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Rosa roxburghii-edible fungi fermentation broth attenuates hyperglycemia, hyperlipidemia and affects gut microbiota in mice with type 2 diabetes

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Food Bioscience 2023年第2期52卷 1057-1068页

作者： Xiaoyi hu jielun hu Tuo Leng Shuai Liu Mingyong Xie State Key Laboratory of Food Science and Technology China-Canada Joint Lab of Food Science and Technology(Nanchang)Key Laboratory of Bioactive Polysaccharides of Jiangxi ProvinceNanchang UniversityNanchang330047China

Type 2 diabetes(T2D)is a worldwide chronic disease,which is associated with metabolic disorders and gut microbiota *** anti-diabetic effects of two fermentation broth composed of Rosa roxburghii and edible fungi in different proportions(FBA and FBB)were studied using a high-fat diet combined with streptozotocin-induced type 2 diabetes mouse *** results revealed that intervention with FBA and FBB could ameliorate body weight loss,blood glucose,insulin,blood lipids,morphology of the kidney and liver,and oxidative stress levels in diabetic ***,FBA and FBB interventions significantly improved the community richness and diversity of gut *** with FBA and FBB increased the relative abundance of some beneficial and SCFAs-producing genus such as Bifidobacterium,Prevotella,Ruminococcus,Clostridium,and Allobaculum,and also increased the levels of SCFAs in the colonic *** results indicated that FBA and FBB can be used as promising functional foods for preventing or alleviating diabetes through modulating gut microbiota and production of SCFAs.

关键词： Rosa roxburghii Edible fungi Fermentation Type 2 diabetes Gut microbiota

Effects of Rosa roxburghii&edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice

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Food Science and human Wellness 2024年第1期13卷 154-165页

作者： Dechang Xu jielun hu Yadong Zhong Yanli Zhang Wenting Liu Shaoping Nie Mingyong Xie State Key Laboratory of Food Science and Technology China-Canada Joint Laboratory of Food Science and Technology(Nanchang)Key Laboratory of Bioactive Polysaccharides of Jiangxi ProvinceNanchang UniversityNanchang 330047China

With the rise of probiotics fermentation in food industry,fermented foods have attracted worldwide *** this study,protective effects of Rosa roxburghii&edible fungus fermentation broth(REFB)on immune function and gut health in Cyclophosphamide induced immunosuppressed mice were *** showed that REFB could improve the immune organ index,and promote the proliferation and differentiation of splenic T *** addition,it attenuated intestinal mucosal damage and improved intestinal cellular *** administration also up-regulated the expression of IL-4,INF-γ,TNF-α,T-bet and GATA-3 mRNA in small ***,administration of REFB modulated gut microbiota composition and increased the relative abundance of beneficial genus,such as *** also increased the production of fecal short-chain fatty *** indicate that REFB has the potential to improve immunity,alleviate intestinal injury and regulate gut microbiota in immunosuppressed mice.

关键词： Fermented foods Immunosuppressed mice Immune response Gut microbiota Short-chain fatty acids

Hypoglycemic mechanism of polysaccharide from Cyclocarya paliurus leaves in type 2 diabetic rats by gut microbiota and host metabolism alteration

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Science China(Life Sciences) 2021年第1期64卷 117-132页

作者： Qiqiong Li jielun hu Qixing Nie Xiao Chang Qingying Fang Junhua Xie Haishan Li Shaoping Nie State Key Laboratory of Food Science and Technology China-Canada Joint Lab of Food Science and Technology(Nanchang)Nanchang UniversityNanchang330047China The Center for Applied Genomics Children’s Hospital of PhiladelphiaPhiladelphiaPennsylvania19104USA

