Current Topic in Lactic Acid Bacteria and Probiotics
Korean Society for Lactic Acid Bacteria and Probiotics
Article

난소화성 덱스트린 발효유의 식후 혈당치 상승에 미치는 영향

송민호1, 조영훈2, 신현정2,*
Min-Ho Song1, Young-Hoon Cho2, Hyun-Jung Shin2,*
1충남대학교 의과대학
2남양유업㈜ 중앙연구소
1College of Medicine, Chungnam National University, Daejeon 305-764, Korea
2Research & Development Center, Namyang Dairy Products Co. Ltd., Sejong 339-914, Korea
*Corresponding author: Hyun-Jung Shin, Research & Development Center, Namyang Dairy Products Co. Ltd., Sejong 339-914, Korea, Tel: 82-44-856-0381, Fax: 82-, E-mail: microshj@naver.com

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Published Online: Jun 30, 2019

Abstract

Recently, the prevalence of diabetes and metabolic syndrome is increasing and has become a social problem. Considering the fact that many Koreans consumed fermented milk, this study was performed to determine the positive effect of fermented milk with indigestible dextrin formulation (Dr. Insue) for patients impaired glucose tolerance or potentially metabolic syndrome, diabetic. Long-term drinking of fermented milk, Dr. Insue did not cause the rise in blood glucose after a meal and has no side effects such as discomfort digestive-organ in spite of intake 12 wk. Also, It confirmed that there is no adverse effect about hematological and biochemical tests, including glycosylated hemoglobin. It is suggested that fermented milk, Dr.Insue is suitable beverage for potentially diabetic patients with metabolic syndrome of impaired glucose tolerance. Additionally, it should be considered to be a means to investigate the changes of cardiovascular risk of ingestion of the fermented milk and research through the increases the amount indigestible dextrin formulation or extending the period of intake.

Keywords: fermented milk; lactic acid bacteria; blood glucose levels