Submit to Nutrients Review for Nutrients Propose a Special Issue

Journal Browser

The Role of Dietary Whole Grain and Its Phytochemicals in Diabetes, Insulin Resistance and Obesity

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Published Papers

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Phytochemicals and Human Health".

Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 20477

Share This Special Issue

Special Issue Editor

Prof. Dr. Qun Shen

E-Mail Website
Guest Editor

National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: whole grain; phytochemicals; obesity; diabetes; health benefits; synergistic or antagonistic action

Special Issue Information

Dear Colleagues,

I am honored to have the opportunity to invite you to contribute your research work to Nutrients.

Whole grains are considered part of a healthy and sustainable diet because they can contribute to maintaining a healthy weight; reduce the risk of cardiovascular disease, type 2 diabetes, and bowel cancer; and promote the stability and diversity of intestinal flora, thereby reducing the risk of intestinal diseases. Many countries around the world encourage their residents to consume as much whole grains as possible.

This special issue in order to provide readers with more information about different varieties of whole grains and the role of their phytochemicals in the health benefits attributed to these foods. The goal of this Special Issue is to highlight novel research findings on reducing the risk of cardiovascular disease, type 2 diabetes, metabolism modulation, gut microbiota dysbiosis, etc.

We welcome submissions of original research articles, reviews, and mini-reviews focusing on but not limited to the following topics:

Animal and clinical studies on dietary whole grains and their phytochemicals and their influence on abnormal glucose metabolism, lipid metabolism, gut microbiota, and any other relevant health outcomes.
Synergistic or antagonistic action between different whole grains or their phytochemicals on metabolism modulation and gut microbiota dysbiosis.

Prof. Dr. Qun Shen
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

whole grains
phytochemicals
obesity
diabetes
health benefits
synergistic or antagonistic action

Published Papers (6 papers)

Download All Papers

Research

12 pages, 1778 KiB

Open AccessArticle

Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties

by Xin Ren, Mengyuan Qin, Min Zhang, Yi Zhang, Zhenhua Wang and Shan Liang

Nutrients 2022, 14(18), 3743; https://doi.org/10.3390/nu14183743 - 10 Sep 2022

Cited by 4 | Viewed by 1951

Abstract

Slowing starch digestibility can delay or even prevent the occurrence and development of type 2 diabetes. To explore the hypoglycemic potential of highland barley polyphenols (HBP), this study investigated the structural characteristics and starch digestibility of individual or mixed HBP-starch complexes. The results showed that a V-type structure was formed in HBP-starch complexes through non-covalent bonds, resulting in a decrease in rapidly digestible starch and an increase in resistant starch. Specially, the compounding of HBP extracted by acetone significantly reduced the rapidly digestible starch content in amylose from 41.11% to 36.17% and increased the resistant starch content from 6.15% to 13.27% (p < 0.05). Moreover, due to different contents and types of monomer phenols, the HBP extracted with acetone were more effective in inhibiting starch digestion than those extracted with methanol. Ferulic acid and catechin were two key components of HBP. Further results indicated that with the increased content of ferulic acid and catechin (from 1% to 5%), they formed a more ordered structure with amylose, resulting in the lower digestibility of the complex. Collectively, this study suggested that highland barley polyphenols could effectively delay starch digestion by forming a more ordered starch crystal structure. Highland barley polyphenols can be used as functional ingredients in regulating the digestive properties of starchy foods. Full article

(This article belongs to the Special Issue The Role of Dietary Whole Grain and Its Phytochemicals in Diabetes, Insulin Resistance and Obesity)

► Show Figures

Graphical abstract

22 pages, 8546 KiB

Open AccessArticle

Kidney Bean Fermented Broth Alleviates Hyperlipidemic by Regulating Serum Metabolites and Gut Microbiota Composition

by Weiqiao Pang, Di Wang, Zhaohang Zuo, Ying Wang, Wei Sun, Naidan Zhang and Dongjie Zhang

Nutrients 2022, 14(15), 3202; https://doi.org/10.3390/nu14153202 - 05 Aug 2022

Cited by 8 | Viewed by 2214

Abstract

Hyperlipidemia with fat accumulation and weight gain causes metabolic diseases and endangers human body health easily which is accompanied by metabolic abnormalities and intestinal flora disorders. In this study, the kidney bean fermented broth (KBF) was used in rats that were fed a high-fat diet to induce hyperlipidemia in order to subsequently analyse the serum metabolomics and gut microbiota modulatoration. The results show that the contents of the total polyphenols and total flavonoids in the KBF were up three and one times, while energy and carbohydrates decreased. In the HFD-induced hyperlipidemic model, body weight, organ weight, and the level of blood lipids (ALT, AST, TG, TC) were lower in rats treated with KBF than in the controls. Metabonomics indicate that there were significant differences in serum metabolomics between the KBF and the HFD. KBF could significantly improve the glycerophospholipids, taurine, and hypotaurine metabolism and amino acid metabolism of hyperlipidemic rats and then improve the symptoms of hypersterol and fat accumulation in rats. The relative abundance of beneficial bacteria increased while pathogenic bacteria decreased after the intervention of KBF. KBF ameliorates dyslipidemia of HFD-induced hyperlipidemic via modulating the blood metabolism and the intestinal microbiota. Collectively, these findings suggest that KBF could be developed as a functional food for anti-hyperlipidemia. Full article

