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The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine

Published online by Cambridge University Press:  09 July 2007

Ulla Sairanen ,
Laura Piirainen ,
Soile Gråsten ,
Tuomo Tompuri ,
Jaana Mättö ,
Maria Saarela  and
Riitta Korpela
Ulla Sairanen
Affiliation:
Valio Ltd R&D, Helsinki, Finland
Laura Piirainen
Affiliation:
Department of Allergy, Helsinki University Central Hospital, Helsinki, Finland
Soile Gråsten
Affiliation:
Department of Clinical Nutrition, University of Kuopio, Kuopio, Finland
Tuomo Tompuri
Affiliation:
Department of Clinical Nutrition, University of Kuopio, Kuopio, Finland Department of Physiology, University of Kuopio, Kuopio, Finland
Jaana Mättö
Affiliation:
VTT Technical Research Centre of Finland, Espoo, Finland
Maria Saarela
Affiliation:
VTT Technical Research Centre of Finland, Espoo, Finland
Riitta Korpela*
Affiliation:
Valio Ltd R&D, Helsinki, Finland Foundation for Nutrition Research, Helsinki, Finland Institute of Biomedicine, Pharmacology, University of Helsinki, Helsinki, Finland
*
*For correspondence; e-mail: [email protected]
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Abstract

We investigated the effects of a probiotic fermented milk and inulin on gastrointestinal function and microecology. The study was double-blinded and comprised 66 healthy adults (22 male, 44 female), mean age 40 years (range, 22–60 years). After a 12-d baseline period the subjects were randomized to consume, for 3 weeks, 3×200 ml daily of either (1) a fermented milk with probiotics (Bifidobacterium longum BB536, Bifidobacterium spp. 420 and Lactobacillus acidophilus 145), (2) a fermented milk with the same probiotics plus 4 g inulin, or (3) a control fermented milk. During the last 7 d of the baseline and the intervention periods, the subjects kept a record of their defaecation frequency and gastrointestinal symptoms, and collected all their faeces. Intestinal transit time, stool weight and faecal enzyme activities were measured. Thirty-nine subjects were randomized to give faecal samples for analysis of pH and microbes, including lactobacilli, bifidobacteria, coliforms, Escherichia coli, Bacteroides and Clostridium perfringens. Consumption of fermented milk with probiotics or with probiotics and inulin increased the faecal number of lactobacilli (P=0·009, P=0·003) and bifidobacteria (P=0·046, P=0·038) compared with the baseline. Compared with the control fermented milk, both active products increased lactobacilli (P=0·005, ANCOVA). Subjects consuming fermented milk with probiotics and inulin suffered from gastrointestinal symptoms, especially flatulence, more than the others (P<0·001). In conclusion, the probiotic fermented milk product had a positive effect by increasing the number of lactobacilli and bifidobacteria in the colon. Inulin did not alter this effect but it increased gastrointestinal symptoms.

Keywords

Gastrointestinal symptomsprebioticsprobiotics
Type
Research Article
Information
Journal of Dairy Research , Volume 74 , Issue 3 , August 2007 , pp. 367 - 373
Copyright
Copyright © Proprietors of Journal of Dairy Research 2007

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