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Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product

Shafi, Afshan, Naeem Raja, Haider, Farooq, Umar, Akram, Kashif, Hayat, Zafar, Naz, Ambreen, Nadeem, Hafiz Rehan
International journal of dairy technology 2019 v.72 no.1 pp. 15-22
Escherichia coli, Lactobacillus acidophilus, Staphylococcus aureus, creatinine, fermented milk, fructooligosaccharides, ingredients, prebiotics, rabbits, therapeutics, urea
The current study was based on evaluation of the therapeutic potential (antimicrobial and antidiabetic) of a synbiotic fermented milk product developed by optimising levels of the prebiotic ingredients (fructooligosaccharide and isomaltooligosaccharide). The maximum growth rate (0.27 ± 0.21a cfu/mL) of Lactobacillus acidophilus ATCC® 4357™ was observed with 2.345–2.445% of fructooligosaccharide and 2.53–2.62% of isomaltooligosaccharide. Significant antimicrobial potential of the synbiotic fermented milk was observed against Escherichia coli and Staphylococcus aureus due to the addition of prebiotics. Similarly, the final product also showed 62.9%, 71.5% and 57.0% reduction in blood glucose, urea and creatinine levels, respectively, of diabetic rabbits, when supplemented with 6% of the synbiotic fermented milk. A synbiotic fermented milk product with significant therapeutic potential could be developed using fructooligosaccharide and isomaltooligosaccharide as prebiotic ingredients.