Diabetes mellitus is a metabolic non-communicable disease affecting people of all ethnic groups around the world. To date, no cure for the disease is available except for its management by medication. It is a disease probably caused by changes in food habits, which alter the gut microbiome and certain bacterial species, their densities, and metabolic functions in the altered gut environment. Carbohydrate fermenting microbes producing butyrate may reverse Type-2 diabetes mellitus, as butyrate production in the gut environment regulates the blood glucose level and glucose intolerance. Species of Faecalibacterium, Eubacterium, Clostridium, Ruminococcus, and Roseburia are important carbohydrate-fermenting bacteria that are mostly involved in starch fermentation with the production of butyrate in the gut environment. Butyrates help to produce gut hormones that regulate blood sugar levels, which may improve insulin resistance. These bacterial species can be used to fortify the food material recommended for people with type 2 diabetes mellitus. A further research and formulation of such fortified food will be a silver lining for diabetes research. Available research suggests that certain foods, especially dry fruits and vegetables, are fortified with certain gut microbes, but not with the carbohydrate-fermenting butyrate-producing gut microbes, and therefore, it is of utmost importance for gut microbial diabetic research.

Keywords: Diabetes; Ethnic group; Gut microbiome; Butyrate; Fortified food