Amelioration of Diabetes in a Rat Model Through Yoghurt Supplemented with Probiotics and Olive Pomace Extract

Mohamed, Doha A.; Hassanein, Minar M. M.; El-Messery, Tamer M.; Fouad, Mohamed T.; El-Said, Marwa M.; Fouda, Karem; Abdel-Raze, Adel Gabr

doi:10.3923/jbs.2017.320.333

Cited by 14 publications

(9 citation statements)

References 39 publications

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“…Selected studies have also pointed towards the protective effect of milk ingredients such as calcium and protein against hyperlipidaemia ( 41 ). Several studies have reported that probiotics could increase HDL-cholesterol ( 42 , 43 ). But in our study, we observed that the test products showed an insignificant rise in HDL level.…”

Section: Resultsmentioning

confidence: 99%

Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk

Chaudhary

Mudgal

2020

Food technol. biotechnol. (Online)

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Research background. Diabetes is a chronic multi-system disease having long term consequences to the health of people suffering from it. This study investigates the role of finger millet (Eleusine coracana)-enriched probiotic fermented milk in alleviating the diabetic complications in streptozotocin-induced diabetic rats. Experimental approach. The probiotic strain used in the study was Lactobacillus helveticus MTCC 5463. Study comprised six groups each containing 6 Sprague Dawley rats: two controls (nondiabetic and diabetic), and four diabetic groups fed finger millet-enriched probiotic fermented milk, probiotic fermented milk, finger millet flour or metformin (standard drug). Samples were administered orally for four weeks, and parameters associated with diabetic disorders were studied. Results and conclusions. Oral administration of finger millet-enriched milk significantly (p<0.001) decreased (64.26 %) the fasting blood glucose level of diabetic rats compared to metformin (56.43 %) and diabetic groups receiving the probiotic fermented milk (18.88 %) and finger millet flour (47.14 %) after four weeks of treatment. The finger millet-enriched milk significantly ameliorated the diabetic symptoms polyphagia and polydipsia and improved body mass. In diabetic control group, body mass was reduced up to 15.60 % at the end of experiment, while in the group receiving the probiotic fermented milk, body mass significantly (p<0.0001) increased by about 5-30 %. Significant (p<0.0001) reduction in total cholesterol, triglyceride levels in the groups treated with finger millet flour, finger millet-enriched probiotic fermented milk and probiotic fermented milk was observed compared to diabetic control rats. The probiotic fermented milk enriched with finger millet caused significant (p<0.05) decrease in low-density lipoprotein and very-low-density lipoprotein levels (p<0.0001) and insignificant increase in high-density lipoprotein level. A reversal of altered activities of hepatic marker enzymes aspartate transaminase and alanine transaminase was observed in the group receiving the probiotic milk enriched with finger millet. Histological observations of pancreatic tissues and liver showed that the enriched milk prevents more severe changes in the acinar cells and ameliorated the inflammation and alteration in the liver structure to some extent. Therefore, the finger millet-enriched probiotic fermented milk can be a potential functional food in the management of diabetes. Novelty and scientific contribution. This is the only paper reporting about the antidiabetic potential of finger millet-enriched milk fermented using probiotic Lactobacillus helveticus MTCC 5463 and Streptococcus thermophilus MTCC 5460. It also shows the synergistic antidiabetic effect of milk and finger millet used in combination, thus offering a novel functional food.

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Section: Resultsmentioning

confidence: 99%

Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk

Chaudhary

Mudgal

2020

Food technol. biotechnol. (Online)

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“…Yogurt syneresis was measured according to Mohamed et al. (2017) using the following equation: syneresis (%) ₌ 100 × (weight of supernatant/weight of yogurt sample).…”

Section: Methodsmentioning

confidence: 99%

“…Yogurt syneresis was measured according to Mohamed et al (2017) using the following equation: syneresis (%)…”

Section: Yogurt Syneresismentioning

confidence: 99%

Bioaccessibility and antioxidant activity of PCL‐microencapsulated olive leaves polyphenols and its application in yogurt

