Evaluation of symbiotic fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti 416, based on aqueous extracts 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 are divided into four groups (n = 10): I - non-diabetic animals that receive only diet (negative control); II - diabetic animals that receive only diet (positive control) III - diabetic animals that will feed + dose 1 mL / day of product unfermented soy-based and yacon; IV-diabetic animals that will feed + dose of 1 mL / day of product the fermented 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), insulin levels, triglycerides, and epididymal fat retoperitonial, soleus and extensor digitorum longus.