Short-Term Fermented Soybeans with Bacillus amyloliquefaciens Potentiated Insulin SecretionCapacity and Improved Gut Microbiome Diversity and Intestinal IntegrityTo Alleviate Asian Type 2 Diabetic Symptoms

作者：Do Yeon Jeong, James W. Daily, Gae Ho Lee, Myeong Seon Ryu, Hee-Jong Yang, Seong-Yeop Jeong, Jing Qiu, Ting Zhang, Sunmin Park · 发表于：Journal of Agricultural and Food Chemistry · 年份：2020 · DOI：10.1021/acs.jafc.9b07962 · 被引用次数：33 · 研究领域：Gut microbiota and health、Diet and metabolism studies、Phytoestrogen effects and research

Abstract We determined that consuming chungkookjang fermented by Bacillus subtilis (BS) or Bacillus amyloliquefaciens (BA) alleviated hyperglycemia in partially pancreatectomized (Px) rats, an Asian type 2 diabetic (T2D) animal model. Px rats had deteriorated glucose metabolism with decreased glucose-stimulated insulin secretion and insulin sensitivity. Insulin secretion capacity was improved in the ascending order of the Px-control, positive control (3 mg of metformin/kg of body weight), BS (4.5% BS diet), BA (4.5% BA diet), and normal-control (sham-operated rats). BA and BS increased β-cell mass and decreased malondialdehyde contents and tumor necrosis factor α expression in the islets. BA increased hepatic peroxisome proliferator-activated receptor (PPAR)-α and PPAR-β similar to the positive control. Bacillales, Lactobacillales, and Verrucomicrobiales (Akkermensia muciniphila) increased and Enterobacteriales decreased in the BA and BS compared to the Px-control. BA prevented the decrease in the villi area and the number of goblet cells in intestinal tissues. In conclusion, BA improved glucose regulation by potentiating insulin secretion and reducing insulin resistance while maintaining gut mucin contents by improving gut microbiota in lean T2D rats.