Meta AnalysisID 171

植物发酵食品对代谢综合征和2型糖尿病成人肠道菌群、代谢参数和生物标志物的影响

CRD42018117766

Compared to controls, what impact do botanical fermented foods (BFF) have on metabolic and inflammatory biomarkers in adults with Metabolic Syndrome? Compared to controls, what impact do BFF have on metabolic and inflamm

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Meta Analysis Id: 171
Evidence Id: 8729
Core Evidence Id: 8729
Source Meta Analysis Id: 157
Herb2 Meta Analysis Id: HBMA000157
Crd Id: CRD42018117766
Title: Impact of botanical fermented foods on gut microbiota, metabolic parameters and biomarkers in adults with metabolic syndrome and type 2 diabetes
Review Question: Compared to controls, what impact do botanical fermented foods (BFF) have on metabolic and inflammatory biomarkers in adults with Metabolic Syndrome? Compared to controls, what impact do BFF have on metabolic and inflammatory biomarkers in adults with Type 2 Diabetes Mellitus? Compared to controls, what impact do BFF have on gut microbiota composition and function in adults with Metabolic Syndrome? Compared to controls, what impact do BFF have on on gut microbiota composition and function in adults with Type 2 Diabetes Mellitus?
Study Type Included: Inclusion criteria: we will include randomised controlled trials only
Condition Being Studied: Metabolic Syndrome and its components. Type 2 Diabetes Mellitus. In both disease states, we will look at changes in metabolic and inflammatory biomarkers, as well as gut microbiota composition and function.
Participant: Inclusion: Adult participants (over 18) diagnosed with Type 2 Diabetes Mellitus, Metabolic Syndrome (as per all recognised diagnostic criteria) or any components of Metabolic Syndrome (including obesity, glucose intolerance/ prediabetes, hypertension, dyslipidaemia, hypercholesterolaemia, non-alcoholic fatty liver disease). Participants in the sample will have been randomly allocated into intervention (BFF) and placebo, no intervention or active control groups. Exclusion: Children and adolescents (under 18 years of age).
Animal
Human Disease Modelled
Intervention: This review will include studies that evaluate traditional BFF (e.g. kimchi, sauerkraut, tibicos, tempeh, kombucha), as well as modern functional BFF (e.g. functional kimchi, red yeast rice) made with specific microbial strains or additional beneficial ingredients. These plant-derived interventions may contain any concentration of any types of live microorganisms, measured in colony forming units (CFU); BFF interventions without live microorganisms at time of consumption will also be included. Studies that utilise BFF as the sole intervention will be considered. Single compound extracts from fermented foods (e.g. monacolin, lovastatin etc) will not be included. BFF combined with non-fermented ingredients will not be included i.e. entire intervention needs to be fermented. Coffee, tea, chocolate, beer, wine and other high alcoholic beverages will not be included. Fermented dairy and meat products will not be included. Red yeast rice and vinegar studies were excluded as these interventions have recent systematic reviews/ meta-analyses for the relevant outcomes of interest.
Comparator Control: Placebo. Participants are provided with identical food product which is not fermented. Active control groups. Participants consume usual diet. No intervention.
Main Outcome: We will search for all published quantitative research based on one or more included outcome measures. Outcome measures will be related to the target conditions, including, but not limited to changes in: - Weight as measured via waist circumference, body mass index and weight; - Blood pressure (diastolic and systolic); - Lipid profile (fasting serum total cholesterol, high density lipoprotein, low density lipoprotein, triglycerides, free fatty acids); - Glucose metabolism (glycated haemoglobin, fasting plasma glucose, serum C-peptide, serum insulin); - Inflammatory markers (fasting serum high sensitivity C reactive protein, interleukin-6, interleukin-1B, tumour necrosis factor alpha); - Gut microbiota composition and metabolites (faecal metabolome, ribosomal RNA sequencing etc.). Measures of effect These will vary, as given in the source document.
Outcome Measure
Additional Outcome: Changes from baseline to last measurement in: - Liver markers (fasting serum AST, ALT); - Quality of life; - Mental health scales (anxiety and depression); - Adverse events. Measures of effect These will vary, as given in the source document.
Study Method: Systematic review
Keyword: Adult; Biomarkers; Diabetes Mellitus, Type 2; Fermented Foods; Gastrointestinal Microbiome; Gastrointestinal Tract; Humans; Metabolic Syndrome; Obesity
Contact: Dr Miin Chan [email protected]
Organisational Affiliation: School of Food and Agriculture, The University of Melbourne, Australia Department of Food Science, University of Copenhagen, Denmark Austin Health Sciences Library, Austin Health, Australia
Funding Source: This research received no specific grant from any funding agency in the public, commercial or not-for-profit sectors. This protocol and the systematic review are part of a scholarship-funded PhD project at the University of Melbourne, Australia.
Other Selection Criteria
Final Publication
Same Topic Review
Published Protocol: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678017/
Review Type
Language: English
Country: Australia, Denmark
Review Stage: Review Ongoing
First Submission Date: 2018-11-26
Registration Date: 2018-12-17
Anticipated Start Date: 2018-12-24
Anticipated Completion Date: 2022-05-30
Title Cn: 植物发酵食品对代谢综合征和2型糖尿病成人肠道菌群、代谢参数和生物标志物的影响
Title En: Impact of botanical fermented foods on gut microbiota, metabolic parameters and biomarkers in adults with metabolic syndrome and type 2 diabetes
Bilingual Status: complete