Effect of Ingesting Frozen Yoghurt in Combination with Lactosucrose Consumption on the Fecal Microbiota and Fecal Metabolitic Activity in Healthy Adults.
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概要
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Effects of frozen yoghurt independently or in combination with lactosucrose consumption on fecal microbiota and fecal putrefactive products were studied in nine healthy male volunteers (21-24 years of age) who consumed 60 g of frozen yoghurt (FY) /day for 2 wk followed by 60 g of FY in combination with 2 g lactosucrose (FY-LS) /day for 2 consecutive wk. The yoghurt was prepared with cultures of <I>Lactobacillus helveticus, L. acidophilus, Bifidobacterium bifidum</I>, and <I>Streptococcus thermophilus</I>. After 2wk of FY consumption, the levels of bifidobacteria were increased and the levels of lecithinase negative clostridia decreased significantly (<I>p</I><0.05) compared with the levels before consumption, respectively. Fecal concentrations of ammonia, sulphide and indole (<I>p</I><0.01), and phenol and cresol (<I>p</I><0.05) were decreased significantly after 2wk of FY consumption compared with the levels before consumption. The amounts of lactic acid and acetic acids were significantly increased (<I>p</I><0.05) during FY consumption. The levels of bifidobacteria were significantly higher (<I>p</I><0.01) during FY-LS consumption than those during FY consumption, while the levels of lecithinase negative clostridia, and the levels and the frequency of occurrence of clostridia including <I>Clostridium perfringens</I> were significantly lower (<I>p</I><0.05) after 2 wk of FY-LS consumption than those of FY consumption. Fecal concentrations of ammonia, sulphide, phenol, cresol, indole and skatol were significantly lower (<I>p</I><0.05) during FY-LS consumption than those of FY consumption. Lactic acid and acetic acids were significantly higher (<I>p</I><0.05) during FY-LS consumption than those of FY consumption. Fecal pH values and water contents were slightly lower and higher during FY-LS consumption than those of FY consumption compared with the values before consumption, respectively. Fecal weights were significantly increased (<I>p</I><0.05) during FY-LS consumption than those of FY consumption.
- 日本食品微生物学会の論文
日本食品微生物学会 | 論文
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