Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage

Abstract

This study aimed to evaluate the anti-diabetic potency by in vitro method and the characteristics of probiotic goat-milk yogurt supplemented with roselle extract during cold storage. The experiment used three treatments namely yogurt, probiotic yogurt, and probiotic yogurt supplemented with roselle extract. Yogurt was stored in cold storage (4 o C) and was evaluated for the characteristics and anti-diabetic potency on days 0, 5, 10, and 15. The anti-diabetic potency was analyzed by a-glucosidase inhibitory activity. The results showed that goat milk in this study had a good quality including fat, SNF, protein, lactose content, density, and freezing point. Roselle extract had anti-diabetic potency with 87.72% inhibition at 25% concentration and also had 13.64% IC 50 value. The anti-diabetic potency was affected by the type of yogurt, storage duration, and their interaction (P<0.05). Viscosity and water activity were affected by storage duration (P<0.05), meanwhile titratable acidity and pH value were affected by the type of yogurt. Total lactic acid bacteria were affected by storage duration, and there was an interaction between the type of yogurt and storage duration. In conclusion, probiotic yogurt supplemented with roselle extract had the highest anti-diabetic potency among all treatments with 36.70% inhibition. The inhibitory activity of probiotic yogurt supplemented with roselle extract decreased during 15 days of cold storage. The inhibition was comparable with acarbose at 0.1-0.5 ppm concentration. Physical, chemical, and microbiological characteristics of yogurt in this study were good and could be consumed up to 15 days of cold storage.

Effect of probiotics on oxidative stress and inflammatory status in diabetic nephropathy: A systematic review and meta-analysis of clinical trials

“…There is a concern about pharmacological drug interactions with probiotics, which should be considered in relevant clinical trials. Some strains of probiotics have anti-diabetic and anti-hypertensive property [ 40 , 41 , 42 ]; therefore, these alive microbes may increase the effects of anti-diabetic and anti-hypertensive drugs such as exogenous insulin [ 43 ] and Angiotensin Converting Enzyme inhibitors (ACEis) [ 44 ]. It is important to know some medications may interact with certain probiotics such as antibiotics and antifungals (clotrimazole, ketoconazole, griseofulvin, and nystatin) [ 45 ].…”

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

“…The production of lactic acids is strongly influenced by the amount of lactose and lactic acid bacteria contained in the milk. Wihansah et al (2018) stated that lactose in the milk was also the main source of energy for the growth of lactic acid bacteria in fermented milk. Therefore, the result of lactose effect is the decreasing pH of kefir.…”

Pangan Fungsional Berbasis Susu dan Produk Turunannya

“…Beberapa jenis susu dan produk olahannya dapat ditambahkan probiotik, probiotik, atau ekstrak tumbuhan tertentu yang berpotensi sebagai fitokimia yang bertujuan untuk meningkatkan sifat bioaktifnya, seperti pada penelitian Wihansah et al (2018) yogurt probiotik susu kambing yang disuplementasi dengan rosela ekstrak. Penambahan rosela ekstrak dapat meningkatkan aktivitas -Glukosidase Inhibitor sebagai antidiabetes dengan konsentrasi penambahan rosella sebanyak 25% mampu menghambat aktivitas -Glukosidase sebanyak 87,72%.…”

“…Berikut ini merupakan beberapa penelitian mengenai pangan fungsional berbasis susu dapat dilihat pada Tabel 3. 2016) Wihansah et al, (2018)…”