Background & Aims: Type 2 diabetes mellitus, as a metabolic disorder, can lead to diabetic cardiomyopathy, identified by cardiomyocyte apoptosis and myocardial fibrosis. Brain-derived neurotrophic factor (BDNF) and serotonin are two neurotransmitters that can control cardiomyocyte apoptosis and myocardial fibrosis through their cardiac receptors. In the present study, we investigated the impacts of L. plantarum and inulin supplementation on the inhibition of cardiac apoptosis and fibrosis by modulating intestinal, serum, and cardiac levels of serotonin and BDNF as well as their cardiac receptors.
Methods: Diabetes was induced by a high-fat diet and streptozotocin in male Wistar rats. Rats were divided into six groups and were supplemented with L. plantarum, inulin or their combination for 8 weeks. Finally, the rats were killed and levels of intestinal, serum, and cardiac parameters were evaluated.
Results: Concurrent administration of L. plantarum and inulin caused a significant rise in the expression of cardiac serotonin and BDNF receptors (P < 0.001) as well as a significant fall in cardiac interstitial and perivascular fibrosis (P < 0.001, both) and apoptosis (P = 0.01). Moreover, there was a strong correlation of cardiac 5-Hydroxytryptamine 2B (5-HT2B) and tropomyosin receptor kinase B (TrkB) receptors with interstitial/perivascular fibrosis and apoptosis (P < 0.001, both).
Conclusions/interpretation: Results revealed beneficial effects of L. plantarum, inulin or their combination on intestinal, serum, and cardiac serotonin and BDNF accompanied by higher expression of their cardiac receptors and lower levels of cardiac apoptotic and fibrotic markers. It seems that L. plantarum and inulin supplementation could be considered as a novel adjunct therapy to reduce cardiac complications of type 2 diabetes mellitus.
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http://dx.doi.org/10.1016/j.clnu.2020.05.004 | DOI Listing |
Foods
January 2025
Division of Microbiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand.
Northern Thai culture offers a rich variety of traditional fermented foods beneficial for gastrointestinal health. In this study, we characterized lactic acid bacteria (LAB) from various indigenous fermented foods as potential probiotic candidates and determined their properties for application in commercial synbiotic formulation. Five isolates demonstrating high tolerance to low pH (2.
View Article and Find Full Text PDFChem Biodivers
December 2024
Department of Biology, Faculty of Science, Gazi University, Ankara, Türkiye.
This study investigates the multifaceted potential of Tripolium pannonicum methanolic extract, focusing on its antimicrobial, antioxidant, and prebiotic properties alongside a comprehensive phytochemical analysis. The antioxidant capacity of the methanolic extract was demonstrated through 2,2-diphenyl-1-picrylhydrazyl radical scavenging and iron ion chelating assays, revealing an IC value of 0.073 mg/mL and 5.
View Article and Find Full Text PDFFront Vet Sci
November 2024
Laboratory of Gastrointestinal Microbiology, National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China.
Introduction: Infection by pathogenic bacteria during weaning is a common cause of diarrhea and intestinal inflammation in piglets. Supplementing the diet with synbiotics is beneficial for animal health. The strain of L47 (L47) isolated in our lab exhibited good probiotic properties when combined with inulin.
View Article and Find Full Text PDFFront Microbiol
November 2024
APC Microbiome Ireland, Cork, Ireland.
This study explores the development of whole-grain sourdough bread with reduced FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content to offer dietary solutions for individuals with irritable bowel syndrome (IBS). Three sourdough breads were prepared using different lactic acid bacteria (LAB) strains including FST1.7 (SD-FST1.
View Article and Find Full Text PDFInt J Biol Macromol
October 2024
College of Food Science, Southwest University, Chongqing 400715, China. Electronic address:
Low-salt pickled vegetables are in line with a healthier diet, yet ensuring consistent quality of such products is challenging. In this study, low-salt tuber mustard pickles fermented with Lactiplantibacillus plantarum LPP95 in the presence of chitosan and inulin were analyzed over a 30-day period, and quality changes were evaluated. Total acid productions along with high bacterial counts (10 CFU/mL) were observed in the initial 20 days during indoor storage temperature, in which the reduced fiber aperture was found significantly lead to an increase in crispness (16.
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