Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Department of Emergency Medicine, Arak University of Medical Sciences, Arak, Iran.
Cell Mol Biol (Noisy-le-grand). 2024 Sep 8;70(8):82-89. doi: 10.14715/cmb/2024.70.8.10.
Oxidative stress caused by hyperglycemia can lead to the intensification of hyperglycemia and an increased risk of diabetes complications. Spirulina platensis is a potent free-radical scavenger; it has the potential to be used as a substrate for fermentation by lactic acid bacteria. This study aimed to formulate two functional foods with antioxidant capacity (yogurt containing S. platensis powder / fermented S. platensis powder) for Type 2 Diabetes Mellitus (T2DM) patients and compare the antioxidant effects in diabetic subjects. In this article, for the first time, the antioxidant effect of fermented and non-fermented Spirulina was compared in a clinical study in 'T2DM' patients. By blood sampling, clinical parameters such as FBS, GSH, FRAP, MDA, and CRP before and after each treatment were measured and results were compared between two groups of intervention. Both products as functional foods have a positive effect on the health of diabetic patients by reducing FBS and increasing total antioxidant capacity, and this positive effect is more obvious when yogurt contains fermented lactic acid S. platensis is consumed by T2DM patients.
高血糖引起的氧化应激会导致血糖升高加剧，并增加糖尿病并发症的风险。螺旋藻是一种有效的自由基清除剂；它有可能被用作乳酸菌发酵的基质。本研究旨在为 2 型糖尿病（T2DM）患者研制两种具有抗氧化能力的功能性食品（含螺旋藻粉的酸奶/发酵螺旋藻粉），并比较糖尿病患者的抗氧化效果。在本文中，首次在“T2DM”患者的临床研究中比较了发酵和未发酵螺旋藻的抗氧化效果。通过采血，测量治疗前后 FBS、GSH、FRAP、MDA 和 CRP 等临床参数，并比较两组干预的结果。这两种产品作为功能性食品，通过降低 FBS 和增加总抗氧化能力，对糖尿病患者的健康产生积极影响，当 T2DM 患者食用含有发酵乳酸螺旋藻的酸奶时，这种积极影响更为明显。
