Bahmani Fereashteh, Tajadadi-Ebrahimi Maryam, Kolahdooz Fariba, Mazouchi Marjan, Hadaegh Haleh, Jamal Atefeh-Sadat, Mazroii Navid, Asemi Shiva, Asemi Zatolla
a Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences , Kashan , IRAN.
b Science Faculty, Islamic Azad University, Tehran Central Branch , Tehran , IRAN.
J Am Coll Nutr. 2016 Aug;35(6):506-513. doi: 10.1080/07315724.2015.1032443. Epub 2015 Oct 2.
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 × 10 CFU) and 0.07 g inulin per 1 g, group B (n = 27) received probiotic bread containing Lactobacillus sporogenes (1 × 10 CFU), and group C (n = 27) received control bread for 8 weeks. Patients were asked to consume the synbiotic, probiotic, or control breads 3 times a day in 40 g packages for a total of 120 g/day. Fasting blood samples were taken at baseline and after an 8-week intervention for quantificationof related markers.
After 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, p < 0.001) 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.
据我们所知，尚无关于食用合生元面包对2型糖尿病（T2DM）患者一氧化氮（NO）、氧化应激生物标志物和肝酶影响的报道。本研究旨在确定每日食用合生元面包对T2DM患者的NO、氧化应激生物标志物和肝酶的影响。
本随机、双盲、安慰剂对照试验在81名年龄在35 - 70岁的糖尿病患者中进行。经过2周的导入期后，患者被随机分为3组：A组（n = 27）食用含有活的和耐热益生菌产孢乳酸杆菌（1×10 CFU）且每1克含0.07克菊粉的合生元面包，B组（n = 27）食用含有产孢乳酸杆菌（1×10 CFU）的益生菌面包，C组（n = 27）食用对照面包，为期8周。要求患者每天分3次食用40克包装的合生元、益生菌或对照面包，共120克/天。在基线和8周干预后采集空腹血样以定量相关标志物。
8周后，与益生菌面包和对照面包相比，食用合生元面包导致血浆NO显著升高（分别为40.6±34.4 vs 18.5±36.2和 - 0.8±24.5 μmol/L，p < 0.001），丙二醛（MDA）水平显著降低（分别为 - 0.7±0.7 vs 0.6±1.7和0.5±1.5 μmol/L，p = 0.001）。与益生菌面包和对照面包相比，我们未发现食用合生元面包对血浆总抗氧化能力（TAC）、血浆谷胱甘肽（GSH）、过氧化氢酶、血清肝酶、钙、铁、镁水平和血压有任何显著影响。
总之，T2DM患者食用合生元面包8周对血浆NO和MDA水平有有益影响；然而，它不影响血浆TAC、GSH、过氧化氢酶水平、血清肝酶、钙、铁、镁水平和血压。
