The effect of different milk types and its yoghurt by various types of bacterial culture on rats induced to diabetes

Diabetes is a global health problem in the world. Probiotic therapies are going to be an effective alternative therapeutic strategy in the treatment and management of diabetes. The objective of this study was to evaluate the effect of different milk types, conventional yoghurt and probiotic yoghurt from bifidobacterium on serum blood glucose, lipid profile, liver and liver enzymes for rats induced to diabetes. In this study, two strains of conventional yogurt, Lactobacillus Bulgaricus and streptococcus salivarius and in combination with either probiotics bacteria bifidobacteria infantisandBifidobacteria longum B6 for the production of fermented soymilk and cow milk for feeding 96 male albino rats induced with STZ. Results revealed that fermented soymilk by Bifidobacteria was able to significantly decrease glucose levels, total cholesterol concentrations and triacylglycerols compared to conventional yogurt types and milk types. In conclusion soy-protein consumption reduces serum blood glucose and lipid profile for rats induced to diabetes.