02202naa a2200253 a 450000100080000000500110000800800410001902400560006010000190011624500860013526000090022152014190023065000170164965000210166665000150168765300190170265300200172170000250174170000290176670000220179570000230181770000220184077300860186220578092017-10-04       2017    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1080/10408398.2014.9344382DOI1 aTONUCCI, L. B.  aGut microbiota and probioticsbFocus on diabetes mellitus.h[electronic resource]  c2017  aThe characterization of gut microbiota has become an important area of research in several clinical conditions, including type 2 diabetes (T2DM). Changes in the composition and/or metabolic activity of the gut microbiota can contribute to human health. Thus, this review discusses the effects of probiotics and gut microbiota on metabolic control in these individuals. Relevant studies were obtained from electronic databases such as PubMed/Medline and ISI Web of Science. The main probiotics used in these studies belonged to the genera Lactobacillus and Bifidobacterium. The authors found seven randomized placebocontrolled clinical trials and 13 experimental studies directly related to the effect of probiotics on metabolic control in the context of T2DM. The hypothesis that gut microbiota plays a role in the development of diabetes indicates an important beginning, and the potential of probiotics to prevent and reduce the severity of T2DM is better observed in animal studies. In clinical trials, the use of probiotics in glycemic control presented conflicting results, and only few studies have attempted to evaluate factors that justify metabolic changes, such as markers of oxidative stress, inflammation, and incretins. Thus, further research is needed to assess the effects of probiotics in the metabolism of diabetic individuals, as well as the main mechanisms involved in this complex relationship.  ainflammation  aoxidative stress  aprobiotics  aGut Microbiota  aType 2 Diabetes1 aSANTOS, K. M. O. dos1 aFERREIRA, C. L. de L. F.1 aRIBEIRO, S. M. R.1 aOLIVEIRA, L. L. de1 aMARTINO, H. S. D.  tCritical Reviews in food Science and Nutritiongv. 57, n. 11, p. 2296-2309, 2017.