Antidiabetogenic mechanisms of probiotic action in food matrices: A review
2022
Castro, Vanessa Moraes Ramalho | Luchese, Rosa Helena
Disturbances in the gut microbiome can lead to increased intestinal permeability and immune response, and consequently to the onset of diabetes. Fermented foods contain lactic acid bacteria and bioactive metabolites, the postbiotics, such as exopolysaccharides and peptides, that have the potential to exert a wide range of metabolic functions and influencing gene expression related to glucose and insulin metabolism. This review discusses the potential therapeutic effects of probiotics in diabetes, in addition to a balanced diet with a focus on dairy. Articles were found by using a combination of keyword searches in the Scopus and Science Direct databases. Were selected preferably the articles from the last seven years and 16 of them have been compiled to allow for further discussion about the mechanisms of antidiabetogenic activity. The main findings from the administration of probiotics in the treatment of diabetes were: decreased insulin resistance, decreased plasma glucose, reduced intestinal permeability, decreased absorption of LPS, increased GLP-1 production, and decreased inflammatory cytokines. The antidiabetogenic probiotic activity may be due to the i) bioactives formed as a result of fermentation, the postbiotics; ii) bioactives present in food matrices with antidiabetogenic action and to the iii) biactives naturally present in matrices with prebiotic action. However, the knowledge about postbiotics formed by probiotic bacteria in different food matrices is still incipient. The modulation of the gut microbiota through the use of probiotics associated with healthy eating habits can help regulate lipid metabolism, improving insulin sensitivity and glycemic control.
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