PSP Yogurt Lowers Blood Glucose Levels, Improves Lipid Profile and Antioxidant Status In Diabetic Conditions

Abstract

Probiotic can improve the condition of diabetes. Anthocyanins are potent antioxidant compounds. This study aims to analyze the effect of probiotic combination of Lactobacillus bulgaricus and Streptococcus thermophyllus in the form of yogurt with purple sweet potato (PSP) on blood glucose levels and lipid profiles (triglycerides, total cholesterol, LDL and HDL) ang MDA in streptozotocin-induced rats. This research with the pre-post test with control group design, using male white rats, Rattus norvegicus, Wistar strain. A total of 30 rats divided into 6 groups each consisting of 5 rats namely the negative control group K(-), diabetic control K(+), YP group was given plain yogurt 3 ml/200 grams of body weight, YU1 and YU2 groups were given purple sweet potato yogurt 3 ml/200 grams of body weight and 2 x 3 ml/200 grams of body weight. The results showed that the administration of purple sweet potato yogurt with Lactobacillus bulgaricus and Streptococcus thermophyllus isolates reduced blood glucose levels, triglycerides, total cholesterol, LDL and raised HDL levels, and decreased levels of malondialdehyde (MDA) in diabetic rats (p<0.05). Decreased blood glucose levels, triglycerides, total LDL cholesterol, and elevated HDL levels and decreased levels of malondialdehyde (MDA) were better in purple sweet potato yogurt than plain yogurt.