Food and Fermentation Industries >

2019 , Vol. 45 >Issue 22: 12 - 19

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021683

Effects and mechanisms of Bifidobacterium bifidum in alleviating type II diabetes

  • SI Qian ,
  • JIAO Ting ,
  • YANG Shurong ,
  • SUN Shanshan ,
  • WANG Gang ,
  • ZHAO Jianxin ,
  • ZHANG Hao ,
  • CHEN Wei
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2019-07-15

  Online published: 2020-02-16

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Abstract

The antidiabetic effects and possible mechanism of three Bifidobacterium bifidum strains on type 2 diabetes (T2D) mice induced by high fat diet and streptozotocin were investigated. 48 male C57BL/6J mice were divided into 6 groups. Mice in bacteria treated group were gavaged 6 times a week for fifteen weeks. During the experiment, the blood glucose and blood lipid of the mice, the contents of the liver cytokines and malondialdehyde, the pathological damage of the tissues and the short-chain fatty acids in the excrement of the mice was measured as well as the intestinal flora in the mice were analyzed. Three strains showed significantly different effects on improving blood glucose, blood lipid metabolism and inflammation. Compared with BB13 and H35, BB1 significantly improved blood glucose tolerance, dyslipidemia and immune function in T2D mice induced by high fat diet and streptozotocin. The possible mechanism is that BB1 alleviated gut microbiota dysbiosis induced by high-fat diet and streptozotocin and increased the abundance of Bacteroidales S24-7, hence increased the content of SCFAs, which further reduced the inflammation and alleviated insulin resistance and T2D.

Key words： Bifidobacterium bifidum; T2D; inflammation; intestinal flora; short chain fatty acids

Cite this article

SI Qian , JIAO Ting , YANG Shurong , SUN Shanshan , WANG Gang , ZHAO Jianxin , ZHANG Hao , CHEN Wei . Effects and mechanisms of Bifidobacterium bifidum in alleviating type II diabetes[J]. Food and Fermentation Industries, 2019 , 45(22) : 12 -19 . DOI: 10.13995/j.cnki.11-1802/ts.021683

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