Hypoglycemic effect of Lactobacillus plantarum-fermented mulberry pomace extract in vitro and in Caenorhabditis elegans-Reference-Cited by-同舟云学术

Hypoglycemic effect of Lactobacillus plantarum-fermented mulberry pomace extract in vitro and in Caenorhabditis elegans

Published:2023 Issue:20 Volume:14 Page:9253-9264
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Tang Shuxin¹^ORCID,Cheng Yuxin¹²,Xu Tingting¹,Wu Ting¹^ORCID,Pan Siyi¹,Xu Xiaoyun¹^ORCID

Affiliation:

1. Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China

2. School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China

Abstract

It has been found that FMPE showed hypoglycemic effects in vitro and in C. elegans. In addition, 2,4,6-trihydroxybenzaldehyde, cyanidin, and taxifolin were the important polyphenols to improve the hypoglycemic effects after fermentation.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO02386A

Reference58 articles.

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3. The Mulberry (Morus alba L.) Fruit—A Review of Characteristic Components and Health Benefits

4. Hybrid of 1-deoxynojirimycin and polysaccharide from mulberry leaves treat diabetes mellitus by activating PDX-1/insulin-1 signaling pathway and regulating the expression of glucokinase, phosphoenolpyruvate carboxykinase and glucose-6-phosphatase in alloxan-induced diabetic mice

5. Protective effect of mulberry fruit anthocyanin on human hepatocyte cells (LO2) and Caenorhabditis elegans under hyperglycemic conditions

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