Research On The Effects Of Ferments From Fruits And Vegetables In Changbai Mountain On Blood Glucose

Objective:The Changbai Mountain fruit and vegetable fermentation product is a raw liquid extracted through the closed fermentation of fresh fruits and vegetables for more than 300 days.Apart from the carbohydrates,proteins,and other productivity materials that can provide energy to the human body,the fermented material is also rich in a variety of dietary fiber,vitamins,and trace minerals and other nutrients that are beneficial to body health.The purpose of this study was to determine its food glycemic index(GI),provide scientific nutrition guidance for consumers when selecting such products,and to initially detect Changbai Mountain fruit and vegetable fermentation products through model of diabetes mellitus(DM)rat model.The effects of body weight,body length,body fat content,body organ index,and blood glucose,blood lipids,and antioxidant blood parameters were measured in diabetic rats.Method:Recruitment of participants in Changchun through publicity,20 people were selected according to the inclusion exclusion criteria,half male and half female,and informed consent was obtained after approval of the Medical Ethics Committee in School of Public Health in Jilin University.Prepare 82.39 ml of Changbai Mountain fruit and vegetable fermentation liquid(containing 50 g of available carbohydrates)in 217.61 ml of water for the Changbai Mountain fruit and vegetable fermentation solution.A standard glucose solution was dissolved in 300 ml of water using 50 g of standard glucose.Subjects were given a unified dinner on the night before the test.Body composition was used to measure body composition and data were recorded.The following morning,an empty stomach was fasted(fasting for 10 hours or more),and the standard glucose solution/Changbai Mountain fruit and vegetable fermentation solution was administered orally at the same time.We collected 2 ml of venous blood at the 15 min,30 min,45 min,60 min,90 min,and 120 min after fasting and serving,and then we took Changbai Mountain fruit and vegetable fermentation solution/standard dextrose solution according to the same procedure after a week of washing period.Blood samples were collected at each time point and blood glucose was measured.The GI of the Changbai Mountain fruit and vegetable fermentation was calculated.90 clean grade male Wistar rats were randomly divided into six groups.In addition to the blank control group,the other five groups were injected intraperitoneally with streptozotocin to induce a rat model of DM.To determine the DM rat model for the rat’s blood glucose ≥16.7mmol/L to determine DM rat model.The control group and the negative control group were given intragastric administration with the same dose of normal saline.The positive control group was given intragastrically with 150 mg/kg·BW·d metformin,and the low,medium and high dose groups were respectively 2.5 mL/kg·BW·d,5 mL/kg·BW·d,and 10mL/kg·BW·d Changbai Mountain fruit and vegetable fermented materials intragastrically administered.After 28 days of gavage,the body weight,body length,and Lee’s index of each group were measured.Blood was taken from the eyeballs.And rats sacrificed by cervical vertebrae.Determination of organ coefficient,blood glucose,total cholesterol(Cholesteride,TC),triacylglyceride(TG),high-density lipoprotein cholesterol(HDLC),low-density lipoprotein cholesterol(Low-density lipoprotein cholesterol),LDLC),antioxidant serum malondialdehyde(MDA),reduced glutathione(GSH),superoxide dismutase(SOD).Result:1.The result of determination that GI of Changbai Mountain fruit and vegetable fermentation product was 56.9878.2.The body weight,testicular fat content,Lee’s index,liver and kidney index of each group of diabetic rats were significantly lower than those of blank control rats(P<0.05).The weight loss symptoms of diabetic rats in each group did not improved.3.The blood glucose level of rats in low-dose group was decreased by 29.14%(P=0.005)compared with that in the negative control group.There was no significant improvement in the middle-dose group and high-dose group,and the blood glucose level was significantly increased in each dose group.Higher than the blank control group rats blood glucose levels(P <0.05).4.The blood lipid LDLC level in the middle-dose group was significantly lower than that in the blank control group(P=0.024),and the HDLC level in the low-dose group was 1.52 times higher than that in the blank control group(P<0.001).The control group was increased by 1.75 times(P<0.001).There was no significant improvement in serum TC and TG in DM rats of each dose group.5.Compared with the negative control group,the serum MDA level in the middle-dose group decreased by 33.33%(P=0.001),and the high-dose group decreased by 79.95%(P<0.001).Compared with the blank control group,the serum MDA,the level of serum MDA in the high-dose group decreased by 66.06%(P<0.001).Compared with the serum GSH level in the negative control group,the serum GSH levels in the low-dose group increased by 0.85 times(P<0.05),the middle-dose group increased by 0.81 times(P=0.002),and the high-dose group increased.It was 0.89 times higher(P<0.001),but serum GSH levels in each dose group were still significantly lower than the blank control group(P<0.05).Compared with the serum SOD level in the negative control group,the serum SOD level in the low-dose group was increased by 25.52%(P=0.019),the middle-dose group was increased by 30.19%(P=0.001),and the high-dose group was elevated.At 20.40(P=0.002),serum SOD levels in rats of each dose group were significantly higher than those of blank control rats(P<0.05).Conclusion:1.Changbai Mountain fruit and vegetable fermented foods are medium-GI foods.2.Low-dose of Changbai Mountain fruit and vegetable fermentation can reduce blood glucose levels in diabetic rats.3.Low-dose of Changbai Mountain fruit and vegetable fermentation can increase high-density lipoprotein HDLC levels in diabetic rats.4.The medium and high doses of Changbai Mountain fruit and vegetable fermentation reduced the serum MDA level in diabetic rats.Low,medium and high doses of Changbai Mountain fruit and vegetable fermentation all increased serum GSH level and SOD level in diabetic rats,and played a protective role in oxidative stress in diabetic rats.