turnitin: A comparative study: Probiotics number in fermented bitter melon (Momordica charantia) juice decreased blood sugar and lipid profiles

HARTAYANIE, LAKSMI (2024) turnitin: A comparative study: Probiotics number in fermented bitter melon (Momordica charantia) juice decreased blood sugar and lipid profiles. Scopub.

Text turnitin_A comparative study- Probiotics number in fermented bitter melon (Momordica.pdf Download (95kB)

Abstract

Purposes: Momordica charantia (MC) contains triterpenes, proteins, and steroids with anti-diabetic and antioxidative properties. Developing type 2 diabetes (T2DM) in predi�abetes can be reduced by probiotics consumption. The pathogenesis and progression of diabetes are induced by oxidative stress and followed by elevated triglyceride and cho�lesterol levels. This study aimed to evaluate blood sugar levels and lipid profiles before and after treatment. Experimental procedure: A total of 24 male Sprague-Dawley rats were induced by a sin�gle dose (60 mg/kg) of streptozotocin (STZ) and 120 mg/kg of nicotinamide. Following 3 days of induction, the rats were randomly divided into four groups and administered 10 ml/kg BW extract for 28 days. DM-MC was treated with MC extract. DM-FMC1 and DM-FMC2 were treated with fermented MC containing 3.7 × 107 CFU/ml and 3.7 × 1014 CFU/ml probiotics, respectively. DM-Ctrl was given distilled water. Blood glucose and lipid profile measurements were taken before and after treatment. The data were ana�lyzed using a paired t-test, analysis of varianc, and Tukey HSD for post hoc analysis. The level of significance was set at 0.05. Findings: The groups treated with FMC2 significantly showed a decreased blood sugar level compared to MC and FMC1 (p < 0.001), 89.4 ± 3.94, 164.3 ± 2.26, and 109.1 ± 2.07, respectively. Lipid profiles showed the same pattern (p < 0.001). Fermented MC substan�tially decreases blood glucose and lipid profile compared to the MC group (p < 0.001). Originality/value: In T2DM, reducing blood sugar levels and improving lipid profiles are significantly impacted by the presence and number of probiotics

Item Type:	Other
Subjects:	500 Science > 540 Chemistry 500 Science > 570 Life sciences, biology 500 Science > 570 Life sciences, biology > 572 Biochemistry
Depositing User:	Ms Laksmi Hartajanie
Date Deposited:	20 Mar 2024 01:04
Last Modified:	20 Mar 2024 01:04
URI:	http://repository.unika.ac.id/id/eprint/34990

Actions (login required)

View Item