Table 3 Comparison of biochemical measures between the study groups at baseline and at the end of the intervention

FPG

(mg/dL)

I: Control bread

122.56 ± 5.87

120.88 ± 4.47

− 1.68 ± 6.43

0.61

0.54

0.6

II: Lactic acid bread

127.48 ± 4.95

115.16 ± 3.81

− 12.32 ± 6.29

III: Synbiotic bread

126.84 ± 6.08

120.80  ± 4.43

− 6.04 ± 8.41

IV: Synbiotic+ lactic acid bread

129.68 ± 4.88

115.60  ± 3.55

− 14.08 ± 5.56

HbA1c

(%)

I: Control bread

6.98 ± 0.14

6.99 ± 0.14

0.004 ± 0.02

0.005^*

<0.001**

<0.001***

II: Lactic acid bread

6.84 ± 0.13

6.69 ± 0.11

− 0.14 ± 0.05

III: Synbiotic bread

6.78 ± 0.11

6.50 ± 0.08

− 0.28  ± 0.06

IV: Synbiotic + lactic acid bread

6.84 ± 0.12

6.43 ± 0.11

− 0.41 ± 0.06

HOMA-IR

I: Control bread

2.12 ± 0.27

1.81 ± 0.24

− 0.30  ± 0.12

0.31

0.11

0.09

II: Lactic acid bread

2.12 ± 0.25

2.27 ± 0.22

0.14 ± 0.10

III: Synbiotic bread

2.32 ± 0.24

2.35 ± 0.22

0.03 ± 0.07

IV: Synbiotic + lactic acid bread

2.20 ± 0.21

2.23 ± 0.21

0.03 ± 0.09

Insulin

(µU/mL)

I: Control bread

8.18 ± 0.95

6.68 ± 0.81

− 1.51 ± 0.31

0.96

0.91

0.96

II: Lactic acid bread

7.60 ± 0.73

6.31 ± 0.62

− 1.28 ± 0.39

III: Synbiotic bread

8.25 ± 0.95

6.19 ± 0.83

− 2.05 ± 1.03

IV: Synbiotic + lactic acid bread

7.73 ± 0.73

6.23 ± 0.65

− 1.50 ± 1.08

TAC

(mmol/L)

I: Control bread

0.38 ± 0.01

0.37 ± 0.01

− 0.01 ± 0.01

0.27

0.11

0.26

II: Lactic acid bread

0.37 ± 0.01

0.35 ± 0.01

0.02 ± 0.02

III: Synbiotic bread

0.38 ± 0.01

0.38 ± 0.007

− 0.007 ± 0.01

IV: Synbiotic+ lactic acid bread

0.35 ± 0.01

0.38 ± 0.01

0.03 ± 0.01

SOD

(mmol/L)

I: Control bread

12.41 ± 0.43

12.23 ± 0.40

0.18 ± 0.17

<0.001^‡

0.001^‡‡

<0.001^‡‡‡

II: Lactic acid bread

17.75 ± 0.35

17.21 ± 0.48

− 0.54 ± 0.40

III: Synbiotic bread

22.09 ± 0.71

22.49 ± 0.67

0.40 ± 0.13

IV: Synbiotic+ lactic acid bread

18.87 ± 0.92

19.74 ± 0.91

0.87 ± 0.22

GSH-Px (µmol/L)

I: Control bread

44.37 (26.62, 66.56)

44.9 (26.90, 66.80)

0.47 – (0.91, 2.89)

0.30^d

0.48^d

0.04^†

II: Lactic acid bread

70.88 (39.93, 173)

51 (36.25, 118.5)

1.23 (− 29.55, 7.10)

III: Synbiotic bread

115.38 (31.06, 244)

123 (31.06, 245.5)

0.85 (0.000, 1.54)

IV: Synbiotic+ lactic acid bread

54.38 (31.06, 186)

72 (38.25, 209)

1.19 (0.40, 2.86)

hs-CRP (mg/L)

I: Control bread

699 (391, 2499)

580 (395, 1063)

519.35 ± 304.35

0.7

0.48

0.02^††

II: Lactic acid bread

926 (501, 1782)

749 (522, 1573)

33.80 ± 237.60

III: Synbiotic bread

840 (528, 1341)

687 (454, 960)

− 689.76 ± 368.98

IV: Synbiotic+ lactic acid bread

926 (488, 1887)

750 (487, 1063)

− 575.96 ± 268.60