RESUMEN
BACKGROUND: The current research targeted to study the impact of nutritional intervention by two sourdough breads in improvement of cognitive dysfunction in diabetic rats. METHODS: Type-2 diabetes was induced in rats by Streptozotocin-Nicotinamide (STZ-NC). Diabetic rats were fed on balanced diet or balanced diet containing 20% of sourdough bread I or II for a month. Lipid profile, oxidative stress, inflammatory markers and cognitive functions were assessed in all rats. Gene expression of brain-derived neurotrophic factor (BDNF) and nuclear respiratory factor 2 (NRF-2) were assessed in hippocampal tissue, while expression of phosphoenol pyruvate carboxy kinase (PEPCK), and glucose transporter 2 (GLUT2) genes were evaluated in hepatic tissue. Chemical composition and fatty acids profile were evaluated in the prepared sourdough bread. RESULTS: Sourdough bread II showed higher content of phenolic compounds, fat, fiber and carbohydrates. Fatty acids profile revealed that sourdough bread I was higher in saturated fatty acids (16.08%), while sourdough bread sample II was higher in unsaturated fatty acids (79.33%). Sourdough bread I or II feeding rats' showed significant improvement in hyperglycemia, oxidative stress markers, inflammatory markers, lipid profile, liver and kidney functions in association with improvement in cognitive function. Gene expression of BDNF and NRF2 in hippocampal tissue were increased significantly, while hepatic GLUT2 and PEPCK gene expression were down-regulated in diabetic given sourdough bread I or II. CONCLUSION: Sourdough bread II was superior in all the studied parameters. The anti-diabetic effect and protection from cognitive dysfunction of sourdough bread samples may be ascribed to the occurrence of dietary fibers, phenolic compounds, and polyunsaturated fatty acids.
RESUMEN
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. 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). CONCLUSIONS: This study suggests that stirred yoghurt enriched with probiotics and fortified with beetroot have therapeutic potential for type 2 diabetes.