El-Messery

Aly

López-Nicolás

et al. 2021

Journal of Food Science

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Polycaprolactone (PCL)was used via double emulsion/solvent evaporation technique for the encapsulation of polyphenols olive leaves (OLs) extracts. In this study, the PCL‐microcapsules loaded with OLs polyphenols extract powder were characterized by scanning electron microscopy and fourier transform infrared spectrometry analysis. Their total phenolic (TPC), total flavonoid (TFC) contents, and antioxidant activities (DPPH, FRAP, and ABTS), and polyphenols stability were measured after oral, gastric, and intestinal steps of in vitro digestion. PCL‐microcapsules were utilized in formulating novel functional yogurt containing 0, 25, 50, and 75 mg of TPC estimated as mg GAE (added as PCL‐microcapsules) per 100g yogurt. All yogurt samples were evaluated for their pH, acidity, syneresis, viscosity, and color during storage. In vitro digestion significantly affected the phenolic composition in non‐encapsulated extract whereas it had a lower impact on encapsulated phenolics. Higher protection was provided for encapsulated OLs extract and their higher release was observed at the intestinal phase. Unlike the undigested OLs extract, which had a TPC of 490 mg GAE/100 g, lower values of TPC (136 and 289 mg GAE/100 g) were obtained for non‐encapsulated and encapsulated OLs extract, respectively, in the intestinal fluids. Yogurt with PCL‐microcapsules had lower viscosity, syneresis, and color parameters, compared to control yogurt. Thus, OLs represent a valuable and cheap source of polyphenols that can be successfully applied in microencapsulated form, in formulating functional yogurt.

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“…Yoghurt samples were diluted and subsequently plated in duplicate onto selective media. The MRS agar medium was used to enumerate L. bulgaricus (Mohamed et al 2017), while S. thermophiles was enumerated on M17 agar (Hussein et al 2017). B. longum was determined according to Blanchette et al (1996) using modified MRS agar supplemented with 0.05% L-cysteine-HCl.…”

Section: Bacteriological Analysismentioning

confidence: 99%

Probiotic Yoghurt Made from Milk of Ewes Fed a Diet Supplemented with Spirulina platensis or Fish Oil

et al. 2022

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Purpose Yoghurt is a widely consumed dairy product around the world. It has healing properties and characteristics that are important for human health. Our goal was to see how using ewes' milk fed Spirulina platensis (SP) or fish oil (FO)-supplemented diets affected the chemical, physical, and nutritional properties of yoghurt, as well as the activity and survival of starter and probiotic bacteria during storage. Methods The collected milk from each ewe group was preheated to 65 °C and homogenized in a laboratory homogenizer, then heated to 90 °C for 5 min, cooled to 42 °C, and divided into two equal portions. The first portion was inoculated with 2.0% mixed starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus, 1:1), whereas the second was inoculated with 2% mixed starter culture and 1% Bifidobacterium longum as a probiotic bacteria. Results SP yoghurt had the highest levels of short chain-FA, medium chain-FA, mostly C10:0, and long chain-FA, namely C16:0, C18:2 and the lowest levels of C18:0 and C18:1, followed by FO yoghurt. The addition of SP or FO to ewes' diets resulted in yoghurt with higher viable counts of L. bulgaricus and S. thermophilus, which were still >107 cfu/g at the end of storage, as well as a higher level of acetaldehyde content (P<0.05) as a flavor compound, than the control (C) yoghurt. The viscosity of SP yoghurt was higher than that of FO and C yoghurt; the difference was not significant. The addition of B. longum, a probiotic bacteria, to all yoghurt samples, improved antioxidant activities, particularly against ABTS• radicals, but reduced SP yoghurt viscosity. When B. longum was added, acetaldehyde content increased from 39.91, 90.47, and 129.31 μmol/100g in C, FA, and SP yoghurts to 46.67, 135.55, and 144.1 μmol/100g in probiotic C, FA, and SP yoghurts, respectively. There was no significant difference in sensory qualities among all the yoghurt samples during all storage periods. Conclusions Supplementing the ewes' diets with Spirulina platensis or fish oil can change the fatty acid composition of the resulting yoghurt. The starter culture's activity, flavor compounds, and some chemical, physical, and antioxidant properties of milk produced from these diets can all be improved, particularly in yoghurt treated with probiotic bacteria (B. longum).

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Amelioration of Diabetes in a Rat Model Through Yoghurt Supplemented with Probiotics and Olive Pomace Extract

Cited by 14 publications

References 39 publications

Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk

Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk

Bioaccessibility and antioxidant activity of PCL‐microencapsulated olive leaves polyphenols and its application in yogurt

Probiotic Yoghurt Made from Milk of Ewes Fed a Diet Supplemented with Spirulina platensis or Fish Oil

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