AI Article Synopsis
- The study investigated lactic acid bacteria strains with potential probiotic properties, isolated from ripened cheese, and characterized them to evaluate their physiological traits.
- A placebo-controlled, crossover trial was conducted with healthy volunteers to test the effects of a selected strain in fermented milk on the gut microbiota composition, as indicated by fecal samples.
- Results showed that both the probiotic and control groups influenced gut microbiota, with a consistent decrease in Bacteroides and an increase in Prevotella observed in participants during treatment.
Article Abstract
The present study describes an in vitro characterization of strains of lactic acid bacteria, focusing on physiological characters of probiotic interest, and a subsequent placebo-controlled, crossover administration trial, with a cohort of healthy volunteers. The strains of lactic acid bacteria were previously isolated from a fermented food (ripened cheese) and several ones resulted to have promising probiotic characteristics. Based on comprehensive evaluation of the data obtained, one strain was chosen and supplemented in a fermented milk. The fermented milk was then used in the administration trial with the goal of assessing its effect on the composition of the intestinal microbiota, as reflected in the feces. The fermented milk, with or without probiotic, had an effect on the intestinal microbiota and significant inter-individual differences were observed in response to the intervention. A common trend was observed related to two important populations of the human gut microbiota; a reduction in the relative abundance of Bacteroides and increase in the abundance of Prevotella in subjects during treatment compared to baseline were registered.
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| http://dx.doi.org/10.1016/j.foodres.2019.02.004 | DOI Listing |
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