Effects of lactic acid bacteria-fermented dandelion Jiangshui on blood glucose levels in hyperglycemic mice.

INTRODUCTION: Taraxacum mongolicum Hand.-Mazz. is rich in dietary fiber and has been reported to exhibit hypoglycemic activity. This study investigated the effects of lactic acid bacteria (LAB)-fermented dandelion Jiangshui (JS) on glucose metabolism and pancreatic and renal histopathology in hyperglycemic mice. METHODS: Lactiplantibacillus plantarum A1 and Lacticaseibacillus paracasei strains A3 and L2, previously isolated from traditional JS by our research team, were used to prepare dandelion JS by fermentation. Forty-five 5-week-old male C57BL/6 mice were randomly assigned to a normal control group, a model group, and a JS intervention group. Mice in the JS group received LAB-fermented dandelion JS by gavage, whereas mice in the other groups received an equal volume of normal saline for 14 consecutive weeks. Body weight, glucose-related biochemical indicators, and pancreatic and renal histopathology were monitored throughout the experiment. RESULTS: Compared with the model group, the JS group showed attenuated increases in blood glucose, higher levels of the anti-inflammatory cytokine IL-10, increased hepatic antioxidant enzyme activities, including glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT), lower malondialdehyde (MDA) content, and less severe pancreatic and renal lesions. DISCUSSION: These findings suggest that LAB-fermented dandelion JS may have potential to improve glucose regulation and alleviate inflammation, oxidative stress, and pancreatic and renal injury in hyperglycemic mice.