Effects Of Red Raspberry Leavening On Gut Microbes And Metabolites In Type ? Diabetic Mice

Red raspberry(Rubus ideaus L.)belongs to Rosaceae Rubus.It is rich in active substances such as flavonoids,ellagic acid and proanthocyanidins.It has antioxidant,anti-tumor and other effects,thus has high research value.In this experiment,Kluyveromyces marxianus combined with Lactobacillus brevis was added to raspberry pulp for directional fermentation to obtain red raspberry leavening.Different dose of leavening lyophilized powder dilutions were given to the type I diabetic mice for 28 days.The results were analyzed by 16 S rRNA sequencing,GC-MS metabolomics determination,liver and ileal tissue section analysis.1.Using the response surface to optimize the brewing process of red raspberry leavening,determine the best method is 170 g/L sugar addition,0.24% Kluyveromyces marxianus and 2.7% Lactobacillus brevis addition,and bottled volume 60 mL.2.The fermentation product contains a variety of biologically active substances,include: polyphenol content 90 mg/g,protease activity 60.96 U/g,SOD enzyme activity 495 U/g,and the viable bacteria is lg 5.05 CFU/g.3.The leavening has the functions of restoring and remodeling the gut microbes of type ? diabetic mice,regulating metabolites,repairing liver damage and recovering intestinal epithelial and mucosal cells.