Résumé
Type 2 diabetes is a global health concern, characterized by metabolic abnormalities and chronic inflammation. The intestinal microbiota plays a crucial role in the development of inflammation and type 2 diabetes. Dysbiosis and reduced microbial diversity have been observed in individuals with type 2 diabetes. Fermented foods, rich in probiotics and metabolites derived from fermentation, have shown promise in improving the health of the microbiota and reducing inflammation. This thesis aims to investigate the potential of fermented foods as a tool to manage type 2 diabetes by targeting the microbiota.