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Increased Anticolitic Effects in C57BL/6 Mice Based on Functional Ingredients of Ramyeon Noodles and Soup

Journal of Medicinal Food 2018년 21권 10호 p.1070 ~ 1074
박의성, 박은정, 송가락, 김인석, 박건영,
소속 상세정보
박의성 ( Park Eui-Seong ) - Yonsei University Department of Food and Nutrition
박은정 ( Park Eun-Jeong ) - Pusan National University Department of Food Science and Nutrition
송가락 ( Song Jia-Le ) - China Guilin Medical University School of Public Health Department of Nutrition and Food Hygiene
김인석 ( Kim In-Suk ) - Sambo Food Corporation
박건영 ( Park Kun-Young ) - CHA University Department of Food Science and Biotechnology

Abstract


We investigated the preventive effects of Ramyeon made from brown rice?sorghum noodles and doenjang?bamboo salt soup (BS+DB) on colitis induced by dextran sulfate sodium (DSS) in C57BL/6 mice. Noodles were prepared with 10% brown rice and 10% sorghum powders added to wheat flour and potato powder, and soup was made using starter fermented (SF) doenjang powder (32%) and bamboo salt (13.5%). The experimental animals were divided into five groups: Normal, Control, BS (brown rice and sorghum noodles)+DB (doenjang and bamboo salt soup) (BS+DB Ramyeon), W (white flour noodles, commercial one)+DB, W+dC (W+doenjang commercial soup), and W?+?D (W+SF doenjang powder [100%]). The BS+DB and W?+?D groups showed significant reduction of DSS-induced colitis symptoms (P?

키워드

colitis; doenjang; inflammation; in vivo; Ramyeon

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