The Effects of Probiotic Soymilk Fortified with Omega-3 on Blood Glucose, Lipid Profile, Haematological and Oxidative Stress, and Inflammatory Parameters in Streptozotocin Nicotinamide-Induced Diabetic Rats

Abstract

Objective. The aim of the present study was to evaluate the effects of probiotic soymilk fortified with omega-3 in diabetic rats. Methods. Soymilk (SM), fermented soymilk (FSM), and fermented soymilk fortified with omega-3 (FSM + omega-3) were prepared. Rats were randomly assigned to five groups of 13 animals per group. Diabetes was induced by a single injection of streptozotocin (STZ) 15 min after the intraperitoneal administration of nicotinamide (NA). Normal control (NC) and diabetic control (DC) rats received 1 mL/day of distilled water and three groups of diabetic rats were given 1 mL/day of SM, FSM, and FSM + omega-3 products by oral gavage for 28 days. Results. Three products significantly (P < 0.05) reduced blood glucose, total cholesterol (TC), triglyceride (TG), and malondialdehyde (MDA) concentrations compared to the DC group, with the maximum reduction seen in the FSM + omega-3 group. Body weight, red blood cells (RBC), haemoglobin (Hb), haematocrit, and superoxide dismutase (SOD) also significantly increased in the FSM + omega-3 group. In the FSM + omega-3 group, MDA level compared with the SM and FSM groups and high sensitivity C-reactive protein (hs-CRP) concentrations compared with the DC and FSM groups were significantly lower (P < 0.05). Conclusion. Fermented soymilk fortified with omega-3 may be beneficial in diabetes.

Functional relevance and health benefits of soymilk fermented by lactic acid bacteria

“…Lin et al (2005) reported that the intake of fermented soymilk lowered total cholesterol and triglyceride accumulation in the liver under the CCl 4 ‐induced oxidative stress rat model. Likewise, Mohammadi Sartang et al (2015) also reported the decreased concentrations of total cholesterol and triacylglyceride, and increased concentrations of HDL in fermented soymilk supplemented groups compared to the diabetic control group. The presence of n‐3 fatty acids and aglycone isoflavones in fermented soymilk could explain the aforementioned phenomena.…”

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

“…For example, soy yogurt, produced by bacterial fermentation of soy milk, has attracted attention in the plant-based yogurt alternatives market due to its unique nutritional values [ 7 ]. Recently, it has been reported that soy yogurt showed health benefits related to high antioxidant activity, reduction in the risk of diabetic diseases, and prevention against chronic inflammation [ 8 , 9 , 10 ]. However, the manufacture of soy yogurt remains challenging.…”

Metabolome modulatory effects of Kigelia africana (Lam.) Benth. fruit extracts on oxidative stress, hyperlipidaemic biomarkers in STZ-induced diabetic rats and antidiabetic effects in 3T3 L1 adipocytes

“…85‐23 principles (NIH Publication Revised, 1985), and ethical approval was obtained from the Institute of Public Health, Obafemi Awolowo University, Ile‐Ife, Nigeria, with approval number IPH/OAU/12/1263. The experimental rats were fasted without food after acclimatization but had access to water for 12 h. The fasting blood glucose level was determined in the blood drawn from the retro‐orbital plexus of the animals using fine‐test glucometer as described by Mohammadi Sartang, et al [ 35 ]…”