Dietary modulation of gut microbiota is increasingly recognized as a strategy to improve metabolic outcomes in type 2 diabetes(T2D).This study investigated the effects of non-fermented and fermented celery juice(NFCJ ...Dietary modulation of gut microbiota is increasingly recognized as a strategy to improve metabolic outcomes in type 2 diabetes(T2D).This study investigated the effects of non-fermented and fermented celery juice(NFCJ and FCJ)on T2D mice.Both treatments improved glycemic control and insulin levels,and results from the oral glucose tolerance test and insulin tolerance test demonstrated that significant improvements in glucose tolerance and insulin sensitivity were achieved only with FCJ.Analysis of hepatic fat accumulation revealed that both NFCJ and FCJ reduced liver lipid deposition,with FCJ showing greater reductions and significant differences compared with NFCJ,a pattern similar to the results for serum lipids.FCJ also altered the gut microbiota,enriching short-chain fatty acid-producing taxa such as g_Clostridium and related groups,and increased butyrate and propionate concentrations.Metabolomic profiling revealed that FCJ selectively modulated pathways involved in steroid hormone biosynthesis,one-carbon metabolism,sphingolipid metabolism,and amino acid metabolism.These coordinated changes in microbial composition and metabolic activity highlight the role of fermentation in enhancing the functional properties of celery juice.Overall,the findings support the use of probiotic fermentation as a viable approach to develop plant-based dietary interventions with improved metabolic regulatory potential for T2D management.展开更多
Type 2 diabetes(T2D)is a worldwide chronic disease,which is associated with metabolic disorders and gut microbiota imbalance.The anti-diabetic effects of two fermentation broth composed of Rosa roxburghii and edible f...Type 2 diabetes(T2D)is a worldwide chronic disease,which is associated with metabolic disorders and gut microbiota imbalance.The 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 model.Our 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 mice.Furthermore,FBA and FBB interventions significantly improved the community richness and diversity of gut microbiota.Supplementation 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 contents.These 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.展开更多
基金The financial support from the Key Program of the National Natural Science Foundation of China(32130082)State Key Laboratory of Food Science and Technology Project(SKLF-ZZA-202211)was gratefully acknowledged.
文摘Dietary modulation of gut microbiota is increasingly recognized as a strategy to improve metabolic outcomes in type 2 diabetes(T2D).This study investigated the effects of non-fermented and fermented celery juice(NFCJ and FCJ)on T2D mice.Both treatments improved glycemic control and insulin levels,and results from the oral glucose tolerance test and insulin tolerance test demonstrated that significant improvements in glucose tolerance and insulin sensitivity were achieved only with FCJ.Analysis of hepatic fat accumulation revealed that both NFCJ and FCJ reduced liver lipid deposition,with FCJ showing greater reductions and significant differences compared with NFCJ,a pattern similar to the results for serum lipids.FCJ also altered the gut microbiota,enriching short-chain fatty acid-producing taxa such as g_Clostridium and related groups,and increased butyrate and propionate concentrations.Metabolomic profiling revealed that FCJ selectively modulated pathways involved in steroid hormone biosynthesis,one-carbon metabolism,sphingolipid metabolism,and amino acid metabolism.These coordinated changes in microbial composition and metabolic activity highlight the role of fermentation in enhancing the functional properties of celery juice.Overall,the findings support the use of probiotic fermentation as a viable approach to develop plant-based dietary interventions with improved metabolic regulatory potential for T2D management.
基金The financial supports from the National Natural Science Foundation of China(3213008231960464)+3 种基金Jiangxi High-Level Talent Cultivation Project(20204BCJ24006)Cultivation of National Science and Technology Award project(20192AEI91004)Project of State Key Laboratory of Food Science and Technology(SKLF-ZZA-202111)Central Government Guide Local Special Fund Project for Scientific and Technological Development of Jiangxi Province(20212ZDD02008,20221ZDD02001)were gratefully acknowledged.
文摘Type 2 diabetes(T2D)is a worldwide chronic disease,which is associated with metabolic disorders and gut microbiota imbalance.The 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 model.Our 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 mice.Furthermore,FBA and FBB interventions significantly improved the community richness and diversity of gut microbiota.Supplementation 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 contents.These 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.
