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A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects

Background: Healthy plant-based diets rich in fermentable residues may induce gas-related symptoms. Our aim was to determine the potential of a fermented milk product with probiotics in improving digestive comfort with such diets. Methods: In an open design, a 3-day high-residue diet was administere...

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Autores principales: Le Nevé, Boris, Martinez-De la Torre, Adrian, Tap, Julien, Derrien, Muriel, Cotillard, Aurélie, Barba, Elizabeth, Mego, Marianela, Nieto Ruiz, Adoración, Hernandez-Palet, Laura, Dornic, Quentin, Faurie, Jean-Michel, Butler, John, Merino, Xavi, Lobo, Beatriz, Pinsach Batet, Ferran, Accarino, Anna, Pozuelo, Marta, Manichanh, Chaysavanh, Azpiroz, Fernando
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7071254/
https://www.ncbi.nlm.nih.gov/pubmed/31991794
http://dx.doi.org/10.3390/nu12020320
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author Le Nevé, Boris
Martinez-De la Torre, Adrian
Tap, Julien
Derrien, Muriel
Cotillard, Aurélie
Barba, Elizabeth
Mego, Marianela
Nieto Ruiz, Adoración
Hernandez-Palet, Laura
Dornic, Quentin
Faurie, Jean-Michel
Butler, John
Merino, Xavi
Lobo, Beatriz
Pinsach Batet, Ferran
Accarino, Anna
Pozuelo, Marta
Manichanh, Chaysavanh
Azpiroz, Fernando
author_facet Le Nevé, Boris
Martinez-De la Torre, Adrian
Tap, Julien
Derrien, Muriel
Cotillard, Aurélie
Barba, Elizabeth
Mego, Marianela
Nieto Ruiz, Adoración
Hernandez-Palet, Laura
Dornic, Quentin
Faurie, Jean-Michel
Butler, John
Merino, Xavi
Lobo, Beatriz
Pinsach Batet, Ferran
Accarino, Anna
Pozuelo, Marta
Manichanh, Chaysavanh
Azpiroz, Fernando
author_sort Le Nevé, Boris
collection PubMed
description Background: Healthy plant-based diets rich in fermentable residues may induce gas-related symptoms. Our aim was to determine the potential of a fermented milk product with probiotics in improving digestive comfort with such diets. Methods: In an open design, a 3-day high-residue diet was administered to healthy subjects (n = 74 included, n = 63 completed) before and following 28 days consumption of a fermented milk product (FMP) containing Bifidobacterium animalis subsp. lactis CNCM I-2494 and lactic acid bacteria. Main outcomes: digestive sensations, number of daytime anal gas evacuations, and gas volume evacuated during 4 h after a probe meal. Results: As compared to the habitual diet, the high-residue diet induced gas-related symptoms (flatulence score 4.9 vs. 1.2; p ≤ 0.0001), increased the daily number of anal gas evacuations (20.7 vs. 8.7; p < 0.0001), and impaired digestive well-being (1.0 vs. 3.4; p < 0.05). FMP consumption reduced flatulence sensation (by −1.7 [−1.9; −1.6]; p < 0.0001), reduced the number of daily evacuations (by −5.8 [−6.5; −5.1]; p < 0.0001), and improved digestive well-being (by +0.6 [+0.4; +0.7]; p < 0.05). FMP consumption did not affect the gas volume evacuated after a probe meal. Conclusion: In healthy subjects, consumption of a FMP containing B. lactis CNCM I-2494 and lactic acid bacteria improves the tolerance of a flatulogenic diet by subjective and objective criteria (sensations and number of anal gas evacuations, respectively).
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spelling pubmed-70712542020-03-19 A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects Le Nevé, Boris Martinez-De la Torre, Adrian Tap, Julien Derrien, Muriel Cotillard, Aurélie Barba, Elizabeth Mego, Marianela Nieto Ruiz, Adoración Hernandez-Palet, Laura Dornic, Quentin Faurie, Jean-Michel Butler, John Merino, Xavi Lobo, Beatriz Pinsach Batet, Ferran Accarino, Anna Pozuelo, Marta Manichanh, Chaysavanh Azpiroz, Fernando Nutrients Article Background: Healthy plant-based diets rich in fermentable residues may induce gas-related symptoms. Our aim was to determine the potential of a fermented milk product with probiotics in improving digestive comfort with such diets. Methods: In an open design, a 3-day high-residue diet was administered to healthy subjects (n = 74 included, n = 63 completed) before and following 28 days consumption of a fermented milk product (FMP) containing Bifidobacterium animalis subsp. lactis CNCM I-2494 and lactic acid bacteria. Main outcomes: digestive sensations, number of daytime anal gas evacuations, and gas volume evacuated during 4 h after a probe meal. Results: As compared to the habitual diet, the high-residue diet induced gas-related symptoms (flatulence score 4.9 vs. 1.2; p ≤ 0.0001), increased the daily number of anal gas evacuations (20.7 vs. 8.7; p < 0.0001), and impaired digestive well-being (1.0 vs. 3.4; p < 0.05). FMP consumption reduced flatulence sensation (by −1.7 [−1.9; −1.6]; p < 0.0001), reduced the number of daily evacuations (by −5.8 [−6.5; −5.1]; p < 0.0001), and improved digestive well-being (by +0.6 [+0.4; +0.7]; p < 0.05). FMP consumption did not affect the gas volume evacuated after a probe meal. Conclusion: In healthy subjects, consumption of a FMP containing B. lactis CNCM I-2494 and lactic acid bacteria improves the tolerance of a flatulogenic diet by subjective and objective criteria (sensations and number of anal gas evacuations, respectively). MDPI 2020-01-25 /pmc/articles/PMC7071254/ /pubmed/31991794 http://dx.doi.org/10.3390/nu12020320 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Le Nevé, Boris
Martinez-De la Torre, Adrian
Tap, Julien
Derrien, Muriel
Cotillard, Aurélie
Barba, Elizabeth
Mego, Marianela
Nieto Ruiz, Adoración
Hernandez-Palet, Laura
Dornic, Quentin
Faurie, Jean-Michel
Butler, John
Merino, Xavi
Lobo, Beatriz
Pinsach Batet, Ferran
Accarino, Anna
Pozuelo, Marta
Manichanh, Chaysavanh
Azpiroz, Fernando
A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects
title A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects
title_full A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects
title_fullStr A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects
title_full_unstemmed A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects
title_short A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects
title_sort fermented milk product with b. lactis cncm i-2494 and lactic acid bacteria improves gastrointestinal comfort in response to a challenge diet rich in fermentable residues in healthy subjects
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7071254/
https://www.ncbi.nlm.nih.gov/pubmed/31991794
http://dx.doi.org/10.3390/nu12020320
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