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

Objectives The purposes of this study were to produce novel formulations of Doeeneh using three probiotic strains and different inulin ratios and to investigate the survival of probiotics. Likewise, the effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also evaluated.Materials and Methods 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-cultures. The physicochemical and sensory properties and probiotics viability were investigated for 14 d. 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 d by a biochemical kit.Results The increased proportion of high-degree of polymerization inulin decreased pH and increased 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 the levels of blood glucose, total cholesterol, and triglyceride in diabetic rats. Moreover, the diabetic rats fed Doeeneh demonstrated less weight loss and food/water intake than the control.Conclusions 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.