A potential synbiotic product improves the lipid profile of diabetic rats

Abstract

BackgroundPrevious studies showed that intake of yacon or some lactic acid bacteria was able to inhibit the development of diabetes mellitus, by reducing glucose and associated symptoms, for example, the lipid profile.ObjectiveThe purpose of this study was to assess the consumption influence of a potential symbiotic product of soybean and yacon extract and fermented Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti 416 in reducing blood glucose and lipid levels in an animal model.MethodsDiabetes mellitus was chemically induced by intraperitoneal administration of streptozotocin (50 mg/kg body weight). The rats were divided into four groups (n=10): GI – non-diabetic animals that received only a standard chow diet (negative control), GII – diabetic animals that received only chow diet (positive control), GIII – diabetic animals that received the chow diet + 1 mL/kg body weight/day of soybean and yacon unfermented product, GIV – diabetic rats that received the chow diet + 1 mL/kg body weight/day of soybean and yacon fermented product. There was a seven-week treatment period and the following parameters were evaluated: animal body weight, food and water intake, blood glucose, enzyme activities of aspartate aminotransferase (AST) and alanine aminotransferase (ALT), triglycerides levels, total cholesterol, HDL-C, non-HDL-C. Cell viability of the fermented product was checked weekly for a seven-week period.ResultsThe product average viable population was 108-109 CFU/mL, by ensuring both the rods and cocci regular intake. No difference was observed between the water and feed intake and body weight of groups that received unfermented and fermented products and the untreated diabetic group. The same was observed for the blood glucose and AST and ALT activities, while some improvement was observed for a lipid profile, represented by reduction of triglycerides level by 15.07% and 33.50% in groups III and IV, respectively, and an increase of 23.70% in HDL-C level for group IV.ConclusionThe results showed that the ingestion of a potential symbiotic product was neither able to promote improvement in some of the disease symptoms, nor reduce blood glucose. However, a positive effect on triglycerides levels and HDL-cholesterol was observed in the groups that received the unfermented product containing yacon extract and the fermented product with Enterococcus faecium CRL 183, as well as Lactobacillus helveticus ssp jugurti 416 and yacon extract (symbiotic product).

Probiotics as beneficial agents in the management of diabetes mellitus: a systematic review

“…One other study was excluded as it reported the same outcomes published previously in line with other new but irrelevant results [38]. Six other studies were excluded as they evaluated the effects of synbiotics [39][40][41][42][43] or prebiotics [44]. Three animal reports that were published in languages other than English were excluded as well [45][46][47].…”

Lactobacillus rhamnosusReduces Blood Glucose Level through Downregulation of Gluconeogenesis Gene Expression in Streptozotocin-Induced Diabetic Rats

“…Recently, probiotic consumption is shown to decrease serum liver enzymes [9,10]. Previous studies have shown that some probiotic bacteria had the ability to improve serum lipid profiles [11][12][13][14][15]. However, there is limited elucidation on its mechanism.…”

Yacon ( Smallanthus sonchifolius ) and Lactobacillus acidophilus CRL 1014 reduce the early phases of colon carcinogenesis in male Wistar rats

“…AYE was administered to prebiotic (G4) and synbiotic (G5) groups. Yacon root (purchased in a local marketing) was pasteurized at 95°C/15 min immediately after yacon cutting, and yacon was ground to obtain an aqueous extract (Pauly-Silveira et al, 2010;Roselino et al, 2012). FOS content in AYE was determined with fructan assay kit (Megazyme, Ireland) (Korakli, Hinrichs, Ehrmann, & Vogel, 2003).…”