Origin of Hypoglycemic Benefits of Probiotic-Fermented Carrot Pulp
Abstract
It has been found that probiotic-fermented carrot pulp has a beneficial effect in reducing blood glucose, more so than unfermented pulp. This paper explores the reason for this by looking at fermentation-induced changes in nutritional components and hypoglycemic effects of its polysaccharides. Micronutrient content showed minor changes, except for titratable acidity. Fat and protein decreased, while total carbohydrates increased. These polysaccharides are pectinic, and the number of total polysaccharides rose after fermentation. Scanning electron microscopy showed that the morphology changed from filamentous solid to spiral. The molecular weight of water-soluble polysaccharide (WSP) diminished after fermentation, while those of acid- and alkali-soluble polysaccharides increased. WSP had stronger hydroxyl radical scavenging activity in vitro, and WSP from probiotic-fermented carrot pulps showed better hypoglycemic effects than WSP from non-fermented carrot pulps in animal experiments. Thus, the fermentation-induced improvement in diabetes control from fermented carrot pulp probably arises from its WSP.
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Polysaccharides produced through fermentation exhibit various functional activities.
“Recent studies have demonstrated that polysaccharides produced through fermentation exhibit various functional activities [78,79].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [78]
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- Authors
- Wan, Y.-J., Shi, H.-F., Xu, R., Yin, J.-Y., Nie, S.-P., Xiong, T., & Xie, M.-Y.
- Affiliations
- State Key Laboratory of Food Science and Technology, China−Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, People’s Republic of China
- Nanchang University (CN)
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2019-01-04
- Volume
- 67
- Issue
- 3
- Pages
- 895-904
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2906789052
- Cited by
- 37
- References
- 48
- Citations by year
- 2026: 2 · 2025: 7 · 2024: 6 · 2023: 8 · 2022: 2 · 2021: 9 · 2020: 2 · 2019: 1
- FWCI
- 2.84
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Natural Science Foundation of China (31571826)
- Education Department of Jiangxi Province (YC2017-S068, YC2016-S055)
- Collaborative Project in Agriculture and Food Field between China and Canada (2017ZJGH0102001)
- State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-ZZA-201611)
- Jiangxi Province (20165BCB19001)
- Topics
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Natural Antidiabetic Agents Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- probiotic fermentation, carrot pulp, hypoglycemic effect, blood glucose reduction, polysaccharides, pectin, water-soluble polysaccharides, molecular weight, hydroxyl radical scavenging, antioxidant activity, titratable acidity, carbohydrate content, diabetes management
- MeSH terms
- Fruit and Vegetable Juices, Animals, Antioxidants, Diabetes Mellitus, Type 2, Fermentation, Humans, Hypoglycemic Agents, Male, Polysaccharides, Rats, Wistar, Daucus carota, Probiotics, Lactobacillus plantarum, Lactiplantibacillus plantarum, Rats
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