Diabetes mellitus is a serious threat to human *** paliurus(Batal.)Iljinskaja(***)is one of the traditional herbal medicine and food in China for treating type 2 diabetes,and the *** polysaccharides(CP)were found to be one of its major functional *** research aimed at investigating the hypoglycemic mechanism for *** was found that CP markedly attenuated the symptoms of diabetes,and inhibited the protein expression of Bax,improved the expression of Bcl-2 in pancreas of diabetic rats,normalized hormones secretion and controlled the inflammation which contributed to the regeneration of pancreaticβ-cell and insulin *** treatment increased the beneficial bacteria genus Ruminococcaceae UCG-005 which was reported to be a key genus for protecting against diabetes,and the fecal short-chain fatty acids levels were *** metabolites analysis showed that CP treatment helped to protect with the diabetes by seven significantly improved pathways closely with the nutrition metabolism(amino acids and purine)and energy metabolism(TCA cycle),which could help to build up the intestinal epithelial cell defense for the inflammation associated with the *** study highlights the specific mechanism of prebiotics to attenuate diabetes through multi-path of gut microbiota and host metabolism.

关键词： polysaccharides type 2 diabetes hyperglycemia gut microbiota metabolites inflammation

Effect of pH,temperature and heating time on the formation of furan in sugar–glycine model systems

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Food Science and human Wellness 2013年第2期2卷 87-92页

作者： Shaoping Nie Jungen huang jielun hu Yanan Zhang Sunan Wang Chang Li Massimo Marcone Mingyong Xie State Key Laboratory of Food Science and Technology Nanchang UniversityNanchangJiangxi 330047China Department of Food Science University of Guelph50 Stone Road EastOntario N1G 2W1Canada

Furan(C4H4O)has been classified as a possible animal and human carcinogen by many international *** formation of furan in three sugar–glycine models using glucose,fructose,and sucrose was investigated using headspace gas chromatography mass spectrometry method(HSGC–MS)with various dual combinations of three important heat processing conditions,***,temperature,and heating *** indicated that furan levels from sugar–glycine model systems during the thermal processing can be attributed to selective sugar types,pH,temperature,and heating *** glucose–glycine and fructose–glycine system,the lowest furan level was detected in acid condition but in sucrose–glycine system furan formed significantly lower(P<0.05)in acidic conditions the lowest furan level was found in alkaline *** furan levels were observed to increase with heating time in all three model ***,less furan was generated in non-reducing sugar system(sucrose)than in reducing sugar system(glucose and fructose).Therefore,they demonstrate the possibility of limiting the formation of furan in heat processed foods by both the careful selection of carbohydrates(***-reducing sugars and reducing sugars)ingredients and appropriate processing conditions.©2013 Beijing Academy of Food *** and hosting by Elsevier *** rights reserved.

关键词： Furan Heat processing Sugar–glycine model systems GC–MS

刺梨食用菌发酵液对免疫抑制小鼠免疫功能和抗氧化能力的影响

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中国食品学报 2023年第1期23卷 116-125页

作者：徐德昌胡婕伦钟亚东谢明勇南昌大学食品科学与技术国家重点实验室、中加食品科学技术联合实验室(南昌) 南昌330047

目的:探究刺梨食用菌发酵液对免疫抑制小鼠免疫功能和抗氧化能力的影响。方法:腹腔注射环磷酰胺构建免疫抑制小鼠模型,将小鼠随机分为6组,分为正常对照组、模型对照组、阳性对照组及刺梨食用菌发酵液(REFB)低、中、高剂量(3.9,7.8,15.6 ... 详细信息

目的:探究刺梨食用菌发酵液对免疫抑制小鼠免疫功能和抗氧化能力的影响。方法:腹腔注射环磷酰胺构建免疫抑制小鼠模型,将小鼠随机分为6组,分为正常对照组、模型对照组、阳性对照组及刺梨食用菌发酵液(REFB)低、中、高剂量(3.9,7.8,15.6 mL/kg bw)组。灌胃期间每天记录小鼠体质量,连续灌胃30 d后,分别测定各组免疫器官指数,采用CCK-8法测定脾脏T、B淋巴细胞增殖率,流式细胞仪检测脾淋巴细胞分化情况,ELISA法测定脾脏细胞因子含量,以及采用抗氧化试剂盒方法测定各组肝脏及胸腺组织抗氧化能力。结果:与模型对照组相比,REFB各剂量组均能显著提高小鼠免疫器官指数(P<0.05),提高脾脏T淋巴细胞增殖率(P<0.05),促进脾淋巴细胞分化(P<0.05),提高脾脏IL-4、IL-6和TNF-α含量,降低IL-10含量,显著提高肝脏和胸腺超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、谷胱甘肽过氧化物酶(GSH-Px)水平,降低丙二醛(MDA)含量(P<0.05)。结论:REFB能够有效缓解环磷酰胺对小鼠免疫功能的抑制作用,同时提高免疫抑制小鼠的抗氧化功能。

