Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?

L. C. Grom, R. S. Rocha, C. F. Balthazar, J. T. Guimarães, N. M. Coutinho, C. P. Barros, T. C. Pimentel, E. L. Venâncio, I. Collopy Junior, P. M.C. Maciel, P. H.F. Silva, D. Granato, M. Q. Freitas, E. A. Esmerino, M. C. Silva, A. G. Cruz

Research output: Contribution to journalArticlepeer-review

Abstract

The consumption of probiotic-enriched dairy products has been associated with many health benefits, including anti-hyperglycemic activity. The effect on health is dependent on the type of probiotic culture used and the dairy product consumed. This study evaluated the effect of different probiotic-enriched dairy matrices (Minas Frescal cheese, Prato cheese, and whey dairy beverage) containing Lactobacillus casei on in vitro and in vivo anti-hyperglycemic activity. For this purpose, in vitro anti-hyperglycemic activity was determined by the inhibition of α-glucosidase and α-amylase activities, and a human study was performed with healthy individuals (n = 15, consumption of bread as a control; bread + Minas Frescal cheese; bread + Prato cheese; bread + dairy beverage) to assess the effects of different probiotic foods on postprandial glycemia. In vitro data showed that Prato cheese presented the highest lipid (36.9 g/100 g) and protein (26.5 g/100 g) contents as well as the highest α-amylase (60.7%) and α-glucosidase (52.6%) inhibition. The consumption of Prato cheese resulted in a lesser increase in blood glucose level (13 mg/dL) compared with the consumption of bread alone (19 mg/dL), Minas Frescal cheese (20 mg/dL), and whey dairy beverage (30 mg/dL), with glycemic indices similar to that observed for the control. The present results demonstrated a good correlation between in vitro and in vivo data, in which the type of dairy matrix affects the anti-hyperglycemic activity. It is concluded that the consumption of probiotic Prato cheese can contribute to the reduction of postprandial glycemia in healthy individuals.

Original languageEnglish
Pages (from-to)1110-1119
Number of pages10
JournalJournal of Dairy Science
Volume103
Issue number2
DOIs
Publication statusPublished - Feb 2020
Externally publishedYes

Keywords

  • dairy foods
  • functional foods
  • postprandial glycemia
  • probiotic

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