在益生菌发酵瓜 (Psidium guajava L.) 果汁中生物活性物质的表征和其抗高血糖活性的系统评估
Yazhou Xu1, Tao Xiong2, Xinyi Kang1
1School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, PR China.
Plant foods for human nutrition (Dordrecht, Netherlands)
|February 18, 2026
概括
用益生菌发酵的瓜汁 (FM) 有效抑制与高血糖相关的酶,并改善胰岛素抵抗细胞的葡萄糖吸收. 这种功能性食物在自然控制血糖水平方面表现有前途.
科学领域:
- 功能性食品的研究.
- 代谢学 代谢学 代谢学
- 营养学药品的发展
背景情况:
- 开发具有最小副作用的天然抗高血糖剂至关重要.
- 用Lacticaseibacillus paracaseiNCUH012072 (FM) 发酵的瓜汁被研究其抗糖尿病潜力.
研究的目的:
- 综合调查F.M.中的抗糖尿病潜力和生物活性物质.
- 通过体外测定,代谢学和生物信息验证来评估抗高血糖活性.
主要方法:
- 在体外生物测试 (酶抑制,抗氧化能力,胰岛素抵抗细胞模型).
- 非目标代谢学和生物信息学分析.
- 结合流体染色学-质谱学 (AF-LC-MS) 的亲和力超.
主要成果:
- FM显著抑制了碳水化合物代谢酶 (α-氨酶,α-葡萄糖酶) 和PTP1B.
- FM增强了抗氧化能力,改善了胰岛素抵抗HepG2细胞的葡萄糖吸收.
- 确定了关键的抗高血糖代谢物,包括黄酸,酸和 (R) - 脂酸.
结论:
- 用益生菌发酵的瓜汁具有显著的抗高血糖特性.
- 该研究提供了一种策略,用于识别发酵食品中的生物活性化合物.
- 这些发现支持开发基于发酵水果的功能性食品,用于高血糖管理.
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