PREPARATION AND EVALUATION OF FUNCTIONAL FOODS CONTAINING PREBIOTICS AND Saccharomyces boulardii FOR COMBATING DIABETES COMPLICATIONS IN RATS

Abstract

The occurrence of type 2 diabetes and its complications has dramatically increased. Unfortunately, the hypoglycemic drugs used to control of hyperglycemia have many side effects and unable to address the complications and disorders of the disease which often occur as a result of excess oxidative stress. Therefore, there is a significant need for the development of novel therapies able to reduce blood glucose and lipid also has at the same time the influence as an antioxidant. So the present study was planned to study the hypoglycaemic, hypolipidimic as well as antioxidant effects of some function foods (plants rich in prebiotic and prepared symbiotic cheeses). Since some plants rich in prebiotic (chicory leaves, Jerusalem artichoke, artichoke, psyllium seeds, barley, oat, fenugreek and locust bean) were analysed. Also two types of symbiotic cheeses are prepared, the first type was inoculated with Saccharomyces boulardii and supplemented with 3% barley in powder form and the second type was inoculated with Lactobacillus gasseri and supplemented with 3% Jerusalem artichoke in powder form. In the first experiment of the present study chicory