TY - JOUR
T1 - 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
AU - Le Nevé, Boris
AU - Martinez-De la Torre, Adrian
AU - Tap, Julien
AU - Nieto Ruiz, Adoración
AU - Derrien, Muriel
AU - Cotillard, Aurélie
AU - Faurie, Jean-Michel
AU - Barba Orozco, Elizabeth
AU - Mego Silva, Marianela
AU - Dornic, Quentin
AU - Butler, John
AU - Merino, Xavier
AU - Lobo Álvarez, Beatriz
AU - Pinsach Batet, Ferran
AU - Pozuelo, Marta
AU - Santos, Javier
AU - Guarner, Francisco
AU - Manichanh, Chaysavanh
AU - Azpiroz Vidaur, Fernando
PY - 2021
Y1 - 2021
N2 - 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), 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 -1.6 ± 2.2; p < 0.05) and the daily number of anal gas evacuations (by -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
AB - 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), 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 -1.6 ± 2.2; p < 0.05) and the daily number of anal gas evacuations (by -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
KW - Flatulence
KW - Fermentable carbohydrates
KW - Probiotics
KW - Microbiota
KW - Digestive symptoms
KW - Disorders of gut-brain interactions
KW - B. lactis DN-173010
UR - https://www.scopus.com/pages/publications/85121299245
U2 - 10.3390/nu13124542
DO - 10.3390/nu13124542
M3 - Article
C2 - 34960094
SN - 2072-6643
VL - 13
JO - Nutrients
JF - Nutrients
IS - 12
ER -