الفهرس 
Title : Malnutrition improvement by a fermented food product containing prebiotics and microencapsulated probiotics
AbstractOnly 14 pages are availabe for public view
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Abstract
This study aimed to assess the impact of different synbiotic yogurt in improving nutritional and blood parameters by improving microbial balance of diabetic rats. Four different types of synbiotic yogurt supplemented with 3% inulin and 2% microencapsulated probiotics (Lactobacillus acidophilus CH2, Lactobacillus plantarum DSA 20174, Lactobacillus rhamnosus NRRL B-442 and Bifidobacterium lactisLB-12) were prepared, while the fifth type of yogurt supplemented with 3% inulin only. Antimicrobial, antioxidant, and anticancer of probiotic were assessed. Also shelf life, pH, proximate analysis, and antioxidant activities were evaluated in synbiotic yogurt. The anti-diabetic effect of different synbiotic yogurt was evaluated in diabetic rats. During experimental time, the nutritional parameters for experimental rats were assessed. At the end of the experimental period (five weeks), the blood samples were collected for evaluating the plasma glucose, hemoglobin A1c levels, lipid profile and liver and kidney functions. Furthermore, fecal samples were collected for determination microbiological analysis. Finally, histopathology examinations for the pancreas were assessed. The results revealed that the use of microencapsulation enhanced the survival of probiotics compared with free cells