Research progress on the mechanism of fermented products in regulating glycolipid metabolic diseases
WANG Lu1,2,3,4,5, ZHANG Lei1,2,3,4,5, ZHENG Jiaobi1,2,3,4,5, WANG Qiongyi1,2,3,4,5, FAN Hui 1,2,3,4,5*
1(Guangdong Metabolic Disease Research Center of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University,Guangzhou 510006,China) 2 (Key Laboratory of glycolipid metabolic disease Ministry of Education,Guangdong Pharmaceutical University,Guangzhou 510006,China) 3(Key Unit of Modulating Liver to Treat Hyperlipemia SATCM,Guangdong Pharmaceutical University,Guangzhou 510006,China) 4(Institute of Traditional Chinese medicine,Guangdong Pharmaceutical University,Guangzhou 510006,China) 5(Guangdong provincial key laboratory of TCM prevention and treatment of metabolic diseases,Guangzhou 510006,China)
Abstract: As an ancient food processing technology, fermentation can not only extend the shelf life of food, but also change the characteristic of food. With the development of modern biotechnology, the potential health value of fermented products has gradually emerged, and its effects in the prevention and treatment of glucolipid metabolic diseases have also received more attention. This article describes the mechanism of fermented products on glycolipid metabolic diseases from five aspects: regulating neuroendocrine disorders, insulin resistance, oxidative stress, metabolic inflammation, and gut microbiota. Simultaneously, the potential of fermented products as health care products or drug for improving glucose and lipid metabolism is also reviewed, hoping to provide reference for future theoretical and clinical research on glycolipid metabolic diseases.
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2021, Vol. 47 
