Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume20/issue4/5_4_2021.pdf
original articleIssue 20 (4) 2021 pp. 429-448
Doha A. Mohamed1, Hoda S. El-Sayed2, Mona A. M. Abd El-Gawad2, Sherein S. Abdelgayed3, Ibrahim M. Hamed1, Rasha S. Mohamed1
1Nutrition and Food Sciences Department, National Research Centre, Cairo, Egypt
2Dairy Department, National Research Centre, Dokki, Cairo, Egypt
3Pathology Department, Faculty of Veterinary Medicine, Cairo University, Egypt
2Dairy Department, National Research Centre, Dokki, Cairo, Egypt
3Pathology Department, Faculty of Veterinary Medicine, Cairo University, Egypt
Characterization of stirred yoghurt enriched with probiotics and beetroot and its therapeutic potential in experimental type 2 diabetes
Abstract
Background. Type-2 diabetes is the most prevalent metabolic disease, which calls for researchers to find many natural products that are effective in fighting diabetes and its complications.
Materials and methods. Stirred yoghurt samples were prepared, enriched with probiotics, and fortified with either 1% or 2% of the fine powder of beetroots. The chemical, physical, sensorial, and microbial properties of the yoghurt samples were studied over a 15-day storage period. The total phenolic compounds, flavonoids, antioxidant activity as well as the reducing power of the dried beetroot and the yoghurt samples were assessed.The prepared yoghurt samples were evaluated in type 2 diabetic rats.
Results. Fortification with beetroot led to an increase of the total phenolic compounds, antioxidant activity, and the probiotic counts in the prepared yoghurt. The intervention with the prepared yoghurt samples resulted in an increase in the number of beneficial bacteria in diabetic rats’ feces, hypoglycemic effect, and suppression in the elevation of C-reactive protein (CRP) and thyroid stimulating hormone (TSH).
Conclusion. This study suggests that stirred yoghurt enriched with probiotics and fortified with beetroot have therapeutic potential for type 2 diabetes.
Keywords: probiotic, beetroot, stirred yoghurt, type 2 diabetes, high fat diet, Streptozotocin
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume20/issue4/5_4_2021.pdf
https://doi.org/10.17306/J.AFS.2021.0953
For citation:
| MLA | Mohamed, Doha A., et al. "Characterization of stirred yoghurt enriched with probiotics and beetroot and its therapeutic potential in experimental type 2 diabetes." Acta Sci.Pol. Technol. Aliment. 20.4 (2021): 429-448. https://doi.org/10.17306/J.AFS.2021.0953 |
| APA | Mohamed D. A., El-Sayed H. S., Abd El-Gawad M. A. M., Abdelgayed S. S., Hamed I. M., Mohamed R. S. (2021). Characterization of stirred yoghurt enriched with probiotics and beetroot and its therapeutic potential in experimental type 2 diabetes. Acta Sci.Pol. Technol. Aliment. 20 (4), 429-448 https://doi.org/10.17306/J.AFS.2021.0953 |
| ISO 690 | MOHAMED, Doha A., et al. Characterization of stirred yoghurt enriched with probiotics and beetroot and its therapeutic potential in experimental type 2 diabetes. Acta Sci.Pol. Technol. Aliment., 2021, 20.4: 429-448. https://doi.org/10.17306/J.AFS.2021.0953 |