Functional and Nutritious Characteristics of Nanocurcumin-Enhanced Stirred Yogurt in Alloxan-Induced Diabetic Rats

Gohari, Safaa T.; Musa, Zenab M.; Farahat, Azza M.; Soliman, Khaled M.; Aljuaydi, Samira H.

doi:10.21608/ejchem.2024.316435.10287

Functional and Nutritious Characteristics of Nanocurcumin-Enhanced Stirred Yogurt in Alloxan-Induced Diabetic Rats

Document Type : Original Article

Authors

¹ Nutrition and Food Science, Home Economic Dept., Faculty of Specific Education, Ain Shams University,cairo11566, Egypt.

² Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo 11241, Egypt

³ Department of Biochemistry and Molecular Biology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt.

10.21608/ejchem.2024.316435.10287

Abstract

The aim of this research was to evaluate the possible effect of stirred yogurt fortified with different levels of nanocurcumin (0.1 and 0.2%) on alloxan-induced diabetic rats.

The study involved 56 male Albino rats, randomly divided into seven experimental groups each group (n8). Both control negative group (1) and alloxan-induced diabetic positive control group (2) received a standard diet, while the alloxan-induced diabetic experimental groups group (3,4,5,6,7 ) received a standard diet plus ( 5 ml yogurt/day, 5mg Nano Curcumin (NC)/kg body weight, 10 mg (NC)/kg body weight, 5 ml yogurt fortified with 0.1 NC/day and yogurt fortified with 0.2 NC/day orally ) respectively for 5 weeks.

Our results showed that fortification by different levels of NC (0.1 and 0.2%) did not significantly affect (p ≤ 0.05) in the protein and fats contents as compared to the control stirred yogurt, the total solids were comparable in the tested samples and there are higher in the values of ash and acidity of the resultant stirred yogurt. Advancing storage period increased acidity and decreased pH. The lactic acid bacteria count in stirred yogurts increased in the presence of NC. The sensory evaluation revealed a significant effect (p ≤ 0.05) by the applied treatments. Increasing levels of NC composite negatively influenced the sensory scores of the stirred yogurts, biological evaluation showed significantly observed (p ≤ 0.05) in the serum levels of biochemical parameters and they significantly reduced blood glucose levels and lipid profile .The histopathological investigation of pancreas, liver and kidney in rats injected with alloxan and fed on stirred yoghourt fortified by different levels of NC had been improved than control (ve+) group. Our study found that administration of NC and stirred yogurt fortified by different levels of NC demonstrated anti-diabetic, dyslipidemia, anti-inflammatory effects on alloxan-induced diabetic rats.

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