Continuous consumption of fermented milk containing Bifidobacterium bifidum YIT 10347 improves gastrointestinal and psychological symptoms in patients with functional gastrointestinal disorders

• URITA Yoshihisa

  Department of General Medicine and Emergency Care, Toho University School of Medicine, Tokyo 143-8541, Japan

• GOTO Mayu

  Department of Surgery, Toho University School of Medicine, Tokyo 143-8541, Japan

• WATANABE Toshiyasu

  Department of General Medicine and Emergency Care, Toho University School of Medicine, Tokyo 143-8541, Japan

• MATSUZAKI Makoto

  Department of General Medicine and Emergency Care, Toho University School of Medicine, Tokyo 143-8541, Japan

• GOMI Atsushi

  Yakult Central Institute, Tokyo 186-8650, Japan

• KANO Mitsuyoshi

  Yakult Central Institute, Tokyo 186-8650, Japan

• MIYAZAKI Kouji

  Yakult Central Institute, Tokyo 186-8650, Japan

• KANEKO Hironori

  Department of Surgery, Toho University School of Medicine, Tokyo 143-8541, Japan

書誌事項

タイトル別名

• Continuous consumption of fermented milk containing <i>Bifidobacterium bifidum</i> YIT 10347 improves gastrointestinal and psychological symptoms in patients with functional gastrointestinal disorders

抄録

The aim of this study was to investigate whether consumption of probiotic fermented milk containing Bifidobacterium bifidum YIT 10347 improves symptoms in patients with functional gastrointestinal disorders (FGID). Thirty-seven FGID patients (18 male, 19 female) aged 12–80 years (mean ± SD, 52.6 ± 17.5 years) whose condition had not improved despite being seen at several medical institutions consumed 100 mL/day of B. bifidum YIT 10347 fermented milk for 4 weeks. Symptoms were evaluated after the enrollment period (BL: baseline), sample consumption period (CP) and 4 weeks after the CP (FP: follow-up period). Gastrointestinal symptoms were evaluated using the Gastrointestinal Symptom Rating Scale (GSRS) and the Frequency Scale for the Symptoms of Gastroesophageal Reflux Disease (FSSG); psychological symptoms were evaluated using the Profile of Mood States (POMS) short form. Concentrations of salivary stress markers and the oxidative stress marker urinary 8-hydroxy-2’-deoxyguanosine (8-OHdG) were measured. GSRS subscale scores for abdominal pain, diarrhea, and constipation significantly improved relative to BL after consumption of the fermented milk, as did FSSG subscale scores for symptoms of acid-related dyspepsia. Some subjective psychological symptoms improved. POMS scores significantly improved, and “Anger-Hostility” subscale scores significantly decreased after the consumption period, while “Vigor” subscale scores marginally increased during the consumption period. The concentrations of urinary 8-OHdG and the stress marker salivary cortisol were significantly lower at CP but returned to baseline levels at FP. Continuous consumption of B. bifidum YIT 10347 fermented milk is expected to improve gastrointestinal symptoms and reduce psychological stress in FGID patients.

収録刊行物

• Bioscience of Microbiota, Food and Health

  Bioscience of Microbiota, Food and Health 34 (2), 37-44, 2015

  BMFH出版会

キーワード

• <i>B. bifidum</i> YIT 10347
• functional dyspepsia
• psychological symptoms
• gastrointestinal symptoms
• functional gastrointestinal disorders
• stress

詳細情報

• CRID: 1390001205412070400
• NII論文ID: 130005066555
• DOI: 10.12938/bmfh.2014-017
• ISSN: 21863342
• Web Site: https://www.jstage.jst.go.jp/article/bmfh/34/2/34_2014-017/_pdf
• Web Site: https://search.jamas.or.jp/link/ui/2016002382
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可