Open AccessThe Influence of Goat Milk and Soybean Milk Kefir On IL-6 and Crp Levels in Diabetic Rats
Author(s) -
Sunarti Sunarti,
Nurliyani Nurliyani,
Agatha Swasti Ayuning Tyas,
Scolastika Dita Kristian,
Prasetyastuti
Publication year - 2015
Publication title -
romanian journal of diabetes nutrition and metabolic diseases
Language(s) - English
Resource type - Journals
eISSN - 2284-6417
pISSN - 2068-8245
DOI - 10.1515/rjdnmd-2015-0032
Subject(s) - kefir , medicine , diabetes mellitus , inflammation , endocrinology , biology , lactic acid , genetics , bacteria
Background and Aims: Hyperglycemia increases inflammation in type 2 diabetes mellitus (T2DM). Goat and soybean milks have been known to reduce inflammation. The aim of this study is to evaluate the effect of goat milk and soybean milk kefir on IL-6 and CRP levels in diabetic rats. Materials and Method: A total of 25 male Wistar rats were divided into the following groups: 1) normal rats; 2) diabetic rats; 3) diabetic rats with intake of goat milk kefir; 4) diabetic rats with intake of soybean milk kefir; and 5) diabetic rats with combination of both types of kefir. Before kefir administration for 4 weeks, plasma glucose was measured. After treatment, plasma glucose, CRP and IL-6 levels were assessed. Results: There was a significant decline of plasma glucose in diabetic rats with goat milk kefir (p=0.021), and in diabetic rats with the combination of both goat milk and soybean milk kefir (p<0.001). After treatment, CRP level in diabetic rats was significantly higher when compared with those that had goat milk kefir (p=0.043). All of diabetic rats with kefir had IL-6 values significantly lower than diabetic rats without it (p=0.021). Conclusion: Both goat milk and soybean milk kefir can reduce IL-6 level, but only goat milk kefir can reduce CRP in diabetic rats