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

• Published in: Journal of dairy science Vol. 103; no. 2; pp. 1110 - 1119
• Main Authors: Grom, L.C., Rocha, R.S., Balthazar, C.F., Guimarães, J.T., Coutinho, N.M., Barros, C.P., Pimentel, T.C., Venâncio, E.L., Collopy Junior, I., Maciel, P.M.C., Silva, P.H.F., Granato, D., Freitas, M.Q., Esmerino, E.A., Silva, M.C., Cruz, A.G.
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.02.2020
• Subjects: Adult; alpha-amylase; alpha-glucosidase; Animals; blood glucose; Blood Glucose - metabolism; breads; Cheese; cheeses; dairy beverages; dairy foods; Dairy Products; enzyme activity; enzyme inhibition; Female; functional foods; glycemic effect; Glycemic Index; Humans; Hyperglycemia - blood; Hyperglycemia - prevention & control; Lactobacillus casei; Lactobacillus casei - metabolism; lipids; Male; Middle Aged; postprandial glycemia; Postprandial Period; probiotic; Probiotics; whey; Young Adult; functional foods; probiotic; postprandial glycemia; dairy foods
• DOI: 10.3168/jds.2019-17401
• ISSN: 0022-0302; 1525-3198

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.