Probiotic dairy foods and postprandial glycemia: A mini-review

Abstract Background Postprandial glycemia after food intake is considered the most important parameter to control the risk of diabetes. Although probiotic dairy products may have a regulatory effect on postprandial blood glucose, this topic has been poorly addressed in scientific studies. Scope and approach This review aims to discuss the relationship between the consumption of probiotic dairy products and the maintenance of postprandial glycemia, presenting the mechanisms of action of probiotics and the impact of the dairy matrix, the probiotic strain, and addition of ingredients, among others. A comparison between the effects of dairy products and the synthetic drugs conventionally used was also carried out. Finally, the review deals with strategies for increasing the functionality of probiotic dairy products. Key findings and conclusion Ripened cheeses, fermented dairy products, and whey-based products (milk beverages) containing probiotic strains with higher proteolytic and EPS-forming capacities, and the addition of prebiotics and/or plant-derived products have a greater effect on postprandial glycemic regulation and/or inhibition of α-glucosidase and α-amylase enzymes. The literature has focused on the in vitro inhibitory effect on digestive enzymes, suggesting that clinical studies should be a priority. The inhibitory effect observed for the probiotic dairy products can be quantitatively comparable to that provided by synthetic drugs, depending on the dairy matrix and the probiotic strain, with promising results.