Does symbiotic supplementation which contains Bacillus Coagulans Lactobacillus rhamnosus, Lactobacillus acidophilus and fructooligosaccharide has favourite effects in patients with type-2 diabetes? A randomised, double-blind, placebo-controlled trial.

This study aimed to determine the effect of Bacillus Coagulans symbiotic supplementation on metabolic factors and inflammation in patients with type-2 diabetes. In this clinical trial, 50 patients with type-2 diabetes were randomly assigned to the symbiotic (containing Bacillus Coagulans + Lactobacillus rhamnosus + Lactobacillus acidophilus and fructooligosaccharide) or placebo groups to receive one sachet daily for 12 weeks. Glycaemic Index, lipid profile, and hs-CRP were measured at the beginning and end of the study. Analysis of covariance demonstrated that fasting blood glucose (FBG), insulin, homeostatic Model Assessment for Insulin Resistance (HOMA-IR), ß-cell function (HOMA-ß) (p <.05) and hs-CRP (p <.05) significantly declined in the treatment group compared with the placebo group. So, the current study indicated that Bacillus Coagulans symbiotic supplementation could improve metabolic factors and inflammation in patients with type-2 diabetes.

Drying method effects on the antioxidant activity of quince (Cydonia oblonga Miller) tea.

BACKGROUND: Quince has many health benefits. Dried quince has been used as a tea for centuries. The aim of this study was to investigate the influences of two drying methods on the antioxidant activity of the quince. MATERIAL AND METHODS: Fifty two fresh Iranian quinces (Cydonia oblonga) were obtained from different parts of Shiraz. Half of the quinces were peeled and both peel and flesh immediately frozen at -20°C individually. The remainder was divided in two groups, and dried with sun and oven drying methods. Proximate analysis, caloric, mineral and vitamin C contents were determined in the fresh quinces. The total phenolic, DPPH radical scavenging activity and reducing power analysis were done on flesh, peel, sun-dried and oven-dried quinces. RESULTS: The proximate and nutritional composition of the fresh quinces was similar to those reported by other researchers. Oven-dried and quince peel contained higher amounts of phenolics than the sun-dried and flesh quinces, respectively. Sun-dried and flesh samples showed lower radical scavenging effect and reducing antioxidant capacity than oven-dried and quince peel, respectively. CONCLUSION: Overall, oven drying can better preserve the antioxidative activity of the quince.