• The Korea Journal of Herbology
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• v.39 no.1
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• pp.31-38
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• 2024

Objectives : Ulcerative colitis is a chronic recurrent inflammatory disease of the gastrointestinal tract. However, there are some drawbacks to long-term drug therapy such as the risk of opportunistic infections. Recently, there was an increasing interest on the use of khorasan Kamut wheat because of their higher value of selenium and fiber than modern wheat. The present study was aimed to investigate the effect of Kamut brand wheat enzyme (Kamut WE) diet on colon health in dextran sulfate sodium (DSS)-induced colitis mice. Methods : Female C57BL/6J mice were divided into 6 groups. (1) normal (Water and AIN-93G diet), (2) control (1.25% DSS and AIN-93G diet), (3) Kamut WE (1.25% DSS and Kamut WE diet), (4) normal (Water and AIN-93G diet), (5) control (2.50% DSS and AIN-93G diet), (6) Kamut WE (2.50% DSS and Kamut WE diet). Dietary intake, body weight change, disease activity index (DAI), colon length and spleen weight were monitored. Results : Kamut WE group alleviated colitis symptom, including dietary intake loss, DAI (weight loss, loose stools, bleeding), colon length shortening and spleen swelling. Further, Kamut WE diets showed a significant effect against pathological damage by the increased colon length, decreased DAI and spleen weight in DSS 1.25% as well as DSS 2.50%. Conclusions : Our study provides evidence that Kamut WE diet increased colon length, decreased DAI and spleen weight in intestinal inflammation.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1157-1163
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• 2017

This study, analyzed the general and minerals composition of kamut and investigated its effect on blood components in mice fed a high fat diet. The content of each general component of kamut was as follows: $11.02{\pm}0.75%$ water, $13.16{\pm}1.28%$ crude protein, $1.85{\pm}0.19%$ crude fat, and $1.97{\pm}0.13%$ ash. The leptin level was the highest in the HF group($30.00{\pm}0.00ng/mL$) when compared to the control group. There was a significant decrease of $23.65{\pm}5.54ng/mL$ in the HFK group when compared to the HF group (p<0.05). The blood LDL-cholesterol concentration was the lowest in the control group at $10.00{\pm}2.00mg/dL$. The level was highest in the HF group at $28.00{\pm}0.00mg/dL$ when compared with the other groups (p<0.05). The aspartate transaminase (AST) level was significantly higher in the HFK group ($179.33{\pm}173.88U/L$) than in the control ($61.00{\pm}12.73U/L$) and HF groups ($132.00{\pm}0.00U/L$). According to the results of this study, the consumption of kamut lowers the blood LDL-cholesterol level more than the consumption of wheat flour. Additionally, kamut contains antioxidant substances such as selenium and zinc, which are thought to contribute to vascular health and thus aid in maintaining good health. Therefore, it is necessary to develop a variety of health foods using kamut; it should be used as a functional food for the maintenance of good health.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.628-633
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• 2021

In this study, basic experiments were conducted to improve the quality of muffins using kamut (Triticum turanicum Jakubz) for making products to help improve human health. Kamut powder addition decreased the pH, moisture content, muffin height, and dough yield. Chromaticity measurement of muffins with added kamut powder showed decreased L value, increased a value, and increased b value. Measurement of physical properties showed that the tackiness and cohesiveness of muffins decreased with increasing amounts of added kamut powder, along with increased gumminess and chewiness. ABTS and DPPH scavenging activities were higher in ethanol extracts than in deionized water extracts. Therefore, when making muffins, it is judged that 10 to 15% of kamut powder is most suitable in consideration of physicochemical analysis and antioxidant activity.

• Journal of Korean Medicine for Obesity Research
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• v.21 no.2
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• pp.49-58
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• 2021

Objectives: The purpose of this study was to investigate the effect of white pan bread added with Kamut (Triticum turgidum spp.) on high fat diet (HFD)-induced obese C57BL/6 mice. Methods: The white pan bread or white pan bread with Kamut (BK) were administered for 8 weeks in HFD-induced obese C57BL/6 mice. To evaluate the effect and its mechanisms of BK on obese mice, we measured body weight change, serum lipid profiles, histopathological analysis, and protein expression of CCAAT/enhancer binding protein-α (C/EBPα) in the liver. Results: Administration of BK significantly decreased body weight in HFD-induced obese mice. In addition, BK-administered group significantly reduced serum total cholesterol, glucose, and high-density lipoprotein cholesterol levels compared with the HFD-induced control group. The HFD-induced mice had damaged liver tissue and increased the size of adipose tissue, but BK-administered group attenuated liver damage and decreased the size of adipocyte. Furthermore, administration of BK significantly down-regulated C/EBPα in the liver compared with HFD-fed mice. In particular, BK-administered group has higher inhibited body weight, serum lipid profiles, and C/EBPα expressions than white pan bread-administered group. Conclusions: This study demonstrated that administration of BK attenuated HFD-induced obesity by regulation of C/EBPα than consumption of white pan bread. Therefore, BK could be developed as a bread for prevention of obesity.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.117-133
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• 2016

This study was to investigate the quality characteristics of sourdough bread made with 4 kinds of kamut sour starter. Kamut sour starters were made according to dough yield of sour starter and yeast adding on sour starter. We exmanined pH level, fermentation rate, specific volume, CrumbScan, moisture content, color value, texture analyzer, shelf-life test and sensory evaluation for observing quality characteristics of sourdough bread. From the results of pH measurement, kamut sourdough breads had lower pH value in dough and crumb pH than CON. In the experiment of dough's fermentation rate, CON had the rapidest fermentation rate among the samples initially, but the experimental groups also expanded as much as CON grew in spite of its slow fermentation. Specific volume and CrumbScan results suggested that CON had the largest volume. In addition, CM and TM had smaller volume than Pool and Biga. The sample that had the highest moisture content was Pool because its sour starter had the most amount of water. In color value test, CON had lighter crumb and crust color than other specimens. As a result of the TPA and shelf-life tests, CON had the softest hardness after 24 hours. However, Pool had similar hardness with CON after 72 hours. The result of the acceptance test of sourdough breads indicated that people prefered Pool and Biga to TM and CM. Difference test showed similar results with prior experiments. As the final outcome, Poolish was chosen as the optimal formula for kamut sour starter.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.183-193
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• 2020

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.