Screening of novel potential antidiabetic Lactobacillus plantarum strains based on in vitro and in vivo investigations. (March 2021)

• Record Type: Journal Article
• Authors: Zhong, Hao; Abdullah, ; Zhang, Yipeng; Zhao, Minjie; Zhang, Junhui; Zhang, Hui; Xi, Yuhang; Cai, Haiying; Feng, Fengqin
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 139(2021)
• Publication Date: 2021-03
• Subjects: Lactobacillus plantarum -- Antidiabetic -- Probiotic properties -- Antioxidative -- Antiinflammation; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110526
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Globally, diabetes has become a major concern of public health. This study aimed to explore novel antidiabetic strains from 12 Lactobacillus plantarum strains using in vitro techniques and then evaluate their potential through in vivo models. Lactobacillus rhamnosus GG (LGG) served as a reference strain. In vitro investigations showed that LGG, N1, and YJ14 were tolerant to the simulated gastrointestinal tract conditions. However, YJ7 and AH5 strains showed the highest adhesion rates with Caco-2 cells. N1 and YN8 had the higher DPPH scavenging rate of 22.88% and 22.91%, and B2 strain showed strong scavenging ability against hydroxyl radicals. The cell free supernatant (CFS) of strain N1 showed highest α-glucosidase inhibitory activity. CFS of N1 and cell free extract of B2, YJ7, and YJ14 significantly increased the glucose consumption compared to insulin-resistant group. N1 significantly increased the IL-10 expression in peritoneal macrophages. YJ7 and N1 strains scored higher by principal component analysis and fuzzy synthetic evaluation compared to other strains and selected for further in vivo studies. Surprisingly, YJ7 supplementation prevented insulin resistance and inflammation in high-fat diet fed mice. Conclusively, Lactobacillus plantarum YJ7 showed antihyperglycemic potential and could be recommended for applications in food and pharmaceuticals products to prevent diabetes. Highlights: Evaluating the antidiabetic potential of L. plantarum strains by PCA and FSE. A comprehensive in vitro method for assessing antidiabetic potential was developed. Glucose consumption and antiinflammatory activity evaluation assays were included. Lactobacillus plantarum YJ7 strain with antihyperglycemic potential was screened.