Determining the Effectiveness of Lactobacillus Casei in Camel Milk on Lipid and Sugar Parameters in Type 1 Diabetic Rats

Nutritional interventions are one of the most effective methods of diabetes prevention and control. Along with usual treatments, camel milk has had positive effects on the blood sugar of diabetic patients. The present study was conducted with the aim of investigating the effect of lactobacillus casei present in camel milk on the sugar and lipid profile of type 1 diabetic rats.

This was of an intervention study and carried out by an experimental trial method. 32 mice were randomly divided into four groups of eight. After making diabetic, the rats were gavage with 2cc of the product prepared for each group every other day. Evaluations (weight, serum concentrations of glucose, FBS, urea, creatinine, uric acid, LDL, HDL, TG, cholesterol, as well as liver enzymes AST, ALT, and ALP) were performed after 30 days of receiving gavage. In order to analyze the data, SPSS16 software was used.

The mean weight and serum concentration of LDL in the treatment group with standard and native Lactobacillus casei probiotics was significantly lower than the diabetic control group (P<0.05) and the mean HDL in the treatment group with standard and native Lactobacillus casei probiotics was higher than the diabetic control group (P<0.05), but there was no significant difference between the native Lactobacillus casei probiotic group and the standard. Urea, uric acid, FBS, Cr, TG, cholesterol, AST, ALT and ALP was not significantly different between the standard and native Lactobacillus casei probiotic group and the diabetic control one (P>0.05).

It seems that lactobacillus casei probiotics from camel milk may be able to improve weight loss and improve lipid profile (increase in HDL, decrease in LDL and LDL/HDL ratio) in type 1 diabetic rats, which requires more extensive studies in this field.