Antidiabetic Effects of an Oral Administration of Lactobacillus casei in a Non-Insulin-Dependent Diabetes Mellitus (NIDDM) Model using KK-Ay Mice.

Abstract

Abstract.The antidiabetic effects of Lactobacillus casei (LC) on a non-insulin-dependent diabetes mellitus (NIDDM) model, KK-AY mice, were investigated. The oral administration of LC to male 4-week-old KK-AY mice, or raising the mice on a 0.05% LC-containing diet significantly decreased the plasma glucose at 8 to 10 weeks of age compared with the control group. The body weights of the LC-treated groups were lower than those of the control group, although the food intake was nearly the same in all groups. Phenotypic analysis of spleen cell surface markers revealed that the increase in CD4+ T cells at 12 weeks was significantly inhibited by the oral treatment with LC. Cytokine production, especially that of interferon-y and interleukin 2, was also inhibited in the oral LC-treated group. The plasma insulin levels of the LC-treated groups were also lower than those of the control group, and the insulin binding potential of red blood cells in the LC-treated mice was augmented more than that in the control group. Taken together, these findings led us to conclude that the oral administration of LC in the NIDDM model mice, KK-AY, was involved in the decrease in the plasma glucose level and modified the host immune responses.

The effects of probiotic bacteria on glycaemic control in overweight men and women: a randomised controlled trial

“…Although data from animal studies suggest mechanisms whereby probiotics may benefit 182 glycaemic control and insulin sensitivity (28)(29)(30), the present study suggests that data that suggest an acute and long-term hypoglycaemic effect of probiotic bacteria (25)(26)(27).…”

“…The pathogenesis 29 of impaired glucose tolerance and insulin resistance is complex and multifaceted. In addition 30 to non-modifiable risk factors such as age, genetics and ethnicity, the worldwide epidemic of 31 excessive body fat due to over-nutrition and physical underactivity, substantially contributes 32 to type two diabetes prevalence (6)(7)(8)(9). Interactions between nutrition and the relative 33 abundances of genera comprising the over 100 trillion microorganisms residing in the 34 gastrointestinal tract (10) have also been associated with type two diabetes and related risk 35 factors (11)(12)(13)(14)(15)(16)(17).…”

“…The 50 glycaemic benefits of probiotics have been attributed to metabolites of these bacteria are 51 which have been shown to affecting biological signalling pathways, modulate genes involved 52 in ubiquitination and proteasomal processes, and alter autonomic nerve activity. (28)(29)(30)(31)(32)(33). 53 Overall the evidence from animal models suggests that probiotics may be useful in improving 54 glycaemic control and delaying onset of type 2 diabetes.…”

Effects of Green Tea Extract and Lactobacillus Casei Strain Shirota on Levels of Serum Minerals, Cholesterol, Triglycerides, Glucose and Lactate in Rats Fed on High-carbohydrate and High-lipid Diets

“…Previous studies showed that oral administration of Lactobacillus casei decreased plasma glucose levels in mice 16 and Bifi dobacterium longum reduced serum cholesterol levels in rats 15 . Similar studies performed on humans showed the similar effect on blood lipids 17 .…”

A Simple Method for the Efficient Isolation of Genomic DNA from Lactobacilli Isolated from Traditional Indian Fermented Milk (dahi)

“…The present effort in India focuses on determining the diversity of Lactobacillus species in dairy products such as traditional fermented milk (dahi) and cheeses to result in a formidable repertoire of diverse Lactobacillus strains that could be functionally and genetically explored in the immediate and near future to reveal strains that have strong functional and probiotic attributes, and various industrially important uses. These strains could then be exploited to produce various useful compounds [low-molecular mass compounds such as hydrogen peroxide (H 2 O 2 ) [5], carbon dioxide (CO 2 ) [6], diacetyl (2,3-butanedione) [7]; high molecular mass compounds such as bacteriocins [8] and other uncharacterized compounds; commercial Lactic Acid [9]; exopolysaccharides [10]; low calorie sweeteners [11]; alcohols for industrial, transportation and beverage use [12]; oils and fats [13]; and by the use of genetically modified strains, vitamins [14], enzymes [15] and hormones [16].…”