Publication:

增補納豆發酵產物在促進人體血液循環與運動傷害復原之效應

納豆激酶是納豆發酵產物中之主要活性成份物質，納豆激酶具有降 低血膽固醇（cholesterol）與抗氧化（anti-oxidation）進而減少動脈粥狀 硬化（atherosclerosis）以及具有溶解血栓（thrombus）的功能，研究增 補納豆發酵產物在促進血液循環與運動傷害復原之效應，有關運動傷害 復原之效應主要是針對現役運動員的監測，至於退役運動員與社區民眾 則非監測對象。研究對象第一年(2013) 以國立臺灣體育運動大學橄欖球 隊現、退役健康運動員為對象，第二年（2014）以健康社區民眾為對象。 監測變項分三大項，分別如下： 一、 心肺耐力相關監測：包括換氣量（VE）、呼吸商（RQ）、無氧閾 值（AT）、遞增跑步衰竭時間（sec）或三分鐘登階、心率檢測。 二、 血液流速與血氧飽和度監測。 三、 血液生化監測：包括血乳酸、運動傷害與傷害復原相關指標、 抗氧化相關指標、血液凝固因子的監測 四、 及其他雜項附屬監測。 競技與健康是運動追求的兩大目的，若能同時兼得，更能健康地突 破人類運動表現的極限。由於納豆為日本的日常生活營養補充品，因此 其食用安全性已廣被適應認同。本研究第一年乃運用運動員生理代謝較 一般人快速明顯，並投與一般人日常食用劑量，期能縮短受試期，以減 少人之不確定控制因素，得到較為正確之試驗結果。若效果卓越，第二 年在非運動員受試者人數上將提高，最終期能推廣運用在全民，提高國 民健康與生活品質。

Nattokinase is a major bio-active component of fermented natto. The purpose of this study is on the effects of fermented natto supplementation on the blood circulation and the recovery of exercise injuries by the function of nattokinase on the reducing blood cholesterol, decreasing the level of atherosclerosis, anti-oxidation and thrombolysis. The subjects of the tset on the recovery of exercise injuries are only in the National Taiwan University of Physical Education and Sport young rugby male players. We test the members of the National Taiwan University of Physical Education and Sport young rugby male players and retired players in 2013, and on health populace in 2014. We will analyze the following items before and after supplementation. 一、 The cardiorespiratory fitness testing：including ventilatory (VE), respirator quotient (RQ), anaerobic threshold (AT), the time of all-out on incremental exercise, heart rate. 二、 The blood circulation in vivo and the end capillary O2. saturation. 三、 Blood biochemistry testing: including lactate, the index on exercise injuries or the recovery of exercise injuries, anti-oxidation, tissue plasminogen activator (abbreviated tPA or PLAT) and plasminogen activator inhibitor-1 (PAI-1) and others. The main purpose of to do exercise is pursuing the competition and the health. If we can consider both of the competition and the health during exercise, it will healthily surpass the limit of exercise performance. In according to the fermented natto being a Japanese national public health food, the safety of eating them was well studied and showed with no negative effect on human body. Our first year research expects the response of physical effect on athlete to be obvious and quickly changed by eatting with normal daily amount of fermented natto. We think it will shorten the schedule and reduce the influence of body difference to the less extent. If our results have significant effect on first year study, the second year study will inclease the subject number and will be popularized to the health populace.