Abstract

Research in the realm of type 2 diabetes mellitus (T2DM) has recently highlighted highland barley as a promising dietary intervention due to its low glycemic index and high fiber content.This study investigated the effects of highland barley juice and its lactic acid-fermented derivative on glucose and lipid metabolism, as well as their influence on gut microbiota in db/db mice.Over a four-week period, 25 db/db mice received these barley-based interventions, with subsequent assessments of body weight, glycemic biomarkers, and microbial diversity.The findings revealed distinct mechanisms by which highland barley juice and its lactic acid-fermented counterpart modulate blood glucose and lipid profiles.The fermented beverage, in particular, demonstrated significant glycemic control, alongside improvements in lipid metabolism indicated by reduced triglyceride and total cholesterol levels.Additionally, it was associated with an increase in beneficial gut microbial populations.In essence, this study elucidated the differential impact of highland barley juice and its fermented version on metabolic parameters in T2DM, suggesting a beneficial role in disease management.The results advocated for further exploration into the use of highland barley-based products as a dietary strategy for improving T2DM outcomes.This work not only contributes to the understanding of functional foods in glycemic regulation but also underscores the potential synergistic relationship between diet, metabolic health, and gut microbiota composition.