Development of a Functional Food Based on the Fermentation Broth of Jiegeng for the Treatment of Inflammatory Bowel Disease

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Ingredients</td><td class="align_center">Dosage</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Yimi</td><td class="align_center">22 g</td></tr><tr><td class="align_left">Chixiaodou</td><td class="align_center">5.5 g</td></tr><tr><td class="align_left">Baibiandou</td><td class="align_center">11 g</td></tr><tr><td class="align_left">Shanyao</td><td class="align_center">49.5 g</td></tr><tr><td class="align_left">Whey protein concentrates</td><td class="align_center">11 g</td></tr><tr><td class="align_left">Plant menaquinone</td><td class="align_center">4.4 <i>μ</i>g</td></tr><tr><td class="align_left">Folate</td><td class="align_center">22.2 <i>μ</i>g</td></tr><tr><td class="align_left">D-biotin</td><td class="align_center">2.2 <i>μ</i>g</td></tr><tr><td class="align_left">NaCl</td><td class="align_center">30.332 mg</td></tr><tr><td class="align_left">Selenium enriched yeast</td><td class="align_center">1 <i>μ</i>g</td></tr><tr><td class="align_left">Glucose</td><td class="align_center">0.86 g</td></tr><tr><td class="align_left">Vitamin complex powder</td><td class="align_center">0.109 g</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Formulation of nutritional components of the FF (100 g).</div>

Journal of Food Biochemistry

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Table 1

Table 1: Development of a Functional Food Based on the Fermentation Broth of Jiegeng for the Treatment of Inflammatory Bowel Disease 