Lactobacillus rhamnosus PB01 Oral Supplementation Alleviates Metabolic and Reproductive Dysfunctions in Type 1 Diabetic Male Rats.

IF 4.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-07-04 DOI:10.1002/mnfr.70157

Sihan Liu, Hiva Alipour, Malwina Ulanowska, Vladimir Zachar, Fereshteh Dardmeh

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Abstract

This study investigated the potential therapeutic effects of Lactobacillus rhamnosus PB01 supplementation on metabolic and reproductive dysfunctions in Type 1 diabetes mellitus (T1DM) rat model. Diabetic rats treated with L. rhamnosus PB01 (1 × 10⁹ CFU/day) showed significant improvements in metabolic and reproductive outcomes. Specifically, diabetes-induced weight loss was mitigated by approximately 13%, and the percentage of hyperactivated sperm in the treatment group was significantly 2.5 times higher than that of the diabetic controls. Additionally, testosterone levels were significantly elevated by 27%, further supporting the positive effects on reproductive health. The probiotic supplementation also led to improvements in insulin sensitivity, as evidenced by a 34.12% reduction in homeostasis model assessment index of insulin resistance (HOMA-IR). L. rhamnosus PB01 (DSM 14870) demonstrated potential as an adjunct therapy for managing T1DM-associated complications in the rat model, by improving insulin sensitivity, supporting weight management, and partially restoring diabetes-related fertility impairments, likely through modulation of hormonal pathways. However, further studies are needed to translate the results to humans and refine optimal dosing and supplementation duration for sustained benefits.

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鼠李糖乳杆菌PB01可减轻1型糖尿病雄性大鼠的代谢和生殖功能障碍。

本研究探讨鼠李糖乳杆菌PB01对1型糖尿病（T1DM）模型大鼠代谢和生殖功能障碍的潜在治疗作用。鼠李糖糖PB01 （1 × 10 CFU/天）对糖尿病大鼠的代谢和生殖结果有显著改善。具体来说，糖尿病引起的体重减轻了约13%，治疗组过度活跃精子的百分比明显比糖尿病对照组高2.5倍。此外，睾酮水平显著提高了27%，进一步支持了对生殖健康的积极影响。补充益生菌还能改善胰岛素敏感性，胰岛素抵抗稳态模型评估指数（HOMA-IR）降低34.12%。鼠李糖PB01 （DSM 14870）可能通过调节激素通路，改善胰岛素敏感性，支持体重管理，部分恢复糖尿病相关的生育障碍，在大鼠模型中证明了作为t1dm相关并发症的辅助治疗的潜力。然而，需要进一步的研究将结果转化为人类，并优化最佳剂量和补充时间以获得持续的益处。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.