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Beneficial effects of Japanese sake yeast supplement on biochemical, antioxidant, and anti-inflammatory factors in streptozotocin-induced diabetic rats

Authors Davoodi M, Karimooy FN, Budde T, Ortega-Martinez S, Moradi-Kor N

Received 22 June 2019

Accepted for publication 9 August 2019

Published 2 September 2019 Volume 2019:12 Pages 1667—1673


Checked for plagiarism Yes

Review by Single-blind

Peer reviewer comments 2

Editor who approved publication: Dr Antonio Brunetti

Marzieh Davoodi,1 Faezeh Nemati Karimooy,2 Thomas Budde,3 Sylvia Ortega-Martinez,4 Nasroallah Moradi-Kor5

1Social Determinants of Health Research Center, Yasuj University of Medical Sciences, Yasuj, Iran; 2Department of Neuroscience, Medical School, Mashhad University of Medical Sciences, Mashhad, Iran; 3Institute of Physiology I, Westfälische Wilhelms-University, Münster, Germany; 4Department of Neurobiology, The University of Chicago, Chicago, IL, USA; 5Research Center of Physiology, Semnan University of Medical Sciences, Semnan, Iran

Correspondence: Nasroallah Moradi-Kor
Research Center of Physiology, Semnan University of Medical Sciences, Damghan Road, PO Box 35195-163, Semnan, Iran
Tel +98 233 365 4207

Background: Using chemical agents in the treatment of diabetes mellitus type 2 may have some limitations due to frequent side effects. Some novel and natural agents may be promising alternatives in this case. This study was designed to evaluate the effects of oral Japanese sake yeast supplement, as a novel agent, on biochemical antioxidant and anti-inflammatory parameters in experimentally induced diabetic rats.
Materials and methods: After inducing diabetes (55 mg/kg intraperitoneal injection of streptozotocin), 120 male adult Wistar rats were randomly divided into 5 groups and each group received 0 (control), 15, 30, or 45 mg/kg of sake yeast or was considered a nondiabetic control. Then, the serum levels of tumor necrosis factor-α, IL-6, C-reactive protein, malondialdehyde, glutathione, total antioxidant status, glucose, cholesterol, triglycerides, and insulin were evaluated and compared to baseline measures.
Results: The results showed that oral administration of sake yeast at different concentrations reduced levels of malondialdehyde, glucose, cholesterol, and triglycerides and increased levels of insulin, glutathione, and total antioxidants (P<0.05). The best responses were observed in the nondiabetic control group.
Conclusion: Sake yeast supplement may be useful as a novel agent in the treatment of diabetes.

Keywords: sake yeast, diabetes, glucose, insulin, inflammatory factors, lipid profile, antioxidants

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