Pharmacological Effects of <i>Lactobacillus casei</i> ATCC 7469 Fermented Soybean and Green Microalgae, <i>Chlorella vulgaris,</i> on Diabetic Rats

Abstract

Type 2 diabetes mellitus (T2DM) is a complex, multifactorial metabolic disorder mainly characterized by chronic hyperglycemia. It has become a significant, serious disease worldwide, presenting a huge risk to human life and health. This study aimed to investigate the hypoglycemic effect of Lactobacillus casei ATCC 7469 fermented soy flour extract and Chlorella vulgaris extract on Sprague-Dawley rats with T2DM induced by low-dose streptozotocin administration (STZ) compared to pioglitazone as a reference drug. Treatment with Lactobacillus casei ATCC 7469 fermented soy flour and Chlorella vulgaris resulted in a significant improvement in body weight, glucose tolerance, blood glucose level, and insulin resistance (p p p Lactobacillus casei ATCC 7469 fermented soy flour extract and Chlorella vulgaris extract had hypoglycemic, hypolipidemic, and antioxidant activity similar to pioglitazone.

Keywords

• soy flour
• fermentation
• <i>Lactobacillus casei</i>
• <i>Chlorella vulgaris</i>
• hypoglycemic
• hypolipidemic