Polysaccharides isolated from Laminaria japonica attenuates gestational diabetes mellitus by regulating the gut microbiota in mice

Abstract

The current study was aimed to explore the beneficial effects of polysaccharides isolated from Laminaria japonica (LP) on gestational diabetes mellitus (GDM) mice. The obtained results demonstrated that the LP improved serum biochemical index, body weight index, and glucose tolerance. Furthermore, the evidence also suggested that the beneficial effects of LP might be attributed to the alternation in gut microbiota by LP supplementation. Particularly, the Turicibacter, a short‐chain fatty acids‐producing bacterium, was found to be up‐regulated. In conclusion, the obtained results indicated that the LP might serve as prebiotic, and might have a great potential to be used as food supplementation for GDM patients.

Metabolomics and biochemical insights on the regulation of aging-related diabetes by a low-molecular-weight polysaccharide from green microalga Chlorella pyrenoidosa

“…After glucose administration, the high level of fasting blood glucose was detected in CPPL. This was owing to the fact that CPPL is insufficient to effectively control postprandial blood glucose at normal levels, or lead to nocturnal hypoglycemia and then lead to increase in hyperglycemic hormones in the morning ( Bolli et al, 1984 , Lin et al, 2021 ). Blood glucose peaked at 30 min in the AD group, reaching 30.6 ± 5.4 mmol/L, and then decreased to 29.72 ± 2.50 mmol/L at 120 min.…”

Regulatory mechanisms of the green alga Ulva lactuca oligosaccharide via the metabolomics and gut microbiome in diabetic mice

“…The gut microbiota plays a crucial role in maintaining metabolic health ( Lin et al, 2021b ; Shanmugam et al, 2022 ). The current study showed that ULO has the capacity to regulate gut microbiota structure under ageing-related diabetes conditions.…”

Pectin with various degrees of esterification differentially alters gut microbiota and metabolome of healthy adults

“…In recent years, the relationships between the fermentation properties of dietary fibers and their structural characteristics have attracted increasing attention (Bang et al, 2018; Beukema et al, 2020; Blanco‐Pérez et al, 2021; Ferreira et al, 2018; Lin et al, 2021; Y. Zhang et al, 2021). In vitro anaerobic fermentation that mimics the mammalian colon has been regarded as a useful tool to support studies of diet–gut microbiota interactions.…”

“…Fermentation with the three kinds of pectin induced slightly higher content of propionic acid than glucose and the blank control (Figure 7B), and no significant alterations were observed in isovaleric acid within different groups (Figure 7E). In recent years, the relationships between the fermentation properties of dietary fibers and their structural characteristics have attracted increasing attention (Bang et al, 2018;Beukema et al, 2020;Blanco-Pérez et al, 2021;Ferreira et al, 2018;Lin et al, 2021;. In vitro anaerobic fermentation that mimics the mammalian colon has been regarded as a useful tool to support studies of diet-gut microbiota interactions.…”