发酵驼乳的强化及其叶粉对糖尿病大鼠的生物学效应。

Fortification of Fermented Camel Milk with L. or Leaves Powder and Its Biological Effects on Diabetic Rats.

机构信息

Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt.

Department of Dairy Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza 12622, Egypt.

出版信息

Molecules. 2023 Jul 29;28(15):5749. doi: 10.3390/molecules28155749.

DOI:10.3390/molecules28155749

PMID:37570720

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10420823/

Abstract

The incorporation of fermented camel milk with natural additives possesses numerous benefits for the treatment of various pathological and metabolic conditions. The present study investigated the impact of fortification of fermented camel milk with sage or mint leaves powder (1 and 1.5%, respectively) on glucose and insulin levels, lipid profile, and liver and kidney functions in alloxan-induced diabetic rats. The gross chemical composition of sage and peppermint leaves powder was studied. The chemical composition of sage and mint extracts was performed using liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-MS) of sage and mint extracts. Furthermore, a total of forty-two adult normal male albino rats were included in this study, whereas one group was kept as the healthy control group ( = 6 rats) and diabetes was induced in the remaining animals ( = 36 rats) using alloxan injection (150 mg/kg of body weight). Among diabetic rats groups, a control group ( = 6 rats) was kept as the diabetic control group whereas the other 5 groups (6 rats per group) of diabetic rats were fed fermented camel milk (FCM) or fermented camel milk fortified with 1 and 1.5% of sage or mint leaves powder. Interestingly, the oral administration of fermented camel milk fortified with sage or mint leaves powder, at both concentrations, caused a significant decrease in blood glucose level and lipid profile, and an increase in insulin level compared to the diabetic control and FCM groups. Among others, the best results were observed in the group of animals that received fermented camel milk fortified with 1.5% sage powder. In addition, the results revealed that the fermented camel milk fortified with sage or mint leaves powder improved the liver and kidney functions of diabetic rats. Our study concluded that the use of sage and mint leaves powder (at a ratio of 1.5%) with fermented camel milk produces functional food products with anti-diabetic activity.

摘要

发酵驼乳与天然添加剂结合使用，对治疗各种病理和代谢疾病具有诸多益处。本研究调查了在发酵驼乳中添加 sage 或 mint 叶粉（分别为 1%和 1.5%）对链脲佐菌素诱导的糖尿病大鼠血糖和胰岛素水平、血脂谱以及肝肾功能的影响。研究了 sage 和 mint 叶粉的总化学成分。使用 sage 和 mint 提取物的液相色谱-电喷雾电离串联质谱（LC-MS）分析了 sage 和 mint 提取物的化学成分。此外，本研究共纳入 42 只成年雄性白化病大鼠，其中一组作为健康对照组（=6 只大鼠），其余动物（=36 只大鼠）通过注射链脲佐菌素（150mg/kg 体重）诱导糖尿病。在糖尿病大鼠组中，保留一个对照组（=6 只大鼠）作为糖尿病对照组，而其余 5 组（每组 6 只大鼠）糖尿病大鼠则喂食发酵驼乳（FCM）或添加 1%和 1.5% sage 或 mint 叶粉的发酵驼乳。有趣的是，与糖尿病对照组和 FCM 组相比，口服添加 sage 或 mint 叶粉的发酵驼乳（两种浓度）可显著降低血糖水平和血脂谱，增加胰岛素水平。其中，接受添加 1.5% sage 粉的发酵驼乳的动物组效果最佳。此外，结果表明，添加 sage 或 mint 叶粉的发酵驼乳改善了糖尿病大鼠的肝肾功能。本研究得出结论，使用 sage 和 mint 叶粉（比例为 1.5%）与发酵驼乳可产生具有抗糖尿病活性的功能性食品。