Antidiabetic and Hypolipidemic Efficiency of Lactobacillus plantarum Fermented Oat (Avena sativa) Extract in Streptozotocin-Induced Diabetes in Rats

Antidiabetic properties of fermented foods have been previously demonstrated. This study aimed to examine the antidiabetic and hypolipidemic potential activities L. plantarum oat extract in Streptozotocin-induced diabetic rats. Firstly, inoculating 1% starter culture 10% whole flour aqueous media resulted 8.36 log CFU mL?1 pH 4.60 after 72 h fermentation at 37 °C. With time progression fermentation, total phenolic content (TPC), antioxidant activity (AOA), ?-aminobutyric acid (GABA) contents were significantly increased up h. On contrary, a significant reduction ?-glucan was observed only fermentation. Secondly, separated extracts, i.e., unfermented (UFOE) (LFOE) examined vivo rat model, which consisted five groups. Group 1 (negative group, NR); GROUP 2 (positive STZ), intraperitoneally injected with single dose 45 mg kg?1 BW Streptozotocin administered 7 mL distilled water orally per day; 3 (STZ+MET), rats 50 metformin daily; 4 (STZ+UFOE), UFOE 5 LFOE daily for 6 weeks. Monitoring random blood glucose (RBG) fasting (FBG) showed that both alleviated hyperglycemia STZ-induced The extracts efficient improving serum lipid profiles as compared positive group. Moreover, liver kidneys’ functions improved, promoted hepatoprotective nephroprotective characteristics. Furthermore, administration efficiently attenuated GSH, CAT, SOD enzymes decreased MDA levels In conclusion, data indicate future strategies functional supplements against diabetes diabetes-related complications.