Garlic supplement, probiotics enriched fermented milk, and their combination: Effect on glycemia, dyslipidemia and oxidative status in STZ-diabetic rats

Abstract

Background: Oxidative stress associated with hyperglycemia is a key factor in the development of diabetic complications. The organosulfur compounds in garlic have been shown to possess antioxidative, antidiabetic and immunological potency. Probiotics in fermented milk (FM) also enhance antioxidant and hypoglycemic therapy through the modulation of gut microbes in type 2 diabetes. Aim : To examine the effects of administration of garlic supplement, probiotics, and their combination on glycemic, lipid, and antioxidant status in type 2 diabetes. Materials and Methods : Diabetes was induced by STZ-injection in thirty male albino rats. Animals were equally divided to 5 groups: garlic (G) (20 mg/kgBW/Allicin), probiotics (Prob) (0.5 ml/kg/BW), garlic with probiotics (G + Prob), oral hypoglycemic drug (OGD), diabetic control (DM). After 45 days of treatment, tests were conducted for fasting glucose, glycated hemoglobin (GHbA1c), insulin, malondialdehyde (MDA), total antioxidant capacity (TOAC), total cholesterol (TC), LDL-C, HDL-C, and TG. Results: Glucose and GHbA1c were significantly reduced with all treatments. GHbA1c was significantly lower in the G and G + P groups compared to DM and OGD. No significant difference was observed for insulin. Garlic reduced TC and TG compared to DM, and reduced LDL-C compared to OGD. G + Prob treatment raised LDL-C compared to G, Prob, and OGD groups. HDL-C significantly increased in the P and G + Prob groups compared to DM, OGD, and G groups. MDA decreased with all treatments, while TOAC increased with G and G + P groups compared to DM and OGD. Conclusion: G arlic, or its combination with probiotics might promote beneficial effects in controlling glycemia, dyslipidemia, and oxidative stress. Probiotics was not as efficient as G and G + Prob treatments.