Document Type : Research Article
Authors
1 Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, IR Iran
2 Department of Research and Development of Sekkeh Gaz Company, Isfahan, IR Iran
Abstract
Background: To our knowledge, no reports are available indicating the effects of synbiotics on pregnancy outcomes and maternal biochemical indices in pregnant women.
Objectives: This study was designed to evaluate the effects of daily consumption of a synbiotic food on pregnancy outcomes and maternal biochemical indices among Iranian pregnant women.
Patients and Methods: This double-blind randomized controlled clinical trial was conducted among 52 pregnant women, primigravida, aged from 18 to 35 years with singleton pregnancy at their third trimester. After a 2-week run-in period, pregnant women were divided into two groups to receive either a synbiotic (n = 26) or control food (n = 26) for 9 weeks randomly. The synbiotic food contained a probiotic viable and heat-resistant Lactobacillus sporogenes(1 × 10 7CFU) and 0.04 g inulin (HPX)/g as the prebiotic. Subjects were requested to consume the synbiotic food two times a day in 9 g portions, followed by checking for newborn’s weight, height, head circumference, Apgar score, and hyperbilirubinemia. Fasting blood samples were taken at the beginning of the study and 9 weeks after the intervention to measure serum calcium, iron, and magnesium and liver enzymes.
Results: Supplementation with synbiotic food for 9 weeks among pregnant women did not affect any significant differences in the cesarean section rate, gestational age, newborn birth size and Apgar score. Synbiotic-supplemented women had a significant rise in serum calcium levels (+0.2 ± 1.0 vs. -0.5 ± 0.8 mg/dL, P = 0.005) compared to women in the control group, while no significant differences were found between the two groups in terms of their effects on serum iron, magnesium and liver enzymes levels.
Conclusions: Taken together, consumption of synbiotic food among pregnant women for 9 weeks has resulted in increased levels of serum calcium compared to the control food, but did not affect pregnancy outcomes, serum iron, magnesium and liver enzymes.
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