Effects of Fermented Camel Milk Supplemented with Sidr Fruit (<i>Ziziphus spina-christi</i> L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats
Diabetes is one of the most common chronic metabolic diseases, and its occurrence rate has increased in recent decades. Sidr (<i>Ziziphus spina-christi</i> L.) is a traditional herbaceous medicinal plant. In addition to its good flavor, sidr has antidiabetic, anti-inflammatory, sedative,...
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MDPI AG
2022-06-01
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| author | El Sayed Hassan Atwaa Magdy Ramadan Shahein Barakat M. Alrashdi Moustafa A. A. Hassan Mohamed A. Alblihed Naief Dahran Fatma Abo Zakaib Ali Ehab Kotb Elmahallawy |
| author_facet | El Sayed Hassan Atwaa Magdy Ramadan Shahein Barakat M. Alrashdi Moustafa A. A. Hassan Mohamed A. Alblihed Naief Dahran Fatma Abo Zakaib Ali Ehab Kotb Elmahallawy |
| author_sort | El Sayed Hassan Atwaa |
| collection | DOAJ |
| description | Diabetes is one of the most common chronic metabolic diseases, and its occurrence rate has increased in recent decades. Sidr (<i>Ziziphus spina-christi</i> L.) is a traditional herbaceous medicinal plant. In addition to its good flavor, sidr has antidiabetic, anti-inflammatory, sedative, analgesic, and hypoglycemic activities. Camel milk has a high nutritional and health value, but its salty taste remains the main drawback in relation to its organoleptic properties. The production of flavored or fortified camel milk products to mask the salty taste can be very beneficial. This study aimed to investigate the effects of sidr fruit pulp (SFP) on the functional and nutritional properties of fermented camel milk. SFP was added to camel milk at rates of 5%, 10%, and 15%, followed by the selection of the best-fermented product in terms of functional and nutritional properties (camel milk supplemented with 15% SFP), and an evaluation of its hypoglycemic activity in streptozotocin (STZ)-induced diabetic rats. Thirty-two male adult albino rats (weighing 150–185 g) were divided into four groups: Group 1, nontreated nondiabetic rats (negative control); Group 2, diabetic rats given STZ (60 mg/kg body weight; positive control); Group 3, diabetic rats fed a basal diet with fermented camel milk (10 g/day); and Group 4, diabetic rats fed a basal diet with fermented camel milk supplemented with 15% SFP (10 g/day). The results revealed that supplementation of camel milk with SFP increased its total solids, protein, ash, fiber, viscosity, phenolic content, and antioxidant activity, which was proportional to the supplementation ratio. Fermented camel milk supplemented with 15% SFP had the highest scores for sensory properties compared to other treatments. Fermented camel milk supplemented with 15% SFP showed significantly decreased (<i>p</i> < 0.05) blood glucose, malondialdehyde, low-density lipoprotein-cholesterol, cholesterol, triglycerides, aspartate aminotransferase, alanine aminotransferase, creatinine, and urea, and a significantly increased (<i>p</i> < 0.05) high-density lipoprotein-cholesterol, total protein content, and albumin compared to diabetic rats. The administration of fermented camel milk supplemented with 15% SFP in diabetic rats restored a series of histopathological changes alonsgside an improvement in various enzyme and liver function tests compared to the untreated group, indicating that fermented camel milk supplemented with 15% SFP might play a preventive role in such patients. |
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| spelling | doaj.art-1a4edf93b24b49d087cf25a4278db5592023-11-23T16:34:58ZengMDPI AGFermentation2311-56372022-06-018626910.3390/fermentation8060269Effects of Fermented Camel Milk Supplemented with Sidr Fruit (<i>Ziziphus spina-christi</i> L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic RatsEl Sayed Hassan Atwaa0Magdy Ramadan Shahein1Barakat M. Alrashdi2Moustafa A. A. Hassan3Mohamed A. Alblihed4Naief Dahran5Fatma Abo Zakaib Ali6Ehab Kotb Elmahallawy7Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptDepartment of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, EgyptBiology Department, College of Science, Jouf University, P.O. Box 2014, Sakaka 72388, Saudi ArabiaFood Science Department, Faculty of Agriculture, Ain Shams University, Cairo 11566, EgyptDepartment of Microbiology, College of Medicine, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Anatomy, Faculty of Medicine, University of