不同处理对象植物乳杆菌SCS5对2型糖尿病小鼠氧化应激的影响

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-09-20 DOI:10.1080/19476337.2023.2258209

Xiao Meng, Siheng Ren, Yongkun Hu, Ying Zhang, Ran Ran, Weixi Ge, Lishi Jiang, Shukun Liu

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引用次数: 0

摘要

本研究旨在探讨植物乳杆菌SCS5 (L. plantarum SCS5)通过调节氧化应激水平对2型糖尿病的影响。正常组(NG)和模型组(MG)小鼠正常喂养，LP1、LP2、LP3 3个试验组(LP1、LP2、LP3)小鼠每日给予植物乳杆菌SCS5悬浮液、细胞内物质或热杀伤细胞内物质10 ml/kg(体重)，连续10周。LP2组和LP3组的体重下降和血糖升高均有所缓解。与MG组相比，LP3组小鼠胰岛素、过氧化氢酶、超氧化物歧化酶和谷胱甘肽过氧化物酶均显著升高。病理切片显示LP3组病变较MG组轻。这些结果表明，热杀伤细胞内植物乳杆菌SCS5材料对缓解2型糖尿病小鼠氧化应激最有效。

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Effects of different treatment subjects of Lactiplantibacillus plantarum SCS5 on oxidative stress in type 2 diabetic mice

The purpose of this study was to determine the effect of different subjects from Lactiplantibacillus plantarum SCS5 (L. plantarum SCS5) on type 2 diabetes by modulating oxidative stress levels.The normal group (NG) and the model group (MG) of mice were fed normally, while the three test groups (LP1,LP2,LP3) received 10 ml/kg (body weight) of the L. plantarum SCS5 suspension, intracellular material, or heat-killed intracellular material daily for 10 weeks. The weight loss and the increase in blood glucose were alleviated in the LP2 and LP3 groups. Insulin, catalase, superoxide dismutase, and glutathione peroxidase significantly increased in the LP3 group of mice compared with the MG group. Additionally, the pathological sections showed that the lesions in the LP3 group were less severe than those in the MG group. These findings indicate that the heat-killed intracellular L. plantarum SCS5 material was most effective in alleviating oxidative stress in type 2 diabetic mice.

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.