Effect of γ-aminobutyric acid-rich yogurt on insulin sensitivity in a mouse model of type 2 diabetes mellitus
Xiangfei Li, Lin Chen, Xiaoyu Zhu, Zhaoxin Lu, Yingjian Lu
Abstract
This study aimed to investigate the effect of a γ-aminobutyric acid (GABA)-rich yogurt fermented with Streptococcus thermophilus fmb-5 on insulin sensitivity in high-fat and low-dose streptozotocin-induced type 2 diabetes mellitus mice. To study the ability of the yogurt to enhance insulin sensitivity, diabetic mice were treated with 0.5, 1, or 2 g/L of GABA yogurt once a day from wk 1 to 12. Compared with results in untreated diabetic mice, treatment with different dosages of GABA yogurt was associated with increased serum insulin and fat coefficient (fat weight relative to body weight) levels, decreased blood urea nitrogen, kidney coefficient (kidney weight relative to body weight), glucose area under the curve levels, and insulin sensitivity index, but did not alter blood glucose level or body weight. The highest dosage of GABA yogurt had a greater beneficial effect with respect to insulin resistance than the lower dosages. In particular, dietary supplementation of the high dosage of GABA yogurt favorably regulated HOMA-β (homeostasis model assessment of β-cell function), total cholesterol, high-density lipoprotein cholesterol, fat coefficient, and improved islet cells morphology. These results demonstrated that 2 g/L GABA yogurt could ameliorate insulin sensitivity. The GABA-rich yogurts appeared to be responsible for health-beneficial effects in this mouse model of diabetes.