Coarse grain bread fermented with lactic acid bacteria and yeast is rich in functional components,such as dietary fiber and polysaccharide,which can help regulate blood sugar levels.This review explores the synergistic effects of lactic acid bacteria and yeast during the fermentation of coarse grains and their role in enhancing the bread's hypoglycemic properties.Specifically,it examines three key mechanisms:promoting the release,generation and transformation of hypoglycemic active ingredients and inhibiting the activity of blood sugar -related enzymes,and looks forward to the future development direction.