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干燥的甜提取物与发酵的生菜提取物的抗糖尿病作用
Eunjin Kim1, Soon Yeon Jeong1, Ming Zhang2,3
1Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju, 54896 Republic of Korea.
Food science and biotechnology
|October 20, 2025
概括
发酵提取物 (FHE) 由于高GABA,抗氧化剂和多含量,显示出抗糖尿病潜力. 这种发酵的提取物,特别是甜,有效地降低了糖尿病小鼠的血糖.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 药理学 药理学是指药理学的学科.
背景情况:
- 发酵植物提取物以其潜在的抗糖尿病特性而闻名.
- 发酵提取物 (FHE) 和其与干甜结合的特定抗糖尿病活性在很大程度上仍未得到研究.
研究的目的:
- 分析FHE中的胺黄油酸 (GABA),抗氧化剂和多的水平.
- 评估FHE和用FHE干燥的甜的体内抗糖尿病作用,在链毒素诱导的糖尿病小鼠中.
主要方法:
- 在发酵和未发酵的生菜提取物中量化GABA,抗氧化能力和总多含量.
- 在体内评估使用口服葡萄糖耐受性测试,口服糖耐受性测试和糖尿病小鼠的禁食血糖测量.
主要成果:
- 与未发酵提取物相比,FHE显示GABA,抗氧化剂和多的水平显著更高.
- 用FHE和用FHE干糖给药导致糖尿病小鼠的血糖水平降低.
- 与FHE一起食用干甜的小鼠表现出更好的胰岛素敏感性和更快的葡萄糖恢复.
结论:
- 发酵提取物具有显著的抗糖尿病特性,与其丰富的GABA,抗氧化剂和多成分有关.
- FHE,特别是与干甜相结合时,代表了一种有前途的功能性食品成分,用于控制糖尿病.
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