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

摘要

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 ( = 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. 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; ≤ 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. Conclusion: 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).