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Probiotics improved antioxidant status after open-heart surgery

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Research area:biology-genetics

What the study found

The study found that probiotic supplementation may improve postoperative antioxidant status in patients undergoing open-heart surgery. It did not find a significant change in malondialdehyde, a marker of oxidative stress.

Why the authors say this matters

The authors conclude that probiotics may serve as an adjunctive therapy, meaning an added treatment, to enhance antioxidant defenses and mitigate postoperative oxidative stress. The study suggests this may be relevant for patients recovering from open-heart surgery.

What the researchers tested

This was a randomized controlled trial in 37 patients with cardiovascular disease scheduled for open-heart surgery. Eighteen patients received probiotic supplementation and 19 received placebo, starting 1 day before surgery and continuing for 2 weeks. The researchers measured plasma malondialdehyde (MDA) and total antioxidant capacity (TAC) at baseline and at the end of the intervention using ELISA and colorimetric methods.

What worked and what didn't

Probiotic supplementation was associated with an improvement in total antioxidant capacity (TAC), a measure of the body’s overall antioxidant capacity. No significant change was found for malondialdehyde (MDA).

What to keep in mind

The abstract reports a small study with 37 participants. Further large-scale studies are warranted, and no additional limitations are described in the available summary.

Key points

  • Probiotic supplementation may improve postoperative antioxidant status after open-heart surgery.
  • The trial compared probiotics with placebo in 37 patients with cardiovascular disease.
  • Total antioxidant capacity improved, while malondialdehyde did not change significantly.
  • The intervention began 1 day before surgery and continued for 2 weeks.
  • The authors say larger studies are still needed.

Disclosure

Research title:
Probiotics improved antioxidant status after open-heart surgery
Authors:
Fatemeh Mofidi, Sahar Kavand, Saeid Doaei, Marzie Shahrabi, Zeinab Javid, Mehdi Norouzi, Mohsen Taghavi, Ali Dabbagh, Mohammad Fathi, Mahdi Shadnoush
Institutions:
Guilan University of Medical Sciences, Improvement Service, Islamic Azad University, Science and Research Branch, Islamic Azad University, Tehran, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Shahid Beheshti University of Medical Sciences, Shahid Beheshti University of Medical Sciences, Shahid Beheshti University of Medical Sciences, Sukraraj Tropical & Infectious Disease Hospital, Sukraraj Tropical & Infectious Disease Hospital, Sukraraj Tropical & Infectious Disease Hospital, Tehran University of Medical Sciences
Publication date:
2026-03-01
DOI:
10.1097/xce.0000000000000351
OpenAlex record:
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AI provenance: This post was generated by gpt-5.4-mini (OpenAI). The original authors did not write or review this post.

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