文献类型： 外文期刊

第一作者： Zhu Yingying

作者： Zhu Yingying;Huang Lu;Dong Jilin;Shen Ruiling;Dong Lianger;Shi Zhenxing;Yao Yang

作者机构： Zhengzhou Univ Light Ind, Sch Food & Biol Engn, 166 Kexue Rd, Zhengzhou 450002, Henan, Peoples R China;Univ Hawaii, Dept Human Nutr Food & Anim Sci, 1955 East West Rd, Honolulu, HI 96822 USA;Chinese Acad Agr Sci CAAS, Inst Crop Sci, 80 South Xueyuan Rd, Beijing 100081, Peoples R China

关键词： Oat beta-glucan; Oat resistant starch; Whole oat foods; Type 2 diabetes; Gut microbiota

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 2020影响因子：4.451； 五年影响因子：4.907 ）

ISSN： 1756-4646

年卷期： 2020 年 69 卷

页码：

收录情况： SCI

摘要： This study was aimed to compare the beneficial effects of oat beta-glucan (OG), oat resistant starch (ORS), and whole oat foods (WO), and explore the correlations between the key phylotypes of gut microbiota and type 2 diabetes (T2D) indexes and inflammation indexes in high-fat diet induced T2D rats. WO exhibited better effects on ameliorating insulin resistance and glucose tolerance than OG and ORS (p < 0.05). The three oat products had equal effects on the inhibition of cytokine release (p > 0.05). OG, ORS, and WO altered the gut microbiota composition with increased genus Clostridium, and Butyricoccus, but decreased genus Bacteroides, Lactobacillus, Oscillospira, and Ruminococcus. In addition, the Pearson correlation analysis showed that genus Bacteroides, Butyricoccus, Parabacteroides, Lactobacillus, Oscillospira, Ruminococcus, and Bifidobacterium positively correlated (p < 0.05) with the development of diabetes and inflammation, while genus Clostridium and Faecalibacterium showed a negative correlation (p < 0.05). These results provide valuable information about the beneficial effects of oat products on human health.

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