植物乳杆菌SCS3对链脲佐菌素诱导的糖尿病小鼠抗氧化应激的作用

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-10-27 DOI:10.1080/19476337.2022.2136759

Xiao Meng, Shukun Liu, Qiuyan Liu, Ying Zhang, Li-Jia Jing, Xinyi Huang, Jiayi Sun, Lu Ye

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引用次数: 1

摘要

摘要本研究探讨了植物乳杆菌SCS3（植物乳杆菌）减轻糖尿病小鼠氧化应激的能力。通过给予50mg/kg（体重）链脲佐菌素5 天。然后我们应用0.5 1.0毫升 × 1010CFU/mL植物乳杆菌SCS3细胞悬浮液（TGa组）、其细胞内内容物（TGb组）或煮沸的细胞内内容（TGc组）给小鼠10周。与模型组（MG）相比，与其他治疗组相比，TGc组的体重减轻和高血糖得到了最有效的改善；基于酶联免疫吸附测定，胰岛素和糖化血红蛋白水平得到改善；TGc小鼠活性氧水平下降，超氧化物歧化酶、过氧化氢酶和谷胱甘肽水平显著升高（P < .05）。总之，煮沸的植物乳杆菌SCS3的细胞内含量调节了糖尿病小鼠的氧化应激并改善了糖尿病相关指标。

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Anti-oxidative stress properties by Lactiplantibacillus plantarum SCS3 in streptozotocin-induced diabetic mice

ABSTRACT This study investigated the ability of Lactiplantibacillus plantarum SCS3 (L. plantarum SCS3) to alleviate oxidative stress in diabetic mice. Diabetic mouse model was established by administering 50 mg/kg (bodyweight) of streptozocin for 5 days. We then applied 0.5 mL of 1.0 × 1010 CFU/mL L. plantarum SCS3 cell suspension (TGa group), its intracellular contents (TGb group), or boiled intracellular contents (TGc group) to mice for ten weeks. Compared with the model group (MG), weight loss and hyperglycemia were most effectively ameliorated in the TGc group compared to the other treatment groups; based on the enzyme linked immunosorbent assay, levels of insulin and glycosylated hemoglobin were improved; the reactive oxygen species level decreased, while superoxide dismutase, catalase, and glutathione levels in the TGc mice increased significantly (P < .05). In conclusion, the boiled intracellular contents of L. plantarum SCS3 regulated oxidative stress and improved diabetes-related indicators in 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.