关键词：刺梨食用菌免疫调节抗氧化

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挤压膨化处理对藜麦营养成分及体外酵解特性的影响

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食品科学 2023年第1期44卷 98-106页

作者：方芳何雨芯赵巨堂胡梦伟聂少平谢明勇胡婕伦南昌大学食品科学与技术国家重点实验室中国-加拿大食品科学与技术联合实验室(南昌)江西省生物活性多糖重点实验室江西南昌330047

本研究采用挤压膨化技术对藜麦进行处理,分析处理后藜麦营养成分变化,并结合体外酵解实验,探究挤压膨化处理对藜麦酵解特性的影响。结果表明,挤压膨化能显著降低藜麦中直链淀粉、脂肪、总膳食纤维和不可溶性膳食纤维含量(P<0.05),并显... 详细信息

本研究采用挤压膨化技术对藜麦进行处理,分析处理后藜麦营养成分变化,并结合体外酵解实验,探究挤压膨化处理对藜麦酵解特性的影响。结果表明,挤压膨化能显著降低藜麦中直链淀粉、脂肪、总膳食纤维和不可溶性膳食纤维含量(P<0.05),并显著增加可溶性膳食纤维含量(P<0.05)。体外酵解实验中,随着酵解时间的延长,培养基中产气量不断增加,pH值在发酵前期显著降低(P<0.05)。相较于空白对照,挤压膨化处理后藜麦能显著上调体外酵解过程中普雷沃氏菌、巨单胞菌、巨球形菌、考拉杆菌、双歧杆菌以及拟杆菌等的相对丰度(P<0.05),显著下调瘤胃菌科和肠杆菌科的相对丰度(P<0.05)。同时,各组发酵产物中短链脂肪酸浓度均增加,且发酵48 h结束时挤压膨化处理后藜麦组高于空白对照组。综上,挤压膨化能影响藜麦的营养组成,其制品作为发酵底物能有效改善肠道菌群,有益于肠道健康。该研究可为通过挤压膨化处理获得藜麦制品及其促进肠道健康产品的开发提供数据支持。

关键词：藜麦挤压膨化营养成分体外酵解菌群短链脂肪酸

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胞壁酸研究进展

中国食品学报 2019年第4期19卷 295-300页

作者：胡婕伦刘丽萍傅博强聂少平谢明勇南昌大学食品科学与技术国家重点实验室南昌330047 中国计量科学研究院医学与生物计量研究所北京100029

胞壁酸是细菌细胞壁肽聚糖的组成成分,也是原核微生物细胞的生物标志化合物,常作为检测食品、空气、组织等细菌含量的重要指标。胞壁酸在临床医学、免疫佐剂活性、与植物凝集素的相互作用、睡眠促进因子等方面具有重要的生理功能。胞壁... 详细信息

胞壁酸是细菌细胞壁肽聚糖的组成成分,也是原核微生物细胞的生物标志化合物,常作为检测食品、空气、组织等细菌含量的重要指标。胞壁酸在临床医学、免疫佐剂活性、与植物凝集素的相互作用、睡眠促进因子等方面具有重要的生理功能。胞壁酸含量的检测方法多种多样,目前文献报道的方法有薄层层析法(TLC)、分光光度法、高效液相色谱法(HPLC)、气相色谱-质谱联用法(GC-MS)、自动氨基酸分析法、高效毛细管电泳法等,可根据样品处理方法的不同,以及试验条件的不同选用适当的检测方法。本文概述了胞壁酸的理化性质、生理功能应用和检测方法。

