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 2

Body weights 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 ()	253.25 ± 23.53	270.08 ± 19.70^a	270.83 ± 21.87^a	284.50 ± 22.65^a	299.67 ± 23.09^a
DC ()	245.67 ± 19.49	243.67 ± 20.27^b	240.50 ± 20.92^b	238.92 ± 21.06^b	236.42 ± 21.19^b
SM ()	243.45 ± 17.41	255.09 ± 17.26^ab	265.55 ± 17.73^a	273.22 ± 19.58^a	285.18 ± 19.45^a	<0/001	<0/001	<0/001
FSM ()	250.54 ± 21.97	259.08 ± 24.92^ab	272.23 ± 25.94^a	283.62 ± 26.69^a	295.15 ± 27.22^a
FSM + omega-3 ()	246.00 ± 19.54	256.36 ± 19.64^ab	269.00 ± 18.94^a	276.73 ± 21.05^a	298.45 ± 21.84^a

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).