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

Tang, Tianpei; Li, Qing; Zi-wei, Huang; Wu, Yejun; Yan, Biao; Zhao, Jianxin; Zhang, Hao; Chen, Wei; Fan, Daming

doi:10.1016/j.jff.2022.104952

Cited by 8 publications

(12 citation statements)

References 49 publications

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“…Numerous studies have shown that bone metabolism is closely related to the immune system and the intestinal flora. Both intestinal flora disorders and immune imbalance can cause abnormal bone metabolism, leading to osteoporosis(Rolvien & Amling, 2022;Sun et al, 2022;Tang et al, 2022).Spaceflight is known to alter the gut microbiota of astronauts, as demonstrated in previous studies. Microbial diversity analysis can help us understand the relationship between the gut microbiota and the host by analyzing the composition of microbial communities in different environments.…”

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confidence: 60%

Section: Discussionmentioning

confidence: 99%

“…The SCFA levels of acetic, propionic, butyric, and valeric acids in mouse fecal samples were determined by gas chromatography–mass spectrometry (GC–MS) using a method similar to that used in a previous study with slight changes (Tang et al., 2022). Briefly, approximately 50 mg of fresh mouse feces were lyophilized, soaked in a saturated NaCl solution, acidified using a H 2 SO 4 solution, and extracted with diethyl ether.…”

Section: Methodsmentioning

confidence: 99%

“…The intestinal microbiota from the mouse fecal samples was analyzed according to a previously described method (Tang et al., 2022), utilizing 16S rDNA high‐throughput sequencing to study changes in the gut microbiota. Briefly, a Fast DNA Spin kit for Feces (MP Biomedicals, Santa Ana, CA, USA) was used to extract total bacterial DNA from fresh feces.…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of microalgae on preventing bone loss in C57BL/6J mice induced by hindlimb suspension

et al. 2023

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Bone loss caused by microgravity severely damages the health of astronauts; however, no effective countermeasures exist. Microalgae are microscopic algae rich in protein, polysaccharide, and other nutrients, which can provide astronauts with safe food and oxygen supply in the space ecosystem. Recent studies have demonstrated that microalgae can potentially reduce bone loss in primary osteoporosis. Here, a hindlimb suspension (HLS) mouse (C57BL/6J) model was used to investigate the potential effects of five different microalgae in preventing microgravity‐induced bone loss. The results showed that long‐term administration of 300 mg/kg body weight/day Spirulina platensis (SP) significantly reduced bone loss and increased trabecular number and bone strength. In addition, mice in the HLS group also exhibited disordered gut microbiota with increased Firmicutes/Bacteroidetes, decreased fecal short‐chain fatty acids levels, and increased levels of colonic proinflammatory cytokines interleukin‐6 and tumor necrosis factor‐α. To a certain extent, SP reduced these changes and maintained homeostasis of the intestinal environment. These results suggest that SP has a potential enhancing effect on resistance to bone loss in HLS mice.

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confidence: 60%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Evaluation of microalgae on preventing bone loss in C57BL/6J mice induced by hindlimb suspension

et al. 2023

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“…The PCR products were purified and quantified using the TIANgel Mini Purification Kit (TIANGEN, Beijing, China) and Qubit dsDNA HS Assay Kit (Life Technologies Corporation, Carlsbad, California, USA), respectively. 20 The samples were sequenced using a MiSeq sequencer (Illumina, San Diego, California, USA). The sequences were clustered into operational taxonomic units (OTUs) at a 97% similarity threshold using UCLUST, a module of QIIME software (version 1.8.0, Knight Lab, University of Colorado, USA).…”

Section: ■ Introductionmentioning

confidence: 99%

Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming

Ruan,

Wu,

Zhang

et al. 2024

J. Agric. Food Chem.

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Brown discoloration was observed in the crust of commercial frozen steamed stuffed buns (FSSBs) during resteaming. Culture-dependent and culture-independent analyses demonstrated that Serratia marcescens, a prodigiosin-producing species, was more abundant in spoiled samples than in unspoiled samples. Inoculation of experimental FSSBs with S. marcescens isolated from spoiled FSSBs confirmed that this species causes brown discoloration of FSSBs during resteaming. S. marcescens formed prodigiosin only between 15 and 28 °C but brown discoloration appeared only upon resteaming after storage at 4 °C. Highperformance liquid chromatography analyses revealed that prodigiosin was absent from yellow−brown FSSBs. The pigmentation observed during resteaming is thus likely attributable to the intermediate 2-methyl-3-amylpyrrole. These findings provide valuable insights into the microbial contamination of FSSBs and will facilitate the prevention of spoilage of FSSBs.

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Changing the polyphenol composition and enhancing the enzyme activity of sorghum grain by solid‐state fermentation with different microbial strains

Zhang,

Wang,

et al. 2024

J Sci Food Agric

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BackgroundSolid‐state fermentation (SSF) has been widely used in the processing of sorghum grain (SG) because it can produce sensory improved products. To clarify the influence of different microbial strains on the SSF of SG, especially on the polyphenols content and composition, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Rhizopus oryzae, Aspergillus oryzae, and Neurospora sitophila were used separately and together for SSF of SG. Furthermore, relationship between the dynamic changes of polyphenols and the enzyme activitiy closely related to the metabolism of polyphenols has also been measured and analyzed. Microstructural changes observed after SSF provide a visual representation of the SSF on the SG.ResultsAfter SSF, tannin content (TC) and free phenolic content (FPC) were decreased by 56.36% and 23.48%, respectively. Polyphenol oxidase, β‐glucosidase and cellulase activities were increased 5.25‐, 3.27‐, and 45.57 times, respectively. TC and FPC were negatively correlated with cellulase activity. A positive correlation between FPC and xylanase activity after 30 h SSF became negative after 48 h SSF. The SG surface was fragmented and porous, reducing the blocking effect of cortex.ConclusionCellulase played crucial role in in promoting the degradation of tannin (anti‐nutrient) and phenolic compounds. Xylanase continued to release flavonoids while microbial metabolism consumed them with the extension of SSF time. SSF is an effective way to improve the bioactivity and processing characteristic of SG.This article is protected by copyright. All rights reserved.

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

Cited by 8 publications

References 49 publications

Evaluation of microalgae on preventing bone loss in C57BL/6J mice induced by hindlimb suspension

Evaluation of microalgae on preventing bone loss in C57BL/6J mice induced by hindlimb suspension

Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming

Changing the polyphenol composition and enhancing the enzyme activity of sorghum grain by solid‐state fermentation with different microbial strains

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