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

Journal of Functional Foods (Mar 2022)

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

Affiliations

Tianpei Tang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Qing Li: Department of Biological and Chemical Engineering, Aarhus University, Aarhus 8200, Denmark
Ziwei Huang: Taian Qiangde Food Co. Ltd., Taian 271000, China
Yejun Wu: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Bowen Yan: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Corresponding authors at: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Jianxin Zhao: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Corresponding authors at: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Hao Zhang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Wei Chen: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Daming Fan: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Journal volume & issue: Vol. 90
p. 104952

Abstract

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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.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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