Effects of Probiotic Soy Milk Fermented by Lactobacillus plantarum A7 (KC 355240) added with Cuminum Cyminum Essential Oil on Fasting Blood Glucose Levels, Serum Lipid Profile and Body Weight in Diabetic Wistar Rats

Abstract

Background: There is some separate evidence that probiotic soy milk and Cuminum cyminum (C. cyminum) have positive effects on the prevention and reduction of diabetic complications. While the impact of probiotic soymilk mixed with herbal essential oils has not been investigated so far, the objective of this study is to examine the effects of probiotic soy milk using Lactobacillus plantarum A7 (KC 355240) added with essential oil of C. cyminum on diabetic rats.

Methods: 50 streptozotocin‑nicotinamide (STZ‑NA) induced diabetic Wistar rats were divided into five groups: Control group (C group), soy milk group (SM group), probiotic soy milk group (PSM group), soy milk containing essential oil of C. cyminum group (SMC group) and probiotic soy milk containing essential oil of C. cyminum group (PSMC group). The animals consumed these products (1 ml/day) for 30 days. The fasting blood glucose (FBS), the serum lipid levels, and
body weight variation were analyzed in 10‑day intervals.

Results: FBS, total cholesterol (TC) and low‑density lipoprotein cholesterol (LDL‑C) decreased significantly, whereas high‑density lipoprotein cholesterol (HDL‑C) increased in the PSMC group compared with that of other groups (P < 0.05). This product also led to weight gain (P < 0.05).

Conclusions: A mixture of probiotic soy milk and herbal essential oil consumption could impose a positive effect on reducing FBS as well as serum
lipid profile in STZ‑ NA diabetes‑induced rat. Also, it results in an increase in their weight gain.

Keywords: Cuminum cyminum, diabetic, Lactobacillus plantarum A7, soy milk