The Consumption of Synbiotic Bread Containing Lactobacillus sporogenes and Inulin Affects Nitric Oxide and Malondialdehyde in Patients with Type 2 Diabetes Mellitus: Randomized, Double-Blind, Placebo-Controlled Trial
| Autor: | Zatolla Asemi, Atefeh-Sadat Jamal, F. Bahmani, Shiva Asemi, Marjan Mazouchi, Haleh Hadaegh, Fariba Kolahdooz, Navid Mazroii, Maryam Tajadadi-Ebrahimi |
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| Rok vydání: | 2015 |
| Předmět: |
0301 basic medicine
Adult Inulin Placebo-controlled study Medicine (miscellaneous) Blood Pressure Synbiotics Nitric Oxide Antioxidants Nitric oxide law.invention Placebos 03 medical and health sciences chemistry.chemical_compound Probiotic Double-Blind Method law Diabetes mellitus Lactobacillus Malondialdehyde medicine Humans Food science Aged Nutrition and Dietetics biology Bacillus coagulans business.industry digestive oral and skin physiology food and beverages Type 2 Diabetes Mellitus Bread Middle Aged medicine.disease biology.organism_classification Catalase Glutathione 030104 developmental biology chemistry Diabetes Mellitus Type 2 business Biomarkers |
| Zdroj: | Journal of the American College of Nutrition. 35(6) |
| ISSN: | 1541-1087 |
| Popis: | To our knowledge, no reports are available indicating the effects of synbiotic bread consumption on nitric oxide (NO), biomarkers of oxidative stress, and liver enzymes among patients with type 2 diabetes mellitus (T2DM). This study was performed to determine the effects of the daily consumption of synbiotic bread on NO, biomarkers of oxidative stress, and liver enzymes in patients with T2DM.This randomized, double-blind, placebo-controlled trial was performed among 81 patients with diabetes, aged 35-70 years old. After a 2-week run-in period, patients were randomly divided into 3 groups: group A (n = 27) received synbiotic bread containing viable and the heat-resistant probiotic Lactobacillus sporogenes (1 × 10After 8 weeks, the consumption of synbiotic bread compared to the probiotic and control breads resulted in a significant rise in plasma NO (40.6 ± 34.4 vs 18.5 ± 36.2 and -0.8 ± 24.5 µmol/L, respectively, p0.001) and a significant reduction in malondialdehyde (MDA) levels (-0.7 ± 0.7 vs 0.6 ± 1.7 and 0.5 ± 1.5 µmol/L, respectively, p = 0.001). We did not find any significant effect of the synbiotic bread consumption on plasma total antioxidant capacity (TAC), plasma glutathione (GSH), catalase, serum liver enzymes, calcium, iron, magnesium levels, and blood pressure compared to the probiotic and control breads.In conclusion, consumption of the synbiotic bread for 8 weeks among patients with T2DM had beneficial effects on plasma NO and MDA levels; however, it did not affect plasma TAC, GSH, catalase levels, serum liver enzymes, calcium, iron, magnesium levels, and blood pressure. |
| Databáze: | OpenAIRE |
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