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首页|期刊导航|食品科学与人类健康(英文)|Improved metabolic functions and gut microbiota rebalance:the therapeutic potential of Ficus carica polysaccharides for type 2 diabetes mellitus

Improved metabolic functions and gut microbiota rebalance:the therapeutic potential of Ficus carica polysaccharides for type 2 diabetes mellitus

Weilan Wang Qingxian Zhao Yan Yang Kexin Liu Jie Lü Jinyao Li Guirong Song Fujun Liu Chenxin Zhang Wei Jiang Yiwen Gao Xiang Zhang Lixue Wang Xinran Xu

食品科学与人类健康(英文)2025,Vol.14Issue(10):4228-4245,18.
食品科学与人类健康(英文)2025,Vol.14Issue(10):4228-4245,18.DOI:10.26599/FSHW.2024.9250400

Improved metabolic functions and gut microbiota rebalance:the therapeutic potential of Ficus carica polysaccharides for type 2 diabetes mellitus

Improved metabolic functions and gut microbiota rebalance:the therapeutic potential of Ficus carica polysaccharides for type 2 diabetes mellitus

Weilan Wang 1Qingxian Zhao 1Yan Yang 1Kexin Liu 1Jie Lü 1Jinyao Li 1Guirong Song 1Fujun Liu 1Chenxin Zhang 1Wei Jiang 1Yiwen Gao 1Xiang Zhang 1Lixue Wang 1Xinran Xu1

作者信息

  • 1. Xinjiang Key Laboratory of Biological Resources and Genetic Engineering,College of Life Science and Technology,Xinjiang University,Urumqi 830046,China
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摘要

关键词

Ficus carica polysaccharides/Type 2 diabetes mellitus/Network pharmacology/Insulin resistance/Glucose and lipid metabolism/Inflammatory responses/Hepatic impairment/Gut microbiota

Key words

Ficus carica polysaccharides/Type 2 diabetes mellitus/Network pharmacology/Insulin resistance/Glucose and lipid metabolism/Inflammatory responses/Hepatic impairment/Gut microbiota

引用本文复制引用

Weilan Wang,Qingxian Zhao,Yan Yang,Kexin Liu,Jie Lü,Jinyao Li,Guirong Song,Fujun Liu,Chenxin Zhang,Wei Jiang,Yiwen Gao,Xiang Zhang,Lixue Wang,Xinran Xu..Improved metabolic functions and gut microbiota rebalance:the therapeutic potential of Ficus carica polysaccharides for type 2 diabetes mellitus[J].食品科学与人类健康(英文),2025,14(10):4228-4245,18.

基金项目

The authors thank all members of the Immunology team of College of Life Science and Technology for their collaborations.This research was supported by the Open Project Fund of Key Laboratory of Xinjiang Uygur Autonomous Region(2021D04019),the Natural Science Foundation of Xinjiang Uygur Autonomous Region(2024D01C57),the National Natural Science Foundation of China(32460188),and the Key Research and Development Program in Xinjiang Uygur Autonomous Region to Weilan Wang(2024B02025 and 2024B02025-2). (2021D04019)

食品科学与人类健康(英文)

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