Probiotic yogurt and acidified milk similarly reduce postprandial inflammation and both alter the gut microbiota of healthy, young men

Abstract

Probiotic yogurt and milk supplemented with probiotics have been investigated for their role in 'low-grade' inflammation but evidence for their efficacy is inconclusive. This study explores the impact of probiotic yogurt on metabolic and inflammatory biomarkers, with a parallel study of gut microbiota dynamics. The randomised cross-over study was conducted in fourteen healthy, young men to test probiotic yogurt compared with milk acidified with 2 % d-(+)-glucono-δ-lactone during a 2-week intervention (400 g/d). Fasting assessments, a high-fat meal test (HFM) and microbiota analyses were used to assess the intervention effects. Baseline assessments for the HFM were carried out after a run-in during which normal milk was provided. No significant differences in the inflammatory response to the HFM were observed after probiotic yogurt compared with acidified milk intake; however, both products were associated with significant reductions in the inflammatory response to the HFM compared with the baseline tests (assessed by IL6, TNFα and chemokine ligand 5) (P<0·001). These observations were accompanied by significant changes in microbiota taxa, including decreased abundance of Bilophila wadsworthia after acidified milk (log 2-fold-change (FC)=-1·5, P adj=0·05) and probiotic yogurt intake (FC=-1·3, P adj=0·03), increased abundance of Bifidobacterium species after acidified milk intake (FC=1·4, P adj=0·04) and detection of Lactobacillus delbrueckii spp. bulgaricus (FC=7·0, P adj<0·01) and Streptococcus salivarius spp. thermophilus (FC=6·0, P adj<0·01) after probiotic yogurt intake. Probiotic yogurt and acidified milk similarly reduce postprandial inflammation that is associated with a HFM while inducing distinct changes in the gut microbiota of healthy men. These observations could be relevant for dietary treatments that target 'low-grade' inflammation.

Efficacy of Probiotics Supplementation On Chronic Kidney Disease: a Systematic Review and Meta-Analysis

“…Burton and his colleagues found a decrease of IL-6 in healthy young men after taking 2-week probiotics yogurt [32]. In inflammatory bowel diseases, probiotics were also verified to reduce IL-6 and inflammatory status [33].…”

Trimethylamine-N-Oxide Postprandial Response in Plasma and Urine Is Lower After Fermented Compared to Non-Fermented Dairy Consumption in Healthy Adults

“…Plasma and urine samples were obtained from two randomised, cross-over trials [24][25][26] that assessed the postprandial responses to non-fermented milk and a fermented dairy food. Both studies were conducted at the Centre of Clinical Research, Lausanne (Switzerland), according to the guidelines laid down in the Declaration of Helsinki and were approved by the Ethical Committee of the Canton of Vaud (Switzerland).…”

“…Full details of the two study designs, populations and test products are published elsewhere [24,25]. Briefly, Study 1 applied a randomised, double-blind, cross-over design to compare postprandial and short-term effects of probiotic yogurt to those of an acidified milk in fourteen healthy young men ( Figure 1a) [24].…”

Targeted ultra‐performance liquid chromatography/tandem mass spectrometric quantification of methylated amines and selected amino acids in biofluids

“…The method has already been applied to a recent study investigating the effect of high intensity training on the metabolome 48 and to two dairy intervention studies. [56][57][58] Thus, the method is fit-for-purpose, and will be used in upcoming studies.…”

“…[53][54][55] The present finding is in accordance with recently published results from intervention studies with different milk products. [56][57][58] A number of analytes in our method have been related to consumption of meat, some of them being specific for consumption of red or white meat. In our subgroup, strong associations with total meat consumption (meat and meat products including sausages) were found especially for the dipeptide carnosine (ρ = 0.76; p <0.0001) and…”