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

U. Sairanen, L. Piirainen, S. Gråsten, T. Tompuri, Jaana Mättö, Maria Saarela, R. Korpela

Research output: Contribution to journalArticleScientificpeer-review

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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.
Original languageEnglish
Pages (from-to)367-373
JournalJournal of Dairy Research
Volume74
Issue number3
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

Inulin
fermented milk
inulin
Probiotics
probiotics
Intestines
Milk
intestines
Bifidobacterium
Lactobacillus
signs and symptoms (animals and humans)
Cultured Milk Products
Lactobacillus acidophilus
Flatulence
Clostridium perfringens
Bacteroides
Defecation
flatulence
gastrointestinal transit
Bifidobacterium longum

Keywords

  • Gastrointestinal symptoms
  • prebiotics
  • probiotics

Cite this

Sairanen, U., Piirainen, L., Gråsten, S., Tompuri, T., Mättö, J., Saarela, M., & Korpela, R. (2007). The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine. Journal of Dairy Research, 74(3), 367-373. https://doi.org/10.1017/S0022029907002713
Sairanen, U. ; Piirainen, L. ; Gråsten, S. ; Tompuri, T. ; Mättö, Jaana ; Saarela, Maria ; Korpela, R. / The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine. In: Journal of Dairy Research. 2007 ; Vol. 74, No. 3. pp. 367-373.
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Sairanen, U, Piirainen, L, Gråsten, S, Tompuri, T, Mättö, J, Saarela, M & Korpela, R 2007, 'The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine', Journal of Dairy Research, vol. 74, no. 3, pp. 367-373. https://doi.org/10.1017/S0022029907002713

The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine. / Sairanen, U.; Piirainen, L.; Gråsten, S.; Tompuri, T.; Mättö, Jaana; Saarela, Maria; Korpela, R.

In: Journal of Dairy Research, Vol. 74, No. 3, 2007, p. 367-373.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine

AU - Sairanen, U.

AU - Piirainen, L.

AU - Gråsten, S.

AU - Tompuri, T.

AU - Mättö, Jaana

AU - Saarela, Maria

AU - Korpela, R.

N1 - HUO: NT Health-effects CO:K Valio Ltd. R and D, Helsinki CO:K Helsinki University Central Hospital CO:University of Kuopio CO:K Foundation for Nutrition Research, Helsinki CO:K University of Helsinki CA2: TK405 ISI: FOOD SCIENCE & TECHNOLOGY

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N2 - 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.

AB - 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.

KW - Gastrointestinal symptoms

KW - prebiotics

KW - probiotics

U2 - 10.1017/S0022029907002713

DO - 10.1017/S0022029907002713

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JO - Journal of Dairy Research

JF - Journal of Dairy Research

SN - 0022-0299

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