SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
Guangzhou Restaurant Group Likofu Food Company Ltd, Guangzhou 510640, China.
Food Funct. 2024 Aug 12;15(16):8586-8603. doi: 10.1039/d4fo01989j.
Blackberry polysaccharides with certain molecular weight distribution have good bioactivity. In this research, type 2 diabetes mice were used to investigate the hypoglycemic effect of blackberry polysaccharides with three different molecular weights, BBP (603.59 kDa), BBP-8 (408.13 kDa) and BBP-24 (247.62 kDa), through gut microbiota modulation. Blackberry polysaccharides exhibited stronger hypoglycemic activity after degradation, and the FBG of BBP, BBP-8 and BBP-24 was reduced to 20.21 ± 4.17 mmol L, 20.6 ± 7.23 mmol L and 17.32 ± 6.59 mmol L and OGTT-AUC was reduced by 14.76%, 19.80% and 25.04%, respectively, after 8-week intervention. Furthermore, 16S rRNA gene sequencing analysis indicated that BBP, BBP-8 and BBP-24 could reshape the diversity and composition of the gut microbiota. From 0 to 4 weeks, the F/B of BBP, BBP-8 and BBP-24 reduced by 56.44%, 47.19% and 62.04%, reaching 3.39, 6.54, and 3.11 in the 8 week, respectively, which suggested the faster utilization of BBP-24. Moreover, the intervention the three blackberry polysaccharides increased the relative abundance of the targeted beneficial bacteria and Bacteroidaceae and decreased the relative abundance of the pathogenic bacterium . In general, the result demonstrated that blackberry polysaccharides with a lower molecular weight are more easily fermented, making the theoretical basis for the development of blackberry polysaccharides as a probiotic food to rapidly regulate intestinal flora for type 2 diabetes.
具有一定分子量分布的黑莓多糖具有良好的生物活性。在这项研究中，通过调节肠道微生物群，使用 2 型糖尿病小鼠来研究三种不同分子量的黑莓多糖（BBP（603.59kDa）、BBP-8（408.13kDa）和 BBP-24（247.62kDa））的降血糖作用。黑莓多糖经过降解后表现出更强的降血糖活性，BBP、BBP-8 和 BBP-24 的 FBG 分别降低至 20.21±4.17mmol/L、20.6±7.23mmol/L 和 17.32±6.59mmol/L，OGTT-AUC 分别降低 14.76%、19.80%和 25.04%，经过 8 周干预。此外，16S rRNA 基因测序分析表明，BBP、BBP-8 和 BBP-24 可以重塑肠道微生物群的多样性和组成。从 0 到 4 周，BBP、BBP-8 和 BBP-24 的 F/B 分别降低了 56.44%、47.19%和 62.04%，8 周时分别达到 3.39、6.54 和 3.11，这表明 BBP-24 的利用速度更快。此外，三种黑莓多糖的干预增加了靶向有益菌和拟杆菌科的相对丰度，并降低了致病菌的相对丰度。总的来说，结果表明，分子量较低的黑莓多糖更容易发酵，为开发黑莓多糖作为快速调节 2 型糖尿病肠道菌群的益生菌食品提供了理论依据。
