一种混合乳酸菌发酵饮品调节胃肠功能研究  

The lactic acid bacterias fermentation beverage to regulate gastrointestinal function

作　　者：王智鼎[1] 李岳飞[1] 宋艳[1] 孙德军[1] 

机构地区：[1]吉林大学药学院再生医学科学研究所,长春130021

出　　处：《食品科技》2013年第12期37-40,共4页Food Science and Technology

摘　　要：探讨混合乳酸菌发酵饮品的体内调节胃肠功能。利用昆明种小鼠进行小肠推进功能的比较和小鼠胃排空功能的检测,并且用大鼠建立肝胃不和动物模型后对其胃运动频率、幅度进行试验检测。结果显示,混合乳酸菌发酵饮品能有效地恢复胃正常的机械运动,其胃的收缩频率、幅度均有明显地提高,并且能显著增强胃排空及小肠的推进功能,说明混合乳酸菌发酵饮品能够有效地调节胃肠功能。The electronic band structures, densities of states （DOSs）, and projected densities of states （PDOSs） of the wurtzite In1-xGaxN with x=0, 0.0625, 0.125 are studied using the generalized-gradient approximation （GGA） and GGA＋U in density functional theory. Our calculations suggest that in the case of wurtzite InN it is important to apply an on-site Hubbard correction to both the d states of indium and the p states of nitrogen in order to recover the correct energy level symmetry and obtain a reliable description of the InN band structure. The method is used to study the electronic properties of the wurtzite In1-xGaxN. The conduction band minimum （CBM） energy increases, while the valence band maximum （VBM） energy decreases with the increase of the gallium concentration. The effect leads to broadening the band gap （BG） and the valence band width （VBW）. Furthermore, the compressive strain in the crystal can cause the BG and the VBW to increase with the increase of gallium concentrations.

关 键 词：胃肠功能 人参 发酵 益生菌 饮品 

分 类 号：TS201.4[轻工技术与工程—食品科学]