Effects of fermented soya bean supplements on lipid profile and oxidative stress biomarkers in high fat diet-induced Type 2 diabetes mellitus in rabbits

Abstract

Background: High fat diets are known to increase body weight and fat mass, induce alterations in carbohydrate and lipid metabolism, leading to insulin resistance and diabetes mellitus. The aim of this study was to evaluate the effects of fermented soya bean supplements on lipid profile and oxidative stress biomarkers in high fat diet-induced type 2 diabetes mellitus in rabbits.

Methods: Twenty rabbits weighing between 1kg – 2kg were used for the study. Type 2 diabetes mellitus was induced by feeding the animals with high fat diet (2% cholesterol, 20% groundnut meal, 10% groundnut oil) for eight weeks. Rabbits having fasting blood glucose levels of 7.2 mmol/L (130mg/dL) and above after the induction period were selected for the study. The animals were grouped into four groups of five rabbits each: Group 1 (diabetic control), received distilled water ad libitum for six weeks; groups 2, 3 and 4 (diabetic rabbits) were fed with 12.5%, 25% and 50% fermented soya bean supplements respectively for six weeks. Thereafter, the rabbits were sacrificed and blood samples obtained for analyses. Data were analysed using analysis of variance (ANOVA).

Results: There was a significant decrease (p ≤ 0.05) in triglyceride and LDL concentrations in the group fed 50% fermented soya bean supplements and a significant increase in HDL levels (p ≤ 0.05) in all the fermented soya bean supplemented groups when compared with the diabetic control group. The result also showed a significant decrease (p ≤ 0.05) in malondialdehyde concentration in all the treated groups when compared with the control group. Superoxide dismutase was significantly decreased in the group fed 12.5% and 25% fermented soya bean supplements while catalase was significantly decreased in the group fed 12.5% fermented soya bean supplement when compared with the control group.

Conclusion: Fermented soya bean supplements decreased lipid profile and improved antioxidant activities in diabetic rabbits and may prove beneficial in the management of hyperlipidaemia and oxidative stress in diabetic patients.

Keywords: Diabetes mellitus, fermented soya beans, high fat diet, hyperlipidaemia, lipid profile, oxidative stress biomarkers