Evaluation of fermented symbiotic Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp. jugurti 416, based aqueous extract of soybean and yacon (Smallanthus sonchifolius) in the development of Diabetes mellitus

Abstract

This study aims to determine the influence of ingestion of a symbiotic product based on soy and yacon, fermented by Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti 416, on the development of diabetes mellitus. Induction of diabetes is made chemically by intraperitoneal administration of streptozotocin (50mg/kg body weight). The animals will be divided into six groups (n = 10): I - control non-diabetic patients who receive only food; II - diabetic control animals that receive only food; III - diabetic animals receive a dose of 1 mL / day of product not fermented soy and yacon; IV-diabetic animals receive a dose of 1 mL / day of fermented product to soy and yacon. Throughout the trial period of 44 days will be checked the following parameters: body weight of animals, water and food intake, glucose, enzymes aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels of insulin, triglycerides, and epididymal fat retoperitonial , soleus and extensor digitorum longus. (AU)