Jeddah, P.O. Box 34, Jeddah 21959, Saudi ArabiaDepartment of Pathology and Clinical Pathology, Faculty of Veterinary Medicine, Sohag University, Sohag 82524, EgyptDepartment of Zoonoses, Faculty of Veterinary Medicine, Sohag University, Sohag 82524, EgyptDiabetes is one of the most common chronic metabolic diseases, and its occurrence rate has increased in recent decades. Sidr (<i>Ziziphus spina-christi</i> L.) is a traditional herbaceous medicinal plant. In addition to its good flavor, sidr has antidiabetic, anti-inflammatory, sedative, analgesic, and hypoglycemic activities. Camel milk has a high nutritional and health value, but its salty taste remains the main drawback in relation to its organoleptic properties. The production of flavored or fortified camel milk products to mask the salty taste can be very beneficial. This study aimed to investigate the effects of sidr fruit pulp (SFP) on the functional and nutritional properties of fermented camel milk. SFP was added to camel milk at rates of 5%, 10%, and 15%, followed by the selection of the best-fermented product in terms of functional and nutritional properties (camel milk supplemented with 15% SFP), and an evaluation of its hypoglycemic activity in streptozotocin (STZ)-induced diabetic rats. Thirty-two male adult albino rats (weighing 150–185 g) were divided into four groups: Group 1, nontreated nondiabetic rats (negative control); Group 2, diabetic rats given STZ (60 mg/kg body weight; positive control); Group 3, diabetic rats fed a basal diet with fermented camel milk (10 g/day); and Group 4, diabetic rats fed a basal diet with fermented camel milk supplemented with 15% SFP (10 g/day). The results revealed that supplementation of camel milk with SFP increased its total solids, protein, ash, fiber, viscosity, phenolic content, and antioxidant activity, which was proportional to the supplementation ratio. Fermented camel milk supplemented with 15% SFP had the highest scores for sensory properties compared to other treatments. Fermented camel milk supplemented with 15% SFP showed significantly decreased (<i>p</i> < 0.05) blood glucose, malondialdehyde, low-density lipoprotein-cholesterol, cholesterol, triglycerides, aspartate aminotransferase, alanine aminotransferase, creatinine, and urea, and a significantly increased (<i>p</i> < 0.05) high-density lipoprotein-cholesterol, total protein content, and albumin compared to diabetic rats. The administration of fermented camel milk supplemented with 15% SFP in diabetic rats restored a series of histopathological changes alonsgside an improvement in various enzyme and liver function tests compared to the untreated group, indicating that fermented camel milk supplemented with 15% SFP might play a preventive role in such patients.https://www.mdpi.com/2311-5637/8/6/269diabetessidr fruitcamel milkphysicochemicalblood glucosecholesterol |
| spellingShingle | El Sayed Hassan Atwaa Magdy Ramadan Shahein Barakat M. Alrashdi Moustafa A. A. Hassan Mohamed A. Alblihed Naief Dahran Fatma Abo Zakaib Ali Ehab Kotb Elmahallawy Effects of Fermented Camel Milk Supplemented with Sidr Fruit (<i>Ziziphus spina-christi</i> L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats Fermentation diabetes sidr fruit camel milk physicochemical blood glucose cholesterol |
| title | Effects of Fermented Camel Milk Supplemented with Sidr Fruit (<i>Ziziphus spina-christi</i> L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats |
| title_full | Effects of Fermented Camel Milk Supplemented with Sidr Fruit (<i>Ziziphus spina-christi</i> L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats |
| title_fullStr | Effects of Fermented Camel Milk Supplemented with Sidr Fruit (<i>Ziziphus spina-christi</i> L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats |
| title_full_unstemmed | Effects of Fermented Camel Milk Supplemented with Sidr Fruit (<i>Ziziphus spina-christi</i> L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats |
| title_short | Effects of Fermented Camel Milk Supplemented with Sidr Fruit (<i>Ziziphus spina-christi</i> L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats |
| title_sort | effects of fermented camel milk supplemented with sidr fruit i ziziphus spina christi i l pulp on hyperglycemia in streptozotocin induced diabetic rats |
| topic | diabetes sidr fruit camel milk physicochemical blood glucose cholesterol |
| url | https://www.mdpi.com/2311-5637/8/6/269 |
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