| The incidence of diabetes in the world has been increasing year by year,becoming the third most chronic non-infectious disease after cancer and cardiovascular disease,and it seriously harms human H&Ealth.Diabetes type accounts for most of the proportion of type 2 diabetes,so it is particularly important for the prevention and treatment of type 2 diabetes.In this paper,Lactobacillus casei Q14,a probiotic with potential hypoglycemic effect,was used as starter to prepare a functional yoghurt.THE intestinal microbiota was used as the starting point.Diabetic rats were used as a model to explore its anti-diabetic effects and mechanism,comparing with traditional yogurt and Q14 isolated single strain.This probiotic yoghurt with nutritional value and potential therapeutic effects may become a dietary supplement for people with type 2 diabetes.A high fat diet combined with streptozotocin was used to establish a type 2 diabetes(T2D)rat model.THE experiment was divided into six groups: normal group(N),diabetes group(D),metformin intervention group(M),Q14 intervention group(Q14),plain yogurt intervention group(PY)and Q14 yogurt intervention group(Q14Y).THE entire experiment lasted 13 weeks.Serum related markers were determined by ELISA;16S r DNA high-throughput sequencing technique was used to characterize the intestinal flora;Gas chromatography was used to determine short-chain fatty acids;RT-PCR was used to determine the key enzyme gene expression levels during H&Epatic gluconeogenesis and de novo lipogenesis.H&E staining was used to observe the islet pathology.(1)We use Lactobacillus bulgaricus,Streptococcus thermophilus and Lactobacillus casei Q14 as starter culture,determining the best process for fermenting probiotic yoghurt was that bacterial species ratio as 1:1:4,the inoculum size as 3 %,fermentation temperature as 38° C,the fermentation time as 12 h.At this time,the viable cell count of Lactobacillus casei Q14 was 4×109 cfu/m L after chilled and cooked.(2)Q14 fermented yoghurt significant improved weight loss,impaired glucose tolerance,and high insulin levels,and reduced expression levels of H&Epatic 6-phosphokinase(G6P),phosphoenolpyruvate carboxylase(PEPCK),and carbohydrate response element binding protein(Ch REBP)of diabetic rats;In addition,Q14 fermented yoghurt had a certain repairing effect on rat pancreatic injury caused by STZ.(3)Q14 fermented yoghurt was able to reshape intestinal microbiota structure of diabetic rats;Q14 yoghurt group(Q14Y)was significantly different in the species composition of the various taxa from the diabetic group(D),among which,the short-chain fatty acid-producing bacteria: Bacteroides,Bifidobacterium,Faecalibaculum,[Eubacterium]_rectale_group,and Butyricimonas abundance was significantly increased;? diversity analysis showed that Q14 fermented yogurt has an effect on the flora.Abundance and diversity did not change significantly;? diversity,w H&Ether the PCo A analysis of the principal coordinates or the NMDS analysis,showed that there was a significant difference in the intestinal microflora structure between normal rats and diabetic rats,and after Q14 yogurt intervention,the flora has obvious remodeling effects.(4)Q14 fermented yoghurt significantly increased the content of acetic acid and butyric acid in diabetic rats,and had no significant effect on the content of propionic acid;it increased the levels of serum GLP-1 and PYY,and the content of orphans Ghrelin and NPY.THEre is no obvious effect.It shows that Q14 yogurt can improve type 2 diabetes by remodeling the structure of intestinal flora,increasing the production of short-chain fatty acids,and stimulating the secretion of GLP-1 and PYYConclusions: In summary,we used Lactobacillus casei Q14 as the starting starter to prepare a probiotic yogurt,and this yogurt can improve type 2 diabetes in rats and reshape the fungus.Conventional yogurt intervention does not have this effect. |
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