Beneficial effects of sake yeast supplementation on biochemical, antioxidant and anti-inflammatory factors in Streptozotocin-induced diabetic rats

Background and Objective:The uses of chemical agents have faced with limitations due to their side effects. Novel and natural agents can be used as optimum alternatives for treatment of diabetes. This study was conducted to evaluate the effects of sake yeast supplement, as a novel agent on antioxidant and anti-inflammatory parameters in diabetic rats. Methods:Following induction of diabetes, a number of 60 adult male age wistar rats were randomly allocated into 4 groups and received 0 (control), 15, 30, or 45 mg/kg of supplement. The serum concentrations of tumor necrosis factor-α, interleukin-6, C-reactive protein, malondialdehyde, glutathione, total antioxidant status, glucose, cholesterol, triglycerides and insulin were evaluated. Findings:Results showed that oral administration of sake yeast in the different levels decreased level of malondialdehyde, glucose, cholesterol and triglycerides and increased levels of insulin, glutathione, total antioxidant (P<0.05).Conclusion:It could be stated that sake yeast supplement decreased inflammatory factors by increasing antioxidant status. It also improved blood biochemical parameters. Although future studies are needed to evaluate the effects of sake yeast on diabetes, but our preliminary study showed that it has potential for improvement the treatment of diabetes.

کلیدواژه ها:

Blood parameters ، C-reactive protein ، Diabetes ، Rat ، Sake yeast