Abstract
SUMMARYResearch backgroundDiabetes 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 approachThe 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 conclusionsOral 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 contributionThis 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.
Highlights
Diabetes mellitus is a metabolic disorder characterized by hyperglycaemia, impaired lipid and lipoprotein metabolism, oxidative stress and sub-clinical inflammation, which affect the quality of life of patients including social, psychological well-being as well as financialFood Technol
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Summary
Diabetes mellitus is a metabolic disorder characterized by hyperglycaemia, impaired lipid and lipoprotein metabolism, oxidative stress and sub-clinical inflammation, which affect the quality of life of patients including social, psychological well-being as well as financialFood Technol. Consumption of healthy foods and beverages and physical activity can prevent the occurrence of diabetes mellitus, type 2 (T2DM). Mounting clinical evidence demonstrates that T2DM and the associated complications can be prevented or delayed in high risk people through regular intake of functional foods that can have an impact on glycaemic management through blood pressure regulation, activation of antioxidant enzymes, effect on gut microbiota, and suppress overproduction of pro-inflammatory cytokines during diabetes [2]. The use of functional foods as a supportive medical aid for prevention and management of diseases has steadily increased over the last few decades as a means of advancing health and emotional well-being, and has been increasingly practiced in cases wherever patients obtained relief of symptoms related to chronic illness and aftermath of conventional medication. In the process of development of a functional food, it is important to identify the health effects of foods through studies and communicate them to the consumers
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