Upon discovering the widespread diabetes prevalence in China, I felt compelled to contribute as a food science student. Collaborating with Dr. Zhao Danyue in 2022, we explored how food supplements could counteract bile acid impacts on gut bacteria, offering relief for diabetes patients. The human colon's crucial microorganisms are disrupted in conditions like type 2 diabetes by factors such as bile acids. Our research focused on black raspberry and Schisandra chinensis, medicinal plants known for health benefits on probiotics. Schisandra showed superior efficacy, fostering beneficial bacteria growth, increasing short-chain fatty acids, and mitigating bile acid impact. This study reveals a promising avenue for safeguarding colonic bacteria in individuals battling diabetes, addressing the profound intersection of food and health.
