酸面团发酵煎饼对2型糖尿病小鼠的影响

Effects of Pancake with Sourdough Fermentation on Type 2 Diabetic Mice

目的:山东煎饼是我国北方地区的传统主食之一。本研究旨在探讨植物乳杆菌发酵酸面团山东煎饼对高脂饮食结合链脲佐菌素诱导的2型糖尿病小鼠的缓解作用。方法:在2型糖尿病小鼠模型建立后,设立空白组(NC)、模型组(MC)、阳性组(PC)、未发酵煎饼组(NFP)和发酵煎饼组(FP)。连续干预6周,在此期间每周测定小鼠空腹体重和空腹血糖值。在试验末期,检测小鼠空腹血清胰岛素、血脂、胰腺组织病理状况、短链脂肪酸和肠道菌群等指标。结果:与模型组(25.44 mmol/L±1.42 mmol/L,13.99±1.72)和未发酵煎饼组(23.84 mmol/L±1.84 mmol/L,12.47±1.15)小鼠相比,发酵山东煎饼可降低糖尿病小鼠空腹血糖水平(16.63 mmol/L±1.79 mmol/L)和胰岛素抵抗(7.47±0.74),改善血脂异常,缓解胰腺损伤。此外,发酵山东煎饼的摄入促进了短链脂肪酸的产生,调节了肠道菌群,这可能与酸面团发酵过程中形成的发酵产物有关。结论:植物乳杆菌发酵酸面团山东煎饼可作为抗2型糖尿病的功能性主食。

Objective:Shandong pancake is one of the traditional staple foods in northern China.This study aimed to investigate the alleviating effects of Shandong pancake with sourdough fermented by Lactobacillus plantarum on type 2 diabetic mice induced by high-fat diet and streptozotocin.Methods:After building the type 2 diabetic mice model successfully,test in groups with normal control(NC),model control(MC),positive control(PC),non-fermented pancake(NFP)and fermented pancake(FP).The intervention was continued for 6 weeks,during which the fasting body weight and fasting blood glucose of the mice were measured weekly.At the end of the experiment,the mice were tested for fasting serum insulin,blood lipids,pancreatic tissue pathology,short-chain fatty acids,and gut microbiota.Results:Compared with mice in the MC group and NFP group,FP can reduce fasting blood glucose levels and insulin resistance in diabetic mice,improve dyslipidemia,and relieve pancreatic damage.Moreover,the intake of FP promoted the production of short-chain fatty acids and regulated the gut microbiota,which may be related to the fermentation products formed during the fermentation of sourdough.Conclusion:Shandong pancake with sourdough fermented by Lactobacillus plantarum can be used as a functional staple food for combating type 2 diabetes.