Effect of starter culture on underutilized millet-legume based Indian traditional fermented product in streptozotocin-induced diabetic rats

Abstract

The health beneficial role of finger millet-horse gram based fermented product (dosa) in defending against oxidative stress, hyperglycaemia and its allied hitches was examined in streptozotocin-induced diabetic rats for 28 days. Consortium of Lactiplantibacillus plantarum, Enterococcus faecalis and Saccharomyces cerevisiae were used as starter culture for fermentation. Diabetic rats fed with fermented product (dosa) (diabetic experimental (DE) group) exhibited a lesser degree of fasting hyperglycaemia (40% reduction) and lower blood glycosylated haemoglobin levels. The levels of enzymatic (reduced glutathione) and nonenzymatic antioxidants (superoxide dismutase, catalase and glutathione peroxidase) and lipid peroxides were restored to normal levels in DE groups. Hypercholesterolaemia and hypertriacylglycerolaemia associated with diabetes were notably reversed in DE group. Nephropathy complications are reversed in DE group as reflected by near normal glomerular and tubular structures and less mesangial thickening. Noteworthy observation was that, normal rat fed with experimental diet(NE) showed significant increase (25%) (p < 0.05) in HDL cholesterol compared to normal control dietary group. The present study proved that the fermented finger millet-horse gram-based food product (dosa) could be utilized as a functional food and contribute significantly in the management of degenerative diseases associated with free radical damage, in addition to their traditional role of preventing protein malnutrition. This is the first in vivo study on the finger millet based formulated fermented foods and further clinical studies on human subjects are warranted to prove its efficacy.

Keywords

• Finger millet-horse gram blend
• Fermentation
• Dosa
• Functional foods
• Diabetic rats
• Hyperglycaemia