CJO - Abstract - Oral administration of dahi containing probiotic <italic>Lactobacillus acidophilus</italic> and <italic>Lactobacillus casei</italic> delayed the progression of streptozotocin-induced diabetes in rats

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    Oral administration of dahi containing probiotic Lactobacillus acidophilus and Lactobacillus casei delayed the progression of streptozotocin-induced diabetes in rats
    Hariom Yadav, Shalini Jain and Pushpalata Ravindra Sinha (2008).
    Journal of Dairy Research, Volume 75, Issue 02, May 2008 pp 189-195 http://journals.cambridge.org/action/displayAbstract?aid=1872524

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Journal of Dairy Research (2008), 75 : 189-195 Cambridge University Press
doi:10.1017/S0022029908003129 (About doi)
Published online by Cambridge University Press 12 May 2008
 
Cambridge Journals Online - CUP Full-Text Page
Journal of Dairy Research (2008), 75:189-195 Cambridge University Press
Copyright © Proprietors of Journal of Dairy Research 2008
doi:10.1017/S0022029908003129

Research Article

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

Hariom Yadava1a2 c1, Shalini Jaina1 and Pushpalata Ravindra Sinhaa1

a1 Animal Biochemistry Division, National Dairy Research Institute, Karnal – 132001 Haryana, India
a2 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, MD 20892
Article author query
yadav h PubMed  Google Scholar
jain s PubMed  Google Scholar
sinha pr PubMed  Google Scholar

Abstract

In this study, the effect of dahi containing probiotic Lactobacillus acidophilus NCDC14 and Lactobacillus casei NCDC19 (xs223C73×108 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.

(Received April 30 2007)

(Accepted January 24 2008)

Key Words: Diabetes; dahi; probiotics; antihyperlipidemic; antioxidant; Lactobacillus; milk; rat

Correspondence:

c1 For correspondence; e-mail: yadavh@mail.nih.gov

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