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KMID : 1161420200230040420
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Journal of Medicinal Food
2020 Volume.23 No. 4 p.420 ~ p.431
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Maillard Reaction Products of Stir Fried Hordei Fructus Germinatus Are Important for Its Efficacy in Treating Functional Dyspepsia
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Wu Lu
Lai Yan
Wang Ying
Tan Lixia
Wen Lizhen
Yang Huasheng
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Abstract
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Hordei Fructus Germinatus (HFG) has been used as a traditional medicine to treat functional dyspepsia (FD) in China. Stir fried HFG (F-HFG) containing Maillard reaction products (MRPs) is used more widely than the raw HFG (R-HFG). However, the exact mechanisms in its functionality remain unclear. This article investigated the effect of R-HFG, F-HFG, and MRPs on brain-gut peptides, gut microbiota, and digestive enzymes using an FD animal mode. After administration of R-HFG, F-HFG, and MRPs, higher mRNA expression level of gastrin (GAS) and lower mRNA expression level of vasoactive intestinal peptide (VIP) were exhibited in F-HFG and MRPs rats than R-HFG rats (P?
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KEYWORD
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brain-gut peptides, functional dyspepsia, gut microbiota, Hordei Fructus Germinatus, Maillard reaction
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