Babashahi Mina, Mirlohi Maryam, Ghiasvand Reza, Azadbakht Leila, Mosharaf Laleh, Torki-Baghbadorani Sahar
Student Research Committee, School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Food Security Research Center and Department of Food Sciences and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran.
Int J Prev Med. 2020 Jan 24;11:8. doi: 10.4103/ijpvm.IJPVM_541_17. eCollection 2020.
There is some separate evidence that probiotic soy milk and () have positive effects on the prevention and reduction of diabetic complications. While the impact of probiotic soymilk mixed with herbal essential oils has not been investigated so far, the objective of this study is to examine the effects of probiotic soy milk using A7 (KC 355240) added with essential oil of on diabetic rats.
50 streptozotocin-nicotinamide (STZ-NA) induced diabetic Wistar rats were divided into five groups: Control group (C group), soy milk group (SM group), probiotic soy milk group (PSM group), soy milk containing essential oil of group (SMC group) and probiotic soy milk containing essential oil of group (PSMC group). The animals consumed these products (1 ml/day) for 30 days. The fasting blood glucose (FBS), the serum lipid levels, and body weight variation were analyzed in 10-day intervals.
FBS, total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) decreased significantly, whereas high-density lipoprotein cholesterol (HDL-C) increased in the PSMC group compared with that of other groups ( < 0.05). This product also led to weight gain ( < 0.05).
A mixture of probiotic soy milk and herbal essential oil consumption could impose a positive effect on reducing FBS as well as serum lipid profile in STZ- NA diabetes-induced rat. Also, it results in an increase in their weight gain.
有一些独立证据表明，益生菌豆浆和（）对预防和减少糖尿病并发症具有积极作用。虽然迄今为止尚未研究益生菌豆浆与草本精油混合的影响，但本研究的目的是检验添加了（）精油的A7（KC 355240）益生菌豆浆对糖尿病大鼠的影响。
将50只链脲佐菌素-烟酰胺（STZ-NA）诱导的糖尿病Wistar大鼠分为五组：对照组（C组）、豆浆组（SM组）、益生菌豆浆组（PSM组）、含（）精油的豆浆组（SMC组）和含（）精油的益生菌豆浆组（PSMC组）。动物连续30天每天食用这些产品（1毫升/天）。每隔10天分析空腹血糖（FBS）、血脂水平和体重变化。
与其他组相比，PSMC组的FBS、总胆固醇（TC）和低密度脂蛋白胆固醇（LDL-C）显著降低，而高密度脂蛋白胆固醇（HDL-C）升高（<0.05）。该产品还导致体重增加（<0.05）。
食用益生菌豆浆和草本精油的混合物可能对降低STZ-NA糖尿病诱导大鼠的FBS以及血脂水平产生积极影响。此外，它还会导致它们体重增加。
