Effect of Probiotic Fermented Milk Supplementation on Glucose and Lipid Metabolism Parameters and Inflammatory Markers in Patients with Type 2 Diabetes Mellitus: A Meta-Analysis of Randomized Controlled Trials
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Literature Search
2.2. Eligibility Criteria and Study Selection
2.3. Data Collection
2.4. Assessment of Risk of Bias in Included Studies
2.5. Statistical Analysis
3. Results
3.1. Literature Search
3.2. Characteristics of Included Trials
3.3. Risk of Bias
3.4. Glucose Metabolism Parameters
3.5. Lipid Metabolism Parameters
3.6. Inflammatory Markers
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Inclusion Criteria | Exclusion Criteria | |
---|---|---|
Participants | Adult patients with type 2 diabetes mellitus patients | Patients with other types of diabetes mellitus |
Intervention or exposure | Probiotics-enriched fermented milk | Conventional fermented milk |
Comparison | Conventional fermented milk or non-dairy controls/placebos | |
Outcome | Glucose metabolism parameters (fasting plasma glucose, hemoglobin A1c, and homeostasis model assessment of insulin resistance) Lipid metabolism parameters (total cholesterol, triglycerides, low-density lipoprotein cholesterol, and high-density lipoprotein) Inflammatory markers (tumor necrosis factor-alpha and C-reactive protein) | |
Study design | Parallel or cross-over randomized controlled trial | Non-randomized study (i.e., observational study) |
Author Year | Country | No.of Participants in the Probiotics Group/No. of Participants in the Placebo Group | Age in Intervention Group (mean ± SD) | Age in Control Group (mean ± SD) | Treatment (Bacteria) | Control (Bacteria) | Duration (Weeks) | Outcomes |
---|---|---|---|---|---|---|---|---|
Ejtahed(a). 2011 [21] | Iran | 30/30 | 50.87 ± 1.40 | 51.00 ± 1.34 | 300 g/d probiotic-enriched yogurt (original culture: Lactobacillus bulgaricus and Streptococcus thermophilus; additional culture (3.98 × 109 cfu/d): Lactobacillus acidophilus La5 (7.23 × 106 cfu/g on day 1) and Bifidobacterium lactis Bb12 (6.04 × 106 cfu/g on day 1)) | 300 g/d conventional yogurt (original culture: Lactobacillus bulgaricus and Streptococcus thermophilus) | 6 | TC, TG, HDL-C, LDC-C |
Ejtahed(b). 2012 [20] | Iran | 30/30 | 50.87 ± 7.68 | 51.00 ± 7.32 | 300 g/d of probiotic-enriched yogurt (original culture: Lactobacillus bulgaricus and Streptococcus thermophilus; additional culture (3.98 × 109 cfu/d): Lactobacillus acidophilus La5 (7.23 × 106 cfu/g on day 1) and Bifidobacterium lactis Bb12 (6.04 × 106 cfu/g on day 1)) | 300 g/d of conventional yogurt (original culture: Lactobacillus bulgaricus and Streptococcus thermophilus) | 6 | FPG, HbA1c |
Mohamadshahi(a), 2014 [24] | Iran | 22/22 | 51 | 51 | 300 g/d probiotic-enriched yogurt (original culture: Lactobacillus bulgaricus and Streptococcus thermophilus; additional culture (2.22 × 109 cfu/d): Lactobacillus acidophilus La5 (3.7 × 106 cfu/d on day 1) and Bifidobacterium lactis Bb12 (3.7 × 106 cfu/d on day 1)) | 300g/d of conventional yogurt (original culture: Lactobacillus bulgaricus and Streptococcus thermophilus) | 8 | TC, TG, HDL-C, LDL-C |
Mohamadshahi(b), 2014 [25] | Iran | 22/21 | 53.00 ± 5.9 | 49.00 ± 7.08 | Probiotic-enriched yogurt (original culture: Lactobacillus bulgaricus and Streptococcus thermophilus; additional culture (2.22 × 109 cfu/d): Lactobacillus acidophilus La5 (3.7 × 106 cfu/d on day 1) and Bifidobacterium lactis Bb12 (3.7 × 106 cfu/d on day 1)) | Conventional yogurt (original culture: Lactobacillus bulgaricus and Streptococcus thermophilus) | 8 | FPG, HbA1c, CRP, TNF-α, IL-6 |
