Effects of probiotics on feeding tolerance, bowel habits and gastrointestinal motility in preterm newborns

Indrio, Flavia; Riezzo, Giuseppe; Raimondi, Francesco; Bellini, Massimo; Montagna, O; Shukri, N.; Francavilla, Ruggiero

doi:10.1016/j.dld.2007.07.069

Cited by 64 publications

(89 citation statements)

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“…Indrio et al (2008) who observed the connection between gastric emptying and the probiotics determined that gastric emptying time in infants being given Lactobacillus reuteri was significantly rapid compared to those in placebo group. Cherbut et al (1997) noticed that the motility of terminal colon rises while sleeping in humans supplemented with Lactobacillus casei.…”

Section: The Effect Of Probiotics On the Motility Of The Gastrointestmentioning

confidence: 99%

The Impact of Probiotics on the Gastrointestinal Physiology

Matur¹,

Evren²

2012

New Advances in the Basic and Clinical Gastroenterology

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Section: The Effect Of Probiotics On the Motility Of The Gastrointestmentioning

confidence: 99%

The Impact of Probiotics on the Gastrointestinal Physiology

Matur¹,

Evren²

2012

New Advances in the Basic and Clinical Gastroenterology

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“…After 28 d of treatment with L. reuteri 95% of infants were deemed responders and found to have significantly reduced their daily crying times, compared with only 7% of infants receiving simethicone. The mechanism by which L. reuteri reduces colic symptoms is not yet understood but may be linked to stimulation of gastric emptying (90).…”

Section: Making An Impact: Beneficial Effects Conferred By L Reuterimentioning

confidence: 99%

Host-microbial symbiosis in the vertebrate gastrointestinal tract and the Lactobacillus reuteri paradigm

Walter

Britton

Roos

2010

Proc. Natl. Acad. Sci. U.S.A.

284

279

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Vertebrates engage in symbiotic associations with vast and complex microbial communities that colonize their gastrointestinal tracts. Recent advances have provided mechanistic insight into the important contributions of the gut microbiome to vertebrate biology, but questions remain about the evolutionary processes that have shaped symbiotic interactions in the gut and the consequences that arise for both the microbes and the host. Here we discuss the biological principles that underlie microbial symbiosis in the vertebrate gut and the potential of the development of mutualism. We then review phylogenetic and experimental studies on the vertebrate symbiont Lactobacillus reuteri that have provided novel insight into the ecological and evolutionary strategy of a gut microbe and its relationship with the host. We argue that a mechanistic understanding of the microbial symbiosis in the vertebrate gut and its evolution will be important to determine how this relationship can go awry, and it may reveal possibilities by which the gut microbiome can be manipulated to support health.vertebrate symbiont | microbiota | mutualism

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“…L. reuteri counts were above the minimum level recommended (10 7 cfu/mL) throughout storage time, which ensured the potential probiotic functionalities. Therefore, the fermented product developed, owing to the presence of the probiotic L. reuteri, could be used for the reduction of in- fantile colic and improvements feeding tolerance (Savino, Pelle, Palumeri, Oggero, & Miniero, 2007;Indrio et al, 2008), the reduction of constipation (Coccorullo et al, 2010) and modulation of certain cytokines involved in atopic diseases (Miniello et al, 2010). As regards the in vitro digestion assays carried out, the viability of the probiotic bacteria after SGID was remarkably high, as more than 50 % of the L. reuteri present in the fermented almond milk was able to survive against gastro-intestinal enzymes (p<0.05), which reinforces the functionality of the product.…”

Section: Probiotic Survivalmentioning

confidence: 99%

Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

Bernat

Cháfer

Chiralt

2015

IJFS

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Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, the combined effect of high pressure homogenisation (HPH) and heat treatment on the physical stability of almond "milk" was studied. The beverage was homogenised by applying 62, 103 and 172 MPa (MF1, MF2 and MF3 respectively); MF3 was also combined with two different heat treatments (85°C-30 min (LH) and 121°C-15 min (HH)). Both microstructure and colloidal stability were analysed in all the processed samples to select the most suitable treatment with which to obtain a stable product. The selected almond milk was then fermented with probiotic Lactobacillus reuteri and Streptococcus thermophilus and the final product was characterised throughout cold storage time (28 days) as to pH, acidity, serum retention and starter viability. A sensory evaluation and probiotic survival to in vitro digestion was also conducted. The results showed that the physical and structural almond-milk properties were affected by both HPH and heat treatments, obtaining the greatest stability in MF3-LH samples. The fermented milk permitted probiotic survivals above the level suggested as minimum for ensuring health benefits during the entire controlled time and, hence, can be considered as a functional food. No differences in the sensory acceptability of the product were found between 1 and 28 storage days. Therefore, a new, functional, fermented product was developed, which was suitable for targeted groups, such as the lactose-intolerant and cow-milk-protein allergic populations.

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Effects of probiotics on feeding tolerance, bowel habits and gastrointestinal motility in preterm newborns

Cited by 64 publications

References 0 publications

The Impact of Probiotics on the Gastrointestinal Physiology

The Impact of Probiotics on the Gastrointestinal Physiology

Host-microbial symbiosis in the vertebrate gastrointestinal tract and the Lactobacillus reuteri paradigm

Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

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