Dietary Intervention With α-Amylase Inhibitor in White Kidney Beans Added Yogurt Modulated Gut Microbiota to Adjust Blood Glucose in Mice
White kidney beans contain α-amylase inhibitors that can be used in diet for weight reduction. In this study, we investigated the potential of white kidney bean ( phaseolus vulgaris L.) extract enriched in α-amylase inhibitor as a food additive in yogurt to regulate blood glucose in hyperglycemic an...
Saved in:
Published in | Frontiers in nutrition (Lausanne) Vol. 8; p. 664976 |
---|---|
Main Authors | , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Frontiers Media S.A
12.10.2021
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | White kidney beans contain α-amylase inhibitors that can be used in diet for weight reduction. In this study, we investigated the potential of white kidney bean (
phaseolus vulgaris
L.) extract enriched in α-amylase inhibitor as a food additive in yogurt to regulate blood glucose in hyperglycemic animals. Five groups of C57BL/6J mice were fed for 8 weeks with standard chow diets, high-fat diets (HFD), or high-fat diets with supplement of α-amylase inhibitor in white kidney beans (
P. vulgaris
extract, PVE), yogurt (Y), and PVE added yogurt (YPVE), respectively. The HFD weakened glucose tolerance and caused insulin resistance in mice, and changed the characteristics of intestinal flora. The intervention of Y, PVE, and YPVE decreased blood glucose, insulin, hyperlipidemia, and inflammatory cytokine levels in mice fed with HFD. Moreover, the YPVE could regulate the components of host intestinal microbiota toward a healthy pattern, significantly increased the metabolic-related flora
Corynebacterium, Granulicatella
, and
Streptococcus
, while it decreased
Paraprevotella
and
Allobaculum
. Thus, YPVE markedly increased functions of “Amino Acid Metabolism,” “Energy Metabolism,” “Nucleotide Metabolism,” and declined functions of “Glycan Biosynthesis and Metabolism.” Consequently, YPVE could be developed as a new functional food because of its beneficial prebiotic properties in the metabolic syndrome. |
---|---|
Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Reviewed by: Shudong He, Hefei University of Technology, China; Fu-Hui Xiao, Kunming Institute of Zoology (CAS), China These authors have contributed equally to this work Edited by: Ren-You Gan, Institute of Urban Agriculture (CAAS), China This article was submitted to Nutrition and Microbes, a section of the journal Frontiers in Nutrition |
ISSN: | 2296-861X 2296-861X |
DOI: | 10.3389/fnut.2021.664976 |