Volume 16, Number 6 (9-2013)                   amuj 2013, 16(6): 72-81 | Back to browse issues page


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Mazruei Arani N, Baghaei H, Khorrami Rad A, Asemi Z, Alizadeh S, Esmaeilzadeh A. Effect of Synbiotic Gaz Consumption on Insulin Resistance, Inflammatory Factor and Parameters of Oxidative Stress in Patients with Type 2 Diabetes. amuj. 2013; 16 (6) :72-81
URL: http://amuj.arakmu.ac.ir/article-1-2290-en.html

MSc Student, 1- Department of Food Science and Technology, Islamic Azad University, Damghan, Iran , navidarani@gmail.com
Abstract:   (9714 Views)

Background: Increased insulin resistance, inflammatory factors and parameters of oxidative stress are associated with the development of diabetes complications. This study was designed to determine the beneficial effects of synbiotic Gaz on insulin resistance, inflammatory factor and oxidative stress in patients with type 2 diabetes.

Materials and Methods: This randomized crossover double-blinded controlled clinical trial was performed among 62 diabetic patients aged 35-70 y. Subjects were randomly assigned to consume of either the synbiotic (n=62) or control Gaz (n=62) for 6 weeks. A 3-week washout period considered. The synbiotic Gaz was consisted of a probiotic viable and heat-resistance strain Lactobacillus sporogenes (1×107 CFU), 0.04 g inulin and 0.05 g stevia per 1 g as sweeteners' substances. Control Gaz (the same substance without probiotic bacteria and prebiotic inulin) was. Patients were received synbiotic and control foods in a 7 g package thrice a day. Fasting blood samples were taken at baseline and after 6-week intervention to measure insulin resistance, hs-CRP and biomarkers of oxidative stress.

Results: Consumption of synbiotic Gaz, compared with control, resulted in a significant decrease in serum insulin (p=0.02) and hs-CRP levels (p=0.008). Supplementation with synbiotic Gaz led also to a significant increase in plasma total glutathione (p<0.0001) compared to the control.

Conclusion: In conclusion, consumption of synbiotic Gaz for 6 weeks resulted in decreased levels of serum insulin, hs-CRP and increased levels of plasma total glutathione.

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Type of Study: Original Atricle | Subject: Nutrition
Received: 2013/04/30 | Accepted: 2013/09/14 | Published: 2013/09/14

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