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Open AccessArticle

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

1
Danone Nutricia Research, 91767 Palaiseau, France
2
Digestive System Research Unit, University Hospital Vall d’Hebron; Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd); Departament de Medicina, Universitat Autònoma de Barcelona, 08193 Cerdanyola del Vallès, Spain
3
Lawson Health Research Institute, London, ON N6C 2R5, Canada
*
Authors to whom correspondence should be addressed.
Nutrients 2020, 12(2), 320; https://doi.org/10.3390/nu12020320
Received: 5 December 2019 / Revised: 17 January 2020 / Accepted: 22 January 2020 / Published: 25 January 2020
(This article belongs to the Special Issue Food and Diet for Gut Function and Dysfunction)
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). View Full-Text
Keywords: flatulence; fermentable carbohydrates; probiotics; microbiota; digestive symptoms flatulence; fermentable carbohydrates; probiotics; microbiota; digestive symptoms
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MDPI and ACS Style

Le Nevé, B.; Martinez-De la Torre, A.; Tap, J.; Derrien, M.; Cotillard, A.; Barba, E.; Mego, M.; Nieto Ruiz, A.; Hernandez-Palet, L.; Dornic, Q.; Faurie, J.-M.; Butler, J.; Merino, X.; Lobo, B.; Pinsach Batet, F.; Accarino, A.; Pozuelo, M.; Manichanh, C.; Azpiroz, F. 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. Nutrients 2020, 12, 320. https://doi.org/10.3390/nu12020320

AMA Style

Le Nevé B, Martinez-De la Torre A, Tap J, Derrien M, Cotillard A, Barba E, Mego M, Nieto Ruiz A, Hernandez-Palet L, Dornic Q, Faurie J-M, Butler J, Merino X, Lobo B, Pinsach Batet F, Accarino A, Pozuelo M, Manichanh C, Azpiroz F. 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. Nutrients. 2020; 12(2):320. https://doi.org/10.3390/nu12020320

Chicago/Turabian Style

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. 2020. "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" Nutrients 12, no. 2: 320. https://doi.org/10.3390/nu12020320

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