フローズンヨーグルトと乳果オリコ糖摂取がヒト腸内フローラおよび代謝産物に及ぼす影響

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  • 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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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 Lactobacillus helveticus, L. acidophilus, Bifidobacterium bifidum, and Streptococcus thermophilus. After 2wk of FY consumption, the levels of bifidobacteria were increased and the levels of lecithinase negative clostridia decreased significantly (p<0.05) compared with the levels before consumption, respectively. Fecal concentrations of ammonia, sulphide and indole (p<0.01), and phenol and cresol (p<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 (p<0.05) during FY consumption. The levels of bifidobacteria were significantly higher (p<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 Clostridium perfringens were significantly lower (p<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 (p<0.05) during FY-LS consumption than those of FY consumption. Lactic acid and acetic acids were significantly higher (p<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 (p<0.05) during FY-LS consumption than those of FY consumption.

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