Evaluation of The Potency of Fermented Single-Bulb Garlic Cultured with Lactobacillus plantarum B1765 As An Antidiabetic In Type 2 Diabetic Rats

Abstract

The health-promoting components of single-bulb garlic are often enhanced by fermenting microorganisms during fermentation.  Therefore, this research aimed to assess the antidiabetic effect of fermented single-bulb garlic (FSBG) using Lactobacillus plantarum  B1765 on type 2 diabetes mellitus (T2DM) rats. The variables evaluated were peripheral blood glucose, venous blood glucose, and  pancreatic β-cells. T2DM was induced in the experimental rats using a combination of a high-fat diet (HFD) and a low dose of  streptozotocin (STZ). Antidiabetic effects of FSBG were compared with metformin, and the results showed that FSBG reduced peripheral blood glucose levels after 2–8 hours. In the longer term, 300 mg/kg of FSBG also significantly reduced venous blood glucose levels  compared to metformin. The pancreatic β-cells were also significantly increased after 300 mg/kg FSBG oral doses. In conclusion, FSBG  could be a potential source of antidiabetic constituents with good antidiabetic effects compared to conventional drugs such as  metformin.