Ameliorative and Antioxidative Potential of Lactobacillus plantarum-Fermented Oat (Avena sativa) and Fermented Oat Supplemented with Sidr Honey against Streptozotocin-Induced Type 2 Diabetes in Rats

Abstract

The ameliorative and antioxidative stress effects of probiotic-enriched fermented oat (FOE) or fermented oat with honey (HFOE) extracts on streptozotocin-induced diabetes in rats were examined. The total phenolic content (TPC) and antioxidant activity (AOA) were increased in FOE and HFOE after 72 h of fermentation, and γ-aminobutyric acid (GABA) reached 7.35 mg 100 g−1 in FOE and 8.49 mg 100 g−1 in HFOE. The β-glucan levels were slightly decreased to 2.45 g 100 g−1 DW in FOE and 2.63 g 100 g−1 DW in HFOE. The antidiabetic and hypolipidemic properties of FOE and HFOE were studied in a designed animal model with seven treated groups for 6 weeks. Groups were treated as follows: group 1 (negative group, NR) and group 2 (diabetic rats, DR) were administered 7 mL distilled water orally per day; group 3 (DR + MET) rats were orally administered 50 mg standard drug Metformin kg−1 daily; group 4 (DR + FOE1) diabetic rats were orally administered 3.5 mL FOE daily; group 5 (DR + FOE2) rats were orally administered 7 mL FOE daily; group 6 (DR + HFOE1) rats were orally administered 3.5 mL HFOE daily; and group 7 (DR + HFOE2) rats were orally administered 7 mL HFOE daily. The HFOE at the high dose had a synergistic effect, lowering random blood glucose (RBG) and fasting blood glucose (FBG). The hypolipidemic potential of HFOE at the high dose was indicated by significant reductions in triglycerides (TG), total cholesterol (CHO), high- and low-density lipoproteins (HDL and LDL), and very-low-density lipoproteins (VLDL). In addition, 7 mL of HFOE improved liver and kidney function more effectively than other fermented extracts or Metformin. As well as the antioxidant enzyme activity, reduced glutathione (GSH), catalase (CAT), superoxide dismutase (SOD), and malonaldehyde (MDA) were significantly enhanced after the administration of HFOE at 7 mL by 68.6%, 71.5%, 55.69%, and 15.98%, respectively, compared to the DR group. In conclusion, administration of L. plantarum-fermented oats supplemented with honey demonstrated antidiabetic effects and a potential approach for controlling glucose levels and lipid profiles, and protecting against oxidative stress.

Fermented Oats as a Novel Functional Food

“…In another study, Alharbi and colleagues [ 85 ] investigated the effects of Lactobacillus plantarum -fermented oats and fermented oats supplemented with Sidr honey on type 2 diabetes in rats. Diabetes was induced by administering a solution of streptozotocin (STZ) in 0.1 M citrate buffer with a pH of 4.5 at a dosage of 45 mg kg −1 BW.…”

Regulation of Oxidative Stress and Apoptosis in Streptozotocin‐Induced Diabetic Rats by Egyptian Sidr Honey

“…High-glucose-generated ROS is incidentally linked to elevated glucose and other metabolic abnormalities that are pivotal to the diabetic complications development, the oxidation of proteins, lipids, and DNA, leading to a significant oxidative stress. [37,38] Diabetes causes strong effects in various endogenous organs. Liver is the most important organ after pancreas affected by diabetes.…”

Fermented Ginger Extract in Natural Deep Eutectic Solvent Enhances Cytotoxicity by Inhibiting NF-κB Mediated CXC Chemokine Receptor 4 Expression in Oxaliplatin-Resistant Human Colorectal Cancer Cells

“…The phenolic compounds are major components of ginger extracts, which can inhibit carcinogenesis and mutagenesis through antioxidant activity [ 33 ]. Studies have also found that the TPC of many plant extracts can be significantly increased after Lactobacillus fermentation, which is accompanied by an increase in antioxidant capacity [ 34 , 35 ]. The results of the present study also found that the NaDES-ginger extract significantly increased TPC and antioxidant capacity after L. reuteri fermentation.…”