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Fermentation
MDPI, Basel, Switzerland
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Abstract: |
Diabetes is one of the most common chronic metabolic diseases, and its occurrence rate
has increased in recent decades. Sidr (Ziziphus spina-christi L.) is a traditional herbaceous medicinal
plant. In addition to its good flavor, sidr has antidiabetic, anti-inflammatory, sedative, analgesic,
and hypoglycemic activities. Camel milk has a high nutritional and health value, but its salty taste
remains the main drawback in relation to its organoleptic properties. The production of flavored
or fortified camel milk products to mask the salty taste can be very beneficial. This study aimed
to investigate the effects of sidr fruit pulp (SFP) on the functional and nutritional properties of
fermented camel milk. SFP was added to camel milk at rates of 5%, 10%, and 15%, followed by
the selection of the best-fermented product in terms of functional and nutritional properties (camel
milk supplemented with 15% SFP), and an evaluation of its hypoglycemic activity in streptozotocin
(STZ)-induced diabetic rats. Thirty-two male adult albino rats (weighing 150–185 g) were divided
into four groups: Group 1, nontreated nondiabetic rats (negative control); Group 2, diabetic rats
given STZ (60 mg/kg body weight; positive control); Group 3, diabetic rats fed a basal diet with
fermented camel milk (10 g/day); and Group 4, diabetic rats fed a basal diet with fermented camel
milk supplemented with 15% SFP (10 g/day). The results revealed that supplementation of camel
milk with SFP increased its total solids, protein, ash, fiber, viscosity, phenolic content, and antioxidant
activity, which was proportional to the supplementation ratio. Fermented camel milk supplemented
with 15% SFP had the highest scores for sensory properties compared to other treatments. Fermented
camel milk supplemented with 15% SFP showed significantly decreased (p < 0.05) blood glucose,
malondialdehyde, low-density lipoprotein-cholesterol, cholesterol, triglycerides, aspartate aminotransferase,
alanine aminotransferase, creatinine, and urea, and a significantly increased (p < 0.05)
high-density lipoprotein-cholesterol, total protein content, and albumin compared to diabetic rats.
The administration of fermented camel milk supplemented with 15% SFP in diabetic rats restored a
series of histopathological changes alonsgside an improvement in various enzyme and liver function
tests compared to the untreated group, indicating that fermented camel milk supplemented with 15%
SFP might play a preventive role in such patients.
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