Leuconostoc mesenteroides fermentation produces butyric acid and mediates Ffar2 to regulate blood glucose and insulin in type 1 diabetic mice

Abstract

Type 1 diabetic patients have lower counts of butyric acid-producing bacteria in the dysbiotic gut microbiome. In this study, we demonstrate that a butyric acid-producing Leuconostoc mesenteroides (L. mesenteroides) EH-1 strain isolated from Mongolian curd cheese can reduce blood glucose and IL-6 in the type 1 diabetic mouse model. L. mesenteroides EH-1 fermentation yielded high concentrations of butyric acid both in vitro and in vivo. Butyric acid or L. mesenteroides EH-1 increased the amounts of insulin in Min6 cell culture and streptozotocin (STZ)-induced diabetic mice. Inhibition or siRNA knockdown of free fatty acid receptor 2 (Ffar2) considerably reduced the anti-diabetic effect of probiotic L. mesenteroides EH-1 or butyric acid by lowering the level of blood glucose. We here demonstrate that Ffar2 mediated the effects of L. mesenteroides EH-1 and butryic acid on regulation of blood glucose and insulin in type 1 diabetic mice.