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 - Archive ouverte HAL Access content directly
Journal Articles Nutrients Year : 2021

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

(1) , (2, 3) , (1) , (2, 3) , (1) , (1) , (1) , (4, 3, 5) , (4, 3) , (1) , (6) , (4, 3) , , , , , , ,
1
2
3
4
5
6
Julien Tap
Aurélie Cotillard
  • Function : Author
  • PersonId : 1179145
Beatriz Lobo
  • Function : Author
Ferran Pinsach Batet
  • Function : Author
Marta Pozuelo
  • Function : Author
Javier Santos
  • Function : Author
Francisco Guarner
  • Function : Author
Chaysavanh Manichanh
Fernando Azpiroz
  • Function : Correspondent author
  • PersonId : 1179146

Connectez-vous pour contacter l'auteur

Abstract

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.
Fichier principal
Vignette du fichier
Nevé_et_al_2021_Nutrients.pdf (2.14 Mo) Télécharger le fichier
Origin : Files produced by the author(s)

Dates and versions

hal-03825696 , version 1 (22-10-2022)

Licence

Attribution - CC BY 4.0

Identifiers

Cite

Boris Le Nevé, Adrian Martinez-de la Torre, Julien Tap, Adoración Nieto Ruiz, Muriel Derrien, et al.. 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. Nutrients, 2021, 13 (12), pp. 4542. ⟨10.3390/nu13124542⟩. ⟨hal-03825696⟩

Collections

INRAE
0 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More