PMID- 34262724
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20231107
IS  - 2048-7177 (Print)
IS  - 2048-7177 (Electronic)
IS  - 2048-7177 (Linking)
VI  - 9
IP  - 7
DP  - 2021 Jul
TI  - The hypoglycemic effect of freeze-dried fermented mulberry mixed with soybean on 
      type 2 diabetes mellitus.
PG  - 3641-3654
LID - 10.1002/fsn3.2321 [doi]
AB  - Mulberry has significant hypoglycemic effect and can be used as an auxiliary food 
      for people with type 2 diabetes. However, it is rich in carbohydrate and cannot 
      be consumed directly by diabetic patients. In the study, we fermented the 
      mulberry to reduce the content of glucose and fructose, and added the soybean to 
      reduce the loss of probiotics during fermentation and then determined its 
      hypoglycemic effect. We induced type 2 diabetes mellitus (T2DM) mice by 
      streptozotocin and measured its blood glucose, serum biochemistry, hepatic and 
      pancreatic histopathology, and the diversity of the gut microbiota. After 5 weeks 
      of oral DFMS administration, the glucose tolerance was improved significantly in 
      T2DM mice. Furthermore, there were also significant increases in superoxide 
      dismutase activity and glutathione concentration, and marked reductions in the 
      concentrations of malondialdehyde and free fatty acids. Moreover, DFMS also 
      prevented histopathological changes and the increases in the activities of 
      alanine transaminase and aspartate transaminase. DFMS treatment also markedly 
      increased the richness of the gut microbial community. The abundance of 
      Bacteroidetes was increased, and those of Proteobacteria, Escherichia-Shigella, 
      and Lactobacillus were reduced. In summary, DFMS has a clear hypoglycemic effect 
      in mice with T2DM.
CI  - (c) 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
FAU - Long, Xiao-Shan
AU  - Long XS
AUID- ORCID: 0000-0002-7184-9525
AD  - Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods 
      Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of 
      Agricultural Products Processing Sericultural & Agri-Food Research Institute 
      Guangzhou China.
AD  - College of Food Science and Technology Key Laboratory of Advanced Processing of 
      Aquatic Products of Guangdong Higher Education Institution Guangdong Provincial 
      Key Laboratory of Aquatic Product Processing and Safety Guangdong Ocean 
      University Zhanjiang China.
FAU - Liao, Sen-Tai
AU  - Liao ST
AD  - Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods 
      Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of 
      Agricultural Products Processing Sericultural & Agri-Food Research Institute 
      Guangzhou China.
FAU - Li, Er-Na
AU  - Li EN
AD  - Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods 
      Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of 
      Agricultural Products Processing Sericultural & Agri-Food Research Institute 
      Guangzhou China.
FAU - Pang, Dao-Rui
AU  - Pang DR
AD  - Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods 
      Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of 
      Agricultural Products Processing Sericultural & Agri-Food Research Institute 
      Guangzhou China.
FAU - Li, Qian
AU  - Li Q
AD  - Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods 
      Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of 
      Agricultural Products Processing Sericultural & Agri-Food Research Institute 
      Guangzhou China.
FAU - Liu, Shu-Cheng
AU  - Liu SC
AD  - College of Food Science and Technology Key Laboratory of Advanced Processing of 
      Aquatic Products of Guangdong Higher Education Institution Guangdong Provincial 
      Key Laboratory of Aquatic Product Processing and Safety Guangdong Ocean 
      University Zhanjiang China.
FAU - Hu, Teng-Gen
AU  - Hu TG
AD  - Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods 
      Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of 
      Agricultural Products Processing Sericultural & Agri-Food Research Institute 
      Guangzhou China.
AD  - South China University of Technology/Guangdong Province Key Laboratory for Green 
      Processing of Natural Products and Product Safety School of Food Science and 
      Engineering Guangzhou China.
FAU - Zou, Yu-Xiao
AU  - Zou YX
AD  - Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods 
      Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of 
      Agricultural Products Processing Sericultural & Agri-Food Research Institute 
      Guangzhou China.
LA  - eng
PT  - Journal Article
DEP - 20210512
PL  - United States
TA  - Food Sci Nutr
JT  - Food science & nutrition
JID - 101605473
PMC - PMC8269569
OTO - NOTNLM
OT  - fermented mulberry
OT  - gut microbiota
OT  - hypoglycemic effect
OT  - probiotics
OT  - soybean
OT  - type 2 diabetes mellitus
EDAT- 2021/07/16 06:00
MHDA- 2021/07/16 06:01
PMCR- 2021/05/12
CRDT- 2021/07/15 06:21
PHST- 2020/12/14 00:00 [received]
PHST- 2021/04/21 00:00 [accepted]
PHST- 2021/07/15 06:21 [entrez]
PHST- 2021/07/16 06:00 [pubmed]
PHST- 2021/07/16 06:01 [medline]
PHST- 2021/05/12 00:00 [pmc-release]
AID - FSN32321 [pii]
AID - 10.1002/fsn3.2321 [doi]
PST - epublish
SO  - Food Sci Nutr. 2021 May 12;9(7):3641-3654. doi: 10.1002/fsn3.2321. eCollection 
      2021 Jul.