Screening of novel potential antidiabetic Lactobacillus plantarum strains based on in vitro and in vivo investigations

Khan, Mir Azam; Zhang, Yipeng; Zhao, Minjie; Zhang, Junhui; Zhang, Hui; Xi, Yuhang; Cai, Hong; Feng, Fengqin

doi:10.1016/j.lwt.2020.110526

Cited by 19 publications

(11 citation statements)

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“…Studies in mice and rats have shown, among other things, a positive effect of probiotic preparations on glucose balance [ 78 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , 112 , 113 , 118 ] and reduced insulin resistance [ 78 , 87 , 89 , 90 , 91 , 92 , 94 , 113 ]. Andersson et al [ 97 ], Sakai et al [ 98 ], Park et al [ 114 ], Naito et al [ 99 ], Wang et al [ 100 , 101 ], Machado et al [ 102 ], Lee et al [ 103 ], Hsu et al [ 115 ], Kim et al [ 116 ] and Zeng et al [ 104 ] have shown that the probiotic addition of different species of the genus Lactobacillus or a combination of probiotics [ 100 , 101 , 116 ] improves glucose sensitivity (tolerance) [ 97 , 98 , 99 , 100 , 101 , 102 , 103 , 114 , 115 , 116 ] and reduces insulin resistance [ 97 , 98 , 99 , …”

Section: Effect Of Probiotics On Glucose Metabolism and Homeostasismentioning

confidence: 99%

“…Furthermore, in a study on mice [ 78 , 91 , 94 , 113 , 117 ] and rats [ 84 , 89 ], serum levels of certain inflammatory markers such as IL-6, TNF-α and IL-1β were decreased after a specific probiotic administration. In addition, heat-killed Streptococcus thermophilus [ 84 ], Bifidobacterium animalis 01 [ 81 ] and Lactobacillus casei LC89 [ 91 ], Lactobacillus plantarum CCFM0236 [ 78 ] increased the levels of IL-10, an important anti-inflammatory marker, when administered to rats and mice with type 2 diabetes, respectively.…”

Section: Effect Of Probiotics On Glucose Metabolism and Homeostasismentioning

confidence: 99%

“…The enzyme alpha-glucosidase (α-glucosidase) catalyses the digestive processes of carbohydrates and is responsible for increased blood glucose levels [ 118 ]. In in vitro studies [ 78 , 94 , 108 , 118 , 122 ], certain probiotics inhibited α-glucosidase activity and thereby decreasing the level of glucose ready for absorption and thereby glycaemic index of food.…”

Section: Effect Of Probiotics On Glucose Metabolism and Homeostasismentioning

confidence: 99%

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Probiotic Mechanisms Affecting Glucose Homeostasis: A Scoping Review

Pintarič

Langerholc

2022

Life

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The maintenance of a healthy status depends on the coexistence between the host organism and the microbiota. Early studies have already focused on the nutritional properties of probiotics, which may also contribute to the structural changes in the gut microbiota, thereby affecting host metabolism and homeostasis. Maintaining homeostasis in the body is therefore crucial and is reflected at all levels, including that of glucose, a simple sugar molecule that is an essential fuel for normal cellular function. Despite numerous clinical studies that have shown the effect of various probiotics on glucose and its homeostasis, knowledge about the exact function of their mechanism is still scarce. The aim of our review was to select in vivo and in vitro studies in English published in the last eleven years dealing with the effects of probiotics on glucose metabolism and its homeostasis. In this context, diverse probiotic effects at different organ levels were highlighted, summarizing their potential mechanisms to influence glucose metabolism and its homeostasis. Variations in results due to different methodological approaches were discussed, as well as limitations, especially in in vivo studies. Further studies on the interactions between probiotics, host microorganisms and their immunity are needed.

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Section: Effect Of Probiotics On Glucose Metabolism and Homeostasismentioning

confidence: 99%

Section: Effect Of Probiotics On Glucose Metabolism and Homeostasismentioning

confidence: 99%

Section: Effect Of Probiotics On Glucose Metabolism and Homeostasismentioning

confidence: 99%

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Probiotic Mechanisms Affecting Glucose Homeostasis: A Scoping Review

Pintarič

Langerholc

2022

Life

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“…Multiple studies have highlighted the probiotic benefits of Lactiplantibacillus plantarum such as, reducing host epithelial inflammation, altering host lipid metabolism, and exhibiting antihyperglycemic potential. 32–34 Additionally, it is increasingly evident that microbes in the gut microbiome share and differentially utilize secreted factors like quinones and flavins to survive. 35 We believe that the discovery of EET supported by flavins is of significant importance to understanding the dynamics of interspecies microbial energetics within the gut microbial community.…”

