| Abstrak/Abstract |
This research explored the utilization of pigeon pea as a substrate for yogurt
fermentation using lactic acid bacteria as starters and assessed the glucoselowering
effects of the products. Lactiplantibacillus plantarum G6 (LpG6), an
indigenous lactic acid bacteria isolated from pigeon pea’s soaking water, was
selected as the fermentation starter. Pigeon pea juice fermented with LpG6 (PPJ-G6)
or yogurt cultures (PPJ-STLB) had increased phenolic and flavonoid contents,
showed β-glucosidase activity, and released aglycones daidzein and genistein that
increase antioxidant activity. The phenolic and flavonoid contents in PPJ-G6 were
77.59 ± 0.07 mg GAE/g dry weight (DW) and 75.10 ± 0.01 mg QE/g DW, whereas
those in PPJ-STLB were 82.98 ± 0.05 mg GAE/g DW and 61.08 ± 0.03 mg QE/g
DW, respectively. PPJ-G6 produced 0.16% ± 0.03% butyrate and 0.43% ± 0.01%
propionate, whereas PPJ-STLB produced 0.17% ± 0.03% butyrate and 0.36% ± 0.02%
propionate. PPJ-G6 released 1.047 and 0.235 μmol/g of daidzein and genistein,
whereas PPJ-STLB released 2.869 and 0.313 μmol/g of the same, respectively. Pigeon
pea yogurt administration reduced (p < 0.05) blood glucose levels in diabetic BALB/c
mice. Diabetic mice treated with PPJ-G6 (T3) showed a 36.60% blood glucose
reduction, whereas those treated with PPJ-STLB (T4) showed a 44.08% reduction,
which was comparable to the 49.07% reduction noted in diabetic mice treated
with metformin (T1). Untreated diabetic mice (T2) showed increased glucose levels,
whereas nondiabetic mice (T5) showed no changes in blood glucose levels. Overall,
blood sugar levels in T3 mice were significantly lower (p < 0.05) than those in T2
mice but higher than those in T1 mice. These findings suggest that pigeon pea
yogurt could function as a nutritional glucose-lowering agent, potentially improving
diabetes mellitus management in rural communities with limited access to medical
treatments. |
