杂豆与慢性疾病防控

杂豆中的植物化学物、膳食纤维及抗性淀粉等有助于慢性疾病预防和控制。人体干预研究和前瞻性流行病学研究表明,含有杂豆的饮食可以降低低密度脂蛋白胆固醇（LDL-C）,有利于减少代谢综合征、缺血性心脏病、糖尿病和肥胖的风险。本文对杂豆结合进入健康膳食模式时对控制餐后血糖、体重管理、预防心血管疾病等方面的积极作用进行综述。     

蜂花粉营养成分及其在老年营养保健中的作用

本文就近年来国内外对蜂花粉的营养成分及在老年保健方面的研究进行了综述,为蜂花粉在老年保健食品的进一步开发应用提供了依据.     

Vinegar Functions on Health: Constituents,Sources, and Formation Mechanisms

Vinegars are one of only a few acidic condiments throughout the world. Vinegars can mainly be considered grain vinegars and fruit vinegars, according to the raw materials used. Both grain vinegars and fruit vinegars, which are fermented by traditional methods, possess a variety of physiological functions, such as antibacteria, anti‐infection, antioxidation, blood glucose control, lipid metabolism regulation, weight loss, and anticancer activities. The antibacteria and anti‐infection abilities of vinegars are mainly due to the presence of organic acids, polyphenols, and melanoidins. The polyphenols and melanoidins also provide the antioxidant abilities of vinegars, which are produced from the raw materials and fermentation processes, respectively. The blood glucose control, lipid metabolism regulation, and weight loss capabilities from vinegars are mainly due to acetic acid. Besides caffeoylsophorose (inhibits disaccharidase) and ligustrazine (improves blood circulation), other functional ingredients present in vinegars provide certain health benefits as well. Regarding anticancer activities, several grain vinegars strongly inhibit the growth of some cancer cells in vivo or in vitro, but related functional ingredients remain largely unknown, except tryptophol in Japanese black soybean vinegar. Considering the discovering of various functional ingredients and clarifying their mechanisms, some vinegars could be functional foods or even medicines, depending on a number of proofs that demonstrate these constituents can cure chronic diseases such as diabetes or cardiovascular problems.     

人参低聚肽对老年db/db小鼠血糖及免疫调节的作用

目的:评估人参低聚肽改善老年db/db小鼠血糖以及炎症因子和氧化应激状态的效果。方法:db/db小鼠随机分为老年模型对照组、阳性对照组、人参低聚肽干预组,同时以db/m小鼠作为正常对照组,并且取喂养至35周龄的青年db/db小鼠作为青年模型对照组。干预期间和干预结束后对各组小鼠进行空腹血糖、糖耐量水平、炎症反应程度和氧化应激状态的测定。结果:人参低聚肽可显著降低70周db/db小鼠空腹血糖(P<0.05),人参低聚肽干预组的小鼠血糖峰值和血糖曲线下面积(AUC)低于老年模型对照组、阳性对照组、青年模型对照组。人参低聚肽干预组小鼠IL-6(412.61±12.18 pg/L)低于正常对照组(476.50±30.00 pg/L),并且显著低于老年模型对照组(P<0.05),正常对照组、人参低聚肽干预组、阳性对照组和青年模型对照组的SOD和GSH-Px含量均显著高于老年模型对照组(P<0.05)。结论:人参低聚肽可以在一定程度上改善老年db/db小鼠血糖和糖耐量情况,其可能的作用机制是降低小鼠炎症因子和改善氧化应激状态,调节其免疫。     

屎肠球菌B21对高脂饮食Wistar大鼠体重、空腹血糖和粪便菌群的影响

本研究分析了摄食屎肠球菌(Enterococcus faecium)B21菌株对高脂饮食Wistar大鼠体重和空腹血糖的影响;并运用高通量测序技术分析了大鼠肠道菌群多样性的变化。36只Wistar大鼠随机分为正常对照组(NCD)、高脂饮食组(HFD)和E. faecium B21干预组(HFD+B21)。NCD组大鼠喂食普通饲料,HFD组和HFD+B21组大鼠喂食高脂饲料。自第1周起,给予HFD+B21组每只大鼠每天灌胃0.2 mL E. faecium B21(10⁸ CFU/mL)至第7周。收集第7周大鼠粪便,通过高通量测序分析了3组大鼠肠道菌群的结构和组成。结果表明:在第7周时,HFD+B21组(366.51 g)大鼠体重显著高于HFD组(339.43 g,p<0.05)和NCD组(306.84 g,p<0.05),HFD+B21组大鼠(7.63 mmol/L)空腹血糖显著低于HFD组(8.75 mmol/L,p<0.05),且与NCD组无显著性差异(7.08 mmol/L,p>0.05)。HFD+B21组大鼠肠道菌群丰度(ACE值398.12,Chao1值398.49)和多样性最低(Shannon指数3.83),NCD组菌群丰度(ACE值700.57,Chao1值698.07)和多样性(Shannon指数5.06)最高;E. faecium B21的摄入降低了菌群中致病菌属假单胞菌属(Pseudomonas)和脱硫弧菌属(Desulfovibrio)的比率,同时促进了有益菌属布劳特氏菌属(Blautia)的增长。结论:E. faecium B21的摄入能促进高脂饮食Wistar大鼠的体重,降低其空腹血糖且对肠道菌群失衡具有一定的调节作用。