糙米
胰岛素抵抗
生物
肠道菌群
乳酸菌
炎症
粪便
内分泌学
食品科学
胰岛素
内科学
微生物学
医学
免疫学
发酵
作者
Ruozhi Zhao,Fei Huang,Chen Liu,Vaibhav Asija,Liru Cao,Minshun Zhou,Haiyan Gao,Min Sun,Xinchu Weng,Junyi Huang,Xianyan Liao,Zhanmin Liu,Luyi Sen,Garry X. Shen
标识
DOI:10.1021/acs.jafc.2c06662
摘要
The constituents of germinated brown rice (GBR), brown rice (BRR), and white rice (WHR) and their impact on metabolism, inflammation, and gut microbiota in high fat (HF) diet-fed mice were examined. The contents of total fiber and γ-aminobutyric acid in BRR and GBR were higher than that in WHR (p < 0.05). Male C57 BL/6J mice received HF diet+26 g% of WHR, BRR, or GBR for 12 weeks. BRR and GBR comparably reduced HF diet-induced increases in fasting plasma glucose, lipids, insulin resistance, and inflammatory markers compared to WHR (p < 0.01). The abundance of fecal Bacteroidetes in mice fed HF+GBR or HF+BRR was higher than in HF+WHR-fed mice (p < 0.05). The abundance of fecal Lactobacillus gasseri in GBR-fed mice was greater than that in WHR- or BRR-fed mice (p < 0.05). The results indicated that GBR or BRR attenuated hyperglycemia, insulin resistance, and inflammation in mice. HF+GBR, but not HF+BRR, increased a probiotic bacteria in the gut.
科研通智能强力驱动
Strongly Powered by AbleSci AI