Kefir Properties Prepared with Goat Milk and Black Rice (Oryza sativa L.) Extract and its Influence on the Improvement of Pancreatic beta-Cells in Diabetic Rats

Sunarti Sunarti,Nurliyani Nurliyani,Ahmad Sadewa

doi:10.9755/ejfa.2015-04-138

Sunarti Sunarti, Nurliyani Nurliyani + Show 1 more

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https://doi.org/10.9755/ejfa.2015-04-138

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Abstract

This study were to evaluate the properties of kefir prepared with a combination of goat milk and black rice extract and its influence on the improvement of beta-cells in streptozotocin-nicotinamide (STZ-NA) -induced diabetic rats. Kefir was divided into four groups using the following materials: goat milk (GM), goat milk + inulin (GM + IN), goat milk + black rice extract (1:1)(GM + BRE), and goat milk + black rice extract + inulin (GM + BRE + IN). After fermentation, all kefir were stored at 4 degrees C for 1 and 7 d, and then were analyzed for microbial, chemical properties and antioxidant activity. Furthermore, three kinds doses of kefir combination from goat milk and black rice extract (GM + BRE) were administered to rats. Thirty male rats 8-12 weeks old were divided into 6 groups: 1) negative control (normal rats); 2) positive control (untreated diabetic rats); 3) diabetic rats fed kefir ; 4 > diabetic rats fed kefir (2.0 ml); 5) diabetic rats fed kefir (4.0 ml), and 6) diabetic rats received glibenclamide. After 28 d experiment, the rats were sacrificed for sampling pancreatic tissues. Subtitution of goat milk with black rice extract in kefir fermentation could decrease their pH and increase in radical-scavenging activity. Inulin addition able to increase (p < 0.05) in radical-scavenging activity of kefir. Alcohol and total phenolic contents of kefir increased (p < 0.05) after 7 d of storage, while the pH decreased. To improve insulin-producing pancreatic beta-cells in diabetic rats, it was required at least 2.0 ml dose of kefir combination from goat milk and black rice extract to achieve similar effect to glibenclamide as antidiabetic agent.

Highlights

Kefir is fermented milk product as natural probiotics, has less acidic taste, yeasty aroma and foamed on stirred due to containing acid, alcohol and CO2 (Otles and Cagindi, 2003; Adriana and Socaciu, 2008)
Microbial properties The average of total count, lactic acid bacteria (LAB) and yeast of kefir made from goat milk kefir (GM), goat milk kefir with inulin (GM+IN), goat milk kefir with black rice kefir (GM+BRE) and GM+BRE+IN that stored for 1 and 7 d at 4oC were not significantly different
This means indicate that addition of inulin or subtitution with 50% of black rice extract into goat milk had no effect on microbial quality of kefir (Table 1)

Summary

Introduction

Kefir is fermented milk product as natural probiotics, has less acidic taste, yeasty aroma and foamed on stirred due to containing acid, alcohol and CO2 (Otles and Cagindi, 2003; Adriana and Socaciu, 2008). Several organic acids resulted from fermentation by probiotics such as Lactobacillus kefiranofaciens, Candida kefir, Saccharomyces boluradii and resulted during storage can a role as an inhibitory substances which will affect their ability to survive (Shah, 2000; Sheela and Suganya, 2012). The mechanisms of inhibitory effect of these organic acids through the toxicity due to membrane cells damage, cytosol acidification and anion accumulation intracellularly (Pieterse et al, 2005). For their importance of physiological requirements, the lactic acid bacteria (LAB) has regulatory activity which maintain their pH in cytoplasms and inracellular (Hutkins and Nannen, 1993)

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