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Volume 26, Issue 4, Pages 367-374 (April 2010)


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Improvement of constipation and liver function by plant-derived lactic acid bacteria: A double-blind, randomized trial

Fumiko Higashikawa, Ph.D.aCorresponding Author Informationemail address, Masafumi Noda, Ph.D.a, Tomokazu Awaya, M.D., Ph.D.b, Kazuhiro Nomura, B.S.c, Hirotaka Oku, B.S.c, Masanori Sugiyama, Ph.D.d

Received 20 January 2009; accepted 17 May 2009. published online 23 July 2009.

Abstract 

Objective

Lactic acid bacteria (LAB) contribute to human health; however, the probiotic properties vary among strains classified into the same species. The primary objective of this study was to evaluate the effects of yogurts made by different types of LAB on the gastrointestinal system. The yogurts were also evaluated by measuring serum lipid contents and liver functional indicators as a secondary objective.

Methods

Healthy human adults (n = 68) with some complaints with regard to intestinal health, including constipation and diarrhea, were randomly assigned to receive one of three types of yogurt in a double-blind manner: type A, a yogurt made by plant-derived LAB (mainly Lactobacillus [Lb.] plantarum SN35N); type B, a yogurt made by plant-derived LAB (mainly Lb. plantarum SN13T); and type C, a yogurt made by animal-derived LAB (mainly Lactococcus lactis A6 and Streptococcus thermophilus 510) as a control. The subjects consumed 100 g of yogurt daily for 6 wk. Data were collected from clinical visits at 2-wk intervals and by diaries used to record defecation and health conditions.

Results

Drastic and constant increments of defecation frequency in subjects with constipation were observed with type A and B yogurts but not with type C yogurt. Type B and C yogurts resulted in decreases in total and low-density lipoprotein cholesterol. The serum concentrations of liver functional parameters were improved by the type B yogurt (12–25% reduction).

Conclusion

The present study suggests that Lb. plantarum SN13T exhibits a superior probiotic effect on constipation in addition to improving the serum lipid contents and liver function.

a Department of Molecular Nutrition Sciences, Graduate School of Biomedical Sciences, Hiroshima University, Hiroshima, Japan

b Clinical Research Center, Hiroshima University, Hiroshima, Japan

c Nomura Dairy Products Co., Ltd., Hiroshima, Japan

d Department of Molecular Microbiology and Biotechnology, Graduate School of Biomedical Sciences, Hiroshima University, Hiroshima, Japan

Corresponding Author InformationCorresponding author: Tel.: +81-82-257-1533; fax: +81-82-257-1533.

 This work was jointly supported by part of the Next Generation Key Industrial Project granted by the Chugoku Bureau of Economy, Trade, and Industry, Japan, in fiscal year 2007, and Nomura Dairy Products Co., Ltd.

PII: S0899-9007(09)00229-9

doi:10.1016/j.nut.2009.05.008


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