关键词：胞壁酸理化性质生理功能应用检测方法

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两种乳酸杆菌对肥胖小鼠的干预作用

食品科学 2021年第5期42卷 152-159页

作者：王苗张保杰文佳嘉胡婕伦聂少平谢明勇南昌大学食品科学与技术国家重点实验室中国-加拿大食品科学技术联合实验室江西南昌330047

目的:探讨两种乳酸杆菌对高脂饮食诱导的肥胖小鼠的干预作用。方法:将72只C57BL/6J雄性小鼠随机分成6组,分别为普通饲料组、高脂饲料组、高脂饲料和Lactobacillus casei NCU011054低剂量组、高脂饲料和Lactobacillus casei NCU011054高... 详细信息

目的:探讨两种乳酸杆菌对高脂饮食诱导的肥胖小鼠的干预作用。方法:将72只C57BL/6J雄性小鼠随机分成6组,分别为普通饲料组、高脂饲料组、高脂饲料和Lactobacillus casei NCU011054低剂量组、高脂饲料和Lactobacillus casei NCU011054高剂量组、高脂饲料和Lactobacillus acidophilus NCU433低剂量组、高脂饲料和Lactobacillus acidophilus NCU433高剂量组。每周对小鼠称体质量,并在第9周末(动物实验结束)处死小鼠,测定小鼠空腹血糖浓度、Lee’s指数、器官指数及器官功能指标水平、血清生化指标水平、血清瘦素和脂联素质量浓度、肝脏氧化应激指标水平、肝脏胆固醇(cholesterol,TC)和甘油三酯(triglyceride,TG)含量,制作脂肪组织病理切片观察脂肪细胞形态和分化情况,检测小鼠粪便中短链脂肪酸的含量。结果:两株乳酸杆菌显著降低了小鼠体质量增量、Lee’s指数、空腹血糖浓度以及血清中TC、TG、低密度脂蛋白胆固醇水平和血清瘦素水平(P<0.05),并显著升高了血清中高密度脂蛋白和脂联素水平(P<0.05)。此外,乳酸杆菌的摄入有效抑制了肥胖小鼠脂肪细胞的分化并改善了肝脏脂代谢紊乱。结论:两株乳酸杆菌对肥胖小鼠具有有效的干预作用,其能够通过调节小鼠体内脂类相关水平的变化发挥作用。

关键词：乳杆菌高脂饮食肥胖干预脂代谢

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几类不同食物对肠道菌群调节作用的研究进展

食品科学 2019年第11期40卷 321-330页

作者：聂启兴胡婕伦钟亚东聂少平南昌大学食品科学与技术国家重点实验室

肠道菌群是机体的重要组成部分,肠道菌群能在一定程度上影响宿主的营养代谢和健康。肠道菌群的组成与功能受宿主生理状态、遗传、饮食习惯、年龄和环境等多重因素的影响。其中,膳食是影响肠道菌群结构和功能最为重要且较为迅速的因素。... 详细信息

肠道菌群是机体的重要组成部分,肠道菌群能在一定程度上影响宿主的营养代谢和健康。肠道菌群的组成与功能受宿主生理状态、遗传、饮食习惯、年龄和环境等多重因素的影响。其中,膳食是影响肠道菌群结构和功能最为重要且较为迅速的因素。作为日常生活中常见的食物资源,杂粮、杂豆和果蔬等食物含有的膳食纤维和多酚等物质已经被证明具有调节肠道菌群的作用。肠道菌群能够发酵膳食纤维,代谢后释放维生素以及短链脂肪酸等代谢产物,并选择性地促进一些肠道有益菌的增殖,进而在一定程度上促进宿主健康。此外,大部分酚类物质也在肠道中被肠道菌群代谢分解后进一步提高酚类物质的生物利用率,从而改善宿主生理状态。本文围绕日常生活中常见的食物资源如杂粮杂豆以及水果蔬菜等对肠道菌群的调节作用进行综述,展望以肠道菌群为靶点的代谢性疾病预防与治疗或膳食干预的前景。

关键词：肠道菌群谷物豆类果蔬膳食纤维多酚