Preclinical study of goat milk kefir as an antihyperglycemic food

Siti Susanti, Nurwantoro Nurwantoro, Jessen Juan Elto, Trilaksana Nugroho, Ade Erma Suryani, Heni Rizqiati


Background: Goat milk kefir is a functional food with numerous health benefits, including blood sugar control, cholesterol reduction, and improved digestive health. This study aims to determine the effect of kefir consumption on blood glucose levels in hyperglycaemic mice (Mus musculus) without affecting another blood chemistry.  This study compared goat milk kefir products to other processed milk products considered to be capable of controlling and reducing blood sugar levels. 

Objective:This study aimed to compare goat milk kefir products to other processed food products considered to be capable of controlling and reducing blood sugar levels.

Methods: Twenty-one mice, as experimental animals, were induced for 21 days with the high-fat and high fructose diet to increase blood sugar levels. After induction, mice were divided into 3 groups according to treatment, namely oral administration of additional distilled water (placebo), diabetasol® (positive control), and goat's milk kefir with each group consisting of 9 individuals. 

Results: Treatment showed significant effect on the blood glucose and β-ketone level. Diabetasol®  and Goat kefir supplemented mice had a lower blood glucose level than control (p < 0.05) and goat kefir supplemented mice had lower blood β-ketone level than control and Diabetasol® (p< 0.05). Meanwhile, hematocrit and hemoglobin levels did not show significant differences between treatments.

Conclusion: The results suggested that goat milk kefir has preclinical potential as an antihyperglycemic functional food without affecting other blood chemistry profiles.

Keywords: Antihyperglycemic, blood sugar, goat kefir

Full Text: Abstract [Full Article]

DOI: 10.31989/ffhd.v12i12.987


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