Effects of Lactobacillus GG Yogurt on Human Intestinal Microecology in Japanese Subjects

Benno, Yoshimi; He, Fang; Hosoda, Masataka; Hashimoto, Hideo; Kojima, Tsutom U.; Yamazaki, Katsuhiro; Uno, Hisakazu; Mykkänen, Hannu; Salminen, Seppo

doi:10.1097/00017285-199611001-00004

Cited by 70 publications

(44 citation statements)

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“…A slight increase in faecal frequency has been reported in previous studies (Benno et al, 1996;Salminen and Salminen, 1997). In this study, the effect of LGG yoghurt might also have been based on components of yoghurt/milk other than LGG, since a placebo dairy product was not used.…”

Section: Discussionmentioning

confidence: 56%

“…It has been shown to be of benefit in many gastrointestinal disorders as well as in enhancing the immune system (Saxelin, 1997;Szajewska and Mrukowicz, 2003;Vaarala, 2003). Some preliminary data on the potential positive effect of LGG on bowel function exist, showing normalization of stool consistency (Ling et al, 1992) and possibly a slight increase of bowel movements in healthy adults (Benno et al, 1996) and elderly constipated patients (Salminen and Salminen, 1997) during LGG supplementation.…”

Section: Introductionmentioning

confidence: 99%

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A combination of fibre-rich rye bread and yoghurt containing Lactobacillus GG improves bowel function in women with self-reported constipation

Paajanen

Saxelin

et al. 2005

Eur J Clin Nutr

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Objective: The aim of the study was to investigate the effects of fibre-rich rye bread and yoghurt containing Lactobacillus GG (LGG) on intestinal transit time and bowel function, and to test whether they have an interaction in cases of self-reported constipation. Design: The study was carried out as a two-by-two factorial design. Setting: Free-living subjects. Subjects: A total of 59 healthy women with self-reported constipation, recruited by advertisement. Interventions: After a baseline period, the subjects were randomized into four diet groups: (1) rye bread þ LGG yoghurt, (2) rye bread, (3) LGG yoghurt, and (4) control. The 3-week dietary intervention was followed by a 3-week follow-up period. During each period, total intestinal transit time was measured and the subjects recorded faecal frequency and consistency, difficulty in defecation and gastrointestinal symptoms. Results: The rye bread shortened total intestinal transit time (mean difference, À0.7; CI 95 , À1.1 to À0.2; P ¼ 0.007), increased faecal frequency (0.3; CI 95 , 0.1 to 0.5; P ¼ 0.001), softened faeces (À0.3; CI 95 , À0.4 to À0.2; Po0.001) and made defecation easier (À0.4; CI 95 , À0.5 to À0.2; Po0.001), but also increased gastrointestinal symptoms (1.6; CI 95 , 0.7 to 2.4; Po0.001) compared to the low-fibre toast consumed in the LGG and control groups. There were fewer symptoms in the rye bread þ LGG group compared to the rye bread group (À1.3; CI 95 , À2.4 to À0.2; P ¼ 0.027). Conclusions: Fibre-rich rye bread can be recommended in the treatment of constipation, and the simultaneous consumption of LGG yoghurt relieves the adverse gastrointestinal effects associated with increased intake of fibre. Sponsorship:

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Section: Discussionmentioning

confidence: 56%

Section: Introductionmentioning

confidence: 99%

A combination of fibre-rich rye bread and yoghurt containing Lactobacillus GG improves bowel function in women with self-reported constipation

Paajanen

Saxelin

et al. 2005

Eur J Clin Nutr

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“…The most widely used probiotic LAB are lactobacilli and bifidobacteria that can survive in the intestine. Extensive studies on the beneficial effects on human health of these species have been reported (Perdigon et al, 1990;Benno et al, 1996). It has been confirmed that a culture of Lactobacillus acidophilus actively taking up cholesterol from laboratory media and it has beneficially influenced serum cholesterol levels (De Rodas et al, 1996).…”

Section: Introductionmentioning

confidence: 92%

Effects of probiotics and selenium combination on the immune and blood cholesterol concentration of pigs

Yu¹,

Ju²,

Lin³

et al. 2004

J. Anim. Feed Sci.

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Ninety-six weanling piglets (four weeks old) were randomly assigned into four treatments as follows: 1. control group, 2. probiotics group, 3. probiotics combined with 0.3 ppm organic selenium and 4. carbadox group. Collected data was analysed by using the GLM program of SAS (1990), and each of the two groups was compared using Duncan's test, while the GLM analysis was significant.The experimental results revealed no influence on pig growth performance by the addition of probiotics alone or with the selenium. The immunoglobulin-G concentration of the probiotics with the 0.3 ppm selenium group was the highest among the four groups, and significantly (PO.05) higher than in the control group. The mortality of the piglets (all survived) and the very-low-density lipoprotein cholesterol (VLDL) concentration of the probiotics group was the lowest (PO.05) among the four groups for the probiotic and with selenium groups when compared to the control and carbadox groups.

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“…Probiotics are live microbial feed supplements which beneficially affect the host animal by improving its intestinal microbial balance (Fuller 1989). The most widely used probiotic lactic acid bacteria are Lactobacillus and Bifidobacterium strains, and extensive studies on beneficial effects for human health of these species have been reported (Perdigon et al 1990;Benno et al 1996).…”

Section: Introductionmentioning

confidence: 99%

Lactococci as probiotic strains: adhesion to human enterocyte-like Caco-2 cells and tolerance to low pH and bile

Kimoto

Kurisaki

Tsuji

et al. 1999

Lett Appl Microbiol

122

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There have been few studies on the probiotic activity of Lactococcus strains although they are commonly used as starter bacteria in manufacturing many kinds of fermented dairy products. Nine strains of the genus Lactococcus were examined for their probiotic properties, such as adherence to human enterocyte‐like Caco‐2 cells and tolerance to acid and bile. Six strains were adhesive and the highest adhesion was observed with Lactcoccus lactis ssp. lactis NIAI527. This strain adhered to the microvilli of cells as observed by scanning electron microscopy and also tolerated low pH and bile. These properties should make strain 527 a potential new probiotic strain.

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Effects of Lactobacillus GG Yogurt on Human Intestinal Microecology in Japanese Subjects

Cited by 70 publications

References 0 publications

A combination of fibre-rich rye bread and yoghurt containing Lactobacillus GG improves bowel function in women with self-reported constipation

A combination of fibre-rich rye bread and yoghurt containing Lactobacillus GG improves bowel function in women with self-reported constipation

Effects of probiotics and selenium combination on the immune and blood cholesterol concentration of pigs

Lactococci as probiotic strains: adhesion to human enterocyte-like Caco-2 cells and tolerance to low pH and bile

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