(This article belongs to the Special Issue The Role of Dietary Whole Grain and Its Phytochemicals in Diabetes, Insulin Resistance and Obesity)

► Show Figures

Figure 1

14 pages, 2466 KiB

Open AccessArticle

Ferulic Acid Prevents Nonalcoholic Fatty Liver Disease by Promoting Fatty Acid Oxidation and Energy Expenditure in C57BL/6 Mice Fed a High-Fat Diet

by Zhixin Luo, Mengqian Li, Qiong Yang, Yuhong Zhang, Fang Liu, Lan Gong, Lin Han and Min Wang

Nutrients 2022, 14(12), 2530; https://doi.org/10.3390/nu14122530 - 18 Jun 2022

Cited by 18 | Viewed by 2837

Abstract

There is a consensus that ferulic acid (FA), the most prominent phenolic acid in whole grains, displays a protective effect in non-alcoholic fatty liver disease (NAFLD), though its underlying mechanism not fully elucidated. This study aimed to investigate the protective effect of FA on high-fat diet (HFD)-induced NAFLD in mice and its potential mechanism. C57BL/6 mice were divided into the control diet (CON) group, the HFD group, and the treatment (HFD+FA) group, fed with an HFD and FA (100 mg/kg/day) by oral gavage for 12 weeks. Hematoxylin and eosin (H&E) staining and Oil Red O staining were used to evaluate liver tissue pathological changes and lipid accumulation respectively. It was demonstrated that FA supplementation prevented HFD-induced NAFLD, which was evidenced by the decreased accumulation of lipid and hepatic steatosis in the HFD+FA group. Specifically, FA supplementation decreased hepatic triacylglycerol (TG) content by 33.5% (p < 0.01). Metabolic cage studies reveal that FA-treated mice have elevated energy expenditure by 11.5% during dark phases. Mechanistically, FA treatment increases the expression of rate-limiting enzymes of fatty acid oxidation and ketone body biosynthesis CPT1A, ACOX1 and HMGCS2, which are the peroxisome proliferator-activated receptors α (PPARα) targets in liver. In conclusion, FA could effectively prevent HFD-induced NAFLD possibly by activating PPARα to increase energy expenditure and decrease the accumulation of triacylglycerol in the liver. Full article

(This article belongs to the Special Issue The Role of Dietary Whole Grain and Its Phytochemicals in Diabetes, Insulin Resistance and Obesity)

► Show Figures

Graphical abstract

13 pages, 2755 KiB

Open AccessArticle

Beneficial Effects of Partly Milled Highland Barley on the Prevention of High-Fat Diet-Induced Glycometabolic Disorder and the Modulation of Gut Microbiota in Mice

by Siqi Li, Mengqian Wang, Chang Li, Qingjia Meng, Yantong Meng, Jian Ying, Shuqun Bai, Qun Shen and Yong Xue

Nutrients 2022, 14(4), 762; https://doi.org/10.3390/nu14040762 - 11 Feb 2022

Cited by 18 | Viewed by 2314

Abstract

The nutritional functions of highland barley (HB) are superior to those of regular cereals and have attracted increasing attention in recent years. The objective of this study was to investigate whether partly milled highland barley (PHB) can regulate the serum glucose and lipid disorders of mice fed a high-fat diet (HFD) and to further explore their potential gut microbiota modulatory effect. Our results showed that PHB supplementation significantly reduced fasting blood glucose (FBG) and improved oral glucose tolerance. Histological observations confirmed the ability of PHB to alleviate liver and intestine damage. Furthermore, the results of 16S amplicon sequencing revealed that PHB prevented a HFD-induced gut microbiota dysbiosis, enriching some beneficial bacteria, such as Lactobacillus, Bifidobacterium, and Ileibacterium, and reducing several HFD-dependent taxa (norank_f_Desulfovibrionaceae, Blautia, norank_f_Lachnospiraceae, unclassified_f_Lachnospiraceae, and Colidextribacter). In addition, the increase of Lactobacillus and Bifidobacterium presence has a slightly dose-dependent relationship with the amount of the added PHB. Spearman correlation analysis revealed that Lactobacillus and Bifidobacterium were negatively correlated with the blood glucose level of the oral glucose tolerance test. Overall, our results provide important information about the processing of highland barley to retain its hypoglycemic effect and improve its acceptability and biosafety. Full article

