Cargando…

Randomised Controlled Trial: Partial Hydrolysation of Casein Protein in Milk Decreases Gastrointestinal Symptoms in Subjects with Functional Gastrointestinal Disorders

Unspecific gastrointestinal symptoms associated with milk consumption are common. In addition to lactose, also other components of milk may be involved. We studied whether the partial hydrolysation of milk proteins would affect gastrointestinal symptoms in subjects with functional gastrointestinal d...

Descripción completa

Detalles Bibliográficos
Autores principales: Laatikainen, Reijo, Salmenkari, Hanne, Sibakov, Timo, Vapaatalo, Heikki, Turpeinen, Anu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400865/
https://www.ncbi.nlm.nih.gov/pubmed/32708428
http://dx.doi.org/10.3390/nu12072140
_version_ 1783566456034689024
author Laatikainen, Reijo
Salmenkari, Hanne
Sibakov, Timo
Vapaatalo, Heikki
Turpeinen, Anu
author_facet Laatikainen, Reijo
Salmenkari, Hanne
Sibakov, Timo
Vapaatalo, Heikki
Turpeinen, Anu
author_sort Laatikainen, Reijo
collection PubMed
description Unspecific gastrointestinal symptoms associated with milk consumption are common. In addition to lactose, also other components of milk may be involved. We studied whether the partial hydrolysation of milk proteins would affect gastrointestinal symptoms in subjects with functional gastrointestinal disorders. In a randomised, placebo-controlled crossover intervention, subjects (n = 41) were given ordinary or hydrolysed high-protein, lactose-free milkshakes (500 mL, 50 g protein) to be consumed daily for ten days. After a washout period of ten days, the other product was consumed for another ten days. Gastrointestinal symptoms were recorded daily during the study periods, and a validated irritable bowel syndrome-symptom severity scale (IBS-SSS) questionnaire was completed at the beginning of the study and at the end of both study periods. Blood and urine samples were analysed for markers of inflammation, intestinal permeability and immune activation. Both the IBS-SSS score (p = 0.001) and total symptom score reported daily (p = 0.002) were significantly reduced when participants consumed the hydrolysed product. Less bloating was reported during both study periods when compared with the baseline (p < 0.01 for both groups). Flatulence (p = 0.01) and heartburn (p = 0.03) decreased when consuming the hydrolysed product but not when drinking the control product. No significant differences in the levels of inflammatory markers (tumor necrosis factor alpha, TNF-α and interleukin 6, IL-6), intestinal permeability (fatty acid binding protein 2, FABP2) or immune activation (1-methylhistamine) were detected between the treatment periods. The results suggest that the partial hydrolysation of milk proteins (mainly casein) reduces subjective symptoms to some extent in subjects with functional gastrointestinal disorders. The mechanism remains to be resolved.
format Online
Article
Text
id pubmed-7400865
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-74008652020-08-07 Randomised Controlled Trial: Partial Hydrolysation of Casein Protein in Milk Decreases Gastrointestinal Symptoms in Subjects with Functional Gastrointestinal Disorders Laatikainen, Reijo Salmenkari, Hanne Sibakov, Timo Vapaatalo, Heikki Turpeinen, Anu Nutrients Article Unspecific gastrointestinal symptoms associated with milk consumption are common. In addition to lactose, also other components of milk may be involved. We studied whether the partial hydrolysation of milk proteins would affect gastrointestinal symptoms in subjects with functional gastrointestinal disorders. In a randomised, placebo-controlled crossover intervention, subjects (n = 41) were given ordinary or hydrolysed high-protein, lactose-free milkshakes (500 mL, 50 g protein) to be consumed daily for ten days. After a washout period of ten days, the other product was consumed for another ten days. Gastrointestinal symptoms were recorded daily during the study periods, and a validated irritable bowel syndrome-symptom severity scale (IBS-SSS) questionnaire was completed at the beginning of the study and at the end of both study periods. Blood and urine samples were analysed for markers of inflammation, intestinal permeability and immune activation. Both the IBS-SSS score (p = 0.001) and total symptom score reported daily (p = 0.002) were significantly reduced when participants consumed the hydrolysed product. Less bloating was reported during both study periods when compared with the baseline (p < 0.01 for both groups). Flatulence (p = 0.01) and heartburn (p = 0.03) decreased when consuming the hydrolysed product but not when drinking the control product. No significant differences in the levels of inflammatory markers (tumor necrosis factor alpha, TNF-α and interleukin 6, IL-6), intestinal permeability (fatty acid binding protein 2, FABP2) or immune activation (1-methylhistamine) were detected between the treatment periods. The results suggest that the partial hydrolysation of milk proteins (mainly casein) reduces subjective symptoms to some extent in subjects with functional gastrointestinal disorders. The mechanism remains to be resolved. MDPI 2020-07-18 /pmc/articles/PMC7400865/ /pubmed/32708428 http://dx.doi.org/10.3390/nu12072140 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
Laatikainen, Reijo
Salmenkari, Hanne
Sibakov, Timo
Vapaatalo, Heikki
Turpeinen, Anu
Randomised Controlled Trial: Partial Hydrolysation of Casein Protein in Milk Decreases Gastrointestinal Symptoms in Subjects with Functional Gastrointestinal Disorders
title Randomised Controlled Trial: Partial Hydrolysation of Casein Protein in Milk Decreases Gastrointestinal Symptoms in Subjects with Functional Gastrointestinal Disorders
title_full Randomised Controlled Trial: Partial Hydrolysation of Casein Protein in Milk Decreases Gastrointestinal Symptoms in Subjects with Functional Gastrointestinal Disorders
title_fullStr Randomised Controlled Trial: Partial Hydrolysation of Casein Protein in Milk Decreases Gastrointestinal Symptoms in Subjects with Functional Gastrointestinal Disorders
title_full_unstemmed Randomised Controlled Trial: Partial Hydrolysation of Casein Protein in Milk Decreases Gastrointestinal Symptoms in Subjects with Functional Gastrointestinal Disorders
title_short Randomised Controlled Trial: Partial Hydrolysation of Casein Protein in Milk Decreases Gastrointestinal Symptoms in Subjects with Functional Gastrointestinal Disorders
title_sort randomised controlled trial: partial hydrolysation of casein protein in milk decreases gastrointestinal symptoms in subjects with functional gastrointestinal disorders
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400865/
https://www.ncbi.nlm.nih.gov/pubmed/32708428
http://dx.doi.org/10.3390/nu12072140
work_keys_str_mv AT laatikainenreijo randomisedcontrolledtrialpartialhydrolysationofcaseinproteininmilkdecreasesgastrointestinalsymptomsinsubjectswithfunctionalgastrointestinaldisorders
AT salmenkarihanne randomisedcontrolledtrialpartialhydrolysationofcaseinproteininmilkdecreasesgastrointestinalsymptomsinsubjectswithfunctionalgastrointestinaldisorders
AT sibakovtimo randomisedcontrolledtrialpartialhydrolysationofcaseinproteininmilkdecreasesgastrointestinalsymptomsinsubjectswithfunctionalgastrointestinaldisorders
AT vapaataloheikki randomisedcontrolledtrialpartialhydrolysationofcaseinproteininmilkdecreasesgastrointestinalsymptomsinsubjectswithfunctionalgastrointestinaldisorders
AT turpeinenanu randomisedcontrolledtrialpartialhydrolysationofcaseinproteininmilkdecreasesgastrointestinalsymptomsinsubjectswithfunctionalgastrointestinaldisorders