Most recently it has been demonstrated that sclerotial gluca

Most recently, it has been demonstrated that sclerotial β-glucans can be utilized by human colonic bacteria in vitro and therefore they have the potential to be used as novel prebiotics that can influence human gut health by selectively modulating the growth of probiotic bacteria including bifidobacteria and lactic acid bacteria [67,68]. The colonic fermentation of sclerotial β-glucans isolated from P. tuber-regium could also enhance the chloride channels of calcium and magnesium in ovariectomized rats which might have the health implication of improving mineral absorption in the human gut [69].
Conclusion In general, edible mushrooms are underutilized to be a source of DF at the moment. Given the many mushroom species that have not yet been studied, it is anticipated that more new methods of preparation of mushroom DF and high fiber products enriched with mushroom DF will be developed. With advances in molecular biology nutrigenomics, the structure–function relationship of the bioactive components in mushroom DF, especially β-glucans, can be elucidated more clearly. This would greatly facilitate the application of mushroom DF as functional food ingredient or product that can provide various health benefits to humans in the future.
Introduction The rapid increase of cases of type 2 diabetes mellitus (T2DM) in the past decades has made it a widespread metabolic disorder. In recent years, an increasing understanding of how our microflora is linked to obesity-related T2DM has provided a new potential target for reducing the risk of T2DM. The human body reservoir harbors trillions of bacteria and the genetic content of the gut microbiome is 150 times more than that of other parts of the human body [1]. However, the host–microbe interactions have not been fully elucidated. The aim of this review is to expand our view on key roles of microflora during the onset and development of T2DM as well as its complications.
Microbiota and T2DM complications
Anti-T2D regimens concerning microbiota In recent years, due to side-effects of anti-T2D drugs for glucose or insulin resistance control (e.g. metformin and pioglitazone) and anti-inflammatory drugs for T2D complications (e.g. NSAIDs), natural anti-T2D compounds extracted from plants potentially with less side effects have drawn more attention [4,72]. Particularly, these drugs with GI and cardiovascular side effects brought high risks for long-term use [73]. Berberine, a component from traditional Chinese herb Coptis chinensis, has been recently demonstrated to have anti-diabetic effect through modulating microbiota composition since it is mainly absorbed by gut [74]. The major bioactive constituents of Ginsing, another important anti-diabetic Chinese herb, were mainly from microbiota-mediated metabolism of ginsenosides [75]. Inhibition of intestinal α-glucosidase is another strategy to control the increase in blood glucose at early onset of T2D [76]. However, drugs for this target may lead to GI side effects [77]. A great deal of polyphenols, a series of natural compounds from tea, coffee, wine, fruit, vegetables, and chocolate, can inhibit glucose metabolism enzymes to exert anti-diabetic effect with no side effect [78,79]. Typically, wine polyphenols have been confirmed to significantly modulate some taxa of gut microbiota and reduce serum lipids and inflammatory C-reactive protein in humans [80]. Moreover, the microbiota is also important for the metabolism of polyphenols (e.g. catechin and gallocatechin from green tea) promoting their bioavailability in the small intestine [81].
Conclusion
Acknowledgements This research was supported by the National Natural Science Foundation of China (No. 31025019), the Innovation Team Development of the Ministry of Education of China (Grant No. IRT0967).
Introduction Dysphagia is defined as the difficulty in swallowing or moving foods and liquids from the mouth to the stomach and it is originated from the Greek words dys, meaning “difficulty”, and phagia, meaning “to eat” [1,2]. In other words, any disorder that can prevent optimal delivery of food or drinks from mouth to stomach can be labeled as dysphagia [3].