Polysaccharide from fermented Momordica charantia L. with Lactobacillus plantarum NCU116 ameliorates type 2 diabetes in rats

被引:128
作者
Gao, He [1 ]
Wen, Jia-Jia [1 ]
Hu, Jie-Lun [1 ]
Nie, Qi-Xing [1 ]
Chen, Hai-Hong [1 ]
Xiong, Tao [1 ]
Nie, Shao-Ping [1 ]
Xie, Ming-Yong [1 ]
机构
[1] Nanchang Univ, State Key Lab Food Sci & Technol, China Canada Joint Lab Food Sci & Technol Nanchan, Nanchang 330047, Jiangxi, Peoples R China
关键词
Colon microbiota; Fermentation; Momordica charantia; Polysaccharide; Type; 2; diabetes; IN-VITRO FERMENTATION; FATTY-ACID PRODUCTION; ASIATICA L; OXIDATIVE STRESS; LIPID-METABOLISM; GENOME SEQUENCE; DIETARY-FIBERS; SEEDS; MICROBIOTA; IRRADIATION;
D O I
10.1016/j.carbpol.2018.08.075
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The influence of Lactobacillus plantarum-fermentation on the structure and anti-diabetic effects of Momordica charantia polysaccharides were evaluated. High-fat diet and streptozotocin-induced type 2 diabetic rats were administrated with polysaccharides from fermented and non-fermented Momordica charantia (FP and NFP) for 4 weeks. Fermentation affected the physicochemical characterization, monosaccharide composition, molecular weight, and viscosity of Momordica charantia polysaccharides. Treatment with FP significantly ameliorated hyperglycemia, hyperinsulinemia, hyperlipidemia, and oxidative stress in diabetic rats compared with NFP. Moreover, the diversity and abundance of gut microbiota (Lactococcus laudensis and Prevotella loescheii) in diabetic rats were notably increased by treatment with FP in comparison to NFP. Meanwhile, FP-treated diabetic rats exhibited more colonic short-chain fatty acids (SCFAs) and lower pH values than that in NFP-treated rats. Overall, Lactobacillus plantarum-fermentation could enhance the anti-diabetes effects of Momordica charantia polysaccharides in rats by modifying the structure of polysaccharides to optimize gut microbiota and heighten the production of SCFAs.
引用
收藏
页码:624 / 633
页数:10
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