Carrot Juice Fermented with <i>Lactobacillus plantarum</i> NCU116 Ameliorates Type 2 Diabetes in Rats

Li, Chuan; Ding, Qiao; Nie, Shaoping; Zhang, Yansong; Xiong, Tao; Xie, Mingyong

doi:10.1021/jf503681r

Cited by 116 publications

(85 citation statements)

References 41 publications

(87 reference statements)

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“…Type 2 DM (T2DM) constitutes a large proportion of cases of DM, and recently its incidence has rapidly increased worldwide (Li et al . ). Thus, primary prevention and effective treatment in the general population is the ultimate goal.…”

Section: Introductionmentioning

confidence: 99%

Effects ofLactobacillus plantarumCCFM0236 on hyperglycaemia and insulin resistance in high-fat and streptozotocin-induced type 2 diabetic mice

Wang

Yin

et al. 2016

J Appl Microbiol

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Section: Introductionmentioning

confidence: 99%

Effects ofLactobacillus plantarumCCFM0236 on hyperglycaemia and insulin resistance in high-fat and streptozotocin-induced type 2 diabetic mice

Wang

Yin

et al. 2016

J Appl Microbiol

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“…As fermented juice with probiotics has been shown to exhibit nutritional and health-promoting effects (Marazza, LeBlanc, Giori, & Garro, 2013), it is necessary to elucidate the mechanism of those beneficial effects. Some studies have demonstrated that the hypocholesterolemic and hypolipidemic effects of fermented fruit and/or vegetable juices (Jeon, Kim, Mun, Cha, & Yu, 2017;Li et al, 2014) might be associated with the organic acids (Parvez et al, 2006) and short-chain fatty acids (Li et al, 2014) produced by LAB or with thepolyphenolic compounds derived from juice materials (Hertog et al, 1993;Yugarani, Tan, & T, M., & Das, N. P., 1992) that have antiatherogenic activity.…”

Section: Cholesterol-lowering Effects Of Em Juice In Rats Fed a Higmentioning

confidence: 99%

Characterization of juice fermented with Lactobacillus plantarum EM and its cholesterol‐lowering effects on rats fed a high‐fat and high‐cholesterol diet

Jeon

Lee

Chang

2019

Food Science & Nutrition

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The aim of this study was to investigate the ability of Lactobacillus plantarum EM as a starter culture to control cabbage–apple juice fermentation and to explore the cholesterol‐lowering effects of the fermented juice (EM juice) in rats. L. plantarum EM produced strong antimicrobial activities against bacteria and fungi, suppressing other microorganisms in the fermented juice, and was the dominant organism during fermentation and storage. The EM juice also showed strong and broad‐spectrum antimicrobial activity. Rats fed a high‐fat and high‐cholesterol diet and administered EM juice showed significantly reduced total cholesterol (TC), triglyceride, and LDL‐cholesterol levels, as well as a reduced atherogenic index, lower cardiac factors in serum, and lower TC levels in the liver, while total lipid and TC levels in the rat feces increased. Reverse transcription–polymerase chain reaction analysis revealed that the hepatic mRNA expression of HMG‐CoA reductase decreased and the expressions of cholesterol 7α‐hydroxylase and low‐density lipoprotein receptor increased in rats administered EM juice. The effects of EM juice on rats included inhibition of cholesterol synthesis as well as enhancement of cholesterol uptake and cholesterol excretion. The results of this study indicate that the use of L. plantarum EM as a functional starter culture for juice fermentation exerts microbial control, enhances sanitary safety, and provides beneficial food effects against hypercholesterolemia.

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“…• microbiota-based bile acid-chloride exchange mechanism: decrease in the number of bile acid 7α-dehydroxylating activity possessing bacteria, bile acid elimination, upregulating of chloride ion-dependent genes (ClC1-7, GlyRa1, SLC26A3, SLC26A6, GABAAa1, bestrophin-3 and CFTR) and prevention of chloride ion loss Li et al 23 Experimental study.…”

Section: Lactobacillus Caseimentioning

confidence: 99%

“…23 Another study 26 indicated that administration of Lactobacillus plantarum No. 14 prevents development of insulin resistance, mainly through reducing accumulations of visceral fat, which prevents production of pro-inflammatory adipokines.…”

Section: Also Administration Of Lactobacillus Kefiranofaciens M Andmentioning

confidence: 99%

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Potential mechanisms linking probiotics to diabetes: a narrative review of the literature

et al. 2017

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CONTEXT AND OBJECTIVE: Some studies have suggested a wide range of possible mechanisms through which probiotics may play a role in diabetes prevention and treatment. However, the underlying mechanisms are not fully understood. We conducted this study to review the potential mechanisms suggested for the effect of probiotics in diabetes. DESIGN AND SETTING: Narrative review conducted at the Food Security Research Center of Isfahan. METHODS: A search in the electronic databases MEDLINE (PubMed), Cochrane Library, Web of Science and Google scholar was performed up to October 2016. RESULTS:The initial search yielded 1214 reports. After removing duplicates, 704 titles and abstracts were screened. Finally, out of 83 full-text articles that were reviewed for eligibility, 30 articles were included in the final analysis. The anti-diabetic mechanisms for probiotics reported encompass intraluminal and direct effects on the intestinal mucosa and microbiota (n = 13), anti-inflammatory and immunomodulatory effects (n = 10), antioxidative effects (n = 5), effects on endoplasmic reticulum (ER) stress and expression of genes involved in glucose homeostasis and insulin resistance (n = 6), with some studies pointing to more than one mechanism. CONCLUSION: The results may throw some light on the capacity of probiotics as a novel approach towards controlling diabetes. However, further human studies are warranted to elucidate and confirm the potential role of probiotics in diabetes prevention and treatment. Also, it needs to be ascertained whether the effectiveness of probiotics in diabetes prevention and treatment is dependent on the strain of the microorganisms. Os mecanismos antidiabéticos relatados dos probióticos abrangem efeitos intraluminais e diretos na mucosa e microbiota intestinal (n = 13), efeitos anti-inflamatórios e imunomoduladores (n = 10), efeitos antioxidativos (n = 5), efeitos sobre o estresse de retículo endoplasmático (RE) e expressão de genes envolvidos na homeostase da glicose e resistência à insulina (n = 6), com alguns estudos apontando para mais de um mecanismo. CONCLUSÃO: Os resultados podem lançar alguma luz sobre os probióticos como uma nova abordagem no controle do diabetes, no entanto, mais estudos em humanos são justificados para elucidar e confirmar o papel potencial dos probióticos na prevenção e tratamento do diabetes. Além disso, deverá ser determinado se a eficácia dos probióticos na prevenção e tratamento do diabetes é dependente da cepa dos microrganismos. RESUMO IPhD. Doctoral

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Carrot Juice Fermented with Lactobacillus plantarum NCU116 Ameliorates Type 2 Diabetes in Rats

Cited by 116 publications

References 41 publications

Effects ofLactobacillus plantarumCCFM0236 on hyperglycaemia and insulin resistance in high-fat and streptozotocin-induced type 2 diabetic mice

Effects ofLactobacillus plantarumCCFM0236 on hyperglycaemia and insulin resistance in high-fat and streptozotocin-induced type 2 diabetic mice

Characterization of juice fermented with Lactobacillus plantarum EM and its cholesterol‐lowering effects on rats fed a high‐fat and high‐cholesterol diet

Potential mechanisms linking probiotics to diabetes: a narrative review of the literature

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