The effect of the molecular weight of blackberry polysaccharides on gut microbiota modulation and hypoglycemic effect <i>in vivo</i>
Xi Lai, Xu Weibing, Fu Shuyong, Shenghua Li, Xiong Fu, Tan Chin-Ping, Pingping Wang, Dou Zu-Man, Chun Chen
Abstract
. In general, the result demonstrated that blackberry polysaccharides with a lower molecular weight are more easily fermented, making the theoretical basis for the development of blackberry polysaccharides as a probiotic food to rapidly regulate intestinal flora for type 2 diabetes.
Topics & Concepts
PolysaccharideFood scienceChemistryIn vivoGut floraBiochemistryBiologyBiotechnologyGut microbiota and healthDiet, Metabolism, and DiseaseGastrointestinal motility and disorders