Hajipoor Shima, Hekmatdoost Azita, Rezaei Mansour, Nachvak Seyed Mostafa, Alipour Meysam, Eskandari Sodabeh, Mostafai Roghayeh, Sobhiyeh Mohammad Reza, Mohammadi Reza, Pasdar Yahya
Nutritional Sciences Department School of Nutritional Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran.
Department of Clinical Nutrition School of Nutrition Sciences & Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran.
Food Sci Nutr. 2020 Nov 10;9(1):303-312. doi: 10.1002/fsn3.1996. eCollection 2021 Jan.
Vitamin D deficiency can be regarded as one of the overgrowing health problem in all of the world. Evidence from a clinical trial suggested a role for probiotic bacteria in increasing vitamin D. However, probiotic's effect is strain specific and this effect should be confirmed about different strains. The objective was to determine if yogurt fortification with probiotic bacteria, La-B5, Bb-12 either alone or in combination with vitamin D can be a complementary treatment for vitamin D deficiency The end-points were vitamin D, cardio metabolic lipid profile, anthropometric indices (weight, height, waist, hip, fat mass, lean body mass) and dietary intake. A 10-week parallel-group, double-blind, randomized and controlled trial was conducted on 140 obese men and women. The participants were randomly allocated to receive 100 grams either 1) plain low-fat yogurt or 2) probiotic yogurt or 3) vitamin D-fortified yogurt or 4) probiotic and vitamin D cofortified yogurt. All groups received low-calorie diet. Vitamin D increased significantly in group 4 ( = .008), group 3 ( = .001) and group 1 ( = .012 with no difference between groups. Vitamin D-fortified yogurt had the most effect size and showed a significant difference versus plain ( = .018) and probiotic yogurt ( = .002). Regarding lipid profile, there were no significant differences between groups. Data from this study does not support the hypothesis that yogurt fortified with probiotic bacteria, La-5 and Bb-12 either alone or in combination with vitamin D might impose any increasing effect on serum level of vitamin D in comparison with vitamin D-fortified yogurt.
维生素D缺乏可被视为全球日益严重的健康问题之一。一项临床试验的证据表明益生菌在增加维生素D方面发挥了作用。然而，益生菌的效果具有菌株特异性，这种效果应针对不同菌株进行确认。目的是确定用益生菌La - B5、Bb - 12单独或与维生素D联合强化酸奶是否可作为维生素D缺乏的补充治疗方法。终点指标为维生素D、心血管代谢脂质谱、人体测量指标（体重、身高、腰围、臀围、脂肪量、瘦体重）和饮食摄入量。对140名肥胖男性和女性进行了一项为期10周的平行组、双盲、随机对照试验。参与者被随机分配接受100克以下四种酸奶之一：1）普通低脂酸奶；2）益生菌酸奶；3）维生素D强化酸奶；4）益生菌和维生素D联合强化酸奶。所有组均接受低热量饮食。第4组（P = 0.008）、第3组（P = 0.001）和第1组（P = 0.012）的维生素D水平显著升高，组间无差异。维生素D强化酸奶的效应量最大，与普通酸奶（P = 0.018）和益生菌酸奶（P = 0.002）相比有显著差异。关于脂质谱，各组之间无显著差异。本研究数据不支持以下假设：与维生素D强化酸奶相比，用益生菌La - 5和Bb - 12单独或与维生素D联合强化的酸奶可能对血清维生素D水平有任何增加作用。
