用乳酸细菌发酵的面团制成的蒸多谷物面包及其对2型糖尿病的影响
Jiacui Shang1,2, Shuiqi Xie1,2, Shuo Yang1,2
1Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
用乳酸细菌 (LAB) 发酵多谷物面团改善了蒸面包的质量,并保持了对2型糖尿病的好处. 这种功能性食品方法为生产更健康的商业产品提供了一种新的方式.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 微生物学 微生物学
背景情况:
- 多谷物产品被认为可以预防诸如高血糖和高脂血症等慢性疾病.
- 研究乳酸细菌 (LAB) 发酵对多谷物面团的影响对于功能性食品的开发至关重要.
研究的目的:
- 评估LAB发酵多谷物面团对蒸面包的质量和抗糖尿病特性的影响.
- 在小鼠模型中评估这种功能性食品在治疗2型糖尿病方面的有效性.
主要方法:
- 使用LAB发酵面团制备蒸多谷物面包.
- 分析面包质量参数 (具体体积,质地,营养价值).
- 对糖尿病小鼠的抗糖尿病作用的评估,包括血糖控制和血脂概况.
主要成果:
- LAB发酵显著改善了蒸多谷物面包的特定体积,质地和营养价值.
- 在糖尿病小鼠中,面包呈现低血糖指数,增加肝脏糖原,降低甘油三和胰岛素水平.
- 在接受治疗的糖尿病小鼠中观察到改善的口服葡萄糖耐受性和血脂概况.
结论:
- 用LAB发酵多谷物面团可以提高蒸面包的质量,但不会影响其对2型糖尿病的有益作用.
- 这项研究提出了一种新的策略,用于生产具有改善健康益处的功能性商业食品.
更多相关视频
06:26Analyzing the Permeability of the Blood-Brain Barrier by Microbial Traversal through Microvascular Endothelial Cells
Published on: February 14, 2020
08:13Study of In Vivo Glucose Metabolism in High-fat Diet-fed Mice Using Oral Glucose Tolerance Test OGTT and Insulin Tolerance Test ITT
Published on: January 7, 2018
相关概念视频
Diabetes Mellitus: Type 2 and Gestational
Carbohydrate Metabolism
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in...
Oral Hypoglycemic Agents: α-Glucosidase Inhibitors
Acarbose and miglitol are...
Oral Hypoglycemic Agents: Biguanides and Glitazones
Diabetes Mellitus: Overview and Type I Subtype
Type 1 diabetes is an autoimmune disease in which the immune system mistakenly attacks and destroys the insulin-producing beta cells in the pancreas. As a result, the body is unable to produce sufficient insulin, and individuals with...
Diabetes: Symptoms, Diagnosis, and Complications
