Effect of dahi containing Lactococcus lactis on the progression of diabetes induced by a high-fructose diet in rats

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 5, 2006, Pages 1255-1258

  Yadav, Hariom ^a   Jain, Shalini ^a   Sinha, P R ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Antidiabetic effect; Dahi; Diabetes; Glucose tolerance; Lactococcus

Indexed keywords

BACTERIA; BLOOD; DAIRY PRODUCTS; FRUCTOSE; GLUCOSE; HORMONES; NUTRITION; PROTEINS;

ANTIDIABETIC EFFECT; DAHI; DIABETES; LACTOCOCCUS;

DISEASES;

FATTY ACID; FRUCTOSE; GLYCOSYLATED HEMOGLOBIN; INSULIN; TRIACYLGLYCEROL;

ANIMAL; ARTICLE; BLOOD; CHEMICALLY INDUCED DISORDER; DAIRY PRODUCT; GLUCOSE BLOOD LEVEL; GLUCOSE TOLERANCE TEST; LACTOCOCCUS LACTIS; MICROBIOLOGY; NON INSULIN DEPENDENT DIABETES MELLITUS; RAT;

ANIMALS; BLOOD GLUCOSE; CULTURED MILK PRODUCTS; DIABETES MELLITUS, TYPE 2; FATTY ACIDS, NONESTERIFIED; FRUCTOSE; GLUCOSE TOLERANCE TEST; HEMOGLOBIN A, GLYCOSYLATED; INSULIN; LACTOCOCCUS LACTIS; RATS; TRIGLYCERIDES;

ANIMALIA; LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 33646791897     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70.1255     Document Type: Article

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