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Table 5 Serum parameters of participants at baseline and after 4 weeks of the YS, PRE, POST, or CAPSULE treatment perioda,b

From: Effects of Bifidobacterium animalis subsp. lactis BB-12® on the lipid/lipoprotein profile and short chain fatty acids in healthy young adults: a randomized controlled trial

 

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

  1. 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
  2. bStatistical analyses were calculated using sex, treatment as between subject factor and randomization ID as the within-subject factor and age, BMI as covariates
  3. cStatistical analyses were assessed by Kruskal-Wallis test
  4. *P values are for the main effect of treatment