Abstract
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).
Highlights
A substantial proportion of patients in the gastroenterology clinic relate their symptoms to intestinal gas
We identified associations between the effect of the intervention on specific clinical parameters and the relative abundance of some genera: the decrease in number of anal gas evacuations during fermented milk product (FMP) consumption correlated with a decrease in the relative abundance of Mogibacterium and Parvimonas and an increase in Desulfovibrionaceae (Figure 4A); the decrease in flatulence sensation was related with a decrease in the relative abundance of Methanobrevibacter spp. and Cerasicoccaceae, and an increase in Succinivibrio (Figure 4B)
I-2494 and lactic acid bacteria may improve the tolerance of a challenge diet rich
Summary
A substantial proportion of patients in the gastroenterology clinic relate their symptoms to intestinal gas. Most of the gas in the digestive tract is produced in the colon by intestinal microbiota in the process of fermentation of meal residues that escape small bowel absorption [5]. The physiological role of the different gases and volatile compounds produced by colonic microbiota is incompletely understood, but some products of fermentation play a positive role as anti-inflammatory, anti-oxidative, and neuroprotective agents. 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. 28 days consumption of a fermented milk product (FMP) containing Bifidobacterium animalis subsp. Results: As compared to the habitual diet, the high-residue diet induced gas-related symptoms
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