来自竹子的酶改性食纤维对2型糖尿病大鼠的低血糖作用
Xiangjie Yao1, Renkou Wan1, Chunxiao Li1
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, China.
Journal of food science
|August 16, 2024
概括
竹芽食纤维 (DF) 的酶修改显著增加了可溶性DF含量. 这种修饰的纤维改善了糖尿病大鼠的葡萄糖耐受性和胰岛素敏感性,显示出糖尿病管理的潜力.
科学领域:
- 生物化学 生化学
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
背景情况:
- 竹子发芽是一种丰富的食纤维 (DF) 来源,但其不溶性和质地限制了食品加工应用.
- 细胞酶处理被用来修改竹芽DF,提高其工业适用性.
研究的目的:
- 为了提高竹子的物理特性,芽食纤维 (DF) 用于工业食品加工.
- 为了研究酵素修饰的竹子可溶性DF (EMBSDF) 对大鼠中链毒素诱导的2型糖尿病的影响.
主要方法:
- 使用纤维素酶的酶解液,以增加竹芽中可溶性DF含量.
- 用EMBSDF给链毒素诱导的2型糖尿病的老鼠模型.
- 评估葡萄糖耐受性,胰岛素敏感性和关键的生化标志物.
主要成果:
- 酶性水解显著增加了99.28%的可溶性DF (p < 0.01).
- 高剂量的EMBSDF改善了葡萄糖耐受性和胰岛素敏感性 (p < 0.01).
- EMBSDF调节了有益的 (GLP-1,阿迪波涅丁,IL-4) 和炎症 (TNF-α,CRP,勒) 标志物的水平,并改善了器官组织学.
结论:
- 酵素修饰有效地增强了竹芽可溶性DF.
- EMBSDF在改善代谢概况和减轻与2型糖尿病相关的并发症方面显示出显著的潜力.
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