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Study findings on how OLL2712 lactic acid bacteria affects HbA1c

A human trial was conducted in healthy adults with prediabetes, and the following results were obtained:

(1) In both the group that consumed yogurt containing OLL2712 lactic acid bacteria and the group that consumed yogurt not containing it (placebo yogurt group), HbA1c levels were significantly decreased after 12 weeks compared to the baseline before consumption. However, the group that consumed yogurt containing OLL2712 lactic acid bacteria had a larger and significant decrease compared to the placebo yogurt group (Figure 1).

(2) The placebo yogurt group showed a significant increase in the insulin resistance index (HOMA-IR) after 12 weeks compared to the baseline before consumption. On the other hand, the index remained normal without any increase in the group that consumed yogurt containing OLL2712 lactic acid bacteria (Figure 2).

Figure 1: Changes in HbA1c concentration Figure 1: Changes in HbA1c concentration Figure 2: Changes in insulin resistance index Figure 2: Changes in insulin resistance index

Subject pool Healthy adults aged 20–64 with HbA1c level within the range of 5.6–6.4% and fasting blood sugar level within the range of 100–125 mg/dL Number of subjects Group consuming yogurt containing OLL2712 lactic acid bacteria: 65 (62 of whom were included in the efficacy analysis) Group consuming placebo yogurt: 65 (64 of whom were included in the efficacy analysis) Amount Group consuming yogurt containing OLL2712 lactic acid bacteria: 112 g/day Group consuming placebo yogurt: 112 g/day Period of consumption 12 weeks Study period July–December 2018 Note The anti-inflammatory effect of OLL2712 lactic acid bacteria is stronger when the bacteria are heat-treated than when they are alive, so the clinical trial was conducted with the heat-treated bacteria.

(Source：Toshimitsu T, et al. Nutrients. 2020; 12(2), 374.)