南昌大学谢明勇:发酵后的苦瓜多糖改善大鼠2型糖尿病

创作:Echo 审核:沈志勋 10月02日
与未发酵的苦瓜多糖(NFP)相比,植物乳杆菌NCU116发酵后的苦瓜多糖多糖(FP)的物理化学特性、单糖组成、分子量和粘度发生改变;
诱导的Ⅱ型糖尿病大鼠模型分为对照组、高/中/低剂量FP组和中剂量NFP组,正常饮食大鼠分为对照组、中剂量FP和中剂量NFP组;
不同剂量的FP可改善Ⅱ型糖尿病大鼠的血糖、血脂、血液胰岛素水平和氧化应激反应;
相比于NFP组,FP组大鼠的肠道菌群多样性和丰度显著增加、肠道短链脂肪酸增加、肠道pH值降低。
延伸阅读

Polysaccharide from fermented Momordica charantia L. with Lactobacillus plantarum NCU116 ameliorates type 2 diabetes in rats

植物乳杆菌NCU116发酵的苦瓜多糖可改善大鼠Ⅱ型糖尿病

08-27, Article, 10.1016/j.carbpol.2018.08.075more

Abstract:
The influence of Lactobacillus plantarum-fermentation on the structure and anti-diabetic effects of Momordica charantia polysaccharides were evaluated. High-fat diet and streptozotocin-induced type 2 diabetic rats were administrated with polysaccharides from fermented and non-fermented Momordica charantia (FP and NFP) for 4 weeks. Fermentation affected the physicochemical characterization, monosaccharide composition, molecular weight, and viscosity of Momordica charantia polysaccharides. Treatment with FP significantly ameliorated hyperglycemia, hyperinsulinemia, hyperlipidemia, and oxidative stress in diabetic rats compared with NFP. Moreover, the diversity and abundance of gut microbiota (Lactococcus laudensis and Prevotella loescheii) in diabetic rats were notably increased by treatment with FP in comparison to NFP. Meanwhile, FP-treated diabetic rats exhibited more colonic short-chain fatty acids (SCFAs) and lower pH values than that in NFP-treated rats. Overall, Lactobacillus plantarum-fermentation could enhance the anti-diabetes effects of Momordica charantia polysaccharides in rats by modifying the structure of polysaccharides to optimize gut microbiota and heighten the production of SCFAs.

First Authors:
He Gao

Correspondence Authors:
Ming-Yong Xie

All Authors:
He Gao,Jia-Jia Wen,Jie-Lun Hu,Qi-Xing Nie,Hai-Hong Chen,Tao Xiong,Shao-Ping Nie,Ming-Yong Xie