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. 2019 Dec 13;63:10.29219/fnr.v63.1997. doi: 10.29219/fnr.v63.1997

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© 2019 Yun Zhou et al.

This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

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Fig. 5 — Effect of different noodles-based KGM on gastrointestinal hormones: (a) Concentration of in plasma cholecystokin, (b) plasma ghrelin, (c) plasma GLP-1, and (d) plasma orexin of mice after intragastric administration. Different striped columns represent plasma gastrointestinal hormone levels at 30 and 120 min, respectively. Data are representative of data obtained from four animals randomly selected from each group. LKD: precooked noodles based 2 wt% KGM, MKD: precooked noodles based 4 wt% KGM, HKD: precooked noodles based 8 wt% KGM, and MK: 4 wt% KGM mixed directly with precooked noodles. Values are means ± SD. Different uppercase and lowercase letters superscripted on the columns indicate significant difference, P < 0.05.