Investigating the effects of Lactobacillus casei on some biochemical parameters in diabetic mice

Abstract

Aims: Diabetes mellitus is a metabolic disorder characterised by inadequate  pancreatic insulin secretion or the insulin present being unable to perform its function properly. Consistent with the beneficial effects of probiotics and their ability to lower glucose levels, an impact on diabetes treatment is also expected. The aim of this study was to evaluate the effect of Lactobacillus casei on various either  biochemical parameters in a diabetic mice model.
Methods: In the present study, 24 mice were divided into diabetic and control  groups. Further, each group was categorised into two subgroups. The diabetic and control subgroups were fed carrot juice or Lactobacillus casei in carrot juice. Diabetes was induced by streptozotocin (STZ). For 30 days, the mice were fed 2 ml carrot  juice, and Lactobacillus casei in carrot juice (with lactobacillus 109 cfu/ml) by gavage. Then, blood samples were collected to assay biochemical parameters.
Results: The results of this study showed that Lactobacillus casei (ATCC39392) significantly reduced blood glucose (BG) levels in diabetic mice receiving the  probiotic, but did not cause a significant change in BG levels in control mice  receiving the probiotic. When comparing insulin, insulin-like growth factor I (IGF-I) and C-peptide in the four groups, it was found that insulin and C-peptide were  significantly different in all groups except for the control group treated with a mixture of probiotic Lactobacillus casei and carrot juice.
Conclusion: Our results showed that probiotic Lactobacillus casei effectively  reduces BG levels in diabetic mice treated with this bacterium.

Keywords: diabetes, Lactobacillus casei, probiotic