背景:当前的研究旨在研究两种酸面包的营养干预对改善糖尿病大鼠认知功能障碍的影响。
方法:链脲佐菌素-烟酰胺(STZ-NC)诱导大鼠2型糖尿病。糖尿病大鼠以均衡饮食或含有20%酸面团面包I或II的均衡饮食喂养一个月。脂质轮廓,氧化应激,在所有大鼠中评估炎症标志物和认知功能.在海马组织中评估脑源性神经营养因子(BDNF)和核呼吸因子2(NRF-2)的基因表达,而磷酸烯醇丙酮酸羧基激酶(PEPCK)的表达,在肝组织中评估了葡萄糖转运蛋白2(GLUT2)基因。在制备的酸面团面包中评估了化学组成和脂肪酸谱。
结果:面团面包II显示出更高的酚类化合物含量,脂肪,纤维和碳水化合物。脂肪酸谱显示,酸面团面包I的饱和脂肪酸含量较高(16.08%),酸面团面包样品II的不饱和脂肪酸含量较高(79.33%)。面团面包I或II喂养大鼠显示高血糖的显著改善,氧化应激标志物,炎症标志物,血脂谱,肝肾功能与认知功能改善有关。海马组织中BDNF和NRF2的基因表达显著增高,而在给予酸面团面包I或II的糖尿病患者中,肝脏GLUT2和PEPCK基因表达下调。
结论:在所有研究参数中,面团面包II均较好。酸面团面包样品的抗糖尿病作用和对认知功能障碍的保护可能归因于膳食纤维的存在,酚类化合物,和多不饱和脂肪酸。
BACKGROUND: The current research targeted to study the impact of nutritional intervention by two sourdough breads in improvement of cognitive dysfunction in diabetic rats.
METHODS: Type-2 diabetes was induced in rats by Streptozotocin-Nicotinamide (STZ-NC). Diabetic rats were fed on balanced diet or balanced diet containing 20% of sourdough bread I or II for a month. Lipid profile, oxidative stress, inflammatory markers and cognitive functions were assessed in all rats. Gene expression of brain-derived neurotrophic factor (BDNF) and nuclear respiratory factor 2 (NRF-2) were assessed in hippocampal tissue, while expression of phosphoenol pyruvate carboxy kinase (PEPCK), and glucose transporter 2 (GLUT2) genes were evaluated in hepatic tissue. Chemical composition and fatty acids profile were evaluated in the prepared sourdough bread.
RESULTS: Sourdough bread II showed higher content of phenolic compounds, fat, fiber and carbohydrates. Fatty acids profile revealed that sourdough bread I was higher in saturated fatty acids (16.08%), while sourdough bread sample II was higher in unsaturated fatty acids (79.33%). Sourdough bread I or II feeding rats\' showed significant improvement in hyperglycemia, oxidative stress markers, inflammatory markers, lipid profile, liver and kidney functions in association with improvement in cognitive function. Gene expression of BDNF and NRF2 in hippocampal tissue were increased significantly, while hepatic GLUT2 and PEPCK gene expression were down-regulated in diabetic given sourdough bread I or II.
CONCLUSIONS: Sourdough bread II was superior in all the studied parameters. The anti-diabetic effect and protection from cognitive dysfunction of sourdough bread samples may be ascribed to the occurrence of dietary fibers, phenolic compounds, and polyunsaturated fatty acids.