Effect of fermented mixture of soymilk and whey protein with some probiotics strains on the diabetic rats

Abstract

The primary probiotic bacteria associated with dairy products have been Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium. Studies using animal models of diabetes have also shown that Lactobacillus acidophilus and Lactobacillus casei attenuate to have antidiabetic effects. Soymilk has been a rich source of protein which is inexpensive and abundantly available. The fermentation of soy milk products changes the bioactive components, such as isoflavonoids and peptides, in ways which may alter their efficacy in the treatment of type 2 diabetes. Therefore, the current study aimed to investigate the effect of different milk types, conventional yoghurt and probiotic yoghurt from Bifidobacterium for rats induced to diabetes.