Effects of Probiotics and Synbiotic on Lipid Profiles in Adults at Risk of Type 2 Diabetes: A Double-Blind Randomized Controlled Clinical Trial Publisher



Kassaian N¹ ; Feizi A² ; Aminorroaya A^{3, 5} ; Ebrahimi MT⁴ ; Norouzi A^{3, 5} ; Amini M^{3, 5} Show Affiliations
Source: Functional Foods in Health and Disease Published:2019

Abstract

Background: The use of probiotics and/or prebiotics as an effective means of regulating gut microbiota may have a beneficial effect on metabolic disorders. Aims: This study was designed to assess the ability of probiotics and synbiotic to modify lipid profiles in subjects with prediabetes who are at risk of diabetes and cardiovascular diseases. Methods: In a randomized double-blind placebo-controlled clinical trial, 120 pre-diabetic adults aged 35-70 years from the first-degree family of type 2 diabetic patients were recruited and randomly equally assigned to consume 6 g/d either probiotic or synbiotic or placebo supplements for 6 months. The probiotics used were Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium lactis, and Bifidobacterium longum. Food record, physical activity, anthropometric measures and lipid profiles were assessed repeatedly at baseline, and 3- and 6-month supplementation. Results: Probiotics and synbiotic were effective in reduction of serum triglycerides after 6 months of intervention (SMD=- 10.6 and -9.4 respectively). Compared with the placebo, synbiotic resulted in a significant reduction in serum triglyceride levels (MD±SE: -9.4 ± 6.6 mg/dl vs. +13.2±6.8 mg/dl, p=0.02). Serum total-, LDL-, and HDL-cholesterol were statistically unaffected by probiotic or synbiotic. Conclusion: The results of this study showed that supplementation with probiotic and especially synbiotic could decrease the concentration of triglyceride in prediabetic adults. This finding could warrant future studies to determine the therapeutic and preventive effects of these supplements in individuals at risk of diabetes and cardiovascular diseases. © 2019 Functional Food Institute. All rights reserved.