Lactobacillus plantarum Reduces Low-Grade Inflammation and Glucose Levels in a Mouse Model of Chronic Stress and Diabetes
Hyun Seong Youn, Jong‐Hwa Kim, Ji Soo Lee, Yeo Yeong Yoon, Seong Jun Choi, Joo Young Lee, Wonyong Kim, Kwang Woo Hwang
Abstract
This study aimed to examine the effects of Lactobacillus plantarum , a lactic acid bacteria strain isolated from kimchi, on the development of low-grade inflammation and type 2 diabetes mellitus (T2DM) exacerbated by chronic stress. C57BL/6 mice were fed either a high-fat diet (HFD) and randomized into an HFD group or a group that was fed an HFD and subjected to chronic cold exposure-related stress (HFDS), or mice were fed a normal diet (ND) and randomized into an ND group or a group that was fed an ND and subjected to chronic cold exposure-related stress (NDS). Lactobacillus plantarum LRCC5310 (10 8 , 10 10 CFU) and LRCC5314 (10 8 , 10 10 CFU) as well as L. gasseri BNR17 (10 8 CFU), as a positive control, were administered orally twice every day to all the mice for 12 weeks.