Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. General Ramón Corona 2514, 45138 Zapopan, Jalisco, Mexico.
Department of Food Biotechnology and Microbiology. Institute of Food Science Research, CIAL (CSIC), Madrid, Spain.
Food Res Int. 2021 Apr;142:110208. doi: 10.1016/j.foodres.2021.110208. Epub 2021 Feb 10.
Diabetes mellitus type 2 (T2DM) is associated with hyperglycemia, insulin resistance, and gut dysbiosis. Probiotics and prebiotics can ameliorate T2DM through different mechanisms of action, such as reducing oxidative stress, or the inhibition of pro-inflammatory markers, among others. Multiple studies in vitro and in vivo have demonstrated the reduction of hyperglycemia, depressive behaviors, obesity, oxidative stress, and insulin resistance in diabetic patients through the consumption of dairy products, such as yogurt, fermented milk, and cheese, enriched with potential probiotic strains, prebiotic ingredients, and synbiotics (understood as a combination of both). Therefore, this review aims to provide an updated overview about the impact of dairy foods with probiotics, prebiotics, or synbiotics to prevent and manage T2DM, the mechanism of action related to the host health, and the future tendencies for developing new dairy foods. Despite the addition of probiotics, prebiotics, and synbiotics to dairy products could be highly beneficial, more evidence, especially from clinical trials, is needed to develop evidence-based T2DM prevention guidelines.
2 型糖尿病（T2DM）与高血糖、胰岛素抵抗和肠道菌群失调有关。益生菌和益生元可以通过不同的作用机制来改善 T2DM，例如降低氧化应激或抑制促炎标志物等。多项体外和体内研究表明，通过食用富含潜在益生菌株、益生元成分和合生剂（理解为两者的结合）的乳制品，如酸奶、发酵乳和奶酪，可以降低糖尿病患者的高血糖、抑郁行为、肥胖、氧化应激和胰岛素抵抗。因此，本综述旨在提供关于益生菌、益生元和合生剂乳制品预防和管理 T2DM 的最新概述，包括对宿主健康的作用机制以及开发新型乳制品的未来趋势。尽管在乳制品中添加益生菌、益生元和合生剂可能非常有益，但仍需要更多证据，特别是来自临床试验的证据，以制定基于证据的 T2DM 预防指南。
