| Literature DB >> 30241862 |
He Gao1, Jia-Jia Wen2, Jie-Lun Hu3, Qi-Xing Nie4, Hai-Hong Chen5, Tao Xiong6, Shao-Ping Nie7, Ming-Yong Xie8.
Abstract
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.Entities:
Keywords: Colon microbiota; Fermentation; Momordica charantia; Polysaccharide; Type 2 diabetes
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Year: 2018 PMID： 30241862 DOI： 10.1016/j.carbpol.2018.08.075
Source DB: PubMed Journal: Carbohydr Polym ISSN： 0144-8617 Impact factor: 9.381