Antidiabetic Effect of Lactobacillus GG in Streptozotocin-induced Diabetic Rats

Mihoko TABUCHI; Miyo OZAKI; Asako TAMURA; Noriko YAMADA; Tetsuo ISHIDA; Masataka HOSODA; Akiyoshi HOSONO

doi:10.1271/bbb.67.1421

Food & Nutrition Science Notes

Antidiabetic Effect of Lactobacillus GG in Streptozotocin-induced Diabetic Rats

Mihoko TABUCHI, Miyo OZAKI, Asako TAMURA, Noriko YAMADA, Tetsuo ISHIDA, Masataka HOSODA, Akiyoshi HOSONO

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Keywords: Lactobacillus GG, antidiabetic effect, glucose tolerance, HbA_1C, n-STZ rats

JOURNAL FREE ACCESS

2003 Volume 67 Issue 6 Pages 1421-1424

DOI https://doi.org/10.1271/bbb.67.1421

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Abstract

Neonatally streptozotocin-induced diabetic (n-STZ) rats were given food containing Lactobacillus GG cells (GG) or a control diet (control), from 9 to 18 weeks of age. The GG cells significantly lowered the blood hemoglobin A_1C (HbA_1C) level and improved glucose tolerance in n-STZ rats (p<0.05). In the GG group, the serum insulin level at 30 min after glucose loading was significantly higher than in the control group (p<0.05).

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