Antidiabetic effect of milk fermented using intestinal probiotics
Penulis/Author
Prof. Widodo, S.P., M.Sc. Ph.D. (1); PRADIPTYA AYU HARSITA (2); Ir. Ari Surya Sukarno, S.Pt., M.Biotech., IPP (3); Prof. Dr. apt. Arief Nurrochmad, M.Si., M.Sc. (4)
Tanggal/Date
11 2019
Kata Kunci/Keyword
Abstrak/Abstract
Purpose–Diabetes is a chronic metabolic disease that accounted for 6 per cent of total Indonesian deaths in2016. The purpose of this study is to evaluate the ability of milk fermented using intestinal originLactobacillus caseistrains to alleviate hyperglycemia in rats.Design/methodology/approach–L. caseistrains AP and AG were previously isolated and identifiedfrom feces of breastfed Indonesian infants (<1 month-old) and confirmed to be probioticsin vitro. Thesestrains were used as bacterial starters to ferment milk, and the fermented product was fed to 25 diabetic ratsfor 15 days; metformin was used as a positive control. Blood glucose concentration, lipid profiles and totallactic acid bacteria counts were analyzed before and after treatment.Findings–The results showed that feeding rats with milk fermented usingL. caseistrain AP decreasedblood glucose concentration from 172.462.1 to 147.266.0 mg/dL (p<0.05), whereas metformin reducedblood glucose concentration from 173.566.5 to 124.2616.9 mg/dL (p<0.05). Feeding milk fermentedeitherL. caseiAP or AG decreased low density lipoprotein butincreased high density lipoprotein levels(p<0.05).
