Anti-diabetic Effects of Clostridium butyricum CGMCC0313.1 through Promoting the Growth of Gut Butyrate-producing Bacteria in Type 2 Diabetic Mice.
Anti-diabetic Effects of Clostridium butyricum CGMCC0313.1 through Promoting the Growth of Gut Butyrate-producing Bacteria in Type 2 Diabetic Mice.
复制标题
丁酸梭菌 CGMCC0313.1 通过促进 2 型糖尿病小鼠肠道产丁酸细菌生长的抗糖尿病作用
DOI:
10.1038/s41598-017-07335-0
复制
发表时间:
2017-08-01
影响因子:
4.6
通讯作者:
Chen YQ
中科院分区:
文献类型:
--
作者:
Jia L;Li D;Feng N;Shamoon M;Sun Z;Ding L;Zhang H;Chen W;Sun J;Chen YQ
Patients with type 2 diabetes (T2D) have decreased butyrate-producing bacteria. We hypothesized that supplementation with butyrate-producing bacteria may exert beneficial effects on T2D. The current study investigated the effects of well-characterized butyrate-producing bacteria Clostridium butyricum CGMCC0313.1 (CB0313.1) on hyperglycemia and associated metabolic dysfunction in two diabetic mouse models. CB0313.1 was administered daily by oral gavage to leptindb/db mice for 5 weeks starting from 3 weeks of age, and to HF diabetic mice induced by high fat diet (HFD) plus streptozotocin (STZ) in C57BL/6J mice for 13 weeks starting from 4 weeks of age. CB0313.1 improved diabetic markers (fasting glucose, glucose tolerance, insulin tolerance, GLP-1 and insulin secretion), and decreased blood lipids and inflammatory tone. Furthermore, CB0313.1 reversed hypohepatias and reduced glucose output. We also found that CB0313.1 modulated gut microbiota composition, characterized by a decreased ratio of Firmicutes to Bacteroidetes, reduced Allobaculum bacteria that were abundant in HF diabetic mice and increased butyrate-producing bacteria. Changes in gut microbiota following CB0313.1 treatment were associated with enhanced peroxisome proliferator–activated receptor-γ (PPARγ), insulin signaling molecules and mitochondrial function markers. Together, our study suggests that CB0313.1 may act as a beneficial probiotic for the prevention and treatment of hyperglycemia and associated metabolic dysfunction.
登录
查看更多内容
影响因子:
2.7
作者:
Garcia-Mazcorro JF;Ivanov I;Mills DA;Noratto G
通讯作者:
Noratto G
影响因子:
6.1
作者:
Frost, G.;Cai, Z.;Raven, M.;Otway, D. T.;Mushtaq, R.;Johnston, J. D.
通讯作者:
Johnston, J. D.
影响因子:
3.7
作者:
Labbé A;Ganopolsky JG;Martoni CJ;Prakash S;Jones ML
通讯作者:
Jones ML
影响因子:
4.1
作者:
Bhatta A;Sangani R;Kolhe R;Toque HA;Cain M;Wong A;Howie N;Shinde R;Elsalanty M;Yao L;Chutkan N;Hunter M;Caldwell RB;Isales C;Caldwell RW;Fulzele S
通讯作者:
Fulzele S
影响因子:
5.2
作者:
Kimura I;Inoue D;Hirano K;Tsujimoto G
通讯作者:
Tsujimoto G