Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis on lipid profile in individuals with type 2 diabetes mellitus

Abstract

The purpose of this study was to investigate the effects of probiotic and conventional yogurt on the lipid profile in type 2 diabetic people. In a randomized double-blind controlled trial, 60 people (23 males and 37 females) with type 2 diabetes and low-density lipoprotein cholesterol (LDL-C) greater than 2.6 mmol/L were assigned to 2 groups. Participants consumed daily 300 g of probiotic yogurt containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 or 300 g of conventional yogurt for 6 wk. Fasting blood samples, anthropometric measurements and 3-d, 24-h dietary recalls were collected at the baseline and at the end of the trial. Probiotic yogurt consumption caused a 4.54% decrease in total cholesterol and a 7.45% decrease in LDL-C compared with the control group. No significant changes from baseline were shown in triglyceride and high-density lipoprotein cholesterol (HDL-C) in the probiotic group. The total cholesterol:HDL-C ratio and LDL-C:HDL-C ratio as atherogenic indices significantly decreased in the probiotic group compared with the control group. Probiotic yogurt improved total cholesterol and LDL-C concentrations in type 2 diabetic people and may contribute to the improvement of cardiovascular disease risk factors.

A randomized, double-blind, placebo-controlled, clinical trial on probiotic soy milk and soy milk: effects on epigenetics and oxidative stress in patients with type II diabetes

“…In the present study, the result of within-group comparison in intervention group and between-group comparisons indicated significant increase in terms of erythrocyte SOD activity in intervention group. Similar effects have been indicated in other studies such as administration of Lactobacillus brevis BJ20 for 4 weeks among healthy subjects (Kang et al 2012) and the consumption of probiotic yogurt containing Lactobacillus acidophilus La5 and Bifidobacteriumlactis Bb12 in diabetic patients for 6 weeks (Ejtahed et al 2011). However, in another study, multispecies probiotics supplementation did not have any effect on SOD activity among healthy elderly participants (Valentini et al 2014).…”

“…The effect of probiotics on oxidative stress has previously been evaluated in humans (Asemi et al 2012;Ejtahed et al 2011Ejtahed et al , 2012) and animal models (Yadav et al 2007;Toral et al 2014). To the best of our knowledge, this study is the first study assessing the effect of probiotics soy milk on mitochondrial DNA lesion among diabetic patients.…”

Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

“…Milk fermented by Lactobacillus helveticus LBK-16H containing bioactive peptides had a blood pressure-lowering effect in hypertensive subjects in normal daily use (Seppo et al 2003). Compared to conventional yogurt, probiotic yogurt caused a 4.54 % decrease in total cholesterol and a 7.45 % decrease in LDL-C in type 2 diabetic people (Ejtahed et al 2011).…”

Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens

“…Additionally, the probiotics are associated to reduction of lactose intolerance, cancer, allergies, hepatic disease, Helicobacter pylori infections, urinary tract infections, hyperlipidemia and increased immunity (EJTAHED et al, 2011;LOLLO et al, 2013;NABAVI et al, 2014 Moreover, probiotics have possible mechanisms of action that produce a response to pathogens. This is justified by the competition for binding sites, forming a physical barrier to pathogens, competition with pathogens for nutrients, inactivation of toxins and receptors through the stimulation of phagocytosis and of specific and nonspecific immune responses against pathogens (WENDLING & WESCHENFELDER, 2013).…”

“…The main probiotic foods are dairy products, especially yogurts and fermented milks (EJTAHED et al, 2011;LOLLO et al, 2013;KANMANI et al, 2013;NABAVI et al, 2014;MAGANHA et al, 2014). CRUZ et al, (2012) developed yogurts with glucose oxidase enzyme, as a potential alternative to increase the survival of probiotic bacteria in fermented milks, minimizing oxidative stress in probiotic yogurts.…”