The Effect of Fortified Dadih (Fermented Buffalo Milk) with Vitamin D3 on Caecum Short Chain Fatty Acids (SCFA) Concentration and HOMA-IR of T2DM-Rats

Abstract

The prevalence of T2DM continues to increase along the years. Probiotics and vitamin D have antidiabetic effects and a synergism between them is evident. Fermented milk such as dadih is a great source of probiotics, specifically lactic acid bacteria (LAB). Probiotics are involved in the formation of short-chain fatty acids (SCFA) which can increase insulin production and improve Homeostasis Model Assessment-Insulin Resistance (HOMA-IR). The objective of this study was to investigate the effect of vitamin D3-fortified dadih on caecum SCFA concentration and HOMA-IR of T2DM-induced Wistar rats. A total of thirty rats were randomly split into five-groups: four diabetic groups (C2, T1, T2, and T3) and one healthy control group (C1). Intervention groups were either given vitamin D3 (T1), unfortified dadih (T2), or vitamin D3-enriched dadih (T3). Concentration of SCFA, glucose, and insulin were measured by gas chromatography, GOD-POD, and ELISA, respectively. T3 group showed significantly lower fasting blood glucose and higher insulin than T1 or T2 at post-intervention. The HOMA-IR index at the end of intervention indicated that T3 was significantly different from T1. Total caecum SCFA and butyrate concentrations were significantly higher in T3 than T1 or T2. The HOMA-IR had an inverse correlation with total caecum SCFA (r=-0.600, p=0.001) and butyrate concentration (r= -0.692, p=0.000). The decreased insulin resistance might be partially attributed to total caecum SCFA and butyrate concentrations. In conclusion, vitamin D3-fortified dadih had better efficacy in improving glycemic status, insulin, and SCFA concentration, leading to improved insulin resistance in T2DM rats.