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Consumption of Synbiotic Bread Decreases Triacylglycerol and VLDL Levels While Increasing HDL Levels in Serum from Patients with Type-2 Diabetes

  • Original Article
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Lipids

Abstract

To our knowledge, no reports are available indicating the favorable effects of synbiotic bread consumption on blood lipid profiles among patients with type 2 diabetes mellitus (T2DM). This study was conducted to evaluate the effects of the daily consumption of synbiotic bread on blood lipid profiles of patients with T2DM. This randomized double-blinded controlled clinical trial was performed with 78 diabetic patients, aged 35–70 years. After a 2-week run-in period, subjects were randomly assigned to consume either synbiotic (n = 26), probiotic (n = 26) or control bread (n = 26) for 8 weeks. The synbiotic bread contained viable and heat-resistant probiotic Lactobacillus sporogenes (1 × 108 CFU) and 0.07 g inulin (HPX) as prebiotic per 1 g. The probiotic bread contained L. sporogenes (1 × 108 CFU) per 1 g. Patients were asked to consume the synbiotic, probiotic and control breads three times a day in a 40 g package for a total of 120 g/day. Biochemical measurements including blood lipid profiles were conducted before and after 8 weeks of intervention. Consumption of the synbiotic bread, compared to the probiotic and control breads, led to a significant decrease in serum TAG (P = 0.005), VLDL-C (P = 0.005), TC/HDL-C (P = 0.002) and a significant increase in serum HDL-C levels (P = 0.01). No significant effect of synbiotic bread consumption on FPG, TC, LDL-C and non-HDL-C levels was seen compared to the probiotic and control breads (P > 0.05). Trial registry code: http://www.irct.ir IRCT201311215623N13.

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Abbreviations

HDL-C:

High density lipoprotein-cholesterol

LDL-C:

Low density lipoprotein-cholesterol

MUFA:

Monounsaturated fatty acid(s)

PUFA:

Polyunsaturated fatty acid(s)

SFA:

Saturated fatty acid(s)

TAG:

Triacylglycerol(s)

TC:

Total cholesterol

VLDL-C:

Very low density lipoprotein-cholesterol

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Acknowledgments

The present study was supported by a Grant (No. 92107) from the Vice-Chancellor for Research, KUMS, Kashan, Iran. The authors would like to thank the staff of Gholabchi Clinic (Kashan, Iran) for their assistance in this project. We are grateful to the Research and Development Department of Sahar Bread Company, Tehran, Iran that provided probiotic and synbiotic products for the present study. Furthermore, we are grateful to the Research and Development Department of Tak Gene Zist Company, Tehran, Iran that provided Lactobacillus sporogenes for this study.

Conflict of interest

None of the authors had any personal or financial conflict of interest.

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Authors and Affiliations

  1. Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Islamic Republic of Iran

    Hossein Shakeri, Fatemeh Abedi, Navid Mazroii, Yaser Ghandi & Zatollah Asemi

  2. Department of Research and Development of Sahar Bread Company, Tehran, Islamic Republic of Iran

    Haleh Hadaegh

  3. Faculty Member of Science Department, Science Faculty, Islamic Azad University, Tehran Central Branch, Tehran, Islamic Republic of Iran

    Maryam Tajabadi-Ebrahimi

Authors
  1. Hossein Shakeri
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  2. Haleh Hadaegh
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  3. Fatemeh Abedi
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  4. Maryam Tajabadi-Ebrahimi
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  5. Navid Mazroii
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  6. Yaser Ghandi
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  7. Zatollah Asemi
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Correspondence to Zatollah Asemi.

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Shakeri, H., Hadaegh, H., Abedi, F. et al. Consumption of Synbiotic Bread Decreases Triacylglycerol and VLDL Levels While Increasing HDL Levels in Serum from Patients with Type-2 Diabetes. Lipids 49, 695–701 (2014). https://doi.org/10.1007/s11745-014-3901-z

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  • DOI: https://doi.org/10.1007/s11745-014-3901-z

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