Study On The Nutritional Components Analysis And Hypoglycemic Effect Of Probiotic Fermented Carrot Juice

Type 2 diabetes(T2DM)has become a global health problem now.Although there are many drug interventions,including oral hypoglycaemic agents and insulin for the treatment of diabetes,current evidence suggests that these patients are on the rise with adverse complications.Fruits and vegetables are rich in dietary fiber,vitamins,and various phytochemicals.Fruit and vegetable-based dietary adjustments are undoubtedly important directions for the prevention and treatment of T2DM and other chronic diseases.Lactobacillus rhamnosus as a non-toxic,no side effects of probiotics,not only have a higher ability to tolerate the digestive tract environment of animals,but also have the features of hypoglycemic,immune enhancement and regulation of gut microbiota.Carrots are rich in hypoglycemic substances,and carrot juice has the effect of hypoglycemic after being fermented by probiotics,and it provides aromatic flavor and good texture.So it is a good food for high blood sugar people.The previous research of this dissertation has obtained the optimum fermentation process of fermented carrot juice by Lactobacillus rhamnosus.On this basis,the nutrient components of fermented carrot juice were analyzed,combined with classical animal experiments.Involving intestinal microorganisms from animal,microbiological,and molecular levels to study the regulation of probiotics fermented carrot juice on II diabetic rats and its molecular mechanisms,providing theoretical basis for the development of fermented carrot juice beverages and the research and development of nutritional health products And technical support.The result as follows:1.Using carrot juice as a raw material and Lactobacillus rhamnosus as a starter,analyze the changes in the nutrient composition of carrot juice fermented by probiotics.The study found that the total sugar content in carrot juice after fermentation was significantly reduced,protein content increased,water activity increased,Vc and ?-carotene content also increased significantly,so rhamnomil milk Bacillus fermentation enriches the nutritional value of carrot juice.Analyze the contents of free amino acids,organic acids,bound and free monomeric phenols in carrot juice fermented by probiotics and their antioxidant activity.The results showed that the contents of threonine,serine,glycine,methionine and lysine in fermented carrot juice increased significantly(P<0.05);the content of aspartic acid and glutamic acid decreased significantly(P<0.05).The content of malic acid decreased after fermentation,and the contents of lactic acid,acetic acid,citric acid,succinic acid,propionic acid,and butyric acid increased significantly(P<0.05).The fermentation of Lactobacillus rhamnosus could hydrolyze the bound phenol in carrot juice and release free phenol.The content of free quercetin increased by 243.91%(P<0.05),indicating that fermented carrot juice of Lactobacillus rhamnosus can be used as quercetin.2.After the fermentation,the DPPH radical and hydroxyl radical scavenging rate of the carrot juice increased(P<0.05),and the total reducing power increased(P<0.05).In addition,the fermentation of Lactobacillus rhamnosus significantly increased the inhibitory rate of?-glucosidase in carrot juice(P<0.05).The above results indicate that the probiotic fermented carrot juice has potential hypoglycemic activity.3.Establish a T2DM rat model to investigate the hypoglycemic effects of unfermented carrot juice(DNF),fermented carrot juice+Lactobacillus rhamnosus(DFCL),fermented carrot juice(DFC)and Lactobacillus rhamnosus(DFL).The results showed that all treatment groups had a certain improvement on blood glucose levels,insulin levels,oxidative stress and renal function in T2DM rats.In particular,DFCL significantly reversed the blood glucose levels,insulin levels,total antioxidant capacity(T-AOC),urea nitrogen(BUN),creatinine(CRE),and uric acid(UA)indexes in T2DM(P<0.05);DFCL successfully observed liver,pancreas,and kidney pathology.These results show that DFCL has better hypoglycemic effect than DFC and DFL and is worthy of promotion.4.The high-throughput sequencing of 16S rRNA gene and Gas chromatography(GC)was used to study the effect of fermented carrot juice of Lactobacillus rhamnosus on the structure and function of intestinal microflora in T2DM rats.The results showed that the gut microbiota diversity in the normal group(NC)and the treatment group was higher than that in the diabetic group(DC).The ?-diversity analysis indicated that the DC group had a low similarity between the bacterial structure and the NC group,and the community diversity was large.The structure of intestinal microflora in DFCL rats was similar to that in NC group.Its characteristic flora was Oscillibacter,Ruminococcaceae UCG-013,Ruminococcaceae UCG-010 and Akkermansia.DFCL significantly increased intestinal short-chain fatty acids(SCFA)in T2DM rats.5.The mRNA expression level indicated that DFCL and DFC could significantly down-regulate the expression of PEPCK and S6K1 genes in T2DM rats(P<0.01),and up-regulate the expression levels of G6PC1,PPAR-? and PPAR-y genes(P<0.05).The visual correlation between gut microbiota and T2DM biochemical markers,SCFA and key factor mRNA expression levels showed that Ruminococcaceae,Desulfovibrio and Alloprevotella in the intestine of T2DM rats are the key bacteria in the hypoglycemic effect of probiotic fermented carrot juice.In addition,bacteria such as Ruminococcaceae,Desulfovibrio,Akkermansia,and Prevotellaceae mediate SCFA content in the intestine of T2DM rats and affect the mRNA expression of key genes.The above results clarified the hypoglycemic mechanism of probiotics fermented carrot juice on T2DM rats.