Probiotic supplementation prevents high-fat, overfeeding-induced insulin resistance in human subjects.
Study Goal
The researchers aimed to determine whether probiotic supplementation (Lactobacillus casei Shirota) in milk prevents diet-induced insulin resistance in healthy human subjects.
Results Summary
The probiotic group maintained normal insulin sensitivity after high-fat overfeeding, while the control group showed a 27% decrease in insulin sensitivity. Fasting glucose increased in the control group but remained stable in the probiotic group.
Population
Seventeen healthy human subjects.
Effective Dosage
LcS-fermented milk drink twice daily.
Duration
4 weeks.
Interactions
None mentioned.
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
probiotic supplementation (Lactobacillus casei Shirota (LcS)) | decrease | diet-induced insulin resistance | human subjects | - | prevents | #1 |
high-fat, high-energy diet | increase | body mass | control group | 0.6 (SE 0.2) kg | increased | #2 |
high-fat, high-energy diet | increase | body mass | probiotic group | 0.3 (SE 0.2) kg | increased | #3 |
high-fat, high-energy diet | increase | fasting plasma glucose concentrations | control group | 5.3 (SE 0.1) v. 5.6 (SE 0.2) mmol/l | increased | #4 |
high-fat, high-energy diet | no change | fasting serum insulin concentrations | both groups | - | maintained | #5 |
high-fat, high-energy diet | increase | Glucose AUC values | control group | 10% | increased | #6 |
high-fat, high-energy diet | decrease | whole-body insulin sensitivity | control group | 27% | decreased | #7 |
probiotic supplementation (Lactobacillus casei Shirota (LcS)) | no change | normal insulin sensitivity | probiotic group | 4.4 (SE 0.8) and 4.5 (SE 0.9) | maintained | #8 |
The purpose of the present study was to determine whether probiotic supplementation (Lactobacillus casei Shirota (LcS)) prevents diet-induced insulin resistance in human subjects. A total of seventeen healthy subjects were randomised to either a probiotic (n 8) or a control (n 9) group. The probiotic group consumed a LcS-fermented milk drink twice daily for 4 weeks, whereas the control group received no supplementation. Subjects maintained their normal diet for the first 3 weeks of the study, after which they consumed a high-fat (65 % of energy), high-energy (50 % increase in energy intake) diet for 7 d. Whole-body insulin sensitivity was assessed by an oral glucose tolerance test conducted before and after overfeeding. Body mass increased by 0·6 (SE 0·2) kg in the control group (P< 0·05) and by 0·3 (SE 0·2) kg in the probiotic group (P>0·05). Fasting plasma glucose concentrations increased following 7 d of overeating (control group: 5·3 (SE 0·1) v. 5·6 (SE 0·2) mmol/l before and after overfeeding, respectively, P< 0·05), whereas fasting serum insulin concentrations were maintained in both groups. Glucose AUC values increased by 10 % (from 817 (SE 45) to 899 (SE 39) mmol/l per 120 min, P< 0·05) and whole-body insulin sensitivity decreased by 27 % (from 5·3 (SE 1·4) to 3·9 (SE 0·9), P< 0·05) in the control group, whereas normal insulin sensitivity was maintained in the probiotic group (4·4 (SE 0·8) and 4·5 (SE 0·9) before and after overeating, respectively (P>0·05). These results suggest that probiotic supplementation may be useful in the prevention of diet-induced metabolic diseases such as type 2 diabetes.