Effects of Free or Immobilized ORE5 on Corinthian Currants on Gut Microbiome of Streptozotocin-Induced Diabetic Rats

Overview

Journal Microorganisms

Specialty Microbiology

Date 2024 Oct 26

PMID 39458313

Authors

Ioanna Prapa

Vasiliki Kompoura

Chrysoula Pavlatou

Grigorios Nelios

Gregoria Mitropoulou

Nikolaos Kostomitsopoulos

Stavros Plessas

Eugenia Bezirtzoglou

Vaios T Karathanos

Amalia E Yanni

Yiannis Kourkoutas

Affiliations

Soon will be listed here.

Abstract

The present study aimed to investigate the effect of a dietary intervention including free or immobilized cells of the presumptive probiotic ORE5 on Corinthian currants, a food with beneficial impact in the condition of Type-1 Diabetes Mellitus (T1DM), on the microbiome composition of STZ-induced diabetic rats. Twenty four male Wistar rats were divided into four groups ( = 6 per group): healthy animals, which received the free (H_FP) or the immobilized ORE5 cells (H_IPC), and diabetic animals, which received the free (D_FP) or the immobilized ORE5 cells(D_IPC) for 4 weeks (10 cfu/day, in all groups). At the end of the dietary intervention, the D_IPC group exerted a lower concentration of the inflammatory cytokine IL-1 beta compared to D_FP. Consumption of immobilized ORE5 cells on Corinthian currants by diabetic animals led to increased loads of fecal lactobacilli and lower , coliforms, and levels, while Actinobacteria phylum, , and genera abundances were increased, and fecal lactic acid was elevated. Overall, the results of the present research demonstrated that functional ingredients could ameliorate gut dysbiosis present in T1DM and could be used to design dietary patterns aiming at T1DM management. However, well-designed clinical trials are necessary, in order to confirm the beneficial effects in humans.

Citing Articles

Assessment of Immobilized OLXAL-1 Cells on Oat Flakes for Functional Regulation of the Intestinal Microbiome in a Type-1 Diabetic Animal Model.

Nelios G, Prapa I, Mitropoulou G, Kompoura V, Balafas E, Kostomitsopoulos N Foods. 2025; 13(24.

PMID: 39767077 PMC: 11675650. DOI: 10.3390/foods13244134.

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