Exploring the antidiabetic Potential of camel milk derived probiotic Lactobacillus culture in a rat model

The research investigates the probiotic and antidiabetic potential of the indigenous Lactobacillus strain isolated from raw camel milk. The probiotic properties of 21 proteolytic cultures were evaluated and their bioactivity was assessed using α-glucosidase and dipeptidyl peptidase-IV (DPP-IV) inhibitory assays. Of these, Lacticaseibacillus rhamnosus RL4 showed significant probiotic properties, such as acid tolerance (pH 1.0–3.0; p < 0.05), bile salt tolerance (5.26 ± 0.26 log CFU/mL), surface hydrophobicity (p < 0.001) for n-hexadecane, n-octane, and o-xylene, auto-aggregation (40.71 ± 0.33%), and adhesion to HT-29 cells (81.66 ± 2.33 bacteria per cell). Furthermore, it exhibited α-glucosidase (26.20 ± 2.14%) and DPP-IV (33.29 ± 2.12%) inhibitory activities suggesting its involvement in glycemic control. In vivo experiments were performed on a high-fat diet and a diabetic rat model via streptozotocin (STZ) to further validate these results. The supplementation of L. rhamnosus RL4 could significantly lower fasting blood glucose (48.17%), HbA1c (17.03%), serum α-glucosidase activity (from 31.38 ± 5.15 ng/mL to 10.08 ± 3.06 ng/mL), and DPP-IV activity (from 5.68 ± 0.05 to 2.42 ± 0.32 U/L). In addition, it reduced total cholesterol (60.68%), triglycerides (17.61%), while HDL-cholesterol (45.78%) increased. Insulin levels increased significantly (83.63%), and the secretion of incretin hormones GLP-1 (59.65%) and GIP (50.55%) was also increased. Histopathology suggested that it can protect the pancreas, adipose tissue, and spleen, which is likely a contributing mechanism toward controlling diabetes-related metabolic dysfunction.