Evaluation of The Potency of Fermented Single-Bulb Garlic Cultured with Lactobacillus plantarum B1765 As An Antidiabetic In Type 2 Diabetic Rats
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Abstract
The health-promoting components of single-bulb garlic are often enhanced by fermenting
microorganisms during fermentation. Therefore, this research aimed to assess the antidiabetic
effect of fermented single-bulb garlic (FSBG) using Lactobacillus plantarum B1765 on type 2
diabetes mellitus (T2DM) rats. The variables evaluated were peripheral blood glucose, venous
blood glucose, and pancreatic β-cells. T2DM was induced in the experimental rats using a
combination of a high-fat diet (HFD) and a low dose of streptozotocin (STZ). Antidiabetic effects
of FSBG were compared with metformin, and the results showed that FSBG reduced peripheral
blood glucose levels after 2–8 hours. In the longer term, 300 mg/kg of FSBG also significantly
reduced venous blood glucose levels compared to metformin. The pancreatic β-cells were also
significantly increased after 300 mg/kg FSBG oral doses. In conclusion, FSBG could be a
potential source of antidiabetic constituents with good antidiabetic effects compared to
conventional drugs such as metformin.
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