Enhancing Digestibility of Cereal Foods: Investigating Ganoderma lucidum-Derived Vinegar with MRI Techniques

The objective of this research is to investigate the efficacy of Ganoderma lucidum-derived vinegar in enhancing the digestibility of gluten protein and starch in cereal foods, making use of time-domain nuclear magnetic resonance (TD-NMR) and MRI.

Gluten protein and starch in cereal food will be used to establish a digestion model with in vitro simulation. Then, gluten protein and starch in cereal food will be digested with Ganoderma lucidum-derived vinegar to be compared with the original model. The model will be validated with a human cross-over trial using MRI technique to track protein and starch digestion in humans.

We expect the results will validate the findings in relation to the use of Ganoderma lucidum vinegar in increasing the digestibility of cereal grains as pertain to cassing digestion and gluten proteolysis. These findings could serve as early findings in the development of nutrition programs against gluten or starch intolerance.

• Food fermentation background and model simulation ability
  

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