RT Journal T1 VALUATION OF CO-CULTURE SOYMILK AS A PRAGMATIC APPROACH ON HYPERGLYCEMIA AND HYPERCHOLESTEROLEMIA IN SPRAGUE - DAWLEY RATS A1 S. Ahsan A1 T. Zahoor A1 A. Shehzad A1 M. A. Zia JF Journal of Animal and Plant Sciences JO JAPS SN 1018-7081 VO 29 IS 3 SP 674 OP 683 YR 2019 FD 2019/06/01 DO DOI NA AB

This study investigated the effect of co-culture soy milk against hyperglycemia and hypercholesterolemia on Sprague Dawley rats. Soy milk fermented by co-culture (L. acidophilus and L. casei) and analyzed for certain physicochemical properties to compare it with non-fermented soy milk. Then bio-efficacy study was done designed as study I (Normal rats) study II (Hyperglycemic rats) and study III (Hypercholestrolemic rats). Serum lipid profile, glucose, insulin level, liver (AST, ALT, ALP), renal (creatinine, BUN) functioning and hematological (RBC, WBC) analyses were determined. The results showed that fermentation causes proteolysis and lipolysis that significantly enhances the acidity, ash contents and antioxidant potential of soy milk. Compared to non-fermented soy milk (NFSM) the co-culture fermented soy milk (CFSM) resulted in reduction of glucose level from 3.61 to 17.11% and inclining insulin level from 1.8 to 8.3% in diabetic rats. It was most effective in lowering cholesterol level from 2.62 to 13.51%, the LDL reduction from 6 to 12.47% and elevation of HDL from 2.78 to 9.52% in hypercholesterolemic rats. The safety test on liver, kidney and blood biochemistry suggested it as a safe and non-toxic product. The current research proposed that soymilk fermented by L. acidophilus and L. casei has a valuable effect against hyperglycemia and hypercholesterolemia in comparison to non- fermented soy milk in managing diabetes complications and cardio vascular diseases.

K1 Co-culture, Hyperglycemia, Hypercholesterolemia PB Pakistan Agricultural Scientists Forum LK https://thejaps.org.pk/AbstractView.aspx?mid=2019-JAPS-306