The biological effects of fermented camel milk fortified with sage (Salvia officinalis L.) and mint (Mentha piperita) leaves powder on alloxan-induced diabetic rats

Abstract

Background: Diabetes mellitus (DM) is a chronic metabolic condition described by persistent hyperglycemia due to low secretion of insulin, insulin resistance, or a combination of both. Many studies suggested the potential anti-diabetic effect of camel milk and the important role of the bioactive components of mint and sage in decreasing the side effects of diabetes disease. This study was designed to assess the anti-diabetic potential of fermented camel milk fortified with sage or mint leaves powder (1 and 1.5%) in alloxan-induced diabetic rats. Methods: Forty-two adult normal male albino rats were taken for the study where one group was kept as the non-diabetic control group (6 rats) while others 36 rats were made diabetic by alloxan injection (150 mg/kg of body weight). Among diabetic rats, a control (+) group (6 rats) was kept and referred to as diabetic control whereas the other 5 groups (7rats each) of diabetic rats were fed on fermented camel milk (FCM) or fermented camel milk fortified with sage or mint leaves powder( 1 and 1.5%). Results: The oral administration of fermented camel milk fortified with sage or mint leaves powder caused a significant decreased in blood glucose level and lipid profile, and increased in insulin level compared to the control (+) and FCM groups, and the best results were observed with fermented camel milk fortified with 1.5% sage powder. The results also found that the fermented camel milk fortified with sage or mint leaves powder improved the liver and kidney functions of diabetic rats. Importantly, treatment of diabetic animals fermented camel milk fortified with sage or mint leaves powder resulted in significant amelioration of the histopathological changes of pancreatic, liver, and kidney observed in diabetic animals. Conclusion: Our study recommends the use of sage and mint leaves powder (at a ratio of 1.5%) with fermented camel milk to produce functional food products with anti-diabetic activity.