Anti-diabetic effect of the soybean extract fermented by Bacillus subtilis MORI in db/db mice

Nam, Hajin; Jung, Harry; Sankarapandian, Karuppasamy; Park, Young Shik; Cho, Yong Seok; Lee, Jae Yeon; Seong, Su-Il; Suh, Jun-Gyo

doi:10.1007/s10068-012-0222-y

Cited by 29 publications

(22 citation statements)

References 35 publications

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“…The concentration of total cholesterol remained higher (P<0.05) in the group fed skim milk (T1) on 21 d onward than that of the control group fed water. Our results support an anti-hyperlipidemic effect of Bacillus polyfermenticus in rats (Paik et al, 2005) and LDL cholesterol HDL cholesterol Bacillus subtilis in mice (Nam et al, 2012). The present findings were also comparable with the results of cholesterol lowering effect of some selected strains of lactic acid bacteria and other probiotic bacteria in rats (Mohania et al, 2013;Singh et al, 2015).…”

Section: Resultssupporting

confidence: 90%

Cholesterol-lowering effects of Bacillus coagulans B37 and Bacillus pumilus B9 strains in a rat animal model

Haldar

Gandhi

2018

IJAR

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An experiment was conducted for the 56 d period in thirty six adult male albino Wister rats divided equally into four groups. After 7 d adaptation period, all the groups were fed with cholesterol enriched diet for 14 d. Thereafter, one group (T1) was fed on sterile skim milk along with cholesterolemic diet for the next 21 d. The two experimental groups (T2 and T3) received cholesterolemic diet plus spore biomass of B. coagulans B37 and B. pumilus B9, respectively, suspended in sterilized skim milk @ 8-9 log cfu/ ml for the next 21 d. The control group was supplied with clean water along with cholesterolemic diet for 21 d. All the animals were fed on the basal diet along with water during a 14 d post-treatment period. After the adaptation period, the blood samples were collected weekly from the experimental rats up to 42 d, and plasma separated, and subjected to the determination of different plasma lipid fractions. The oral administration of both B. coagulans B37 and B. pumilus B9 resulted a decrease (P Less Than 0.05) in plasma cholesterol, low density lipoprotein (LDL)-cholesterol concentrations and atherogenic index in the experimental rats.

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Section: Resultssupporting

confidence: 90%

Cholesterol-lowering effects of Bacillus coagulans B37 and Bacillus pumilus B9 strains in a rat animal model

Haldar

Gandhi

2018

IJAR

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“…The dramatic fluctuations in GIT after weaning and the gut needs time to adapt to the new feed, may cause a gastrointestinal infection, mostly colibacillosis diarrhoea, which producing an extensive morbidity and/or mortality (around 17% of piglets born in Europe) in the most serious of affected cases [25].…”

Section: Discussionmentioning

confidence: 99%

The effects of Bacillus spp. use as a dietary probiotic in weaning piglets

Dumitru¹,

Hăbeanu²,

Sorescu³

et al. 2019

Preprint

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Background: This study was conducted to evaluate the effects of supplementation with Bacillus-based probiotic (Bacillus subtilis ATCC 6051a, 1.6x109CFU/ml) on the performance of weaned piglets. Methods: A total of 60 piglets, 30 days±3 days of age, with an initial body weight (BW) of 8.41±0.92 kg were allotted randomly to 3 homogeneous groups (C, E1 and E2, 6 pens/10 piglets, 2 replicates/group) with a supplement of additive (Bs) based on 1% (E1), respectively 3% (E2)/kg feed. The feed was administered ad libitum in the flour form, 2 meals/day. Microbiological analysis and chemical composition of compound feed, the growth performances and diarrhoea incidence were assayed as well. Results: The addition of Bs didn’t influence significantly the BW or average daily gain (ADG). After 16 testing days, ADG was 1.13 times higher in E1 compared with C and with 1.04 times higher compared with E2. The feed intake (ADFI) increased with 1.08-fold in C diet compared with E1 diet. Feed efficiency diet was 1.22 times higher in E1 than C and with 1.05 higher than E2 diet. Conclusions: Addition of Bs-1% decreased diarrhoea incidence (P>0.05) by 7.6% vs. C and 3.8% vs. Bs-3%. 23.4% piglets had soft faeces, 43.75% score 2 (mild diarrhoea) and 32.81% score 3 (severe diarrhoea), no significant difference was noticed between the group (P˂0.05).

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“…Natto contains inhibitors against the angiotensin -converting enzyme and thereby might have an anti-hypertensive effect (39). In an obese db/db mouse model, fermented soybean extracts reduced serum total cholesterol and LDL cholesterol levels (40). In a human study by Sapbamrer et al on the effects of dietary traditional fermented soybean intake on BMI, reproductive hormones, lipids and glucose in postmenopausal women, it was found that treatment with fermented soybeans for 6 months had favorable effects on progesterone and cholesterol (42).…”

Section: Discussionmentioning

confidence: 99%

Associations between intake of dietary fermented soy food and concentrations of inflammatory markers: a cross‐sectional study in Japanese workers

et al. 2018

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: Epidemiological investigations have shown that consumption of soybeans or soy foods reduces the risk of the development of cardiovascular disease, cancer and osteoporosis. The aim of this study was to determine the associations between different soy foods and inflammatory markers, including high-sensitivity C-reactive protein (hs-CRP), interleukin (IL)-6, and IL-18, in Japanese workers. The cross-sectional study included 1,426 Japanese workers (1,053 men and 373 women) aged 20 to 64 years. Intake of 12 soy foods was estimated by a validated food frequency questionnaire. Associations of total soy foods, fermented soy food, non-fermented soy food, soy isoflavone with hs-CRP, IL-6, and IL-18 levels were examined by general linear model regression analysis. We found that total fermented soy food intake was inversely associated with multivariable-adjusted geometric concentration of IL-6 in men (Q1 : 1.03 pg/mL, Q5 : 0.94 pg/mL ; P for trend = 0.031). Furthermore, it was shown that IL-6 concentrations were inversely associated with miso intake (β = -0.068 ; p = 0.034) and soy sauce intake in men (β = -0.074 ; p = 0.018). This study suggests that intake of total fermented soy food, miso and soy sauce be associated with IL-6 concentrations in Japanese men. J. Med. Invest. 65 : 74-80, February, 2018

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Anti-diabetic effect of the soybean extract fermented by Bacillus subtilis MORI in db/db mice

Cited by 29 publications

References 35 publications

Cholesterol-lowering effects of Bacillus coagulans B37 and Bacillus pumilus B9 strains in a rat animal model

Cholesterol-lowering effects of Bacillus coagulans B37 and Bacillus pumilus B9 strains in a rat animal model

The effects of Bacillus spp. use as a dietary probiotic in weaning piglets

Associations between intake of dietary fermented soy food and concentrations of inflammatory markers: a cross‐sectional study in Japanese workers

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