EFFECT OF FEEDING SYNBIOTIC FERMENTED MILK ON LEPTIN AND INSULIN RESISTANCE IN OBESE RATS

Abstract

The study aimed to investigate the feeding effect of synbiotic fermented milk fortified with Aloe Vera gel (AVG) on leptin concentration and insulin resistance in obese male rats (Rattus norvegicus) induced by a high- fat diet (HFD). Twenty-eight rats were divided into 4 groups: control group (SD-C) received the standard diet, control group of HFD (HFD-C) received HFD, and two experimental groups that were given HFD but with an additional oral dose of fermented milk with Bifidobacterium lactis BB-12 (HFD-B) or yogurt (HFD-Y) which were supplemented with 5% AVG. Body weight, BMI, and Lee index were measured, along with serum levels of some biochemical parameters. The results showed that in comparison to the body weight of the SD-C group (63.91%), there was no significant difference (p≥0.05) with that of the HFD-B group (66.71%). However, the body weight of the HFD-C and HFD-Y groups increased significantly. This was accompanied by a significant increase in the value of BMI and Lee-Index for the HFD-C group, 0.82 and 0.33 respectively, compared with the rest of the groups, but these values of the HFD-B group did not differ significantly compared to the values of the SD-C group. The serum biochemical parameters of the HFD-B group were the closest to the SD-C group despite being fed on a high fat diet. While they were the highest in the HFD-C group. In conclusion, the synbiotic effect of fermented milk supplemented with 5% of AVG might participate in the increase in insulin sensitivity and decreased leptin resistance, which is promising for future applications in functional food products.