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

Abstract

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.

Optimum biscuit from Musa sapientum L. and Vigna unguiculata L. composite flour: effect on pancreatic histology, biochemical and hematological parameters of diabetic rats

“…Streptozotocin treatment leads to almost the destruction of the islet beta cells of non-treated diabetic rats. These results are in agreement with the study of Chaudhary and Mudgal (2020) that showed that a single dose of 55 mg/kg streptozotocin is capable of inducing the destruction of pancreatic beta cells of rats. Also, the presence of a normal pancreas with an adequate population of islet cells (non-diabetic groups) is due to the lack of induction with streptozotocin in this group.…”

“…The increasing weight in the non-diabetic groups is due to the presence of insulin used for the regulation of blood glucose level resulting to increase bone formation, the nutrient content of the biscuit and thus weight increased ( Jiao et al., 2015 ). Similar observations were obtained by Chaudhary and Mudgal (2020) , where they show that finger millet (Eleusine coracana) enriched probiotic fermented milk had an antidiabetic and hypolipidemic effect.…”

“…The streptozotocin (STZ) (Sigma –Aldrich chemie Gmbh, Eschenstr, Taufkirchen, Germany) was dissolved in a freshly prepared citrate buffer (0.1 M, pH 4.5). A single dose of STZ at 55 mg/kg was administered intraperitoneal with the aid of an insulin syringe to overnight fasted rats while the non-diabetic group received citrate buffer (0.1 M) ( Chaudhary and Mudgal, 2020 ). The induced groups were immediately given glucose 5% to prevent hypoglycemia.…”

“…The animals were divided randomly into nine groups of four rats each. The rats were fed a total of 40 g of diet per day ( Chaudhary and Mudgal, 2020 ). The chosen percentage of substitution used in this study was based on the work of Silva et al.…”

Effect of Fermentation with Probiotic Lactiplantibacillus plantarum (MCC 2974) on Quality Characteristics and In Vitro Digestibility of Finger Millet Milk

“…The previously reported work was focused on the development of probiotic finger millet milk using Lactobacillus casei and Lactobacillus rhamnosus with different process protocols. Also, the fermented finger millet beverage has been reported by various authors with the appropriate physicochemical and nutritional quality. − However, previous work did not focus on the storage stability, the cell survivability during digestion, and the antinutritional components inherent with finger millet. The current study is focused on developing finger millet milk extracted from previously hydrated finger millet to address the issues of antinutrient present, fermentation time, and cell viability in a finger millet milk substrate.…”