Hove, 2015 [22] | Denmark | 23/18 | 58.5 ± 7.7 | 60.6 ± 5.2 | 300 g/d of Commercial probiotic yogurt ‘Cardi04’ (Lactobacillus helveticus Cardi04) | 300 g/d of probiotics-free acidified milk | 12 | FPG, HbA1c, HOMA-IR, TC, TG, HDL-C, LDL-C, CRP, TNF-α |
Ostadrahimi, 2015 [26] | Iran | 30/30 | no | no | 600 g/d of probiotic-enriched kefir (original cultures: Streptococcus thermophilus; additional cultures (2.88 × 1010 cfu/d): Lactobacillus casei (1.5 × 107 cfu/g on day 1), Lactobacillus acidophilus (2.5 × 107 cfu/g on day 1), and bifidobacterium lactis (8 × 106 cfu/g on day 1)) | 600 g/d of conventional fermented milk (original cultures: Streptococcus thermophilus) | 8 | FPG, HbA1c, TC, TG, HDL-C, LDL-C, |
Bayat, 2016 [19] | Iran | 20/20 | 54.1 ± 9.54 | 46.95 ± 9.34 | 150 g/d of probiotic yogurt (not reported) | Dietary advice (not applicable) | 8 | FPG, HbA1c, TC, TG, LDL-C, HDL-C, CRP |
Alihosseini, 2017 [18] | Iran | 30/30 | Not reported | Not reported | 600 g/d of probiotic-enriched kefir (original cultures: Streptococcus thermophilus; additional cultures (2.88 × 1010 cfu/d): Lactobacillus casei (1.5 × 107 cfu/g on day 1), Lactobacillus acidophilus La5 (2.5 × 107 cfu/g on day 1), and bifidobacterium lactis Bb12 (8 × 106 cfu/g on day 1)) | 600 g/d of conventional fermented milk (original cultures: Lactobacillus bulgaricus and Streptococcus thermophilus) | 8 | HOMA-IR |
Tonucci, 2017 [27] | Brazil | 23/22 | 51.83 ± 6.64 | 50.95 ± 7.20 | 120 g/d of probiotic fermented goat milk (original culture (6.26 × 1010 cfu/d): Streptococcus thermophilus; Lactobacillus acidophilus La5 (7.72 × 107 cfu/g on day 1) and Bifidobacterium lactis Bb12 (4.45 × 108 cfu/g on day 1)) | 120 g/d of conventional fermented goat milk (original culture: Streptococcus thermophilus) | 6 | FPG, HbA1c, HOMA-IR, TC, HDL-C, LDL-C |
Mirjalili, 2023 [23] | Iran | 36/36 | 54.5 ± 8.0 | 58.1 ± 9.8 | 100 g/d of probiotic-enriched yogurt (original culture: Lactobacillus bulgaricus and Streptococcus thermophilus; additional culture (7.3 × 108 cfu/d): Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 (7.3 × 106 cfu/d on day 1)) | 100 g/d of conventional yogurt (original culture: Lactobacillus bulgaricus and Streptococcus thermophilus) | 12 | FPG, HbA1c, TC, TG, HDL-C, LDL-C |
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Zhong, H.; Wang, L.; Jia, F.; Yan, Y.; Xiong, F.; Hidayat, K.; Li, Y. Effect of Probiotic Fermented Milk Supplementation on Glucose and Lipid Metabolism Parameters and Inflammatory Markers in Patients with Type 2 Diabetes Mellitus: A Meta-Analysis of Randomized Controlled Trials. Biology 2024, 13, 641. https://doi.org/10.3390/biology13080641
Zhong H, Wang L, Jia F, Yan Y, Xiong F, Hidayat K, Li Y. Effect of Probiotic Fermented Milk Supplementation on Glucose and Lipid Metabolism Parameters and Inflammatory Markers in Patients with Type 2 Diabetes Mellitus: A Meta-Analysis of Randomized Controlled Trials. Biology. 2024; 13(8):641. https://doi.org/10.3390/biology13080641
Chicago/Turabian StyleZhong, Hao, Lingmiao Wang, Fuhuai Jia, Yongqiu Yan, Feifei Xiong, Khemayanto Hidayat, and Yunhong Li. 2024. "Effect of Probiotic Fermented Milk Supplementation on Glucose and Lipid Metabolism Parameters and Inflammatory Markers in Patients with Type 2 Diabetes Mellitus: A Meta-Analysis of Randomized Controlled Trials" Biology 13, no. 8: 641. https://doi.org/10.3390/biology13080641