A fermented food product containing lactic acid bacteria protects ZDF rats from the development of type 2 diabetes

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dc.contributor.authorCabello Olmo, Miriam
dc.contributor.authorOneca Agurruza, María
dc.contributor.authorTorre Hernández, Paloma
dc.contributor.authorSainz, Neira
dc.contributor.authorMoreno Aliaga, María J.
dc.contributor.authorGuruceaga, Elizabeth
dc.contributor.authorDíaz, Jesús Vicente
dc.contributor.authorEncío Martínez, Ignacio
dc.contributor.authorBarajas Vélez, Miguel Ángel
dc.contributor.authorAraña Ciordia, Miriam
dc.contributor.departmentCiencias de la Saludes_ES
dc.contributor.departmentOsasun Zientziakeu
dc.contributor.departmentCienciases_ES
dc.contributor.departmentZientziakeu
dc.contributor.funderGobierno de Navarra / Nafarroako Gobernuaes
dc.date.accessioned2020-05-19T06:57:54Z
dc.date.available2020-05-19T06:57:54Z
dc.date.issued2019
dc.description.abstractType 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.en
dc.description.sponsorshipThis research was funded by grant from Advanced Innovation & Technology Corporation (ADItech Corp, Department of Economic Development, Navarre Government) [Reference: PT022 SIMDIACOL]. Miriam Cabello-Olmo was granted by the Industrial PhD program (Navarre Government) [Reference: 001114082016000011].en
dc.format.extent23 p.
dc.format.mimetypeapplication/pdfen
dc.identifier.doi10.3390/nu11102530
dc.identifier.issn2072-6643
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/36912
dc.language.isoengen
dc.publisherMDPIen
dc.relation.ispartofNutrients, 2019, 11 (10), 2530en
dc.relation.publisherversionhttps://doi.org/10.3390/nu11102530
dc.rights© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY)en
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectDiabetesen
dc.subjectFermented fooden
dc.subjectGut microbiotaen
dc.subjectLactic acid bacteriaen
dc.subjectPostbioticen
dc.subjectProbioticen
dc.titleA fermented food product containing lactic acid bacteria protects ZDF rats from the development of type 2 diabetesen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
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