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. 2019 Dec 5;11:103. doi: 10.1186/s13098-019-0496-9

Table 3.

Comparison of biochemical measures between the study groups at baseline and at the end of the intervention

Variable Study groups Baseline End-of-trial Change P-valuea P-valueb P-valuec

FPG

(mg/dL)

 I: Control bread 122.56 ± 5.87 120.88 ± 4.47 − 1.68 ± 6.43 0.61 0.54 0.6
II: Lactic acid bread 127.48 ± 4.95 115.16 ± 3.81 − 12.32 ± 6.29
III: Synbiotic bread 126.84 ± 6.08 120.80  ± 4.43 − 6.04 ± 8.41
IV: Synbiotic+ lactic acid bread 129.68 ± 4.88 115.60  ± 3.55 − 14.08 ± 5.56

HbA1c

(%)

 I: Control bread 6.98 ± 0.14 6.99 ± 0.14 0.004 ± 0.02 0.005* <0.001** <0.001***
II: Lactic acid bread 6.84 ± 0.13 6.69 ± 0.11 − 0.14 ± 0.05
III: Synbiotic bread 6.78 ± 0.11 6.50 ± 0.08 − 0.28  ± 0.06
IV: Synbiotic + lactic acid bread 6.84 ± 0.12 6.43 ± 0.11 − 0.41 ± 0.06
HOMA-IR I: Control bread 2.12 ± 0.27 1.81 ± 0.24 − 0.30  ± 0.12 0.31 0.11 0.09
II: Lactic acid bread 2.12 ± 0.25 2.27 ± 0.22 0.14 ± 0.10
III: Synbiotic bread 2.32 ± 0.24 2.35 ± 0.22 0.03 ± 0.07
IV: Synbiotic + lactic acid bread 2.20 ± 0.21 2.23 ± 0.21 0.03 ± 0.09

Insulin

(µU/mL)

 I: Control bread 8.18 ± 0.95 6.68 ± 0.81 − 1.51 ± 0.31 0.96 0.91 0.96
II: Lactic acid bread 7.60 ± 0.73 6.31 ± 0.62 − 1.28 ± 0.39
III: Synbiotic bread 8.25 ± 0.95 6.19 ± 0.83 − 2.05 ± 1.03
IV: Synbiotic + lactic acid bread 7.73 ± 0.73 6.23 ± 0.65 − 1.50 ± 1.08

TAC

(mmol/L)

 I: Control bread 0.38 ± 0.01 0.37 ± 0.01 − 0.01 ± 0.01 0.27 0.11 0.26
II: Lactic acid bread 0.37 ± 0.01 0.35 ± 0.01 0.02 ± 0.02
III: Synbiotic bread 0.38 ± 0.01 0.38 ± 0.007 − 0.007 ± 0.01
IV: Synbiotic+ lactic acid bread 0.35 ± 0.01 0.38 ± 0.01 0.03 ± 0.01

SOD

(mmol/L)

 I: Control bread 12.41 ± 0.43 12.23 ± 0.40 0.18 ± 0.17 <0.001‡ 0.001‡‡ <0.001‡‡‡
II: Lactic acid bread 17.75 ± 0.35 17.21 ± 0.48 − 0.54 ± 0.40
III: Synbiotic bread 22.09 ± 0.71 22.49 ± 0.67 0.40 ± 0.13
IV: Synbiotic+ lactic acid bread 18.87 ± 0.92 19.74 ± 0.91 0.87 ± 0.22
GSH-Px (µmol/L) I: Control bread 44.37 (26.62, 66.56) 44.9 (26.90, 66.80) 0.47 – (0.91, 2.89) 0.30d 0.48d 0.04†
II: Lactic acid bread 70.88 (39.93, 173) 51 (36.25, 118.5) 1.23 (− 29.55, 7.10)
III: Synbiotic bread 115.38 (31.06, 244) 123 (31.06, 245.5) 0.85 (0.000, 1.54)
IV: Synbiotic+ lactic acid bread 54.38 (31.06, 186) 72 (38.25, 209) 1.19 (0.40, 2.86)
hs-CRP (mg/L) I: Control bread 699 (391, 2499) 580 (395, 1063) 519.35 ± 304.35 0.7 0.48 0.02††
II: Lactic acid bread 926 (501, 1782) 749 (522, 1573) 33.80 ± 237.60
III: Synbiotic bread 840 (528, 1341) 687 (454, 960) − 689.76 ± 368.98
IV: Synbiotic+ lactic acid bread 926 (488, 1887) 750 (487, 1063) − 575.96 ± 268.60

Values are presented as mean ± SEM or median (Q1, Q3)

FPG fasting plasma glucose, HOMA-IR homeostatic model assessment of insulin resistance, TAC total antioxidant capacity, GSH-Px glutathion peroxidas, hs-CRP high sensitivity C-reactive protein

aP-values represent the differences between the study groups after 8 weeks of intervention obtained from One-way ANOVA or Kruskal–Walis test

bP-values represent the changes in metabolic parameters between the study groups obtained from One-way ANOVA Kruskal–Walis test

cP-value represent the changes in metabolic parameters between the study groups obtained from ANCOVA adjusted based on age, weight, BMI and baseline values of variables

dP-values obtained from Kruskal–Walis test

* Significant differences between groups I and IV (P = 0.006) and Groups I and III (P = 0.02)

** Groups I and III (P = 0.002), I and IV (P < 0.001), and II and IV (P = 0.004)

*** Groups I and III (P < 0.001); I and IV (P < 0.001), and II and IV (P = 0.001)

‡Significant differences between Groups I and II (P < 0.001), I and III (P < 0.001), and I and IV(P < 0.001)

‡‡Groups I and IV (P = 0.02) and II and IV (P = 0.01)

‡‡‡Groups I and IV (P = 0.005), II and III (P = 0.01), and II and IV (P = 0.001)

†Significant difference between Groups II and IV (P = 0.03)

††Significant difference between Groups II and III (P = 0.02)