Reformulation of traditional Iranian food (Doeeneh) using probiotics: Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus LGG, and inulin and its effect on diabetic and non-diabetic rats

The purposes of this study were to produce novel formulations of Doeeneh using of three probiotic strains and different inulin ratios and investigate the survival of probiotics. Likewise, The effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also evaluated. Doeeneh composed of milk and wheat bulgur was enriched with different proportions of inulin and fermented by Bifidobacterium animalis subsp. lactis BB-12 (B), Lactobacillus acidophilus LA-5 (A), Lacticaseibacillus rhamnosus LGG (R), and their co-culture. The physicochemical, sensory properties, and probiotics viability were investigated for 14 days. Diabetes was induced in albino rats by administration of alloxan monohydrate (150 mg/kg i.p.). Changes in weight and blood glucose were measured weekly, and food and water consumption were measured daily, total cholesterol and triglycerides were measured after 35 days by a biochemical kit. The increased proportion of high-DP inulin decreased pH and rose acidity; However, a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH value, This result can show the buffering effect of inulin in Doeeneh as well; Changes in pH were slow over time due to the presence of the buffering compounds. Therefore, the probiotics’ survival was in the standard range even in the inulin-free sample. Likewise, the Doeeneh sample containing 5% inulin (SABR3) considerably reduced levels of blood glucose, total cholesterol, and triglyceride in diabetic rats. Moreover, the diabetic rats fed with Doeeneh demonstrated a lower amount of weight loss and food/water intake than the control. Traditional foods and their preparation methods are a suitable target for the development of health-oriented products, and Functional Food with nutraceutical capabilities can be designed and produced based on them.