dc.contributor.author |
Le Nevé, Boris |
dc.contributor.author |
Martinez-De la Torre, Adrian |
dc.contributor.author |
Tap, Julien |
dc.contributor.author |
Nieto Ruiz, Adoración |
dc.contributor.author |
Derrien, Muriel |
dc.contributor.author |
Cotillard, Aurélie |
dc.contributor.author |
Faurie, Jean-Michel |
dc.contributor.author |
Barba Orozco, Elizabeth |
dc.contributor.author |
Mego Silva, Marianela |
dc.contributor.author |
Dornic, Quentin |
dc.contributor.author |
Butler, John |
dc.contributor.author |
Merino, Xavier |
dc.contributor.author |
Lobo Álvarez, Beatriz |
dc.contributor.author |
Pinsach Batet, Ferran |
dc.contributor.author |
Pozuelo, Marta |
dc.contributor.author |
Santos, Javier |
dc.contributor.author |
Guarner, Francisco |
dc.contributor.author |
Manichanh, Chaysavanh |
dc.contributor.author |
Azpiroz Vidaur, Fernando |
dc.date |
2021 |
dc.identifier |
https://ddd.uab.cat/record/255895 |
dc.identifier |
urn:10.3390/nu13124542 |
dc.identifier |
urn:oai:ddd.uab.cat:255895 |
dc.identifier |
urn:scopus_id:85121299245 |
dc.identifier |
urn:articleid:20726643v13n12p4542 |
dc.identifier |
urn:pmid:34960094 |
dc.identifier |
urn:pmc-uid:8709116 |
dc.identifier |
urn:pmcid:PMC8709116 |
dc.identifier |
urn:oai:pubmedcentral.nih.gov:8709116 |
dc.format |
application/pdf |
dc.language |
eng |
dc.publisher |
|
dc.relation |
Ministerio de Economía, Industria y Competitividad SAF 2016-76648-R |
dc.relation |
Nutrients ; Vol. 13 Núm. 12 (december 2021), p. 4542 |
dc.rights |
open access |
dc.rights |
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. |
dc.rights |
https://creativecommons.org/licenses/by/4.0/ |
dc.subject |
Flatulence |
dc.subject |
Fermentable carbohydrates |
dc.subject |
Probiotics |
dc.subject |
Microbiota |
dc.subject |
Digestive symptoms |
dc.subject |
Disorders of gut-brain interactions |
dc.subject |
B. lactis DN-173010 |
dc.title |
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 |
dc.type |
Article |
dc.description.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 |