The Effects of Probiotic Soymilk Fortified with Omega-3 on Blood Glucose, Lipid Profile, Haematological and Oxidative Stress, and Inflammatory Parameters in Streptozotocin Nicotinamide-Induced Diabetic Rats

Table 1

Blood glucose change of each group fed with different products.

Group	Pre-intervention	Post-intervention						value
		Week 1	Week 2	Week 3	Week 4	Week	Group	Week * group
NC ()	114.08 ± 2.90^a	110.75 ± 4.26^a	111.00 ± 5.30^a	103.30 ± 5.46^a	133.33 ± 3.17^a
DC ()	162.58 ± 15.04^b	172.17 ± 17.83^b	206.92 ± 39.14^b	222.42 ± 43.94^b	223.75 ± 67.92^b
SM ()	153.45 ± 5.69^b	149.73 ± 4.40^c	144.18 ± 8.32^c	145.55 ± 11.94^c	143.64 ± 14.50^c	>0/05	<0/001	<0/001
FSM ()	156.15 ± 7.42^b	153.08 ± 6.13^c	141.46 ± 8.02^c	134.38 ± 14.62^dc	133.92 ± 18.80^ac
FSM + omega-3 (3)	160.45 ± 4.56^b	157.27 ± 4.22^c	136.91 ± 9.84^c	127.09 ± 4.18d^ad	120.36 ± 9.86^ac

NC = normal control, DC = diabetic control, SM = diabetic rats that received soymilk, FSM = diabetic rats that received fermented soymilk, FSM + omega-3 = diabetic rats that received fermented soymilk fortified with omega-3. Data are presented as mean ± SD. In each column, figures bearing different superscripts are significantly different at (one way ANOVA with repeated measures).