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

• Published in: Nutrients 2020-01, Vol.12 (2), p.320
• Main Authors: Le Nevé, Boris, de la Torre, Adrian Martinez, Tap, Julien, Derrien, Muriel, Cotillard, Aurélie, Barba, Elizabeth, Mego, Marianela, Nieto Ruiz, Adoración, Hernandez-Palet, Laura, Dornic, Quentin, Faurie, Jean-Michel, Butler, John, Merino, Xavi, Lobo, Beatriz, Batet, Ferran Pinsach, Accarino, Anna, Pozuelo, Marta, Manichanh, Chaysavanh, Azpiroz, Fernando
• Format: Article
• Language: English
• Subjects: Abdomen; Bacteria; Diet; Evacuating (vacuum); Fermented milk products; Food; Food and Nutrition; Gases; Human health and pathology; Hépatology and Gastroenterology; Irritable bowel syndrome; Lactic acid; Lactic acid bacteria; Legumes; Life Sciences; Metabolism; Microbiology and Parasitology; Microbiota; Milk; Probiotics; Questionnaires; Residues; Studies; Well being
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu12020320

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. In an open design, a 3-day high-residue diet was administered to healthy subjects ( = 74 included, = 63 completed) before and following 28 days consumption of a fermented milk product (FMP) containing subsp. CNCM I-2494 and lactic acid bacteria. digestive sensations, number of daytime anal gas evacuations, and gas volume evacuated during 4 h after a probe meal. As compared to the habitual diet, the high-residue diet induced gas-related symptoms (flatulence score 4.9 vs. 1.2; ≤ 0.0001), increased the daily number of anal gas evacuations (20.7 vs. 8.7; < 0.0001), and impaired digestive well-being (1.0 vs. 3.4; < 0.05). FMP consumption reduced flatulence sensation (by -1.7 [-1.9; -1.6]; < 0.0001), reduced the number of daily evacuations (by -5.8 [-6.5; -5.1]; < 0.0001), and improved digestive well-being (by +0.6 [+0.4; +0.7]; < 0.05). FMP consumption did not affect the gas volume evacuated after a probe meal. In healthy subjects, consumption of a FMP containing 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).