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Paper Information

Journal:   JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY   SUMMER 2014 , Volume 9 , Number 2; Page(s) 1 To 10.
 
Paper: 

THE EFFECTS OF OMEGA-3 FATTY ACID-FORTIFIED SOYMILK FERMENTED WITH BIFIDOBACTERIUM LACTIS, ON THE BODY WEIGHT, BLOOD GLUCOSE AND LIPID PROFILE OF DIABETIC RATS

 
 
Author(s):  MOHAMMADI SARTANG M., MAZLOOMI M.*, TANIDEH N., REZAIANZADEH A.
 
* DEPT. OF FOOD HYGIENE AND QUALITY CONTROL, SCHOOL AND RESEARCH CENTER OF NUTRITION AND FOOD SCIENCES, SHIRAZ UNIVERSITY OF MEDICAL SCIENCES, SHIRAZ, IRAN
 
Abstract: 

Background and objective: Type-2 diabetes is a prevalent metabolic disorder characterized by both insulin deficiency and peripheral insulin resistance. This study was undertaken to determine the effects of omega-3 fatty acid-fortified soymilk fermented with bifidobacterium lactis on the body weight, blood glucose and lipid profile of diabetic rats.
Materials and methods: Diabetic rats were divided into four groups (one being diabeteic control); a fifth group was added as a normal control. The two control groups (normal control and diabetic control) received, by tube-feeding, 1 mL/day of distilled water, while the three diabetic groups received 1 mL/day of soymilk (SM), fermented soymilk (FSM) and fermented soymilk fortified with omega-3 fatty acids (FSM+omega-3). Body weight and blood glucose were monitored weekly and the lipid profile was measured at the end of the 28-daty period.
Results: As compared with the diabetic group, administration of SM, FSM and FSM+omega-3 for 28 days led to statistically significant (p<0.05) reductions in blood glucose, total cholesterol and triglyceride concentrations, with the maximum reduction in the FSM+omega-3 fatty acid group. In addition, as compared to the diabetic group, body weight in the 3 treated groups receiving the SM, FSM and FSM+omega-3 fatty acids increased significantly (p<0.05), the maximum weight gain being in the FSM+omega-3 fatty acid group.
Conclusion: The findings suggest that fermented soy milk fortified with omega-3 fatty acids may be beneficial in preventing or delaying the progression of type-2 diabetes.

 
Keyword(s): SOYMILK, PROBIOTIC, OMEGA, 3 FATTY ACIDS, DIABETIC RATS
 
 
References: 
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APA: Copy

MOHAMMADI SARTANG, M., & MAZLOOMI, M., & TANIDEH, N., & REZAIANZADEH, A. (2014). THE EFFECTS OF OMEGA-3 FATTY ACID-FORTIFIED SOYMILK FERMENTED WITH BIFIDOBACTERIUM LACTIS, ON THE BODY WEIGHT, BLOOD GLUCOSE AND LIPID PROFILE OF DIABETIC RATS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 9(2), 1-10. https://www.sid.ir/en/journal/ViewPaper.aspx?id=404840



Vancouver: Copy

MOHAMMADI SARTANG M., MAZLOOMI M., TANIDEH N., REZAIANZADEH A.. THE EFFECTS OF OMEGA-3 FATTY ACID-FORTIFIED SOYMILK FERMENTED WITH BIFIDOBACTERIUM LACTIS, ON THE BODY WEIGHT, BLOOD GLUCOSE AND LIPID PROFILE OF DIABETIC RATS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY. 2014 [cited 2021May15];9(2):1-10. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=404840



IEEE: Copy

MOHAMMADI SARTANG, M., MAZLOOMI, M., TANIDEH, N., REZAIANZADEH, A., 2014. THE EFFECTS OF OMEGA-3 FATTY ACID-FORTIFIED SOYMILK FERMENTED WITH BIFIDOBACTERIUM LACTIS, ON THE BODY WEIGHT, BLOOD GLUCOSE AND LIPID PROFILE OF DIABETIC RATS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, [online] 9(2), pp.1-10. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=404840.



 
 
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