ArticleFood technology and biotechnology2020
Antidiabetic and Hypolipidaemic Action of Finger Millet (
Article in Food technology and biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 18 citations in OpenAlex.
- Unlocking the health potential of fermented foods: insights from traditional Indian diets.Frontiers in microbiology · 2026Review
- Millets and food security: a sustainable response to growing population needs.Frontiers in plant science · 2026Review
- Antidiabetic, hypolipidemic, and antioxidative properties of aqueous and ethanolic extracts of Sage (Veterinary world · 2025Article
- Harnessing the potential of millets for climate-resilient and sustainable agriculture.Frontiers in plant science · 2025Review
- Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.Food technology and biotechnology · 2024Review
- Effects of Composite Probiotic Food on Urinary, Serum Biochemical and Oxidative Stress Parameters in a Urolithiatic Rat Model.Food technology and biotechnology · 2024Article
- Antidiabetic Activity of Potential ProbioticsNutrients · 2023Article
- Screening for potential novel probioticFrontiers in microbiology · 2023Article
- Antioxidative, Antidiabetic, and Hypolipidemic Properties of Probiotic-Enriched Fermented Camel Milk Combined withAntioxidants (Basel, Switzerland) · 2022Article
- Optimum biscuit fromHeliyon · 2021Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
RESEARCH
backgroundDiabetes is a chronic multi-system disease having long term consequences to the health of people suffering from it. This study investigates the role of finger millet ( EXPERIMENTAL APPROACH: The probiotic strain used in the study was RESULTS AND
conclusionsOral administration of finger millet-enriched milk significantly (p<0.001) decreased (64.26%) the fasting blood glucose level of diabetic rats compared to metformin (56.43%) and diabetic groups receiving the probiotic fermented milk (18.88%) and finger millet flour (47.14%) after four weeks of treatment. The finger millet-enriched milk significantly ameliorated the diabetic symptoms polyphagia and polydipsia and improved body mass. In diabetic control group, body mass was reduced up to 15.60% at the end of experiment, while in the group receiving the probiotic fermented milk, body mass significantly (p<0.0001) increased by about 5-30%. Significant (p<0.0001) reduction in total cholesterol, triglyceride levels in the groups treated with finger millet flour, finger millet-enriched probiotic fermented milk and probiotic fermented milk was observed compared to diabetic control rats. The probiotic fermented milk enriched with finger millet caused significant (p<0.05) decrease in low-density lipoprotein and very-low-density lipoprotein levels (p<0.0001) and insignificant increase in high-density lipoprotein level. A reversal of altered activities of hepatic marker enzymes aspartate transaminase and alanine transaminase was observed in the group receiving the probiotic milk enriched with finger millet. Histological observations of pancreatic tissues and liver showed that the enriched milk prevents more severe changes in the acinar cells and ameliorated the inflammation and alteration in the liver structure to some extent. Therefore, the finger millet-enriched probiotic fermented milk can be a potential functional food in the management of diabetes. NOVELTY AND SCIENTIFIC CONTRIBUTION: This is the only paper reporting about the antidiabetic potential of finger millet-enriched milk fermented using probiotic
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