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Oral administration of dahi containing probiotic Lactobacillus acidophilus and Lactobacillus casei delayed the progression of streptozotocin-induced diabetes in rats

Published online by Cambridge University Press:  12 May 2008

Hariom Yadav ,
Shalini Jain  and
Pushpalata Ravindra Sinha
Hariom Yadav*
Affiliation:
Animal Biochemistry Division, National Dairy Research Institute, Karnal – 132001Haryana, India Current address: Regenerative Biology Section, Diabetes Branch, National Institute of Diabetes & Digestive & Kidney Diseases, National Institutes of Health, Building 10, Clinical Research Center, West Laboratories, 5-5872, South Drive and Old Georgetown Road, Bethesda, MD20892
Shalini Jain
Affiliation:
Animal Biochemistry Division, National Dairy Research Institute, Karnal – 132001Haryana, India
Pushpalata Ravindra Sinha
Affiliation:
Animal Biochemistry Division, National Dairy Research Institute, Karnal – 132001Haryana, India
*
*For correspondence; e-mail: yadavh@mail.nih.gov
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Abstract

In this study, the effect of dahi containing probiotic Lactobacillus acidophilus NCDC14 and Lactobacillus casei NCDC19 (∼73×108 cfu/g) on progression of streptozotocin (STZ)-induced diabetes in rats (15 g/day/rat) for 28 days was investigated. Feeding of probiotic dahi significantly suppressed the incremental peaks and area under the curve and delayed reduction of insulin secretion during oral glucose tolerance test more than skim milk or control dahi. The feeding of milk products reduced the total cholesterol, triglycerides, LDL and VLDL-cholesterol and increased HDL-cholesterol levels (P<0·05). Moreover, probiotic dahi significantly suppressed STZ-induced oxidative damage in pancreatic tissues by inhibiting the lipid peroxidation and formation of nitric oxide, and preserving antioxidant pool such as glutathione content and activities of superoxide dismutase, catalase and glutathione peroxidase. The results suggest that the supplementation of probiotic Lb. acidophilus and Lb. casei with dahi cultures increased the efficacy of dahi to suppress STZ-induced diabetes in rats by inhibiting depletion of insulin as well as preserving diabetic dyslipidemia, and inhibiting lipid peroxidation and nitrite formation. This may empower antioxidant system of β-cells and may slow down the reduction of insulin and elevation of blood glucose levels.

Keywords

DiabetesdahiprobioticsantihyperlipidemicantioxidantLactobacillusmilkrat
Type
Research Article
Information
Journal of Dairy Research , Volume 75 , Issue 2 , May 2008 , pp. 189 - 195
Copyright
Copyright © Proprietors of Journal of Dairy Research 2008

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