A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Nutrients Année : 2020

A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects

Boris Le Nevé
Adrian Martinez-de la Torre
Julien Tap
Muriel Derrien
Aurélie Cotillard
  • Fonction : Auteur
Elizabeth Barba
Marianela Mego
  • Fonction : Auteur
Adoración Nieto Ruiz
  • Fonction : Auteur
Laura Hernandez-Palet
  • Fonction : Auteur
Quentin Dornic
  • Fonction : Auteur
Jean-Michel Faurie
John Butler
  • Fonction : Auteur
Xavi Merino
Beatriz Lobo
Ferran Pinsach Batet
  • Fonction : Auteur
Anna Accarino
  • Fonction : Auteur
Marta Pozuelo
Chaysavanh Manichanh
Fernando Azpiroz

Résumé

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).

Dates et versions

hal-03842713 , version 1 (07-11-2022)

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Boris Le Nevé, Adrian Martinez-de la Torre, Julien Tap, Muriel Derrien, Aurélie Cotillard, et al.. A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects. Nutrients, 2020, 12 (2), pp.320. ⟨10.3390/nu12020320⟩. ⟨hal-03842713⟩
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