Analysis of the effect of okra extract on the diversity of intestinal flora in diabetic rats based on 16S rRNA sequence
文献类型： 外文期刊
作者： Wu, Li 1 ; Tang, Baosha 1 ; Lai, Pufu 1 ; Weng, Minjie 1 ; Zheng, Hengguang 1 ; Chen, Junchen 1 ; Li, Yibin 1 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou, Fujian, Peoples R China
2.Fujian Key Lab Agr Prod Food Proc, Fuzhou, Fujian, Peoples R China
3.Fuzhou Univ, Coll Chem, Fuzhou, Fujian, Peoples R China
4.Fuzhou Univ, Coll Biol Sci & Technol, Inst Food Sci & Technol, Fuzhou, Fujian, Peoples R China
关键词： okra; aqueous extract; intestinal flora; diabetes; ameliorate intestinal microecology
期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.602； 五年影响因子：2.968 ）
ISSN： 0101-2061
年卷期： 2022 年 42 卷
页码：
收录情况： SCI
摘要： To study the effect of okra aqueous extract on the intestinal flora of diabetic rats. Taking normal SD rats as CK group, diabetic rats induced by 40 mg/(kg.bw) streptozotocin (STZ) intraperitoneally as M group, normal and diabetic rats gavaged with 500 mg/(kg.bw) okra aqueous extract were CKO and MO groups,respectively. The bacterial flora of the cecum contents of rats was analyzed with 16S rRNA V3-V4 sequencing after 8 weeks of the experiment. Compared with CK, M increased Firmicutes 14.00% and decreased Proteobacteria 19.32% (P <0.01). Compared with M, MO down-regulated Lachnospiraceae 2.64% (such as Blautia, Anaerostipes), up-regulated Peptostreptococcaceae 1.20% in Firmicutes, and down-regulated Desulfovibrioceae 3.78% (such as Desulfovibrio) and up-regulated Burkholderia 5.24% (such as Parasutterella) in Proteobacteria. It is worth noting that MO up-regulated Christensenellaceae (LDA>4), which was negatively correlated with body mass index, inflammation, and metabolic syndrome. The okra aqueous extract reverses the changes of the intestinal flora of STZ-induced diabetic rats, which decreased Firmicutes and increased Proteobacteria by down-regulating Lachnospiraceae and Desulfovibrionaceae, up-regulating Burkholderiaceae, Christensenellaceae. The okra aqueous extract has the potential as a functional food with regulating intestinal microecology balance of diabetes.
- 相关文献
作者其他论文 更多>>
-
A metabolomics perspective reveals the mechanism of the uric acid-lowering effect of Prunus salicina Lindl. cv. "furong" polyphenols in hypoxanthine and potassium oxybate-induced hyperuricemic mice
作者：Wu, Li;Yi, Kexin;Xiao, Zheng;Xia, Qing;Cao, Yuping;Chen, Shouhui;Li, Yibin;Yi, Kexin;Xia, Qing;Cao, Yuping;Wu, Li;Xiao, Zheng;Li, Yibin;Wu, Li;Xiao, Zheng;Li, Yibin;Wu, Li;Xiao, Zheng;Li, Yibin
关键词：
-
Investigating the Respiratory and Energy Metabolism Mechanisms behind ε-Poly-L-lysine Chitosan Coating's Improved Preservation Effectiveness on Tremella fuciformis
作者：Sun, Junzheng;Wei, Yingying;Li, Longxiang;Tang, Baosha;Yang, Yanrong;Xiao, Zheng;Chen, Junchen;Lai, Pufu;Sun, Junzheng;Wei, Yingying;Li, Longxiang;Tang, Baosha;Yang, Yanrong;Xiao, Zheng;Chen, Junchen;Lai, Pufu;Sun, Junzheng;Wei, Yingying;Li, Longxiang;Tang, Baosha;Yang, Yanrong;Xiao, Zheng;Chen, Junchen;Lai, Pufu;Wei, Yingying;Li, Longxiang
关键词：epsilon-poly-L-lysine; chitosan; Tremella fuciformis; respiratory metabolism; energy metabolism
-
GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods
作者：Lai, Pufu;Li, Longxiang;Wei, Yingying;Sun, Junzheng;Tang, Baosha;Yang, Yanrong;Chen, Junchen;Wu, Li;Lai, Pufu;Li, Longxiang;Wei, Yingying;Sun, Junzheng;Tang, Baosha;Yang, Yanrong;Chen, Junchen;Wu, Li;Lai, Pufu;Li, Longxiang;Wei, Yingying;Sun, Junzheng;Tang, Baosha;Yang, Yanrong;Chen, Junchen;Wu, Li;Li, Longxiang;Wei, Yingying
关键词：Hypsizygus marmoreus; GC-IMS; volatile flavor; drying method
-
Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits
作者：Wang, Changrong;Lin, Mengfan;Zhuang, Weijing;Guo, Zebin;Wang, Changrong;Lin, Mengfan;Zhuang, Weijing;Guo, Zebin;Li, Yibin
关键词：Steam explosion; Soluble dietary fiber; Biscuits
-
Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review
作者：Cao, Yuping;Xia, Qing;Yi, Kexin;Cao, Yuping;Wu, Li;Xia, Qing;Yi, Kexin;Li, Yibin;Wu, Li;Li, Yibin;Wu, Li;Li, Yibin;Wu, Li;Li, Yibin
关键词：edible fungi; new technologies; post-harvest preservation; nutraceutical value
-
Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun
作者：Yi, Kexin;Xia, Qing;Cao, Yuping;Yi, Kexin;Wu, Li;Song, Xinpeng;Xia, Qing;Cao, Yuping;Li, Yibin;Yi, Kexin;Wu, Li;Xia, Qing;Cao, Yuping;Li, Yibin;Wu, Liting;Song, Xinpeng;Li, Yibin
关键词：Tremella fuciformis stem powder; Superfine grinding; Processing characteristics; Texture; Sensory evaluation
-
Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and function
作者：Wang, Changrong;Lin, Mengfan;Guo, Zebin;Wang, Changrong;Lin, Mengfan;Guo, Zebin;Li, Yibin
关键词：Steam explosion; Tremella fuciformis stem; Soluble dietary fiber; Structural properties; Functional properties
