【摘要】 目的:探讨由副干酪乳杆菌N1115(Lactobacillus paracasei N1115)发酵的酸乳(简称N1115益生菌风味发酵乳)对Ⅱ型糖尿病人群糖尿病相关症状及血糖的影响。方法:共招募Ⅱ型糖尿病患者120名,年龄在(30~65)岁之间,随机分为试饮组及对照组,试饮组每日饮用2瓶200 g/瓶的发酵乳,对照组为空白对照,干预周期2个月。分别于试饮前、试饮1个月及2个月时,观察受试者糖尿病相关症状,膳食、体力活动水平以及血脂血糖等指标。结果:试饮组在试饮2个月时,口渴多饮这一糖尿病症状的改善率明显高于对照组(P<0.05),与试饮前相比空腹血糖下降,并有统计学意义(P<0.05)。结论:N1115益生菌风味发酵乳对Ⅱ型糖尿病相关症状具有一定的改善作用,不会增加血糖升高的风险。更多还原

【Abstract】 Objective: The aim of this study was to investigate the effects of yogurt supplemented with probiotics strain on symptoms of diabetes and metabolic parameters in type 2 diabetes mellitus(T2D). Methods: 120 volunteers aged(30~65) years were randomly divided into two groups. The subjects in the intervention group consumed 400 g/d of yogurt supplemented with a probiotic strain, Lactobacillus paracasei N1115(N1115) for 2 months, while those in the control group were without any interventions. The symptoms of diabetes, diet, physical activity, fasting blood glucose and postprandial blood glucose were collected at baseline and 1 month, 2 months after yogurt commencement. Results: A better improvement of polydipsia were found in the intervention group than that in the control group(P<0.05). Compared to the baseline, fasting plasma glucose decreased significantly in the intervention group(P<0.05). Conclusions: The study suggested that yogurt containing N1115 might benefit for the improvement of diabetes-related symptoms and would not disturb the glycemic control in T2D subjects.更多还原