Evaluation of Shandong pancake with sourdough fermentation on the alleviation of type 2 diabetes symptoms in mice
Evaluation of Shandong pancake with sourdough fermentation on the alleviation of type 2 diabetes symptoms in mice
复制标题
酵母发酵山东煎饼缓解小鼠2型糖尿病症状的评价
DOI：
10.1016/j.jff.2022.104952
复制
发表时间：
2022-03
影响因子：
5.6
通讯作者：
Daming Fan
中科院分区：
文献类型：
--
作者：
Tianpei Tang;Qing Li;Ziwei Huang;Yejun Wu;Bowen Yan;Jianxin Zhao;Hao Zhang;Wei Chen;Daming Fan
山东煎饼作为中国北方传统主食的代表，近年来越来越受到人们的关注。本研究旨在探讨发酵山东煎饼对高脂饮食和链脲佐菌素诱导的糖尿病小鼠的缓解作用。酵母发酵显着降低了体外淀粉糊化程度。给糖尿病小鼠喂食五种不同糊化程度的主食，以探讨其潜在影响。与非发酵山东煎饼和其他主食相比，发酵山东煎饼降低了糖尿病小鼠的空腹血糖（FBG）水平和胰岛素抵抗，改善血脂异常并减轻胰腺损伤。此外，摄入发酵山东煎饼可以促进短链脂肪酸的产生并调节肠道微生物群，这可能归因于酸面团发酵过程中形成的产物。综上所述，发酵山东煎饼可作为对抗2型糖尿病的功能性主食。
As a representative of traditional staple food in northern China, Shandong pancake have gained increased attention in recent years. This study aimed to investigate the alleviating effects of Shandong pancake fermented with sourdough in high-fat diet- and streptozotocin-induced diabetic mice. Sourdough fermentation considerably reduced the degree of starch gelatinisationin vitro. Five staple foods with different gelatinisation degrees were fed to the diabetic mice to explore the potential effects. Compared with non-fermented Shandong pancake and other staple foods, fermented Shandong pancake decreased fasting blood glucose (FBG) levels and insulin resistance, improved dyslipidemia and alleviated pancreatic damage in diabetic mice. Furthermore, the intake of fermented Shandong pancake promoted the production of short-chain fatty acids and regulated intestinal microbiota, which could be attributed to the products formed during sourdough fermentation. In conclusion, Shandong pancake fermented with sourdough can be used as a functional staple food for combating type 2 diabetes.
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影响因子：
3.4
作者：
Pacaud, Daniele;Schwandt, Anke;Krisane, Iveta Dzivite
通讯作者：
Krisane, Iveta Dzivite
DOI：
10.1016/j.yped.2010.12.040
发表时间：
2012
期刊：
Yearbook of Pediatrics
影响因子：
--
作者：
J. Stockman
通讯作者：
J. Stockman
影响因子：
6.1
作者：
Siddhartha M. Sarma;P. Khare;Sneha Jagtap;D. P. Singh;R. Baboota;Koteswaraiah Podili;R. Boparai;Jaspreet Kaur;K. Bhutani;M. Bishnoi;K. Kondepudi
通讯作者：
Siddhartha M. Sarma;P. Khare;Sneha Jagtap;D. P. Singh;R. Baboota;Koteswaraiah Podili;R. Boparai;Jaspreet Kaur;K. Bhutani;M. Bishnoi;K. Kondepudi
影响因子：
5.3
作者：
Gobbetti, Marco;Rizzello, Carlo G.;De Angelis, Maria
通讯作者：
De Angelis, Maria
影响因子：
6.1
作者：
Chen, Li-Chun;Fan, Zhong-Yang;Zhang, Shi-Yu
通讯作者：
Zhang, Shi-Yu