In this study, a pool of 130 healthy adults that were prediabetic (HbA1c of 5.6–6.4% and fasting blood sugar concentration of 100–125 mg/dL) were equally divided into two groups (each consisting of 65 individuals), of which one was served a pack of yogurt containing OLL2712 lactic acid bacteria (112 g of yogurt containing at least 5×109 cells of heat-treated OLL2712 lactic acid bacteria) every day for 12 weeks while the other was served the same amount of yogurt at the same frequency simultaneously but without any OLL2712 lactic acid bacteria in it.

The study yielded the following different results between the two groups.

(1) While the HbA1c concentration significantly declined in both groups after the 12-week study compared to before, the group that ingested the yogurt containing OLL2712 lactic acid bacteria had a significantly larger decrease in HbA1c than the group that ingested the yogurt without any OLL2712 lactic acid bacteria content (Figure 1).

(2) While the group that ingested the yogurt without any OLL2712 lactic acid bacteria content showed a significant increase in insulin resistance index (HOMA-IR) after the 12-week study compared to before, the group that ingested the yogurt containing OLL2712 lactic acid bacteria maintained the same normal level of insulin resistance without any increase in their HOMA-IR readings (Figure 2).

Figure 1: Changes in HbA1c concentration

Figure 2: Changes in insulin resistance index

Period of study: July-December 2018
Subjects of efficacy analysis: 126 healthy adults aged 20-64 with HbA1c concentration of 5.6-6.4% and fasting blood sugar concentration of 100-125 mg/dL
*As OLL2712 lactic acid bacteria is more anti-inflammatory when heat-treated than when the bacteria are alive, the clinical study was conducted with OLL2712 lactic acid bacteria killed by heat treatment.
Source: Nutrients 2020,12(2),374