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한국식품과학회지
→ 한국식품과학회지2019 ; 51(1): 64-69
Fermented noodles with degraded gluten (FNDG) improved digestion and gut motility in enteritis-induced mice
Fermented noodles with degraded gluten (FNDG) improved digestion and gut motility in enteritis-induced mice
Knowledge M. Moyo1, Eun-Sook Lee1, Hyun Kyung Kim1, Jeongho Jeong1, Jong Young Yoon2, and Gwang-woong Go1,*
1Department of Food and Nutrition, Hanyang University, 2Joonghai International Co., Ltd.
ABSTRACT
Gluten proteins are key to developing a unique quality of flour because they confer viscosity, cohesiveness, and elasticity in the dough. However, gluten can impede digestion and absorption in gluten-sensitive individuals. In this study, enteritis was induced in mice with dextran sulfate sodium (DSS) salt. The mice later received a diet consisting of 3%, 12%, or 30% fermented noodles with degraded gluten (FNDG) or 30% normal noodle flour for 8 weeks. FNDG did not alter the growth performance or body composition. However, FNDG resulted in increased amylase activity in a dosedependent manner (p<0.001), and it also improved the digestive capacity. FNDG at 30% concentration increased the level of gastrin (p<0.01) implying increased gut motility. The serotonin receptor levels were significantly reduced by FNDG at 12% (p<0.05) and 30% (p<0.01) concentrations. These findings indicate that a diet containing FNDG could help in the recovery from intestinal inflammation with improving digestive ability and gut motility. Overall, the inclusion of degraded gluten in the diet was found to enhance digestion, gut motility, and absorption in mice.
KEYWORD
enteritis, fermented noodle with degraded gluten, gluten, gut motility
한국식품과학회지 2019 Feb; 51(1): 64 - 69
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