title: Effects of Lactobacillus plantarum CCFM0236 on hyperglycaemia and insulin resistance in high-fat and streptozotocin-induced type 2 diabetic mice.
abstract: OBJECTIVE
  The aim of this study was to rapidly screen potential hypoglycaemic strain by α-glucosidase inhibitory activity in vitro, then explored the antidiabetic effect of Lactobacillus plantarum CCFM0236 in vivo.
  
  
  RESULTS
  The cell-free supernatant of Lact. plantarum CCFM0236 significantly inhibited α-glucosidase activity in vitro. Therefore, the effects of Lact. plantarum CCFM0236, with potential hypoglycaemia activity, on insulin resistance and hyperglycaemia were explored in high-fat and streptozotocin-induced type 2 diabetes mice. Oral administration of Lact. plantarum CCFM0236 was found to decrease food intake, blood glucose level, glycosylated haemoglobin level and leptin level. Treatments of Lact. plantarum CCFM0236 also favourably regulated insulin level, AUCglucose, and HOMA-IR index, and increased the activities of glutathione peroxidase and the levels of glutathione, high-density lipoprotein cholesterol and interleukin-10. In addition, Lact. plantarum CCFM0236 reduced levels of malondialdehyde and tumour necrosis factor-α and protected pancreas function.
  
  
  CONCLUSIONS
  Lactobacillus plantarum CCFM0236 has potential hypoglycaemic ability by ameliorating insulin resistance, antioxidant capacity and systemic inflammation in mice.
  
  
  CONCLUSIONS
  The method of α-glucosidase inhibitory activity could be effectively used to screen potential hypoglycaemic products and Lact. plantarum CCFM0236 might be a promising therapeutic agent for ameliorating type 2 diabetes.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.|Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.
authors.forename: X
authors.initials: X
authors.lastname: Li
authors.affiliation: School of Business, Jiangnan University, Wuxi, China.
authors.forename: N
authors.initials: N
authors.lastname: Wang
authors.affiliation: Kangyuan Dairy Co., Ltd., Yangzhou University, Yangzhou, China.
authors.forename: B
authors.initials: B
authors.lastname: Yin
authors.affiliation: Kangyuan Dairy Co., Ltd., Yangzhou University, Yangzhou, China.
authors.forename: D
authors.initials: D
authors.lastname: Fang
authors.affiliation: Jiangsu Wecare Biotechnology co., Ltd, Wujiang, China.
authors.forename: T
authors.initials: T
authors.lastname: Jiang
authors.affiliation: Jiangsu Wecare Biotechnology co., Ltd, Wujiang, China.
authors.forename: S
authors.initials: S
authors.lastname: Fang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.|Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.
authors.forename: J
authors.initials: J
authors.lastname: Zhao
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.|Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.
authors.forename: H
authors.initials: H
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.|Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.
authors.forename: G
authors.initials: G
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.|Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.|Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.
authors.forename: W
authors.initials: W
authors.lastname: Chen
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000378:metabolism; D001786:Blood Glucose; D003921:Diabetes Mellitus, Experimental / Q000097:blood / Q000378:metabolism / Q000628:therapy*; D003924:Diabetes Mellitus, Type 2 / Q000097:blood / Q000209:etiology / Q000378:metabolism / Q000628:therapy*; D059305:Diet, High-Fat; D004435:Eating; D007333:Insulin Resistance; D016753:Interleukin-10 / Q000378:metabolism; D048191:Lactiplantibacillus plantarum; D008297:Male; D008315:Malondialdehyde / Q000378:metabolism; D051379:Mice; D008810:Mice, Inbred C57BL; D019936:Probiotics / Q000627:therapeutic use*; D014409:Tumor Necrosis Factor-alpha / Q000378:metabolism; D000520:alpha-Glucosidases / Q000378:metabolism
chemical_list: D000975:Antioxidants; D001786:Blood Glucose; D014409:Tumor Necrosis Factor-alpha; D016753:Interleukin-10; D008315:Malondialdehyde; D000520:alpha-Glucosidases
keywords: antioxidant; inflammation; leptin; malondialdehyde; streptozotocin; type 2 diabetes mellitus; α-glucosidase