Fermented sorghum improves type 2 diabetes remission by modulating gut microbiota and their related metabolites in high fat diet-streptozotocin induced diabetic mice

[Display omitted] •Fermented sorghum improved hyperglycemia, insulin resistance and sensitivity.•Fermented sorghum consumption reversed the abundance of opportunistic pathogens.•Fermented sorghum treatment selectively promoted the growth of beneficial bacteria.•Fermented sorghum decreased the serum concentration of detrimental metabolites.•Fermented sorghum increased serum metabolites inversely associated with T2D. Microbial metabolites play key roles in the pathogenesis of insulin resistance and type 2 diabetes (T2D). A preliminary study on the impact of fermented sorghum (FS) on T2D and its modulation of gut microbiota and their metabolites was assessed using 16S rRNA gene sequencing and metabolomics. FS supplementation ameliorated hyperglycemia, insulin resistance and reversed the abundance of opportunistic pathogenic bacteria (such as Oscillibcater, Acetatifactor and Acetivibrio) positively associated with T2D. FS promoted the growth of beneficial bacteria (Muribaculum, Parabacteroides and Phocaeicola) positively correlated with fecal butyrate and propionate inversely associated with T2D. FS decreased the serum concentration of microbial metabolites (p-cresol sulfate, indolelactate, indoxyl sulfate, indole-3-aldehyde). FS increased the levels of phenylpropionate, phenyl sulfate, valine, bile acids (taurocholic acid, ursodeoxycholic acid and cholic acid) inversely associated with T2D. The beneficial effect of fermented sorghum on T2D remission could be attributed to modulation of gut microbiota and its related-metabolites.