ABSTRACT
Herbal extracts have been widely used by consumers for food fortification and medical purposes worldwide and are focused in traditional medicine in recent years. At this study, we aimed to examine the antimicrobial, antioxidant and sensory characteristics of ice creams fortified with different combinations of Hibiscus sabdariffa and Camellia synensis determined by Design of Experiments software. Levels of 10-100 and 40-400 mg/kg for Hibiscus sabdariffa and Camellia synensis extracts, respectively, were selected and experiments were conducted by central composite design. Generally, 13 runs were introduced by the software and followed in laboratory for analysis. Antimicrobial activity was studied against Escherichia coli and Staphylococcus aureus as indicators of gram negative and gram positive bacteria. Results showed that all combinations were active against both bacteria but Staphylococcus aureus was more sensitive than Escherichia coli. Importantly, Camellia synensis was more effective than Hibiscus sabdariffa in both antimicrobial and antioxidant experiments but sensory panelists selected the sample containing lowest concentrations of both extracts. However, frequent consumption of low-dose fortified dairies with Hibiscus sabdariffa and Camellia synensis could be helpful for consumers interested in functional foods.
ABSTRACT
BACKGROUND: Diabetes mellitus, a condition of multifactorial origin, is related to the intestinal microbiota by numerous molecular mechanisms. Controlling the vast increase in the prevalence of diabetes needs a natural and safe solution. Probiotics, known as live microorganisms that exert health benefits to the host, have anti-diabetic property. OBJECTIVE: This review will highlight the current evidences in probiotic effectiveness and future prospects for exploring probiotic therapy in the prevention and control of diabetes. METHODS: We searched Pub Med and Science Direct by using "Probiotics" and "Diabetes" for searching the studies aiming the application of probiotics and the beneficial effects of probiotics in diabetes prevention and control. RESULTS: It has been shown that probiotics can increase insulin sensitivity and reduce autoimmune responses by modulating intestinal microbiota and decreasing the inflammatory reactions and oxidative stress. Recent evidences show that probiotics influences the host through modulating intestinal permeability and mucosal immune response, manipulating eating behaviors by appetite-regulating hormones and controlling gut endocannabinoid (eCB) system that is believed to be associated with inflammation and diabetes. Moreover, modulating the intestinal microbiota by probiotics controls host metabolism by affecting energy extraction from food and by biochemically converting molecules derived from the host or from gut microbes themselves. CONCLUSION: Experimental and clinical evidences support the hypothesis that the modulation of the gut microbiota by probiotics could be effective in prevention and management of diabetes.
