This study were to evaluate the properties of kefir prepared with a combination of goat milk and black rice extract and its influence on the improvement of β-cells in streptozotocin-nicotinamide (STZ-NA) -induced diabetic rats. Kefir was divided into four groups using the following materials: goat milk (GM), goat milk+inulin (GM+IN), goat milk+black rice extract (1:1)(GM+BRE), and goat milk+black rice extract+ inulin (GM+BRE+IN). After fermentation, all kefir were stored at 4○C for 1 and 7 d, and then were analyzed for microbial, chemical properties and antioxidant activity. Furthermore, three kinds doses of kefir combination from goat milk and black rice extract (GM+BRE) were administered to rats. Thirty male rats 8-12 weeks old were divided into 6 groups: 1) negative control (normal rats); 2) positive control (untreated diabetic rats); 3) diabetic rats fed kefir (1.0 ml); 4) diabetic rats fed kefir (2.0 ml); 5) diabetic rats fed kefir (4.0 ml), and 6) diabetic rats received glibenclamide. After 28 d experiment, the rats were sacrificed for sampling pancreatic tissues. Subtitution of goat milk with black rice extract in kefir fermentation could decrease their pH and increase in radical-scavenging activity. Inulin addition able to increase (p
Key words: Kefir combination, Microbial properties, Chemical properties, Antioxidant, β-cells
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