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Probiotic lactobacilli and bifidobacteria in a fermented milk product with added fruit preparation reduce antibiotic associated diarrhea and Helicobacter pylori activity

Published online by Cambridge University Press:  26 August 2011

Michael de Vrese ,
Holger Kristen ,
Peter Rautenberg ,
Christiane Laue  and
Jürgen Schrezenmeir
Michael de Vrese*
Affiliation:
Institute of Physiology and Biochemistry of Nutrition, Federal Research Centre for Nutrition and Food, D-24103 Kiel, Germany
Holger Kristen
Affiliation:
Institute of Physiology and Biochemistry of Nutrition, Federal Research Centre for Nutrition and Food, D-24103 Kiel, Germany
Peter Rautenberg
Affiliation:
Institute for Medical Microbiology and Virology, D-24105 Kiel, Germany
Christiane Laue
Affiliation:
Centre for Biotechnology and Nutrition, D-24106 Kiel, Germany
Jürgen Schrezenmeir
Affiliation:
Institute of Physiology and Biochemistry of Nutrition, Federal Research Centre for Nutrition and Food, D-24103 Kiel, Germany Centre for Biotechnology and Nutrition, D-24106 Kiel, Germany
*
*For correspondence; e-mail: [email protected]
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Abstract

To investigate matrix-specifity of probiotic effects and particularly of the reduction of antibiotics-associated diarrhea, a controlled, randomized, double-blind study was performed, in which 88 Helicobacter pylori-infected but otherwise healthy subjects were given for eight weeks either a) a probiotic fruit yoghurt “mild” containing Lactobacillus acidophilus LA-5 plus Bifidobacterium lactis BB-12, n=30), b) the same product but pasteurized after fermentation (n=29) or c) milk acidified with lactic acid (control, n=29). During week five, a Helicobacter eradication therapy was performed. Helicobacter activity was measured via 13C-2-urea breath tests and antibiotic-associated diarrhoea and other gastrointestinal complaints were recorded by validated questionnaires. In intervention group a, b and c the mean number of days with diarrhoea was 4, 10 and 10 (P<0·05), the frequency of episodes 17%, 7% and 27% (n.s.), and the change in total symptoms score before antibiotics treatment was −1·4±1·1, −1·2±1·1, 2·6±1·1 points/four weeks (P<0·05). All milk products decreased Helicobacter activity by 18 to 45% without significant differences between groups. The observed decrease in Hel. pylori activity seems to be not or not only due to probiotic bacteria but (rather) to components of acidified milk (most probably lactic acid). Fruit-yogurt-like fermented milk products with living probiotic bacteria significantly shorten the duration of antibiotics-associated diarrhoea and improve gastrointestinal complaints. Fruit yogurt-like fermented milk is a matrix suitable for probiotic bacteria.

Keywords

ProbioticFruit yoghurtHelicobacter pyloriantibiotic associated diarrhoeagastrointestinal complaints
Type
Research Article
Information
Journal of Dairy Research , Volume 78 , Issue 4 , November 2011 , pp. 396 - 403
Copyright
Copyright © Proprietors of Journal of Dairy Research 2011

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