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Effect of synbiotic bread containing lactic acid on blood lipids and apolipoproteins in patients with type 2 diabetes: A randomized controlled trial

2022-12Journal article Open access
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dc.contributor.authorGhafouri, Atie
dc.contributor.authorHeshmati, Javad
dc.contributor.authorHeydari, Iraj
dc.contributor.authorShokouhi Shoormasti, Raheleh
dc.contributor.authorEstêvão, M. Dulce
dc.contributor.authorHoseini, Ava Sadat
dc.contributor.authorMorvaridzadeh, Mojgan
dc.contributor.authorAkbari‐Fakhrabadi, Maryam
dc.contributor.authorFarsi, Farnaz
dc.contributor.authorZarrati, Mitra
dc.contributor.authorPizarro, Ana Beatriz
dc.contributor.authorShidfar, Farzad
dc.contributor.authorZiaei, Somayeh
dc.date.accessioned2023-01-16T10:59:32Z
dc.date.available2023-01-16T10:59:32Z
dc.date.issued2022-12
dc.description.abstractRecently, the use of synbiotics for managing various diseases has dramatically increased. Synbiotics have been shown to be a good approach to influence the composition of the gut microbiota with positive health effects. Management of type 2 diabetes mellitus (T2DM) complications is one of the reasons for the ingestion of synbiotics and so the aim of the current study was to determine the effects of synbiotic bread intake on markers of lipid profile in T2DM patients. One hundred T2DM patients (age between 20 and 60 years) were randomly assigned to four groups to consume different types of synbiotic bread, three times/day, for 8 weeks: "synbiotic + lactic acid" (n = 25; IV), "synbiotic" (n = 25; III), "lactic acid brad" (n = 25; II), or "control" (a = 25; I). The measured outcomes included anthropometric characteristics, glycemic control parameters, blood lipids, and apolipoproteins. The consumption of "synbiotic + lactic acid bread" (group IV) and "lactic acid bread" (group II) led to a significant decrease in total cholesterol (TC) and glycated hemoglobin (HbA1c) compared to the "control bread." The HbA1c levels were also significantly lower when compared to group II. Additionally, apolipoprotein A (Apo A1) levels were significantly decreased in group IV, compared to control and other groups (post hoc analysis). No significant differences between groups were observed for triglyceride (TG), high-density lipoprotein (HDL), low-density lipoprotein (LDL), and apolipoprotein B100 (Apo B100) levels. The observed results show that the synbiotic bread (with or without lactic acid) promoted a decrease in total cholesterol (TC) and Apo A1 in diabetic patients when consumed daily for 8 weeks.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1002/fsn3.3039pt_PT
dc.identifier.issn2048-7177
dc.identifier.urihttp://hdl.handle.net/10400.1/18818
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBlood lipidspt_PT
dc.subjectBreadpt_PT
dc.subjectDiabetespt_PT
dc.subjectLactic acidpt_PT
dc.subjectSynbioticpt_PT
dc.titleEffect of synbiotic bread containing lactic acid on blood lipids and apolipoproteins in patients with type 2 diabetes: A randomized controlled trialpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage4430pt_PT
oaire.citation.issue12pt_PT
oaire.citation.startPage4419pt_PT
oaire.citation.titleFood Science & Nutritionpt_PT
oaire.citation.volume10pt_PT
person.familyNameEstêvão
person.givenNameMaria Dulce da Mota Antunes de Oliveira
person.identifierI-4695-2014
person.identifier.ciencia-id881B-53E8-0DB1
person.identifier.orcid0000-0002-7151-8363
person.identifier.scopus-author-id8381590400
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication67887883-2695-48cc-8221-aa46780ac143
relation.isAuthorOfPublication.latestForDiscovery67887883-2695-48cc-8221-aa46780ac143

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