A comparative study: Probiotics number in fermented bitter melon (Momordica charantia)  juice decreased blood sugar and lipid profiles

Laksmi Hartajanie; Siti Fatimah-Muis; Khris Heri-Nugroho; Ign Riwanto; Budi Widianarko

doi:10.5455/JRCM.20240215041123

Abstract
ABSTRACT
Purposes - Momordica charantia (MC) contains triterpenes, proteins, and steroids with anti-diabetic and antioxidative properties. Developing type 2 diabetes (T2DM) in prediabetes can be reduced by probiotics consumption. The pathogenesis and progression of diabetes are induced by oxidative stress and followed by elevated triglyceride and cholesterol levels. This study aimed to evaluate blood sugar levels and lipid profiles before and after treatment.

Experimental procedure - A total of 24 male Sprague-Dawley rats were induced by a single dose (60 mg/kg) of streptozotocin (STZ) and 120 mg/kg of nicotinamide. Following three days of induction, the rats were randomly divided into four groups and administered 10 ml/kg BW extract for 28 days. DM-MC was treated with MC extract. DM-FMC1 and DM-FMC2 were treated with fermented MC containing 3.7x107 CFU/ml and 3.7x1014 CFU/ml probiotics, respectively. DM-Ctrl was given distilled water. Blood glucose and lipid profile measurements were taken before and after treatment. The data was analyzed using a paired t-test, ANOVA and Tukey HSD for post hoc analysis. The level of significance was set at 0.05.

Findings – The groups treated with FMC2 significantly showed a decreased blood sugar level compared to MC and FMC1 (p<0.001), 89.4+3.94, 164.3+2.26, and 109.1+2.07, respectively. Lipid profiles showed the same pattern (p<0.001). Fermented MC substantially decreases blood glucose and lipid profile compared to the MC group (p<0.001).

Originality/value - In type 2 diabetes, reducing blood sugar levels and improving lipid profiles are significantly impacted by the presence and number of probiotics.

Key words: Fermented bitter melon, diabetes mellitus type 2, probiotics, hypolipidemic