Effect of Raw, Germinated, and Fermented Chia Seeds on Blood Sugar and Lipid Profiles in Experimental Rats

Document Type : Original Article

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Biochemistry banha

Abstract

Due to the high antioxidant and bioactive compounds, chia seeds have been used for controlling metabolic disorders, especially for diabetes mellitus and hyperlipidemia. To study the effect of chia seeds on blood glucose and lipids, Streptozotocin-induced diabetic rats were fed traditional kishk supplemented with 10% raw, germinated, and fermented chia seeds. Thirty adult male rats were divided into five groups; the normal control group that fed on a basal diet(G1), the diabetic that fed on a basal diet (G2), diabetic rats fed on kishk supplemented with 10% raw chia seeds (G3, KRC), 10% germinated chia seeds (G4, KGC), and   10% fermented chia seeds (G5, KFC).  Body weight loss was observed in G2, G3, and G4, while weight gain was observed in G1 and G5. Feeding with 10% chia seeds (raw, germinated, and fermented) showed reduced in blood glucose serum, triglyceride, and total cholesterol levels. Fermented chia had a higher effect in lowing blood glucose and serum lipids profiles compared with raw and germinated chia seeds. Histopathological alterations were observed in the liver and kidney tissues of diabetic rats fed kishk supplemented with raw, germinated and fermented chia seeds. The Pancreas of rats from G5 showed vacuolations of sporadic cells of islets of Langerhans.

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