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Research Article
Amelioration of Diabetes in a Rat Model Through Yoghurt Supplemented with Probiotics and Olive Pomace Extract

Doha A. Mohamed, Minar Mahmoud Hassanein, Tamer Mohammed El-Messery, Mohamed Tawfeek Fouad, Marwa Mohamed El-Said, Karem Aly Fouda and Adel Gabr Abdel-Razek

Journal of Biological Sciences, 2017, 17(7), 320-333.


Background and Objective: Olive pomace (OP) is the by-product of olive oil production. The OP contains large amount of phenolic compounds. The aim of the present study was to investigate the anti-diabetic effect of yoghurt supplemented with probiotics and olive pomace extract (OPE) in diabetic rats. Materials and Methods: Ultrasonic-assisted method was used for extraction of OP. Total phenolic content of OPE was estimated. The antibacterial activity of OPE was determined. Yoghurt supplemented with probiotics and OPE was prepared. Antioxidant activity, titratable acidity, water holding capacity (WHC) and organoleptic properties were evaluated in yoghurt. Anti-diabetic effect of yoghurt against type-2 diabetes was evaluated in rats. Blood samples were collected for determination of plasma glucose, insulin, lipid profile, plasma markers of oxidative stress, tumor necrosis factor-α, liver and kidney functions. Data were analyzed statistically using the one-way analysis of variance (ANOVA) followed by Duncan’s test. Results: The OPE contains 720 mg gallic acid equivalent g–1 dry weight. The HPLC analysis revealed the presence of many phenolic compounds such as vanillin and sinapic acid in OPE. OPE possess antibacterial effect against pathogenic bacteria. Antioxidant activity of yoghurt increased with the increment in OPE concentration. During storage the pH and acidity of yoghurt showed continuous decrease and increase, respectively. The WHC of fresh yoghurt decreased slightly with increasing OPE concentration, while WHC increased during storage. Hardness of yoghurt was affected non-significantly with increasing the concentration of OPE and storage periods until the 14th day. Organoleptic results revealed that yoghurt could be supplemented with OPE up to 1.5%. Diabetic rats showed significant changes in plasma glucose, insulin, lipid profile, TNF-α, oxidative stress markers and kidney function. Oral administrations of yoghurt supplemented with probiotic and OPE to diabetic rats showed significant improvement in all the studied biochemical parameters with different degrees. Conclusion: Yoghurt supplemented with probiotics and 1.5% OPE was the most promising in improving type-2 diabetes in diabetic rats.

ASCI-ID: 38-2428

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