Effects of a synbiotic milk product on human intestinal ecosystem

Abstract

Aims: To investigate the effect of prolonged consumption of a synbiotic milk (Synbiotic) containing Lactobacillus acidophilus (strain 74‐2, 107 CFU ml−1), Bifidobacterium lactis (strain 420, 107 CFU ml−1) and 2% inulin on colonic ecosystem in healthy humans. Methods and Results: A group of 26 healthy subjects, aged 22–47 years, participated in a 6‐week placebo‐controlled dietary intervention study. After a 2‐week baseline period, in which all volunteers consumed 500 ml day−1 of 2% skimmed milk (Placebo), the study was designed as a randomized, double‐blind, two‐armed parallel study in which 4‐week consumption of 500 ml day portions of Synbiotic or Placebo were compared. Faecal microbial counts, pH, l‐lactic acid and bile acid concentrations were assessed before and after the intervention. Synbiotic consumption significantly decreased faecal dry weight (P < 0·01) and l‐lactic acid (P < 0·05) concentration, while significantly increased faecal bifidobacteria (P < 0·05) and lactobacilli (P < 0·01) counts. Conclusion: The tested synbiotic milk showed its synbiotic nature by enhancing the growth of bifidobacteria and lactobacilli. Significance and Impact of the Study: Scientific support to functional effect of a synbiotic milk.

Encapsulación de Alimentos Probióticos mediante Liofilización en Presencia de Prebióticos

“…Estos por ser alimentos no digeribles, resistentes a las enzimas digestivas benefician al huésped mediante la estimulación selectiva del crecimiento y /o actividad de las bacterias en el colon (Fritzen-Freire, et al, 2013). Debido a la potencial sinérgico entre probióticos y prebióticos, la combinación establece una relación simbiótica, que beneficia al huésped debido a una mayor supervivencia e implantación de microorganismos vivos en el sistema gastrointestinal (Casiraghi et al, 2007).…”

Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides

“…In the recent years there has been focus on preparing fermented milk with the combination of prebiotics and probiotics with the aim of promoting health. There are reports on the use of probiotic stains, commonly, Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum, Bifidobacterium breve and prebiotics such as fructooligosaccharides, inulin and lactulose to prepare synbiotic fermented milk (Casiraghi et al 2007;Amiri et al 2010). To the best of our knowledge the antioxidant activity of synbiotic combination of Lactobacillus sp.…”

Combining Prebiotic and Mixture of Freeze Dried Probiotics to Develop Synbiotics that Induce Apoptosis in Human Colon Tumor Cells

“…In functional foods, prebiotic substances have a double role: they improve probiotic survival during storage in foods, and when reconstituted in the bowel, they act to enhance the digestive process (Roberfroid, 2007). Therefore, the study of new synbiotic formulations is particularly anticipated (Casiraghi et al, 2007). One of the main benefits of synbiotics is to increase the persistence of the probiotic bacteria in the gastrointestinal tract (Rastall & Maitin, 2002).…”