2026-04-17T03:53:25Zhttps://recercat.cat/oai/request

oai:recercat.cat:11351/76932025-10-24T10:30:30Zcom_2072_378070com_2072_378040col_2072_378092

00925njm 22002777a 4500 dc Le Nevé, Boris author Martinez De La Torre, Adrian author Tap, Julien author Derrien, Muriel author Cotillard, Aurélie author Barba Orozco, Elizabeth author Mego Silva, Marianela author Merino Casabiel, Xavier author Lobo Alvarez, Beatriz author Pinsach Batet, Ferran author Pozuelo Del Rio, Marta author Santos Vicente, Fco Javier author Guarner Aguilar, Francisco author Manichanh, Chaysavanh author Azpiroz Vidaur, Fernando author Nieto Ruiz, Adoración author 2022-06-16T06:18:05Z 2022-06-16T06:18:05Z 2021-12-18 Digestive symptoms; Fermentable carbohydrates; Flatulence Sintomas digestivos; Carbohidratos fermentables; Flatulencia Símptomes digestius; Hidrats de carboni fermentables; Flatulència 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. This research was supported by an unrestricted grant from Danone Nutricia Research. Danone Nutricia Research authors participated in the study design, interpretation of the data and in the writing of the report. This work was supported in part by the Spanish Ministry of Economy and Competitiveness (Dirección General de Investigación Científica y Técnica, SAF 2016-76648-R). Ciberehd is funded by the Instituto de Salud Carlos III. http://hdl.handle.net/11351/7693 Intestins - Microbiologia Vegetarianisme Llet fermentada PHENOMENA AND PROCESSES::Microbiological Phenomena::Microbiota::Gastrointestinal Microbiome ANALYTICAL, DIAGNOSTIC AND THERAPEUTIC TECHNIQUES, AND EQUIPMENT::Therapeutics::Nutrition Therapy::Diet Therapy::Diet, Vegetarian PHENOMENA AND PROCESSES::Physiological Phenomena::Diet, Food, and Nutrition::Fermented Foods::Cultured Milk Products FENÓMENOS Y PROCESOS::fenómenos microbiológicos::microbiota::microbiota intestinal TÉCNICAS Y EQUIPOS ANALÍTICOS, DIAGNÓSTICOS Y TERAPÉUTICOS::terapéutica::terapia nutricional::dietoterapia::dieta vegetariana FENÓMENOS Y PROCESOS::fenómenos fisiológicos::dieta, alimentación y nutrición::alimentos fermentados::productos lácteos fermentados 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