Evaluation of Shandong pancake with sourdough fermentation on the alleviation of type 2 diabetes symptoms in mice

Journal of Functional Foods

Daming Fan¹  Qing Li²  Wei Chen²  Jianxin Zhao²  Ziwei Huang³  Tianpei Tang⁴  Hao Zhang⁴  Bowen Yan⁴  Yejun Wu⁵ 

[1] Corresponding authors at: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.;School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;Department of Biological and Chemical Engineering, Aarhus University, Aarhus 8200, Denmark;State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;Taian Qiangde Food Co. Ltd., Taian 271000, China;

关键词: Shandong pancake;    Sourdough;    Blood glucose;    Type 2 diabetes;    Gut microbiota;   

DOI  :  

来源: DOAJ

【 摘 要 】

As a representative of traditional staple food in northern China, Shandong pancake have gained increased attention in recent years. This study aimed to investigate the alleviating effects of Shandong pancake fermented with sourdough in high-fat diet- and streptozotocin-induced diabetic mice. Sourdough fermentation considerably reduced the degree of starch gelatinisation in vitro. Five staple foods with different gelatinisation degrees were fed to the diabetic mice to explore the potential effects. Compared with non-fermented Shandong pancake and other staple foods, fermented Shandong pancake decreased fasting blood glucose (FBG) levels and insulin resistance, improved dyslipidemia and alleviated pancreatic damage in diabetic mice. Furthermore, the intake of fermented Shandong pancake promoted the production of short-chain fatty acids and regulated intestinal microbiota, which could be attributed to the products formed during sourdough fermentation. In conclusion, Shandong pancake fermented with sourdough can be used as a functional staple food for combating type 2 diabetes.

【 授权许可】

Unknown