Journal of Medicinal Food The Effect of Probiotic Dahi Containing
Lactobacillus acidophilus and
Lactobacillus casei on Gastropathic Consequences in Diabetic Rats
To cite this article: Hariom Yadav, Shalini Jain, P.R. Sinha. Journal of Medicinal Food. March 2008, 11(1): 62-68. doi:10.1089/jmf.2006.136. Published in Volume: 11 Issue 1: March 24, 2008
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Hariom YadavAnimal Biochemistry Division, National Dairy Research Institute, Karnal, Haryana, IndiaShalini JainAnimal Biochemistry Division, National Dairy Research Institute, Karnal, Haryana, IndiaP.R. SinhaAnimal Biochemistry Division, National Dairy Research Institute, Karnal, Haryana, India
ABSTRACT In the present study, the effects of oral administration of probiotic dahi containing
Lactobacillus acidophilus and
Lactobacillus casei on gastropathic consequences in streptozotocin-induced diabetic rats were evaluated, and effects were compared with skim milk- and control dahi-fed groups. The feeding of probiotic dahi did not change the blood glucose levels in chronic hyperglycemic conditions. The rate of charcoal transit was significantly higher in probiotic dahi-fed animals than in those of the diabetic control group (
P < .05). Moreover, the oral administration of probiotic dahi significantly increased counts of lactobacilli adherent to epithelial walls and free in the lumen of the small and large intestine, while decreasing attached as well as free coliform counts (
P < .05). In addition, probiotic dahi reversed the decrease in total lactobacilli and increase in total coliforms in fecal samples of diabetic animals. It was also shown that
oral ingestion of probiotic dahi reduced the oxidative stress marker thiobarbituric acid-reactive species in intestinal tissues and glycosylation of hemoglobin (P < .05). All the effects were predominantly higher in the probiotic dahi-fed group than the skim milk- and control dahi-fed groups. The results indicate that probiotic dahi may be used as a therapeutic regimen to diminish the gastropathic consequences of diabetes.
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