Department of Food & Nutrition, School of Pharmaceutical Sciences, Sao Paulo State University, Araraquara, SP, Brazil.
Lipids Health Dis. 2012 Sep 11;11:114. doi: 10.1186/1476-511X-11-114.
Previous 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.
The 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.
Diabetes 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.
The product average viable population was 10(8)-10(9) 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.
The 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).
先前的研究表明，食用雪莲果或某些乳酸菌可通过降低葡萄糖和相关症状（例如血脂谱）来抑制糖尿病的发展。
本研究旨在评估大豆和雪莲果提取物与发酵屎肠球菌 CRL 183 和瑞士乳杆菌 ssp jugurti 416 的潜在共生产品的食用对降低动物模型中血糖和血脂水平的影响。
通过腹腔内给予链脲佐菌素（50mg/kg 体重）诱导糖尿病。将大鼠分为四组（n=10）：GI-仅接受标准饲料的非糖尿病动物（阴性对照），GII-仅接受饲料的糖尿病动物（阳性对照），GIII-接受 1mL/kg 体重/天的大豆和雪莲果未发酵产品的糖尿病动物，GIV-接受 1mL/kg 体重/天的大豆和雪莲果发酵产品的糖尿病大鼠。有一个为期七周的治疗期，评估了以下参数：动物体重、食物和水的摄入、血糖、天冬氨酸氨基转移酶（AST）和丙氨酸氨基转移酶（ALT）的酶活性、甘油三酯水平、总胆固醇、高密度脂蛋白胆固醇（HDL-C）、非高密度脂蛋白胆固醇。每周检查发酵产品的细胞活力，为期七周。
产品的平均活菌数为 10（8）-10（9）CFU/mL，通过确保棒状和球菌的常规摄入来实现。未发酵和发酵产品组以及未治疗的糖尿病组的水和饲料摄入量以及体重均无差异。血糖和 AST 和 ALT 活性也观察到相同的结果，而脂质谱观察到一些改善，分别代表 III 组和 IV 组甘油三酯水平降低 15.07%和 33.50%，IV 组 HDL-C 水平升高 23.70%。
结果表明，摄入潜在共生产品既不能改善某些疾病症状，也不能降低血糖。然而，对于接受含有雪莲果提取物的未发酵产品和含有屎肠球菌 CRL 183 和瑞士乳杆菌 ssp jugurti 416 以及雪莲果提取物（共生产品）的发酵产品的组，观察到对甘油三酯水平和 HDL-胆固醇有积极影响。
