A Newly Developed Synbiotic Yogurt Prevents Diabetes by Improving the Microbiome–Intestine–Pancreas Axis

Abstract

The prevalence of type 2 diabetes mellitus (T2D) is increasing worldwide, and there are no long-term preventive strategies to stop this growth. Emerging research shows that perturbations in the gut microbiome significantly contribute to the development of T2D, while microbiome modulators may be beneficial for T2D prevention. However, microbiome modulators that are effective, safe, affordable, and able to be administered daily are not yet available. Based on our previous pro- and prebiotic studies, we developed a novel synbiotic yogurt comprised of human-origin probiotics and plant-based prebiotics and investigated its impact on diet- and streptozotocin-induced T2D in mice. We compared the effects of our synbiotic yogurt to those of a commercially available yogurt (control yogurt). Interestingly, we found that the feeding of the synbiotic yogurt significantly reduced the development of hyperglycemia (diabetes) in response to high-fat diet feeding and streptozotocin compared to milk-fed controls. Surprisingly, the control yogurt exacerbated diabetes progression. Synbiotic yogurt beneficially modulated the gut microbiota composition compared to milk, while the control yogurt negatively modulated it by significantly increasing the abundance of detrimental bacteria such as Proteobacteria and Enterobacteriaceae. In addition, the synbiotic yogurt protected pancreatic islet morphology compared to the milk control, while the control yogurt demonstrated worse effects on islets. These results suggest that our newly developed synbiotic yogurt protects against diabetes in mice and can be used as a therapeutic to prevent diabetes progression.

Probiotic Yogurt Alleviates High-Fat Diet-Induced Lipid Accumulation and Insulin Resistance in Mice via the Adiponectin Pathway

“…plantarum D6-2, and L. rhamnosus D4-4 possessed potentials to reduce lipid content and blood glucose levels, subsequently alleviating diet-induced hyperlipidemia and hyperglycemia. − In the present study, LA-Y supplementation obviously reduced body weight, fat index, liver index, triglyceride content, and fasting blood glucose level and improved glucose tolerance and insulin sensitivity (Figures and ), indicating that LA-Y could suppress lipid and glucose accumulation.…”

Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

“…Beneficial microorganisms should be kept viable in fermented milk products such as yogurt before consumption. According to many scientific studies, inulin, as a fermentation substrate, has been reported to be beneficial for the growth of probiotics in the production of fermented milk products [40]. In general, the total number of LAB in yogurt was more than at least 10 7 living microorganisms per gram.…”

The Role of Nutritional Factors in the Modulation of the Composition of the Gut Microbiota in People with Autoimmune Diabetes

“…They were also found to stimulate the growth of Bifidobacterium (B. longum, B. breve, B. bifidum, B. pseudocatenulatum) and enhance the efficiency of environmental colonization by these bacteria [207,210]. The administration of a synbiotic in the form of yogurt significantly reduced the development of hyperglycemia in streptozotocin-induced diabetic mice compared to the group receiving milk [211]. Synbiotic yoghurt favorably modulated the composition of the intestinal microbiota and protected the morphology of the pancreatic islets, thus preventing hyperglycemia through the microbiome-gut-pancreas axis.…”