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J Agric Food Chem. 2014 Dec 10;62(49):11884-91. doi: 10.1021/jf503681r. Epub 2014 Nov 26.

Carrot juice fermented with Lactobacillus plantarum NCU116 ameliorates type 2 diabetes in rats.

Author information

1
State Key Laboratory of Food Science and Technology, Nanchang University , 235 Nanjing East Road, Nanchang, Jiangxi 330047, People's Republic of China.

Abstract

The effect of carrot juice fermented with Lactobacillus plantarum NCU116 on high-fat and low-dose streptozotocin (STZ)-induced type 2 diabetes in rats was studied. Rats were randomly divided into five groups: non-diabetes mellitus (NDM), untreated diabetes mellitus (DM), DM plus L. plantarum NCU116 (NCU), DM plus fermented carrot juice with L. plantarum NCU116 (FCJ), and DM plus non-fermented carrot juice (NFCJ). Treatments of NCU and FCJ for 5 weeks were found to favorably regulate blood glucose, hormones, and lipid metabolism in the diabetic rats, accompanied by an increase in short-chain fatty acid (SCFA) in the colon. In addition, NCU and FCJ had restored the antioxidant capacity and morphology of the pancreas and kidney and upregulated mRNA of low-density lipoprotein (LDL) receptor, cholesterol 7α-hydroxylase (CYP7A1), glucose transporter-4 (GLUT-4), peroxisome proliferator-activated receptor-α (PPAR-α), and peroxisome proliferator-activated receptor-γ (PPAR-γ). These results have for the first time demonstrated that L. plantarum NCU116 and the fermented carrot juice had the potential ability to ameliorate type 2 diabetes in rats.

KEYWORDS:

Lactobacillus plantarum NCU116; antidiabetic effect; blood glucose; carrot juice; oxidative stress; type 2 diabetes

PMID:
25341087
DOI:
10.1021/jf503681r
[Indexed for MEDLINE]

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