Detalle Publicación

A Fermented Food Product Containing Lactic Acid Bacteria Protects ZDF Rats from the Development of Type 2 Diabetes

Autores: Cabello-Olmo, M. ; Oneca, M. ; Torre, P. ; Sáinz Amillo, Neira; Moreno Aliaga, María Jesús; Guruceaga Martínez, Elisabet; Diaz, J. V. ; Encio, I. J. ; Barajas, M. (Autor de correspondencia); Arana, M. (Autor de correspondencia)
Título de la revista: NUTRIENTS
ISSN: 2072-6643
Volumen: 11
Número: 10
Páginas: 2530
Fecha de publicación: 2019
Type 2 diabetes (T2D) is a complex metabolic disease, which involves a maintained hyperglycemia due to the development of an insulin resistance process. Among multiple risk factors, host intestinal microbiota has received increasing attention in T2D etiology and progression. In the present study, we have explored the effect of long-term supplementation with a non-dairy fermented food product (FFP) in Zucker Diabetic and Fatty (ZDF) rats T2D model. The supplementation with FFP induced an improvement in glucose homeostasis according to the results obtained from fasting blood glucose levels, glucose tolerance test, and pancreatic function. Importantly, a significantly reduced intestinal glucose absorption was found in the FFP-treated rats. Supplemented animals also showed a greater survival suggesting a better health status as a result of the FFP intake. Some dissimilarities have been observed in the gut microbiota population between control and FFP-treated rats, and interestingly a tendency for better cardiometabolic markers values was appreciated in this group. However, no significant differences were observed in body weight, body composition, or food intake between groups. These findings suggest that FFP induced gut microbiota modifications in ZDF rats that improved glucose metabolism and protected from T2D development.