A Fermented Milk Product Containing B. lactis CNCM I-2494 Improves the Tolerance of a Plant-Based Diet in Patients with Disorders of Gut–Brain Interactions
2021
Boris Le Nevé | Adrian Martinez-De la Torre | Julien Tap | Adoración Nieto Ruiz | Muriel Derrien | Aurélie Cotillard | Jean-Michel Faurie | Elizabeth Barba | Marianela Mego | Quentin Dornic | John Butler | Xavi Merino | Beatriz Lobo | Ferran Pinsach Batet | Marta Pozuelo | Javier Santos | Francisco Guarner | Chaysavanh Manichanh | Fernando Azpiroz
Healthy, plant-based diets, rich in fermentable residues, may induce gas-related symptoms. The aim of this exploratory study was to assess the effects of a fermented milk product, containing probiotics, on the tolerance of a healthy diet in patients with disorders of gut&ndash:brain interactions (DGBI), complaining of excessive flatulence. In an open design, a 3-day healthy, mostly plant-based diet was administered to patients with DGBI (52 included, 43 completed) before and at the end of 28 days of consumption of a fermented milk product (FMP) containing Bifidobacterium animalis subsp. lactis CNCM I-2494 and lactic acid bacteria. As compared to a habitual diet, the flatulogenic diet increased the perception of digestive symptoms (flatulence score 7.1 ±: 1.6 vs. 5.8 ±: 1.9: p <: 0.05) and the daily number of anal gas evacuations (22.4 ±: 12.5 vs. 16.5 ±: 10.2: p <: 0.0001). FMP consumption reduced the flatulence sensation score (by &ndash:1.6 ±: 2.2: p <: 0.05) and the daily number of anal gas evacuations (by &ndash:5.3 ±: 8.2: p <: 0.0001). FMP consumption did not significantly alter the overall gut microbiota composition, but some changes in the microbiota correlated with the observed clinical improvement. The consumption of a product containing B. lactis CNCM I-2494 improved the tolerance of a healthy diet in patients with DGBI, and this effect may be mediated, in part, by the metabolic activity of the microbiota.
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