Role of curd and yogurt in establishment and progression of diabetes through protein glycation and induction of inflammation

Curd and yogurt is rich in protein, calcium, magnesium and other vitamins and considered as beneficial for diabetics. The present study delves into another aspect of curd and yogurt; viz. its role in protein glycation and thereby initiation of inflammation. Curd contains glyoxal and methylglyoxal and thereby capable of glycating proteins. The present study has used curd set for 12 h, 24 h and yogurt. Rats were fed 1.5 g curd and yogurt twice a day for 45 days. General and specific Advanced Glycation End Products (AGEs) were measured from various tissues showing 6.5, 10.5 and 11.5 fold increase in general fluorescence in the liver tissue in 12 h curd, yogurt and 24 h curd fed rats respectively. The specific fluorescence was even higher in liver and kidney. Likewise, enhanced AGEs formation was also observed in intestines, heart, lungs, lens, soleus muscle and pancreas. Animals demonstrated lower SOD value and higher catalase and TBARS implying oxidative stress. The extent of stress was as 24 h > yogurt > 12 h fed rats. IL-6, IL-10 and TNF-alpha values were found to increase in a similar pattern while that of IL-4 and IFN-gamma were reduced. OGTT revealed an impaired glucose tolerance in 24 h curd fed rats and yogurt. In view of lesser effect of 12 h set curd, its effect on diabetic animals was studied, demonstrating an increase in AGEs in all the tissues. Hence regular consumption of curds can lead to glycation of proteins, inflammation and oxidative stress that can cause progression of diabetes.

Automated summary

The study shows that curd and yogurt can lead to protein glycation and inflammation, causing oxidative stress in animals. Regular consumption of curds can exacerbate diabetes due to glycation of proteins, inflammation, and oxidative stress.