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Lactobacillus casei CCFM419 attenuates type 2 diabetes via a gut microbiota dependent mechanism.

  • 2017
  • Food & Function 8(9)
    • Gang Wang
    • Xiangfei Li
    • Jianxin Zhao
    • Hao Zhang
    • Wei Chen

Abstract

Probiotics, as dietary supplements, transmit their major effects through the regulation of gut microbiota. According to a previous study, one possible mechanism of Lactobacillus casei CCFM419 protection against diabetes may involve gut flora. To test this hypothesis, high fat and streptozotocin-induced C57BL/6J mice were fed L. casei CCFM419 at 108, 109, and 1010 colony forming units (CFU). Compared to untreated mice, 109 CFU of L. casei CCFM419 attenuated several symptoms of diabetes, including fasting blood glucose, postprandial blood glucose, glucose intolerance, and insulin resistance. In addition, this CFU level also decreased the levels of the inflammatory markers tumor necrosis factor-α and interleukin-6 and increased intestinal glucagon-like peptide-1 (GLP-1) levels, which are associated with the production of short chain fatty acids (SCFAs). The 16S rRNA gene sequencing of fecal samples demonstrated that 109 CFU of L. casei CCFM419 dramatically increased the abundance of Bacteroidetes and decreased the proportion of Firmicutes at the phylum level, and enriched Bifidobacterium, Lactobacillus, and SCFA-producing bacteria, including Allobaculum and Bacteroides. These findings suggested that L. casei CCFM419 modified the gut flora-SCFA-inflammation/GLP-1 mechanism to ameliorate type 2 diabetes.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Lactobacillus caseiImproved Blood Glucose LevelsBeneficial
Large
Lactobacillus caseiImproved Insulin SensitivityBeneficial
Moderate
Lactobacillus caseiIncreased Intestinal GLP-1 LevelsBeneficial
Moderate
Lactobacillus caseiReduced Inflammatory ResponseBeneficial
Moderate
Lactobacillus casei HA-108Improved Glucose ToleranceBeneficial
Moderate
Lactobacillus casei HA-108Improved Insulin SensitivityBeneficial
Moderate
Lactobacillus casei HA-108Increased Bacteroidetes AbundanceBeneficial
Large
Lactobacillus casei HA-108Increased Intestinal GLP-1 LevelsBeneficial
Moderate
Lactobacillus casei HA-108Increased SCFA-Producing BacteriaBeneficial
Large
Lactobacillus casei HA-108Reduced Blood Glucose LevelsBeneficial
Moderate
Lactobacillus casei HA-108Reduced Fasting Blood Sugar LevelsBeneficial
Moderate
Lactobacillus casei HA-108Reduced Inflammatory ResponseBeneficial
Moderate
Lactobacillus casei HA-108Reduced Proportion of FirmicutesBeneficial
Large
Lactobacillus casei R0215Altered Gut Microbiota CompositionBeneficial
Large
Lactobacillus casei R0215Improved Glucose ToleranceBeneficial
Moderate
Lactobacillus casei R0215Improved Insulin SensitivityBeneficial
Moderate
Lactobacillus casei R0215Increased Intestinal GLP-1 LevelsBeneficial
Moderate
Lactobacillus casei R0215Reduced Blood Glucose LevelsBeneficial
Moderate
Lactobacillus casei R0215Reduced Fasting Blood Sugar LevelsBeneficial
Moderate
Lactobacillus casei R0215Reduced Inflammatory ResponseBeneficial
Moderate
Lactobacillus casei subsp. caseiImproved Glucose ToleranceBeneficial
Moderate
Lactobacillus casei subsp. caseiImproved Insulin SensitivityBeneficial
Moderate
Lactobacillus casei subsp. caseiIncreased Beneficial Gut MicrobiotaBeneficial
Large
Lactobacillus casei subsp. caseiIncreased Intestinal GLP-1 LevelsBeneficial
Moderate
Lactobacillus casei subsp. caseiReduced Blood Glucose LevelsBeneficial
Moderate
Lactobacillus casei subsp. caseiReduced Fasting Blood Sugar LevelsBeneficial
Moderate
Lactobacillus casei subsp. caseiReduced Inflammatory MarkersBeneficial
Moderate
Lactobacillus casei VK4Improved Glucose ToleranceBeneficial
Moderate
Lactobacillus casei VK4Improved Insulin SensitivityBeneficial
Moderate
Lactobacillus casei VK4Increased Intestinal GLP-1 LevelsBeneficial
Moderate
Lactobacillus casei VK4Reduced Blood Glucose LevelsBeneficial
Moderate
Lactobacillus casei VK4Reduced Fasting Blood Sugar LevelsBeneficial
Moderate
Lactobacillus casei VK4Reduced Inflammatory MarkersBeneficial
Moderate
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