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

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–brain interactions (DGBI), c...

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Detalles Bibliográficos
Autores principales: Nevé, Boris Le, Martinez-De la Torre, Adrian, Tap, Julien, Ruiz, Adoración Nieto, Derrien, Muriel, Cotillard, Aurélie, Faurie, Jean-Michel, Barba, Elizabeth, Mego, Marianela, Dornic, Quentin, Butler, John, Merino, Xavi, Lobo, Beatriz, Batet, Ferran Pinsach, Pozuelo, Marta, Santos, Javier, Guarner, Francisco, Manichanh, Chaysavanh, Azpiroz, Fernando
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8709116/
https://www.ncbi.nlm.nih.gov/pubmed/34960094
http://dx.doi.org/10.3390/nu13124542

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8709116/
https://www.ncbi.nlm.nih.gov/pubmed/34960094
http://dx.doi.org/10.3390/nu13124542

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