发酵玉米粉的益生菌,益生菌和后生菌性质及其在2型糖尿病管理中的应用
Lemohang Gumenku1,2, Ochuko Lucky Erukainure1,2, Md Shahidul Islam3
1Department of Microbiology, School of Life Sciences, University of KwaZulu-Natal, Durban 4000, KwaZulu-Natal, South Africa.
发酵玉米粉可以通过调节肠道微生物群来治疗2型糖尿病. 它的益生菌,益生菌和后生菌特性支持血糖控制和胰岛素敏感性.
科学领域:
- 功能性食品是一种功能性食品.
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 发酵的玉米粉具有前生物,益生菌和后生物的特性.
- 这些特性表明,通过肠道微生物群调节来管理2型糖尿病的潜力.
- 微生物发酵增强生物活性化合物,并引入有益的微生物.
研究的目的:
- 审查关于发酵玉米粉的抗糖尿病潜力的现有证据.
- 探索发酵玉米粉影响葡萄糖恒温的机制.
- 确定临床应用的挑战和未来研究方向.
主要方法:
- 关于发酵玉米粉及其对肠道微生物群和糖尿病标志物的影响的文献综述.
- 对参与发酵的生物活性化合物和微生物菌株的分析.
- 综合有关胰岛素敏感性,炎症和血糖控制的证据.
主要成果:
- 发酵产生了耐性粉,寡糖和乳糖,改善了胰岛素敏感性和血糖控制.
- 像*Lactiplantibacillus fermentum*和*Bifidobacterium breve*这样的有益微生物可以增强肠道健康和免疫反应.
- 后生物代谢物,包括短链脂肪酸,调节葡萄糖平衡和炎症.
结论:
- 发酵玉米粉显示出作为一种功能性食品的承诺,用于2型糖尿病管理.
- 需要进一步的研究来解决安全问题,并标准化发酵协议.
- 将其整合到精密营养策略中需要有针对性的临床研究.
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