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KMID : 1161420180210101070
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Journal of Medicinal Food
2018 Volume.21 No. 10 p.1070 ~ p.1074
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Increased Anticolitic Effects in C57BL/6 Mice Based on Functional Ingredients of Ramyeon Noodles and Soup
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Park Eui-Seong
Park Eun-Jeong
Song Jia-Le
Kim In-Suk
Park Kun-Young
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Abstract
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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?
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KEYWORD
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colitis, doenjang, inflammation, in vivo, Ramyeon
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