Hypoglycemic effect of Encapsulated CLA producing probiotic isolate: An in vivo study

Probiotics are microorganisms which when ingested in certain amount, beneficially effect the host health by altering the gastrointestinal microecology. A large number of probiotics come out from the Lactobacillus or Bifidobacterium genera. The present study was designed to study antidiabetic properties of CLA producing LB10 isolate and commercial probiotic isolate in unencapsulated and encapsulated form. Result showed that encapsulation in sodium alginate beads improved the cholesterol reducing efficiency of both the strains. It was concluded that LAB isolate reduced the blood glucose level similar to that of commercial probiotic isolate. Keywords: CLA, Probiotic, Encapsulation, Hypoglycemic.