Section: Discussionmentioning

confidence: 99%

The differing roles of flavins and quinones in extracellular electron transfer in Lactiplantibacillus plantarum

Tolar

Ajo‐Franklin

2022

Preprint

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Lactiplantibacillus plantarum is a homofermentative lactic acid bacteria that is commonly found in the human gut and fermented food products. Despite its overwhelmingly fermentative metabolism, this microbe can perform extracellular electron transfer (EET) when provided with an exogenous quinone, 1,4-dihydroxy-2-naphthoic acid (DHNA) and riboflavin. However, the separate roles of DHNA and riboflavin in EET in L. plantarum has remained unclear. Here we seek to understand the role of quinones and flavins for EET by monitoring iron and anode reduction in the presence and absence of these small molecules. We found that either addition of DHNA or riboflavin can support robust iron reduction, indicating electron transfer to extracellular iron occurs through both flavin-dependent and DHNA-dependent routes. Using genetic mutants of L. plantarum, we found that flavin-dependent iron reduction requires Ndh2 and EetA, while DHNA-dependent iron reduction largely relies on Ndh2 and PplA. In contrast to iron reduction, DHNA-containing media supported more robust anode reduction than riboflavin-containing media, suggesting electron transfer to an anode proceeds most efficiently through the DHNA-dependent pathway. Furthermore, we found that flavin-dependent anode reduction requires EetA, Ndh2, and PplA, while DHNA-dependent anode reduction requires Ndh2 and PplA. Taken together, we identify multiple EET routes utilized by L. plantarum and show that the EET route depends on access to environmental biomolecules and on the extracellular electron acceptor. This work expands our molecular-level understanding of EET in Gram-positive microbes and provides additional opportunities to manipulate EET for biotechnology.

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“…To determine the α ‐glucosidase inhibitory activities of the fermented juices, an α ‐glucosidase inhibition assay was employed according to the procedure described in our previous study 11 …”

Section: Methodsmentioning

confidence: 99%

Probiotics‐fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials

et al. 2021

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BACKGROUND Fermentation is a traditional food‐preserving technique. It is an effective process, widely used to enrich the nutrients diversity and bioactivity of the fermented foods since ancient times. This study aimed at investigating the effects of various fermentation starters on the physicochemical, antioxidant, antimicrobial, and antidiabetic properties of blueberry juices. The blueberry juices were fermented by natural fermentation (NFBJ), self‐made starters fermentation (SFBJ), and commercial starters fermentation (CFBJ); fresh blueberry juice (BBJ) was processed without fermentation for comparison. RESULTS Probiotics‐fermented blueberry juices (SFBJ and CFBJ) showed less total and reducing sugars, higher titratable acidity, and a wider variety and higher amounts of organic acids than non‐fermented blueberry juice (BBJ) did. All the fermented blueberry juices (NFBJ, SFBJ, and CFBJ) showed significantly (P < 0.05) higher antioxidant potentials than that of BBJ measured by 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid, cupric‐reducing antioxidant capacity, and ferric‐reducing ability power assays. The SFBJ exhibited the highest antibacterial activities against Escherichia coli, Staphylococcus aureus, and Salmonella Typhimurium, with inhibition zone diameters of 38.84 ± 1.74 mm, 34.91 ± 1.53 mm, and 36.18 ± 3.16 mm respectively. Compared with BBJ, the α‐glucosidase inhibitory activity of the SFBJ and CFBJ increased by two‑to threefold. The α‐amylase inhibitory activity of the SFBJ and CFBJ increased by 600%, whereas the spontaneous fermentation showed no improvement. The SFBJ and CFBJ promoted glucose consumption of HepG2 cell lines, indicating the promising potential for a higher glucose bio‐utilization. CONCLUSIONS The SFBJ and CFBJ showed remarkable improvements in the antioxidant, antimicrobial, and antidiabetic activities compared with non‐fermented and spontaneous fermented juices, indicating their promising potentials as an antihyperglycemic agent. © 2021 Society of Chemical Industry

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Screening of novel potential antidiabetic Lactobacillus plantarum strains based on in vitro and in vivo investigations

Cited by 19 publications

References 57 publications

Probiotic Mechanisms Affecting Glucose Homeostasis: A Scoping Review

Probiotic Mechanisms Affecting Glucose Homeostasis: A Scoping Review

The differing roles of flavins and quinones in extracellular electron transfer in Lactiplantibacillus plantarum

Probiotics‐fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials

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