Guar gum shows effect on gut inflammation
June 13, 2006
by FoodBusinessNews.net Staff
A study in Japan found eating more foods with a functional partially hydrolyzed guar gum (PHGG) ingredient may reduce gut inflammation, according to an article on Foodnavigator.com. Researchers led by Yoji Naito from the Kyoto Prefectural University of Medicine in Japan added dextran sulphate sodium (DSS) to the drinking water of mice, which then were divided into two groups.
One group was supplemented with PHGG while the other group served as a control group. The scientists found after three weeks the DSS ingestion resulted in a shortening of the colon length in both groups, but the PHGG group’s mice had 15% longer colons than the control group’s mice. Levels of the inflammatory marker TNF-alpha also were reduced in the PHGG group’s mice.
Researchers said more studies are needed to find an underlying mechanism. Previous studies already have identified PHGG as a prebiotic that may boost beneficial intestinal microflora populations.