Table 5.
Serum parameters of participants at baseline and after 4 weeks of the YS, PRE, POST, or CAPSULE treatment perioda,b
| BL (n = 30) |
YS (n = 25) |
PRE (n = 25) |
POST (n = 26) |
CAP (n = 26) |
P Value* | |
|---|---|---|---|---|---|---|
| TC, mg/dL | 165 ± 6 | 167 ± 6 | 159 ± 6 | 162 ± 6 | 162 ± 6 | 0.45 |
| HDL-C, mg/dL | 54.2 ± 2.0 | 55.9 ± 2.0 | 55.7 ± 2.0 | 54.7 ± 2.0 | 54.2 ± 2.0 | 0.48 |
| LDL-C, mg/dL | 92.3 ± 5.1 | 93.5 ± 5.1 | 93.1 ± 5.2 | 91.9 ± 5.2 | 90.3 ± 5.2 | 0.71 |
| Non-HDL-C, mg/dL | 110 ± 6 | 111 ± 6 | 111 ± 6 | 110 ± 6 | 108 ± 6 | 0.80 |
| TGs, mg/dL | 90.4 ± 6.3 | 88.9 ± 6.4 | 86.8 ± 6.4 | 89.9 ± 6.4 | 88.8 ± 6.4 | 0.95 |
| TC/HDL-C ratio | 3.15 ± 0.14 | 3.10 ± 0.15 | 3.13 ± 0.15 | 3.16 ± 0.15 | 3.12 ± 0.15 | 0.83 |
| TG/HDL-C ratio | 1.77 ± 0.14 | 1.68 ± 0.14 | 1.69 ± 0.14 | 1.76 ± 0.14 | 1.75 ± 0.14 | 0.85 |
| Insulin, mU/Lc | 5.06 ± 0.88 | 4.57 ± 0.89 | 5.50 ± 0.90 | 5.39 ± 0.90 | 4.69 ± 0.90 | 0.99 |
| Glucose, mg/dLc | 86.9 ± 1.3 | 87.9 ± 1.3 | 88.2 ± 1.3 | 87.1 ± 1.3 | 87.7 ± 1.3 | 0.74 |
| HOMA-IR | 1.11 ± 0.20 | 1.00 ± 0.20 | 1.15 ± 0.21 | 1.19 ± 0.21 | 1.02 ± 0.21 | 0.63 |
| CRP, mg/Lc | 2.07 ± 1.01 | 1.77 ± 1.05 | 1.29 ± 1.07 | 2.17 ± 1.07 | 3.77 ± 1.07 | 0.99 |
aValues are means ± SEMs; BL, baseline; YS, yogurt smoothie with no BB-12®; PRE, yogurt smoothie with BB-12® added pre-fermentation; POST, yogurt smoothie with BB-12® post-fermentation; TC, total cholesterol; HDL-C, high-density lipoprotein cholesterol; LDL-C, low-density lipoprotein cholesterol; TGs, triglycerides; HOMA-IR, homeostatic model assessment-estimated insulin resistance; hs-CRP, high-sensitivity C-reactive protein
bStatistical analyses were calculated using sex, treatment as between subject factor and randomization ID as the within-subject factor and age, BMI as covariates
cStatistical analyses were assessed by Kruskal-Wallis test
*P values are for the main effect of treatment