The Effects of Fermented Soy Milk Consumption on Fecal Lactobacillus Population, Blood Glucose, and Weight in Diabetic Rats

During the last decade, the role of functional food in diabetes management has been increasingly getting researchers’ attention. The objective of this study was to investigate the effects of probiotic soy milk on fasting blood glucose, body weight, and fecal lactobacilli population in diabetic rats. This was an experimental study with parallel groups and a control group. The induction of diabetes in animals was done using streptozotocin-nicotinamide (STZ-NA). Three groups of thirteen diabetic rats were entered in a one-month study. All three groups received the same basic food. In addition, the first or control group, the second and third groups were fed with serum physiology, simple soymilk, and probiotic soy milk with Lactobacillus plantarum A7 (1 ml/day), respectively. Fasting blood glucose and body weight variation were analyzed at 10-day intervals, and changes in lactobacillus count were investigated (Log CFU/g) at 15-day intervals for a period of one month. Findings: The consumption of probiotic soy milk caused a significant decrease in fasting blood glucose in diabetic rats. Comparison of the percent of changes in the two groups receiving soy milk and probiotic soy milk with the control group showed a significant increase in the weight of the rats. Moreover, the fecal lactobacilli count in soy milk group significantly increased (P < 0.050). Generally, probiotic soy milk is effective in reducing blood glucose in diabetes, but its effects on weight gain require more research.