Insoluble dietary fiber from Chinese cabbage leaves improves glucose and lipid metabolism disorders in HFD-fed mice by mediating gut microbiota

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-06-30 DOI:10.1016/j.jff.2025.106948

Ya-Die Niu , Qian Zhou , Zhe Gao , Liang-Fu Zhou , Li-Jun Song , Wen Zhao , Ya-Sai Sun

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Abstract

Long term high-fat diet lead to glucose and lipid metabolism disorders (GLMD). Here, we investigated the effect of insoluble dietary fiber extracted from Chinese cabbage leaves (CIDF) on GLMD. Firstly, CIDF, containing 68.55 % insoluble dietary fiber, was extracted by complex enzyme. Experiments confirmed that CIDF had polysaccharide functional groups with preferable water holding and swelling capacity, glucose and lipids absorption, and relevant enzymes inhibition. Secondly, C57BL/6J mice were fed with LFD, HFD, HFD + 250 mg/kg·body weight CIDF (CIDF-L) and HFD + 500 mg/kg·body weight CIDF (CIDF-H), respectively. After 12-week intervention, CIDF significantly ameliorated serum lipid profile, glucose intolerance, and insulin resistance, which might achieved by promoting the conversion of cholesterol to bile acids (PPARα-LXRα-CYP7A1) and liver glycogen synthesis (PPARγ-PI3K-AKT). Finally, 16S rRNA implied that CIDF improved GLMD by reducing the abundance of Biophilia. In summary, CIDF is expected as a dietary supplement for GLMD amelioration, which is meaningful for promoting its comprehensive utilization.

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大白菜叶不溶性膳食纤维通过调节肠道菌群改善hfd喂养小鼠的糖脂代谢紊乱

长期高脂饮食导致糖脂代谢紊乱（GLMD）。本文研究了大白菜叶不溶性膳食纤维（CIDF）对GLMD的影响。首先，采用复合酶法提取含不溶性膳食纤维68.55%的CIDF；实验证实，CIDF的多糖官能团具有较好的持水和溶胀能力、葡萄糖和脂质吸收能力以及对相关酶的抑制作用。然后，分别饲喂低脂、高脂、高脂+ 250 mg/kg·体重CIDF （CIDF- l）和高脂+ 500 mg/kg·体重CIDF （CIDF- h）的C57BL/6J小鼠。干预12周后，CIDF显著改善了血脂、葡萄糖耐受不良和胰岛素抵抗，这可能是通过促进胆固醇转化为胆汁酸（PPARα-LXRα-CYP7A1）和肝糖原合成（PPARγ-PI3K-AKT）来实现的。最后，16S rRNA表明CIDF通过降低亲生物性丰度来改善GLMD。综上所述，CIDF有望作为改善GLMD的膳食补充剂，对促进其综合利用具有重要意义。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.