적으로 효과를 검증했다는데에 의의가 있다. 본 논문에 따르면 곤포와 유산균 제제를 먹은 군에서 총 7종 중 4종의 장내 유익한 유산균이 통계적으로 유의하게 증가하였음을 관찰할 수 있다. 김치는 원재료인 곤포와 발효로 인한 유산균으로 이루어져 있음을 감안하였을 때 김치를 섭취함으로써 장내 환경을 개선시킬 수 있음을 확인할 수 있다.

목록