Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit Vegetable Processing Quality Control (Huazhong Agricultural University), School of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
Union Hospital Affiliated to Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei 430022, PR China.
J Agric Food Chem. 2024 Jun 12;72(23):13083-13098. doi: 10.1021/acs.jafc.4c01188. Epub 2024 Jun 3.
Type 2 diabetes (T2DM) significantly diminishes people's quality of life and imposes a substantial economic burden. This pathological progression is intimately linked with specific gut microbiota, such as . Pasteurized (P-AKK) has been defined as a novel food by the European Food Safety Authority and exhibited significant hypoglycemic activity. However, current research on the hypoglycemic activity of P-AKK is limited to the metabolic level, neglecting systematic exploration at the pathological level. Consequently, its material basis and mechanism of action for hypoglycemia remain unclear. Drawing upon this foundation, we utilized high-temperature killed (H-K-AKK) with insignificant hypoglycemic activity as the control research object. Assessments were conducted at pathological levels to evaluate the hypoglycemic functions of both P-AKK and H-K-AKK separately. Our study unveiled for the first time that P-AKK ameliorated symptoms of T2DM by enhancing the generation of glucagon-Like Peptide 1 (GLP-1), with pasteurized total proteins (PP) being a pivotal component responsible for this activity. Utilizing SDS-PAGE, proteomics, and molecular docking techniques, we deeply analyzed the material foundation of PP. We scientifically screened and identified a protein weighing 77.85 kDa, designated as P5. P5 enhanced GLP-1 synthesis and secretion by activating the G protein-coupled receptor (GPCR) signaling pathway, with free fatty acid receptor 2 (FFAR-2) being identified as the pivotal target protein for P5's physiological activity. These findings further promote the widespread application of P-AKK in the food industry, laying a solid theoretical foundation for its utilization as a beneficial food ingredient or functional component.
2 型糖尿病（T2DM）显著降低了人们的生活质量，并造成了巨大的经济负担。这种病理进展与特定的肠道微生物群密切相关，例如. 巴氏杀菌（P-AKK）已被欧洲食品安全局定义为一种新型食品，具有显著的降血糖活性。然而，目前关于 P-AKK 的降血糖活性的研究仅限于代谢水平，忽略了在病理水平上的系统探索。因此，其降血糖的物质基础和作用机制尚不清楚。在此基础上，我们利用降血糖活性不显著的高温灭活（H-K-AKK）作为对照研究对象。在病理水平上进行评估，分别评价 P-AKK 和 H-K-AKK 的降血糖功能。我们的研究首次揭示，P-AKK 通过增强胰高血糖素样肽 1（GLP-1）的产生来改善 T2DM 症状，巴氏杀菌总蛋白（PP）是发挥这种活性的关键成分。利用 SDS-PAGE、蛋白质组学和分子对接技术，我们深入分析了 PP 的物质基础。我们利用科学的方法筛选并鉴定出一种分子量为 77.85kDa 的蛋白质，命名为 P5。P5 通过激活 G 蛋白偶联受体（GPCR）信号通路增强 GLP-1 的合成和分泌，游离脂肪酸受体 2（FFAR-2）被鉴定为 P5 生理活性的关键靶蛋白。这些发现进一步推动了 P-AKK 在食品工业中的广泛应用，为其作为有益的食品成分或功能成分的应用奠定了坚实的理论基础。
