Effects of brewer's yeast on glucose tolerance and serum lipids in Chinese adults

Abstract

This study was designed to investigate the supplemental effects of brewer's yeast on serum glucose and lipids in Chinese adults. Twenty-two participants (8 males and 14 females) were recruited from Pingtung city. Mean age of the group was 51 yr, and fasting values of total cholesterol and glucose were from 3.21 to 6.90 and 4.3 to 6.2 mmol/L, respectively. Before supplementation, a 75 g oral glucose load was administered after an overnight (9 h) fast. Blood was drawn before and at 30, 60, 90, and 120 min after the glucose load. The subjects were randomly assigned into either brewer's yeast or torula yeast group and consumed 10 g yeast powder daily for 12 wk. Brewer's yeast demonstrated a beneficial effect on decreasing serum triacylglycerol values (p < 0.05). The brewer's yeast supplemented group had an increment at 0 min (p < 0.01) and significant decrements at 60 (p < 0.05) and 90 (p < 0.01) min of oral glucose tolerance test (OGTT). However, after 12-wk supplementation, torula yeast increased glucose values at both 0 and 30 min (p < 0.05) after a glucose load. Brewer's yeast and torula yeast addition significantly altered glucose concentrations at 60 min after the glucose dosage (p < 0.05). Brewer's yeast had significantly decreasing effects on insulin output both at 90 (p < 0.05) and 120 min (p < 0.01) after the glucose load. Likewise, serum insulin contents decreased at 90 min (p < 0.01) after supplementation in the group given torula yeast. Brewer's yeast supplementation had beneficial effects both on serum triacylglycerol and on 60-min and 90-min glucose values of OGTT.