Use of Lactulose to Create a Preponderance of Lactobacilli in the Intestine of Bottle-Fed Infants

Macgillivray, P. C.; Finlay, H. V. L.; Binns, T. B.

doi:10.1177/003693305900400405

Cited by 53 publications

(17 citation statements)

References 20 publications

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“…Clostridium perfringells attacked lactulose with vigorous gas formation, while Escherichia coli and Staphylococcus aureus attacked lactulose only very weakly. This finding was confirmed by MacGillivray et al (1959) and more recently by Braun (1969) who also showed that lactulose-induced stimulation of Iysosyme excretion following cow's milk feeding occurs independently of the influence of Iactulose on the faecal flora. did not seem capable of metabolising lactulose.…”

Section: Basic Actionsupporting

confidence: 58%

Lactulose

Avery¹,

Davies²,

Brogden³

1972

Drugs

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Section: Basic Actionsupporting

confidence: 58%

Lactulose

Avery¹,

Davies²,

Brogden³

1972

Drugs

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“…Lactulose has been used in pharmaceutical products for the control of constipation and it has been used, in early studies, as an additive in infant formula feed to stimulate lactobacilli (MacGillivray et al 1959). Ballongue et al (1997) carried out a volunteer trial to confirm the prebiotic nature of lactulose.…”

Section: Lactulosementioning

confidence: 99%

Dietary prebiotics: current status and new definition

Gibson¹,

Scott²,

Rastall³

et al. 2010

Food Science & Technology Bulletin: Functional Foods

569

387

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In November 2008, a group of scientists met at the 6th Meeting of the International Scientific Association of Probiotics and Prebiotics (ISAPP) in London, Ontario, Canada, to discuss the functionality of prebiotics. As a result of this, it was concluded that the prebiotic field is currently dominated by gastrointestinal events. However, in the future, it may be the case that other mixed microbial ecosystems may be modulated by a prebiotic approach, such as the oral cavity, skin and the urogenital tract. Therefore, a decision was taken to build upon the current prebiotic status and define a niche for 'dietary prebiotics'. This review is co-authored by the working group of ISAPP scientists and sets the background for defining a dietary prebiotic as ''a selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health''.

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“…Gyorgy (1953) showed that breast milk contained a factor that was essential for the growth of one strain of lactobacillus. Petuely and Kristen (1949), and MacGillivray, Finlay and Binns (1959) showed that addition of lactulose to modified cows' milk preparations induced a predominance of lactobacilli in the faeces of infants, but this was not accompanied by a consistently low pH. J. J. Bullen and his colleagues (Bullen, Rogers and Leigh, 1972;Bullen, Rogers and Griffiths, 1974) showed that the high content of iron-binding proteins, predominantly lactoferrin, in human milk can inhibit E. coli.…”

mentioning

confidence: 99%