益生菌酸奶和普通酸奶对慢性心力衰竭患者血清 Pentraxin3、NT-proBNP、oxLDL 和 ApoB100 的影响比较：一项随机、三盲、对照试验。
Comparison of probiotic yogurt and ordinary yogurt consumption on serum Pentraxin3, NT-proBNP, oxLDL, and ApoB100 in patients with chronic heart failure: a randomized, triple-blind, controlled trial.
机构信息
Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
出版信息
Food Funct. 2020 Nov 18;11(11):10000-10010. doi: 10.1039/d0fo01014f.
BACKGROUND AND AIMS
Nowadays, the potential beneficial effects of probiotic yogurt as a functional food has raised much interest. Thus, the aim of this study was to compare the probiotic yogurt and ordinary yogurt consumption on some indices in patients with chronic heart failure (CHF).
METHODS AND RESULTS
In this randomized, triple-blind clinical trial, 90 patients with CHF were randomly allocated into two groups to take either probiotic yogurt or ordinary yogurt for 10 weeks. The serum levels of pentraxin3 (PTX3), N-terminal pro-brain natriuretic peptide (NT-proBNP), oxidized low density lipoprotein (oxLDL), and apolipoprotein B100 (ApoB100) were measured at the baseline and at the end of week 10. P-Value <0.05 was defined as statistically significant. Final analyses were performed on 78 patients. The levels of PTX3 and oxLDL in both the groups decreased significantly after 10 weeks, and these reductions were greater in the probiotic group, where the difference between the groups was statistically significant for oxLDL (P-value: 0.051, adjusted P-value: 0.010) but not significant for PTX3 (P-value: 0.956, adjusted P-value: 0.236). The changes in the serum NT-proBNP levels were not statistically significant between the groups (P-value: 0.948, adjusted P-value: 0.306). ApoB100 significantly decreased in the control group compared to the probiotic group and the difference between the groups was significant at first but was not significant after adjusting for the confounders (P-value: 0.004, adjusted P-value: 0.280).
CONCLUSION
The serum oxLDL significantly reduced due to probiotic yogurt consumption after 10 weeks compared to ordinary yogurt; thus, it may be useful for improving the oxidative status of CHF patients. The clinical trial registry number is IRCT20091114002709N48 (https://www.irct.ir/IRCT20091114002709N48, registered 12 March 2018).
背景与目的
如今，益生菌酸奶作为一种功能性食品的潜在有益效果引起了广泛关注。因此，本研究旨在比较益生菌酸奶和普通酸奶对慢性心力衰竭（CHF）患者某些指标的影响。
方法和结果
在这项随机、三盲临床试验中，90 名 CHF 患者被随机分为两组，分别服用益生菌酸奶或普通酸奶 10 周。在基线和第 10 周末测量血清 pentraxin3（PTX3）、N 末端脑利钠肽前体（NT-proBNP）、氧化型低密度脂蛋白（oxLDL）和载脂蛋白 B100（ApoB100）的水平。P 值<0.05 定义为具有统计学意义。最终分析纳入了 78 名患者。两组患者在 10 周后 PTX3 和 oxLDL 水平均显著下降，其中益生菌组下降更为显著，两组间 oxLDL 差异具有统计学意义（P 值：0.051，调整后 P 值：0.010），而 PTX3 差异无统计学意义（P 值：0.956，调整后 P 值：0.236）。两组间血清 NT-proBNP 水平的变化无统计学意义（P 值：0.948，调整后 P 值：0.306）。与益生菌组相比，对照组 ApoB100 显著下降，且组间差异在调整混杂因素后仍具有统计学意义（P 值：0.004，调整后 P 值：0.280）。
结论
与普通酸奶相比，服用益生菌酸奶 10 周后，血清 oxLDL 显著降低，因此可能有助于改善 CHF 患者的氧化状态。临床试验注册号为 IRCT20091114002709N48（https://www.irct.ir/IRCT20091114002709N48，注册于 2018 年 3 月 12 日）。
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