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
Le Nevé, Boris (Danone Nutricia Research)
Martinez-De la Torre, Adrian (Hospital Universitari Vall d'Hebron. Institut de Recerca)
Tap, Julien (Danone Nutricia Research)
Nieto Ruiz, Adoración (Hospital Universitari Vall d'Hebron. Institut de Recerca)
Derrien, Muriel (Danone Nutricia Research)
Cotillard, Aurélie (Danone Nutricia Research)
Faurie, Jean-Michel (Danone Nutricia Research)
Barba Orozco, Elizabeth (Hospital Universitari Vall d'Hebron. Institut de Recerca)
Mego Silva, Marianela (Hospital Universitari Vall d'Hebron. Institut de Recerca)
Dornic, Quentin (Danone Nutricia Research)
Butler, John (Lawson Health Research Institute)
Merino, Xavier (Hospital Universitari Vall d'Hebron. Institut de Recerca)
Lobo Álvarez, Beatriz (Hospital Universitari Vall d'Hebron. Institut de Recerca)
Pinsach Batet, Ferran (Hospital Universitari Vall d'Hebron. Institut de Recerca)
Pozuelo, Marta (Hospital Universitari Vall d'Hebron. Institut de Recerca)
Santos, Javier (Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas)
Guarner, Francisco (Universitat Autònoma de Barcelona. Departament de Medicina)
Manichanh, Chaysavanh (Hospital Universitari Vall d'Hebron. Institut de Recerca)
Azpiroz Vidaur, Fernando (Universitat Autònoma de Barcelona. Departament de Medicina)

Fecha:	2021
Resumen:	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.
Ayudas:	Ministerio de Economía, Industria y Competitividad SAF 2016-76648-R
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	Flatulence ; Fermentable carbohydrates ; Probiotics ; Microbiota ; Digestive symptoms ; Disorders of gut-brain interactions ; B. lactis DN-173010
Publicado en:	Nutrients, Vol. 13 Núm. 12 (december 2021) , p. 4542, ISSN 2072-6643

DOI: 10.3390/nu13124542
PMID: 34960094

12 p, 2.1 MB

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