Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-cell Function in Diabetic Rats

Widodo Widodo1,*, Hanna Respati Putri Kusumaningrum1, Hevi Wihadmadyatami2, Anggi Lukman Wicaksana3,4
Author Information & Copyright
1Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
2Faculty of Veterinary Medicine, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
3Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
4School of Nursing, College of Nursing, Taipei Medical University, Taipei, Taiwan
*Corresponding Author: Widodo Widodo, Phone: +62-274-6491963. E-mail:

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 27, 2022 ; Revised: Nov 01, 2022 ; Accepted: Nov 18, 2022

Published Online: Nov 18, 2022


This study evaluated the effects of milk fermented with Pediococcus acidilactici strain BE and P. pentosaceus strain M103 on diabetes in rats (Rattus norvegicus). The bacteria were separately used as starter cultures for milk fermentation, and the products were then fed to diabetic rats for 15 days. Blood glucose levels, immunohistochemical and histological indicators, lipid profiles, and total lactic acid bacterium counts were evaluated before and after treatment. The administration of milk fermented with P. acidilactici strain BE reduced blood glucose levels from 410.27 ± 51.60 to 304.07 ± 9.88 mg/dL (p < 0.05), similar to the effects of metformin (from 382.30 ± 13.39 mg/dL to 253.33 ± 40.66 mg/dL, p < 0.05). Increased insulin production was observed in diabetic rats fed milk fermented with P. acidilactici strain BE concomitant with an increased number and percentage area of immunoreactive beta-cells. The structure of insulin-producing beta-cells was improved in diabetic rats fed milk fermented with P. acidilactici strain BE or metformin (insulin receptor substrate scores of 5.33 ± 0.94 and 3.5 ± 0.5, respectively). This suggests that the administration of milk fermented with P. acidilactici BE potentially reduces blood glucose levels and improves pancreatic beta-cell function in diabetic rats.

Keywords: probiotics; Pediococcus acidilactisi BE; Pediococcus pentosaceus M103; fermented milk; antidiabetic

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