Effect of Lentil, Chickpeas and Okara with probiotic bacteria on the health status of diabetic induced rats

Authors

1 Clinical nutrition Dep, Cairo University

2 Cairo University Hospitals

Abstract

The effect of different percent of lentil, Chickpeas and okara with probiotics bacteria (lactobacillus acidophilus)as mixtures on some biological and histological parameters of diabetic albino rats were studied. Thirty adult female rats were distributed into five groups, The first one was fed on basal diet and kept as the negative control group. The second group being diabetic rats were fed basal diet as a positive control group while the other three diabetic groups were fed on tested diets without and with probiotic bacteria for 28 days. Results showed that body weight gain was markedly higher especially in the mixture of probiotics (2%) compared to the other diabetic rats. Also, this mixture led to low concentrations of total cholesterol, triglycerides, LDL-c(low-density lipoprotein cholesterol), VLDL-c(very low-density lipoprotein cholesterol) and decreased AST(aspartate aminotransferase) and ALT(alanine transaminase) enzymes nearly to normal ranges. Furthermore, the mixture caused significant increase in HDL-c and total immunoglobulin production (IgG, IgM, IgE, IgA), which were higher than the mixture of 5% lentil, chickpea, okara without probiotics .Histopathological examination showed amelioration of histopathological lesions seen in liver of rats received the mixture of tested materials at different levels with probiotics. So, it could be recommended that intake 5% of lentil , chickpea , okara mixture with  2% from probiotics  for diabetic patient after pilot study on human to improve the biochemical analysis and increase the immunity production.
 

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