Effect of Fermented Milk with Natural Non-nutritious Sweetener on Alloxan-induced Diabetic Rats

The aim of this work was to investigate the effect of fermented milk of natural non-nutritional sweetener on the general symptom and blood glucose metabolism of alloxan-induced diabetic rats. The fermented milk was prepared separately by adding natural non-nutritional sweetener,sucrose and without sweetener,and the sensory and physicochemical indexes of fermented milk were determined. Rat model of diabetes mellitus was induced by intraperitoneal injection of alloxan. Three kinds of fermented milk were fed by the dose of 2 mL/100 g·bw·d.Drinking water,food intake,body weight and fasting blood glucose(GLU)of rats were measured continuously,glycosylated hemoglobin(HbA1c),insulin(INS)and oral glucose tolerance(OGTT)were also assessed. The results showed that there was no significant difference in sensory quality between traditional fermented milk and the one made from natural non-nutritional sweetener(p>0.05). After 4 weeks,the blood glucose level of each group of fermented milk was restored to 20.20 mmol/L,the insulin level was restored to 11.72 mIU/L,and the symptoms of diet increase and weight loss were also alleviated. The fermented milk produced by natural non-nutritional type was more effective than the other two groups,and as effective as that of the chromium picolinate-treated group(p>0.05),the blood sugar was 18.80 mmol/L,the level of insulin was 13.85 mIU/L,the area under the oral glucose tolerance curve was 42.30 h·mmol/L and the glycated hemoglobin was 10.53%. Therefore,the fermented milk prepared by natural non-nutritional sweetener has a certain hypoglycemic activity.