Moscow – Saba:
Scientists at Russia's Perm Technical University have developed a new technology for producing functional foods capable of reducing blood sugar levels.
The innovation relies on a plant-based formula containing insulin-like substances.
The technology involves fermenting the plant mixture using L. plantarum probiotic bacteria under ultrasonic waves. The formula is based on burdock (Arctium) and Quds artichoke leaves. The researchers used the developed additive in powder form to create specialized products such as Suluguni cheese, kombucha (also known as "tea mushroom"), and other functional items.
The researchers confirmed that the finished cheese has a homogeneous texture and a fermented milk flavor with hints of honey. It is rich in inulin, making it a functional product that can improve gut microbiome health and maintain normal blood sugar levels. Meanwhile, the kombucha-based beverage exhibits mild antibacterial properties, benefiting gut microbiota and enhancing blood sugar indices. The drink is prepared by adding the plant mixture to either hot or cold water.
According to the researchers, a diet enriched with plant additives and microorganisms can serve as an alternative to drug therapy for type 2 diabetes, making these products unique as either natural substitutes or complements to conventional medications.
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