PMID- 36514747 OWN - NLM STAT- PubMed-not-MEDLINE LR - 20221222 IS - 2048-7177 (Print) IS - 2048-7177 (Electronic) IS - 2048-7177 (Linking) VI - 10 IP - 12 DP - 2022 Dec TI - Effect of synbiotic bread containing lactic acid on blood lipids and apolipoproteins in patients with type 2 diabetes: A randomized controlled trial. PG - 4419-4430 LID - 10.1002/fsn3.3039 [doi] AB - Recently, the use of synbiotics for managing various diseases has dramatically increased. Synbiotics have been shown to be a good approach to influence the composition of the gut microbiota with positive health effects. Management of type 2 diabetes mellitus (T2DM) complications is one of the reasons for the ingestion of synbiotics and so the aim of the current study was to determine the effects of synbiotic bread intake on markers of lipid profile in T2DM patients. One hundred T2DM patients (age between 20 and 60 years) were randomly assigned to four groups to consume different types of synbiotic bread, three times/day, for 8 weeks: "synbiotic + lactic acid" (n = 25; IV), "synbiotic" (n = 25; III), "lactic acid brad" (n = 25; II), or "control" (n = 25; I). The measured outcomes included anthropometric characteristics, glycemic control parameters, blood lipids, and apolipoproteins. The consumption of "synbiotic + lactic acid bread" (group IV) and "lactic acid bread" (group II) led to a significant decrease in total cholesterol (TC) and glycated hemoglobin (HbA1c) compared to the "control bread." The HbA1c levels were also significantly lower when compared to group II. Additionally, apolipoprotein A (Apo A1) levels were significantly decreased in group IV, compared to control and other groups (post hoc analysis). No significant differences between groups were observed for triglyceride (TG), high-density lipoprotein (HDL), low-density lipoprotein (LDL), and apolipoprotein B100 (Apo B100) levels. The observed results show that the synbiotic bread (with or without lactic acid) promoted a decrease in total cholesterol (TC) and Apo A1 in diabetic patients when consumed daily for 8 weeks. CI - (c) 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. FAU - Ghafouri, Atie AU - Ghafouri A AD - Department of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran. FAU - Heshmati, Javad AU - Heshmati J AUID- ORCID: 0000-0002-2676-0185 AD - Songhor Healthcare Center Kermanshah University of Medical Sciences Kermanshah Iran. FAU - Heydari, Iraj AU - Heydari I AD - Institute of Endocrinology and Metabolism Iran University of Medical Sciences Tehran Iran. FAU - Shokouhi Shoormasti, Raheleh AU - Shokouhi Shoormasti R AD - Immunology, Asthma and Allergy Research Institute Tehran University of Medical Sciences Tehran Iran. FAU - Estevao, Maria Dulce AU - Estevao MD AUID- ORCID: 0000-0002-7151-8363 AD - Universidade do Algarve, Escola Superior de Saude, Campus de Gambelas Faro Portugal. FAU - Hoseini, Ava Sadat AU - Hoseini AS AD - Department of Education and Health Promotion, School of Public Health Iran University of Medical Sciences Tehran Iran. FAU - Morvaridzadeh, Mojgan AU - Morvaridzadeh M AD - Songhor Healthcare Center Kermanshah University of Medical Sciences Kermanshah Iran. FAU - Akbari-Fakhrabadi, Maryam AU - Akbari-Fakhrabadi M AD - Department of Applied Human Nutrition Mount Saint Vincent University Halifax Canada. FAU - Farsi, Farnaz AU - Farsi F AD - Minimally Invasive Surgery Research Center Iran University of Medical Sciences Tehran Iran. FAU - Zarrati, Mitra AU - Zarrati M AD - Department of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran. FAU - Pizarro, Ana Beatriz AU - Pizarro AB AD - Clinical Research Center Fundacion Valle del Lili Cali Colombia. FAU - Shidfar, Farzad AU - Shidfar F AD - Department of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran. FAU - Ziaei, Somayeh AU - Ziaei S AD - ICU Department Emam Reza Hospital, Kermanshah University of Medical Sciences Kermanshah Iran. LA - eng PT - Journal Article DEP - 20221007 PL - United States TA - Food Sci Nutr JT - Food science & nutrition JID - 101605473 PMC - PMC9731550 OTO - NOTNLM OT - blood lipids OT - bread OT - diabetes OT - lactic acid OT - synbiotic COIS- The authors have no conflicts of interest to declare. EDAT- 2022/12/15 06:00 MHDA- 2022/12/15 06:01 PMCR- 2022/10/07 CRDT- 2022/12/14 02:00 PHST- 2021/10/02 00:00 [received] PHST- 2022/05/24 00:00 [revised] PHST- 2022/08/25 00:00 [accepted] PHST- 2022/12/14 02:00 [entrez] PHST- 2022/12/15 06:00 [pubmed] PHST- 2022/12/15 06:01 [medline] PHST- 2022/10/07 00:00 [pmc-release] AID - FSN33039 [pii] AID - 10.1002/fsn3.3039 [doi] PST - epublish SO - Food Sci Nutr. 2022 Oct 7;10(12):4419-4430. doi: 10.1002/fsn3.3039. eCollection 2022 Dec.