烫热处理后的黍米（Setaria italica）淀粉和蛋白质对 2 型糖尿病小鼠的影响。

Effects of heat-treated starch and protein from foxtail millet (Setaria italica) on type 2 diabetic mice.

机构信息

College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.

Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China.

出版信息

Food Chem. 2023 Mar 15;404(Pt B):134735. doi: 10.1016/j.foodchem.2022.134735. Epub 2022 Oct 28.

DOI:10.1016/j.foodchem.2022.134735

PMID:36444094

Abstract

Foxtail millet and its components have hypoglycemic effects on mice, but the role of starch and protein in millet in these effects is unclear. The present study investigated the impact of heat-treated foxtail millet starch and protein on type 2 diabetic mice and the underlying mechanisms, including the influence of gut microbiota and serum metabolic profile. In diabetic mice, the consumption of heat-treated foxtail millet starch and protein reduced, respectively, fasting blood glucose 18.52% and 26.33% and insulin levels 12.22% and 15.96%. In addition, heat-treated foxtail millet starch and protein altered the gut microbiota composition, enriched the abundance of probiotics and short-chain fatty acids producing bacteria, reduced harmful bacteria, and increased fecal short-chain fatty acids concentration. Heat-treated foxtail millet protein had greater effects on gut microbiota composition, whereas heat-treated foxtail millet starch had greater effects on metabolic function. The hypoglycemic potential of heat-treated foxtail millet starch and protein was associated with the modulation of both gut microbiota and serum metabolic profile.

摘要

黍米及其成分对小鼠具有降血糖作用，但黍米中的淀粉和蛋白质在这些作用中的作用尚不清楚。本研究探讨了热处理后的黍米淀粉和蛋白质对 2 型糖尿病小鼠的影响及其潜在机制，包括对肠道微生物群和血清代谢谱的影响。在糖尿病小鼠中，分别摄入热处理的黍米淀粉和蛋白质使空腹血糖降低了 18.52%和 26.33%，胰岛素水平降低了 12.22%和 15.96%。此外，热处理的黍米淀粉和蛋白质改变了肠道微生物群的组成，富集了益生菌和产生短链脂肪酸的细菌的丰度，减少了有害细菌，并增加了粪便中短链脂肪酸的浓度。热处理的黍米蛋白质对肠道微生物群组成的影响更大，而热处理的黍米淀粉对代谢功能的影响更大。热处理的黍米淀粉和蛋白质的降血糖潜力与肠道微生物群和血清代谢谱的调节均有关。