2019-01-212024-05-13https://scholars.lib.ntu.edu.tw/handle/123456789/653311摘要：根據世界衛生組織推估年齡大於65歲之人口將由現今的9億人於2050年增至2 0 億 人。而依據國家發展委員會統計顯示我國將於2018進入高齡社會，而我國進入高 齡社會(8年)相較歐美國家(20-30年)快速。老化(Aging)會伴隨著生理、運動及感知 功能的變化，會影響消化系統包括吞嚥困難、消化不良、胃食道逆流、腸胃排空率 降低、便祕頻率增加和排便、排氣失禁等進而影響腸道菌相群及宿主健康。另，高 齡者因生理功能的退化，常常伴隨著許多慢性疾病。根據臺灣營養健康狀況調查 （NAHSIT）之數據分析發現，台灣高齡者的飲食攝食量明顯不足，其中又以全穀 根莖類的攝取量減少，並可能為老人膳食纖維攝取不足的主要原因。同時由於老人 咀嚼性的功能障礙或吞嚥困難而影響高齡者的攝食能力，或許為造成肉類攝取不足 ，進而影響肌肉量，而優質蛋白質攝取是肌肉蛋白合成的重要因子。因此本計畫將 開發藻類加工產品，希望以納豆菌Bacillus subtilis (natto)共同發酵黑豆與薏仁配合 輕度加工之青絲藻與紅翎藻粉末製成“樂活包” ，以增加老人餐食之色彩、風味與營 養性。因此本整合型計畫擬探討藻類加工產品對高齡者腸道菌相及生理代謝的改善 ，及對腸道菌相(gut microbiota)影響，並進一步以臨床評估藻類加工產品對高齡者 之生化指標、營養狀況及腸道菌相之成效。本整合型計畫主要由食品科技、營養、 老年醫學科之專家，分別主導三個子計畫，且三個子計畫彼此互相配合。本整合型 計畫目標包含1) 開發藻類輕度加工產品之青絲藻與紅翎藻粉末，以及以納豆菌發 酵黑豆與薏仁所共同組成之樂活包。2)藻類加工產品對於高齡者之生理活性及腸道 菌相臨床評估。3) 利用老齡動物模式探討藻類加工產品之延緩衰老之功效及其對 腸道菌相之影響。希望藉由此計畫的執行達到開發色、香、味之高齡食品，並同時 透過了解產品對高齡者之生理活性及腸道菌相之影響，可以做為開發更多樣化的高 齡食品，以期協助全體國民邁向成功老化，並降低國家的經濟負擔。<br> Abstract: World Health Organization estimates that the proportion of the world`s population over 65 years is increasing from 900 million to 2 billion at 2050. In Taiwan, National Develop council estimates that our country proceed to age society only takes eight years and it is faster than Untied States and Europe (twenty-three years). Aging is a serious degeneration of physiology and perception and aging also affects the digestive system including dysphagia、functional dyspepsia、 gastroesophageal reflux、delayed intestinal transit time、increased rates of constipation and fecal and gaseous incontinence then affects the host of gut microbiota and health status. According to the survey of Nutrition And Health Survey in Taiwan (NAHSIT) indicated that the amount of whole grain was decreased in elderly may cause elder intake lower dietary fiber. Moreover, dysphagia in elderly cause they are not easily intake meat as a source of protein and that may consequence of muscle loss because high quality of protein is important to keep muscle mass Therefore, in this project, we will develop algae products to improve elder physiological function and the abundance of gut microbiota. Our principal investigators come together from different research fields including food science, nutrition, and geriatrics and will conduct each individual project and also collaborate with each other. The project strongly integrates and the goals of the projects include 1) to develop algae products with black bean and adlay fermented by Bacillus subtilis. 2) To investigate the effect of algae product and Bacillus subtilis. Natto fermented black beans with adley on biochemical indicators of geriatric syndromes elders compared with healthy elders. 3) To investigate the effect of algae product on gut microbiota of geriatricsyndromes elders compared with healthy elders and the effects of algae product in gut microbiota at delay aging animal model. We anticipate providing the valuable information for the effect of algae product on elders’ biochemical indicators and the profiles of gut microbiota through the completion of this integrated project. We also expect to develop delicious food with good smell and attractive color which can be used to improve elders’ nutritional status and functional ability and wish them have health ageing.高齡食品健康老化生化指標腸道菌相藻類黑豆薏仁Elders FoodHealth ageingBiochemical indicatorsGut microbiotaAlgaeBlack beanAdlayFunctional foods