(This article belongs to the Special Issue The Role of Dietary Whole Grain and Its Phytochemicals in Diabetes, Insulin Resistance and Obesity)

► Show Figures

Graphical abstract

12 pages, 1773 KiB

Open AccessEditor’s ChoiceArticle

Bound Polyphenols from Red Quinoa Prevailed over Free Polyphenols in Reducing Postprandial Blood Glucose Rises by Inhibiting α-Glucosidase Activity and Starch Digestion

by Yu Zhang, Bing Bai, Yu Yan, Juan Liang and Xiao Guan

Nutrients 2022, 14(4), 728; https://doi.org/10.3390/nu14040728 - 09 Feb 2022

Cited by 24 | Viewed by 4053

Abstract

Inhibiting α-glucosidase activity is important in controlling postprandial hyperglycemia and, thus, helping to manage type-2 diabetes mellitus (T2DM). In the present study, free polyphenols (FPE) and bound polyphenols (BPE) were extracted from red quinoa and their inhibitory effects on α-glucosidase and postprandial glucose, as well as related mechanisms, were investigated. HPLC-MS analysis showed that the components of FPE and BPE were different. FPE was mainly composed of hydroxybenzoic acid and its derivatives, while BPE was mainly composed of ferulic acid and its derivatives. BPE exhibited stronger DPPH and ABTS antioxidant activities, and had a lower IC50 (10.295 mg/mL) value in inhibiting α-glucosidase activity. The inhibition kinetic mode analysis revealed that FPE and BPE inhibited α-glucosidase in a non-competitive mode and an uncompetitive mode, respectively. Furthermore, compared to FPE, BPE delayed starch digestion more effectively. BPE at 50 mg/kg reduced postprandial glucose increases comparably to acarbose at 20 mg/kg in ICR mice. These results could provide perspectives on the potential of BPE from red quinoa, as a functional food, to inhibit α-glucosidase activity, delay postprandial glucose increases and manage T2DM. Full article

(This article belongs to the Special Issue The Role of Dietary Whole Grain and Its Phytochemicals in Diabetes, Insulin Resistance and Obesity)

► Show Figures

Graphical abstract

21 pages, 6957 KiB

Open AccessArticle

Adzuki Bean Alleviates Obesity and Insulin Resistance Induced by a High-Fat Diet and Modulates Gut Microbiota in Mice

by Qingyu Zhao, Dianzhi Hou, Yongxia Fu, Yong Xue, Xiao Guan and Qun Shen

Nutrients 2021, 13(9), 3240; https://doi.org/10.3390/nu13093240 - 17 Sep 2021

Cited by 54 | Viewed by 6060

Abstract

Adzuki bean consumption has many health benefits, but its effects on obesity and regulating gut microbiota imbalances induced by a high-fat diet (HFD) have not been thoroughly studied. Mice were fed a low-fat diet, a HFD, and a HFD supplemented with 15% adzuki bean (HFD-AB) for 12 weeks. Adzuki bean supplementation significantly reduced obesity, lipid accumulation, and serum lipid and lipopolysaccharide (LPS) levels induced by HFD. It also mitigated liver function damage and hepatic steatosis. In particular, adzuki bean supplementation improved glucose homeostasis by increasing insulin sensitivity. In addition, it significantly reversed HFD-induced gut microbiota imbalances. Adzuki bean significantly reduced the ratio of Firmicutes/Bacteroidetes (F/B); enriched the occurrence of Bifidobacterium, Prevotellaceae, Ruminococcus_1, norank_f_Muribaculaceae, Alloprevotella, Muribaculum, Turicibacter, Lachnospiraceae_NK4A136_group, and Lachnoclostridium; and returned HFD-dependent taxa (Desulfovibrionaceae, Bilophila, Ruminiclostridium_9, Blautia, and Ruminiclostridium) back to normal status. PICRUSt2 analysis showed that the changes in gut microbiota induced by adzuki bean supplementation may be associated with the metabolism of carbohydrates, lipids, sulfur, and cysteine and methionine; and LPS biosynthesis; and valine, leucine, and isoleucine degradation. Full article

(This article belongs to the Special Issue The Role of Dietary Whole Grain and Its Phytochemicals in Diabetes, Insulin Resistance and Obesity)

► Show Figures

Graphical abstract

Journal Menu

Journal Browser

The Role of Dietary Whole Grain and Its Phytochemicals in Diabetes, Insulin Resistance and Obesity

Share This Special Issue

Special Issue Editor

Special Issue Information

Keywords

Published Papers (6 papers)

Research

Further Information

Guidelines

MDPI Initiatives

Follow MDPI