SYNERGISM BETWEEN PROBIOTICS AND HERBS TO MANAGE TYPE 2 DIABETES IN RATS
Objective: This study aims to explore the adjuvant effect of multi- strains probiotics with either saffron, cardamom, ginger, or cinnamon herbs to achieve synergistic management for controlling type 2 diabetes (T2D).
Materials and Methods: Eighty eight adult male, Wistar rats were used. Eight rats were kept as healthy control. Eighty rats were used to induce type 2 diabetic rats (T2DR) and were randomly assigned to ten groups. One group was maintaining as control positive. Another group was offer to 0.2 mL multi- strains probiotics orally. The rest of T2DR were gavage with 100 mg/kg aqueous extract of saffron, cardamom, ginger, or cinnamon without or with 0.2 mL multi- strains probiotics orally. Body weight gain (BWG), feed intake, feed conversion ratio (FER) were recorded. Determination of oral glucose tolerance test (OGTT), serum insulin, C-peptide, HDL, LDL, HDL/total cholesterol ratio (HTR %) were performed. Serum antioxidant activity, Th1& Th2 cytokines and histopathological examination of pancreas were done.
Results: Herbs with multi-strains probiotics caused significant reduction in BWG. However solely probiotics did not show significant benefit for all parameters. Groups fed saffron, cardamom, and ginger and enriched with multi-strains probiotic showed significant improvement in OGTT, lipid abnormalities, serum insulin and C-peptide. Besides, they had antioxidant and anti-inflammatory effects. Group received ginger alone exerted anti-hyperglycemia, and anti-inflammatory effects. Cinnamon had a moderate effect as anti-diabetes.
Conclusion: Cardamom, saffron, and ginger enriched with multi-strains probiotics achieve a synergistic relationship for managing T2D. This finding exhibits a possible new hypothesis to manage diabetes that needs further study.
Key words: type 2 diabetes, probiotics, saffron, cardamom, ginger, cinnamon, synergistic relationship.
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