Effect and Correlation of Tratt Juice Fermented by SR10-1 on Oxidative Stress and Gut Microflora Dysbiosis in Streptozotocin (STZ)-Induced Type 2 Diabetes Mellitus Mice.

Tratt (RRT) is a kind of excellent fruit, with many healthy functions. RRT fruit dietary interventions have demonstrated a remarkable potential to prevent type 2 diabetes mellitus (T2DM). In the present study, the effects of SR10-1 fermented RRT juice (FRRT) on the oxidative stress, short-chain fatty acids (SCFAs), and gut microbiota in T2DM mice induced by high-sugar and high-fat diets and streptozotocin (STZ) were investigated using GC-MS and 16S rRNA gene sequencing. The results showed that medium-dose FRRT intervention resulted in significantly decreased levels of TG, TC, LDL-C, BUN, creatinine, and MDA ( < 0.05) and significantly increased levels of HDL-C, GSH-PX, CAT, and SOD of T2DM mice ( < 0.05). The levels of acetic acid, propionic acid, butyric acid, and isovaleric acid were significantly increased, by 142.28%, 428.59%, 1968.66%, and 81.04% ( < 0.05), respectively. The relative abundance of Firmicutes, Lachnospiraceae, Verrucomicrobiaceae, , and was significantly increased ( < 0.05), and the relative abundance of Proteobacteria, Enterobacteriaceae, Veillonellaceae, , and was significantly decreased ( < 0.05). Correlation analysis showed that was significantly negatively correlated with weight ( < 0.05), SOD ( < 0.01), CAT ( < 0.05), and T-AOC ( < 0.05). was significantly negatively correlated with weight ( < 0.05). Conclusively, medium-dose FRRT potentially improved T2DM by reversing dyslipidemia, decreasing oxidative stress, increasing SCFAs, and regulating gut microbiota composition. The medium-dose FRRT may serve as a novel T2DM dietary strategy to prevent T2DM.