Comparison of soymilk and probiotic soymilk effects on serum high-density lipoprotein cholesterol and low-density lipoprotein cholesterol in diabetic Wistar rats

Background: soy milk (sm) and its fermented products are identified as rich sources ofbioactive compounds helping to manage and to reduce the risk of chronic disease. this studyaimed to compare the effects of sm and probiotic sm (psm) consumption on serum low-densitylipoprotein cholesterol (ldl-c) and high-density lipoprotein cholesterol (hdl-c) in diabeticwistar rats.methods: probiotic sm was prepared by fermentation of the plain sm with a native strain oflactobacillus plantarum. 20 streptozotocin-nicotinamide-induced diabetic wistar rats weredivided into two groups based on the type of administered sm (sm group and psm group). theanimals were fed with 1 ml/day of either soy or psm for 21 days. the serum lipoprotein levelswere analyzed at baseline and the end of the intervention period.results: hdl-c increased significantly in psm group. furthermore, this group showed morepercent of change in increased hdl-c in compression with sm group (p < 0.050). regardingldl-c level, rats fed with sm was not significantly different from the psm group (p > 0.050);though, this biomarker was reduced in both group.conclusion: probiotic sm could modulate blood lipoprotein levels. thus, it may be consideredin managing diabetes complications and atherosclerotic risks.