Anti-diabetic Effect of Fermented Milk Containing Conjugated Linoleic Acid on Type II Diabetes Mellitus

Song, Kibbeum; Song, In-Bong; Gu, Hyejung; Na, Ji-Young; Kim, Sokho; Yang, Hee‐Sun; Lee, Sang-Cheon; Huh, Chang-Ki; Kwon, Jungkee

doi:10.5851/kosfa.2016.36.2.170

Cited by 24 publications

(10 citation statements)

References 26 publications

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“…Selected studies have also pointed towards the protective effect of milk ingredients such as calcium and protein against hyperlipidaemia ( 41 ). Several studies have reported that probiotics could increase HDL-cholesterol ( 42 , 43 ). But in our study, we observed that the test products showed an insignificant rise in HDL level.…”

Section: Resultsmentioning

confidence: 99%

Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk

Chaudhary

Mudgal

2020

Food technol. biotechnol. (Online)

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Research background. Diabetes 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 approach. The 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 conclusions. Oral 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 contribution. This 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.

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Section: Resultsmentioning

confidence: 99%

Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk

Chaudhary

Mudgal

2020

Food technol. biotechnol. (Online)

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“…The level of LDL and HDL were decreased and increased, respectively, in FM supplemented diabetic mice. The results revealed that the supplementation of FM significantly improved the health status of type 2 diabetic mice [40].…”

Section: Antidiabetic Properties Of Fermented Foodsmentioning

confidence: 99%

A Mini Review on Antidiabetic Properties of Fermented Foods

et al. 2018

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In general, fermented foods (FFs) are considered as functional foods. Since the awareness about the health benefits of FFs has increased, the consumption of FF also improved significantly in recent decades. Diabetes is one of the leading threats of the health span of an individual. The present manuscript details the general methods of the production of FFs, and the results of various studies (in vitro, in vivo, and clinical studies) on the antidiabetic properties of FFs. The fermentation method and the active microbes involved in the process play a crucial role in the functional properties of FFs. Several in vitro and in vivo studies have been reported on the health-promoting properties of FFs, such as anti-inflammation, anticancer, antioxidant properties, improved cognitive function and gastrointestinal health, and the reduced presence of metabolic disorders. The studies on the functional properties of FFs by randomized controlled clinical trials using human volunteers are very limited for several reasons, including ethical reasons, safety concerns, approval from the government, etc. Several scientific teams are working on the development of complementary and alternative medicines to improve the treatment strategies for hyperglycemia.

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“…CLA is marketed as a dietary supplement in the United States and Europe on the basis of its supposed health benefits. 40 Even though studies have reported beneficial effects of CLA in animal models of cancer, 41 atherosclerosis, 42 and type 2 diabetes, 43 the mechanisms underlying these effects are still controversial. PPARs, which include PPAR-α, PPAR-β/δ, and PPAR-γ, are a group of nuclear receptor proteins that function as transcription factors.…”

Section: Discussionmentioning

confidence: 99%

CLA-supplemented diet accelerates experimental colorectal cancer by inducing TGF-β-producing macrophages and T cells

et al. 2019

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Conjugated linoleic acid (CLA) has been shown to activate the nuclear receptor PPAR-γ and modulate metabolic and immune functions. Despite the worldwide use of CLA dietary supplementation, strong scientific evidence for its proposed beneficial actions are missing. We found that CLA-supplemented diet reduced mucosal damage and inflammatory infiltrate in the dextran sodium sulfate (DSS)-induced colitis model. Conditional deletion of PPAR-γ in macrophages from mice supplemented with CLA diet resulted in loss of this protective effect of CLA, suggesting a PPAR-γ-dependent mechanism mediated by macrophages. However, CLA supplementation significantly worsened colorectal tumor formation induced by azoxymethane and DSS by inducing macrophage and T-cell-producing TGF-β via PPAR-γ activation. Accordingly, either macrophage-specific deletion of PPAR-γ or in vivo neutralization of latency-associated peptide (LAP, a membrane-bound TGF-β)-expressing cells abrogated the protumorigenic effect of CLA. Thus, the anti-inflammatory properties of CLA are associated with prevention of colitis but also with development of colorectal cancer.

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Anti-diabetic Effect of Fermented Milk Containing Conjugated Linoleic Acid on Type II Diabetes Mellitus

Cited by 24 publications

References 26 publications

Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk

Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk

A Mini Review on Antidiabetic Properties of Fermented Foods

CLA-supplemented diet accelerates experimental colorectal cancer by inducing TGF-β-producing macrophages and T cells

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