Effects of Bifidobacterium sp fermented milk ingested with or without inulin on colonic bifidobacteria and enzymatic activities in healthy humans

Article Abstract:

The ingestion of Bifidobacterium sp fermented milk (BFM) increases the concentration of colon bifidobacteria and the increase is unaffected by a simultaneous intake of inulin. BFM ingestion along with a placebo enhances the total and exogenous bifidobacteria levels, and reduces beta-glucuronidase activity. The ingestion of BFM with inulin increases the total and the exogenous bifidobacteria, but has no effect on beta-glucuronidase activity. Fecal total anaerobe level, pH, nitrate reductase, nitroreductase, and azoreductase activities are unaffected by BFM.

Physiological aspects, Intestines, Intestinal microbiology, Fermented milk, Cultured milk

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Symptomatic response to varying levels of fructo-oligosaccharides consumed occasionally or regularly

Article Abstract:

Healthy volunteers who consumed a indigestible bulking sweetener containing fructo-oligosaccharides (FOS) either occasionally or regularly throughout the day showed excessive flatus as the first symptom of malabsorption of these sugars. Borborygmi and bloating were observed when the consumption was more than 40 g/day while consumption of more than 50 g/day caused abdominal cramps and diarrhoea. The excretion of H2 during respiration was the same in the two groups but only six out of nine individuals showed a decrease in the excretion of H2.

Observations, Malabsorption syndromes, Intestinal absorption, Synthetic sweeteners

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Digestion and tolerance of lactose from yoghurt and different semi-solid fermented dairy products containing Lactobacillus acidophilus and bifidobacteria in lactose maldigesters - is bacterial lactase important?

Article Abstract:

A comparison was made of the digestibility and tolerance of lactose from three semi-solid fermented diary products with similar amounts of lactose but different lactase contents and bacterial cultures in lactase deficient adults. The design involved measuring the breath hydrogen concentration and clinical symptoms after consumption of the test meals. The results indicate that lactose was well digested and tolerated from the three different semi-solid fermented dairy products in spite of the differences in the lactase and bacterial content.

Analysis, Digestion, Lactobacillus acidophilus, Lactose intolerance

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