Effect of Taro Starch, Beet Juice, Probiotic, and/or Psicose on Gut Microbiota in a Type 2 Diabetic Rat Model: A Pilot Study. (21st May 2021)

• Record Type: Journal Article
• Authors: Surono, Ingrid S.; Wardana, Ata Aditya; Waspodo, Priyo; Saksono, Budi; Venema, Koen
• Other Names: Gumpricht Eric Academic Editor.
• Is Part Of: Journal of nutrition and metabolism. Volume 2021(2021)
• Publication Date: 2021-05-21
• Subjects: Nutrition -- Periodicals; Metabolism -- Periodicals; Diet in disease -- Periodicals; Metabolic Diseases; Metabolism; Nutrition Disorders; Nutritional Sciences; Diet in disease; Metabolism; Nutrition; Electronic journals; Periodicals; Periodicals; 363.8
• DOI: 10.1155/2021/1825209
• Languages: English
• ISSNs: 2090-0724

Abstract

Abstract : Background and Objectives . The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of potential functional food ingredients, alone or in combination, on the gut microbiota composition in diabetic rats in a pilot study of 1 week of feeding. Methods . In a pilot study to modulate the composition of the gut microbiota, (i) native taro starch, (ii) modified taro starch, (iii) beet juice, (iv) psicose, (v) the probiotic L. plantarum IS-10506, (vi) native starch combined with beet juice, (vii) native starch to which beet juice was adsorbed, (viii) modified starch combined with beet juice, and (ix) modified starch to which beet juice was adsorbed were fed to rats in which T2D was induced with streptozotocin (STZ). After one week, the composition of the gut microbiota was evaluated by sequencing the PCR-amplified V3-V4 region of the 16S rRNA gene. Results and Conclusions . The next-generation sequencing showed that 13 microbial taxa of the gut microbiota were significantly different between groups, depending on the treatment. The results of this pilot study will be used to design a 4-week intervention study in STZ-induced T2D rats to determine the best functional food for counteracting T2D, including their effects on satiety hormones. This should ultimately lead to the development of functional foods for prediabetic and diabetic individuals.