POTENTIAL USE OF ARACHIDONIC ACID AND PROBIOTIC STRAINS MICROORGANISMS IN FUNCTIONAL FOOD PRODUCTS FOR PREVENTION TYPE 2 DIABETES MELLITUS
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DOI:
https://doi.org/10.25712/ASTU.2072-8921.2026.01.006Keywords:
arachidonic acid, probiotic strains of microorganisms, type 2 diabetes mellitus, functional foodsAbstract
The problem of diabetes mellitus has become increasingly important in recent years with a significant increase in the number of people affected by this disease. Due to the lack of effective treatments for this disease, special attention is being paid to the prevention of type 2 diabetes mellitus (Т2DM) using functional foods. Among functional ingredients with efficacy in preventing and alleviating symptoms of Т2DM, arachidonic acid (AA) and probiotic microorganisms have high potential, with relatively few studies investigating their anti-diabetic effects.
The introduction of AA into the diet improves insulin sensitivity and reduces pro-inflammatory markers. AA contained in animal products and synthesized from linoleic acid has shown efficacy in studies where its use normalized metabolic parameters in laboratory animals. The use of probiotics helps to regulate the gut microbiota and, therefore, to reduce inflammation through the active production of metabolites and to regulate hormonal function, which also plays a key role in the prevention of Т2DM.
Analyses of the literature have shown the potential efficacy of these ingredients with respect to the prevention and therapy of DM. However, despite the existing evidence of the efficacy of these ingredients, further research is needed to experimentally validate the prospect of their combined use in new functional foods and ingredients. This will not only improve the prevention of metabolic diseases such as Т2DM but also improve the quality of life in different population groups.
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