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

Tianpei Tang; Qing Li; Ziwei Huang; Yejun Wu; Bowen Yan; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan

doi:10.1016/j.jff.2022.104952

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

Tianpei Tang
, Qing Li
, Ziwei Huang
, Yejun Wu
, Bowen Yan^*
, Jianxin Zhao^*
, Hao Zhang
, Wei Chen
, Daming Fan

^*Corresponding author for this work

Department of Biological and Chemical Engineering - Bioprocess Engineering, Gustav Wieds Vej 10D

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

12 Citations (Scopus)

Abstract

As a representative of traditional staple food in northern China, Shandong pancake have gained increased attention in recent years. This study aimed to investigate the alleviating effects of Shandong pancake fermented with sourdough in high-fat diet- and streptozotocin-induced diabetic mice. Sourdough fermentation considerably reduced the degree of starch gelatinisation in vitro. Five staple foods with different gelatinisation degrees were fed to the diabetic mice to explore the potential effects. Compared with non-fermented Shandong pancake and other staple foods, fermented Shandong pancake decreased fasting blood glucose (FBG) levels and insulin resistance, improved dyslipidemia and alleviated pancreatic damage in diabetic mice. Furthermore, the intake of fermented Shandong pancake promoted the production of short-chain fatty acids and regulated intestinal microbiota, which could be attributed to the products formed during sourdough fermentation. In conclusion, Shandong pancake fermented with sourdough can be used as a functional staple food for combating type 2 diabetes.

Original language	English
Article number	104952
Journal	Journal of Functional Foods
Volume	90
ISSN	1756-4646
DOIs	https://doi.org/10.1016/j.jff.2022.104952
Publication status	Published - Mar 2022

Keywords

Blood glucose
Gut microbiota
Shandong pancake
Sourdough
Type 2 diabetes

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

abstract = "As a representative of traditional staple food in northern China, Shandong pancake have gained increased attention in recent years. This study aimed to investigate the alleviating effects of Shandong pancake fermented with sourdough in high-fat diet- and streptozotocin-induced diabetic mice. Sourdough fermentation considerably reduced the degree of starch gelatinisation in vitro. Five staple foods with different gelatinisation degrees were fed to the diabetic mice to explore the potential effects. Compared with non-fermented Shandong pancake and other staple foods, fermented Shandong pancake decreased fasting blood glucose (FBG) levels and insulin resistance, improved dyslipidemia and alleviated pancreatic damage in diabetic mice. Furthermore, the intake of fermented Shandong pancake promoted the production of short-chain fatty acids and regulated intestinal microbiota, which could be attributed to the products formed during sourdough fermentation. In conclusion, Shandong pancake fermented with sourdough can be used as a functional staple food for combating type 2 diabetes.",

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author = "Tianpei Tang and Qing Li and Ziwei Huang and Yejun Wu and Bowen Yan and Jianxin Zhao and Hao Zhang and Wei Chen and Daming Fan",

note = "Publisher Copyright: {\textcopyright} 2022 The Authors",

year = "2022",

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doi = "10.1016/j.jff.2022.104952",

language = "English",

volume = "90",

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Evaluation of Shandong pancake with sourdough fermentation on the alleviation of type 2 diabetes symptoms in mice. / Tang, Tianpei; Li, Qing; Huang, Ziwei et al.
In: Journal of Functional Foods, Vol. 90, 104952, 03.2022.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Evaluation of Shandong pancake with sourdough fermentation on the alleviation of type 2 diabetes symptoms in mice

AU - Tang, Tianpei

AU - Li, Qing

AU - Huang, Ziwei

AU - Wu, Yejun

AU - Yan, Bowen

AU - Zhao, Jianxin

AU - Zhang, Hao

AU - Chen, Wei

AU - Fan, Daming

PY - 2022/3

Y1 - 2022/3

N2 - As a representative of traditional staple food in northern China, Shandong pancake have gained increased attention in recent years. This study aimed to investigate the alleviating effects of Shandong pancake fermented with sourdough in high-fat diet- and streptozotocin-induced diabetic mice. Sourdough fermentation considerably reduced the degree of starch gelatinisation in vitro. Five staple foods with different gelatinisation degrees were fed to the diabetic mice to explore the potential effects. Compared with non-fermented Shandong pancake and other staple foods, fermented Shandong pancake decreased fasting blood glucose (FBG) levels and insulin resistance, improved dyslipidemia and alleviated pancreatic damage in diabetic mice. Furthermore, the intake of fermented Shandong pancake promoted the production of short-chain fatty acids and regulated intestinal microbiota, which could be attributed to the products formed during sourdough fermentation. In conclusion, Shandong pancake fermented with sourdough can be used as a functional staple food for combating type 2 diabetes.

AB - As a representative of traditional staple food in northern China, Shandong pancake have gained increased attention in recent years. This study aimed to investigate the alleviating effects of Shandong pancake fermented with sourdough in high-fat diet- and streptozotocin-induced diabetic mice. Sourdough fermentation considerably reduced the degree of starch gelatinisation in vitro. Five staple foods with different gelatinisation degrees were fed to the diabetic mice to explore the potential effects. Compared with non-fermented Shandong pancake and other staple foods, fermented Shandong pancake decreased fasting blood glucose (FBG) levels and insulin resistance, improved dyslipidemia and alleviated pancreatic damage in diabetic mice. Furthermore, the intake of fermented Shandong pancake promoted the production of short-chain fatty acids and regulated intestinal microbiota, which could be attributed to the products formed during sourdough fermentation. In conclusion, Shandong pancake fermented with sourdough can be used as a functional staple food for combating type 2 diabetes.

KW - Blood glucose

KW - Gut microbiota

KW - Shandong pancake

KW - Sourdough

KW - Type 2 diabetes

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DO - 10.1016/j.jff.2022.104952

M3 - Journal article

AN - SCOPUS:85123727181

SN - 1756-4646

VL - 90

JO - Journal of Functional Foods

JF - Journal of Functional Foods

M1 - 104952

ER -

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

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