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복합미생물발효 제제식품이 인체건강 및 장내미생물균총에 미치는 영향
박영인 ( Young-in Park ),알핀엠마뉴엘 ( Aalfin Emmanuel ),심혜경 ( Hye Gyeong Sim ),고성철 ( Sung-cheol Koh ) 한국미용학회 2020 한국미용학회지 Vol.26 No.5
The purpose of this study was to investigate the effects of “H” fermented food product of Bayo Co., Ltd., on human health and intestinal microflora, and their relationships. Waist size was measured for the 90 applicants from Seongsangu, Changwon before and after taking the “H” product for 15 days. They were also surveyed to identify the demographic, physical and personal characteristics, and health characteristics. Microbial community structures were analyzed by a pyrosequencing method for the stools collected for some representative applicants. The greatest waist size reduction of 3.3 cm observed in the 40s. Overall satisfaction for the formula food was above average. Especially relief of atopy symptoms was highest in the 20s, constipation relief in the 40s, and digestion promotion in the 60s. In addition, the beneficial enteric bacteria (Faecalibacterium sp., Bifidobacterium sp. and Alistipes sp.) appeared to increase overall after the ingestion by all these ages. The microbial community structure of the 60s was significantly different from those of the 20s and 40s. Ingestion of this fermented food appeared to cause beneficial microbial community structures that could maintain a good intestinal health. Development of various intestinal health indicators based on this study will greatly contribute to the development and utilization of customized functional fermented foods.
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