THE EFFECTS OF OMEGA-3 FATTY ACID-FORTIFIED SOYMILK FERMENTED WITH BIFIDOBACTERIUM LACTIS, ON THE BODY WEIGHT, BLOOD GLUCOSE AND LIPID PROFILE OF DIABETIC RATS

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MOHAMMADI SARTANG M.; MAZLOOMI M.; TANIDEH N.; REZAIANZADEH A.

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Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2014 | Volume:9 | Issue:2 Page(s): 1-10

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Title

THE EFFECTS OF OMEGA-3 FATTY ACID-FORTIFIED SOYMILK FERMENTED WITH BIFIDOBACTERIUM LACTIS, ON THE BODY WEIGHT, BLOOD GLUCOSE AND LIPID PROFILE OF DIABETIC RATS

Author(s)

MOHAMMADI SARTANG M. | MAZLOOMI M. | TANIDEH N. | REZAIANZADEH A. | Issue Writer Certificate

Keywords

SOYMILKQ2

PROBIOTICQ2

OMEGAQ2

3 FATTY ACIDSQ2

DIABETIC RATSQ2

Abstract

Background and objective: Type-2 diabetes is a prevalent metabolic disorder characterized by both insulin deficiency and peripheral insulin resistance. This study was undertaken to determine the effects of OMEGA-3 fatty acid-fortified SOYMILK fermented with bifidobacterium lactis on the body weight, blood glucose and lipid profile of DIABETIC RATS.Materials and methods: DIABETIC RATS were divided into four groups (one being diabeteic control); a fifth group was added as a normal control. The two control groups (normal control and diabetic control) received, by tube-feeding, 1 mL/day of distilled water, while the three diabetic groups received 1 mL/day of SOYMILK (SM), fermented SOYMILK (FSM) and fermented SOYMILK fortified with OMEGA-3 fatty acids (FSM+omega-3). Body weight and blood glucose were monitored weekly and the lipid profile was measured at the end of the 28-daty period.Results: As compared with the diabetic group, administration of SM, FSM and FSM+omega-3 for 28 days led to statistically significant (p<0.05) reductions in blood glucose, total cholesterol and triglyceride concentrations, with the maximum reduction in the FSM+omega-3 fatty acid group. In addition, as compared to the diabetic group, body weight in the 3 treated groups receiving the SM, FSM and FSM+omega-3 fatty acids increased significantly (p<0.05), the maximum weight gain being in the FSM+omega-3 fatty acid group.Conclusion: The findings suggest that fermented soy milk fortified with OMEGA-3 fatty acids may be beneficial in preventing or delaying the progression of type-2 diabetes.

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APA: Copy

MOHAMMADI SARTANG, M., MAZLOOMI, M., TANIDEH, N., & REZAIANZADEH, A.. (2014). THE EFFECTS OF OMEGA-3 FATTY ACID-FORTIFIED SOYMILK FERMENTED WITH BIFIDOBACTERIUM LACTIS, ON THE BODY WEIGHT, BLOOD GLUCOSE AND LIPID PROFILE OF DIABETIC RATS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 9(2), 1-10. SID. https://sid.ir/paper/409640/en

Vancouver: Copy

MOHAMMADI SARTANG M., MAZLOOMI M., TANIDEH N., REZAIANZADEH A.. THE EFFECTS OF OMEGA-3 FATTY ACID-FORTIFIED SOYMILK FERMENTED WITH BIFIDOBACTERIUM LACTIS, ON THE BODY WEIGHT, BLOOD GLUCOSE AND LIPID PROFILE OF DIABETIC RATS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2014;9(2):1-10. Available from: https://sid.ir/paper/409640/en

IEEE: Copy

M. MOHAMMADI SARTANG, M. MAZLOOMI, N. TANIDEH, and A. REZAIANZADEH, “THE EFFECTS OF OMEGA-3 FATTY ACID-FORTIFIED SOYMILK FERMENTED WITH BIFIDOBACTERIUM LACTIS, ON THE BODY WEIGHT, BLOOD GLUCOSE AND LIPID PROFILE OF DIABETIC RATS,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 9, no. 2, pp. 1–10, 2014, [Online]. Available: https://sid.ir/paper/409640/en

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