Oral Administration of Lactobacillus acidophilus Expressing GLP-1 Peptide Variants with N-Terminal Extensions in Mice with Streptozotocin-Induced Hyperglycemia

Engineered bacteria are being explored as oral delivery systems for therapeutic peptides. This study examined Lactobacillus acidophilus expressing two GLP-1 peptide variants with N-terminal extensions, M-GLP-1 and M-6HIS-GLP-1, in male C57BL/6J mice with moderate streptozotocin (STZ)-induced hyperglycemia. Both purified peptides increased insulin concentrations in MIN6 conditioned medium after 24 h, but neither significantly attenuated the STZ-associated reduction in metabolic activity. Cage-level analysis showed lower average post-treatment glucose concentrations in mice receiving L. acidophilus expressing M-GLP-1 (Lacto-M-GLP-1) or M-6HIS-GLP-1 (Lacto-M-6HIS-GLP-1) than in STZ controls, but neither group differed significantly from mice receiving empty-vector L. acidophilus. The intraperitoneal glucose tolerance test showed numerically lower late-phase glucose concentrations and incremental area under the curve in both groups than in controls. Mice receiving Lacto-M-6HIS-GLP-1 showed greater body-weight change than those receiving Lacto-M-GLP-1 or empty-vector L. acidophilus. Pancreatic histology showed a lower pancreatic glucagon-positive signal area and a higher insulin-to-glucagon signal-area ratio than in STZ controls and Lacto-M-GLP-1. The findings demonstrate cellular responses to purified GLP-1 variants and metabolic changes associated with administering L. acidophilus expressing the peptides.

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Journal
International Journal of Molecular Sciences
Published
2026-11-08
DOI
https://doi.org/10.3390/ijms272110003
Primary Topic
Probiotics and Fermented Foods
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article
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article

Oral Administration of Lactobacillus acidophilus Expressing GLP-1 Peptide Variants with N-Terminal Extensions in Mice with Streptozotocin-Induced Hyperglycemia

Dmitry Alexandrovich Kashirskikh, Vagif Ali oglu Gasanov, Ekaterina Andreevna Vorotelyak, Evgenii S. Ruchko et al.
International Journal of Molecular Sciences
Probiotics and Fermented Foods
article

Oral Administration of Lactobacillus acidophilus Expressing GLP-1 Peptide Variants with N-Terminal Extensions in Mice with Streptozotocin-Induced Hyperglycemia

Dmitry Alexandrovich Kashirskikh, Vagif Ali oglu Gasanov, Ekaterina Andreevna Vorotelyak, Evgenii S. Ruchko, Tatiana Noskova, Arthur Anatolievich Lee, Victoria Alexandrovna Khotina, Andrey V. Vasiliev, Maria B. Chernysheva, Olesya Olegovna Klychkova
article en

Abstract

Engineered bacteria are being explored as oral delivery systems for therapeutic peptides. This study examined Lactobacillus acidophilus expressing two GLP-1 peptide variants with N-terminal extensions, M-GLP-1 and M-6HIS-GLP-1, in male C57BL/6J mice with moderate streptozotocin (STZ)-induced hyperglycemia. Both purified peptides increased insulin concentrations in MIN6 conditioned medium after 24 h, but neither significantly attenuated the STZ-associated reduction in metabolic activity. Cage-level analysis showed lower average post-treatment glucose concentrations in mice receiving L. acidophilus expressing M-GLP-1 (Lacto-M-GLP-1) or M-6HIS-GLP-1 (Lacto-M-6HIS-GLP-1) than in STZ controls, but neither group differed significantly from mice receiving empty-vector L. acidophilus. The intraperitoneal glucose tolerance test showed numerically lower late-phase glucose concentrations and incremental area under the curve in both groups than in controls. Mice receiving Lacto-M-6HIS-GLP-1 showed greater body-weight change than those receiving Lacto-M-GLP-1 or empty-vector L. acidophilus. Pancreatic histology showed a lower pancreatic glucagon-positive signal area and a higher insulin-to-glucagon signal-area ratio than in STZ controls and Lacto-M-GLP-1. The findings demonstrate cellular responses to purified GLP-1 variants and metabolic changes associated with administering L. acidophilus expressing the peptides.

International Journal of Molecular SciencesVol. 27(21)
Koltzov Institute of Developmental Biology (RU)
Probiotics and Fermented Foods
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