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Effect of Controlled Diet Combined With a Fermented Milk Product on Gas-related Symptoms

2016-10-19 02:38:21 | BioPortfolio

Summary

To select among different dietary and clinical conditions the most appropriate to assess the impact of a fermented milk product on gas-related symptoms

Description

To select among different dietary (mild or high flatulogenic diet) and clinical conditions (FGID or non-FGID population) as well as different measured parameters (self-completed questionnaires assessing gas related symptoms, digestive well-being and bowel functions, gas volume distribution in the colon by MRI, volume and composition of gas collected per anus and frequency of gas evacuations per anus), the most appropriate to assess the impact of a fermented milk product on gas-related symptoms.

Study Design

Allocation: Non-Randomized, Intervention Model: Parallel Assignment, Masking: Open Label

Conditions

Functional Gastrointestinal Disorders

Intervention

Fermented milk product with probiotics (FMPP)

Location

Hospital Vall d'Hebron - DIGESTIVE SYSTEM RESEARCH UNIT
Barcelona
Spain
08035

Status

Recruiting

Source

Danone Research

Results (where available)

View Results

Links

Published on BioPortfolio: 2016-10-19T02:38:21-0400

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Evaluation of a 28-day Fermented Milk Product Consumption Twice Daily as Compared to a Non-fermented Milk Product on Intestinal Gas Production in Healthy Subjects High Dihydrogen Producers

The purpose of this study is to assess the effect of a 28-day fermented milk product consumption twice daily on intestinal gas production of dihydrogen (H2) and methane (CH4) in healthy su...

Evaluation of Dose-effect of a New Fermented Food in Healthy Adults

The aim of the study is to assess the safety and tolerance of a new fermented food versus a control product in healthy adults during the 4-week consumption period.

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The EPOCH-1 research intervention aims to examine the effects of a fermented dairy beverage consumption on changes in behavioral and biological measures of cognition and stress among obese...

Assessment of the Symbiotic Fermented Milk in Patients With Irritable Bowel Syndrome

This study evaluates the effect of a symbiotic fermented milk on health-related quality of life and irritable bowel syndrome (IBS) symptoms in patients with constipation-predominant IBS.

Antihypertensive Effect of Fermented Milk With Lactococcus Lactis on Prehypertensive Subjects

The objective of the present work was to evaluate the antihypertensive effect associated with the consumption of fermented milk with Lactococcus lactis NRRL-B50571 on prehypertensive subje...

PubMed Articles [12780 Associated PubMed Articles listed on BioPortfolio]

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry.

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Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk.

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The performance of probiotic fermented sheep milk and ice cream sheep milk in inhibiting enamel mineral loss.

The study aimed to evaluate the effects of two different sheep milk-based food matrices - fermented sheep milk and ice cream - with added probiotic bacteria (Lactobacillus casei 431) on dental enamel ...

Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk.

This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivariu...

Fermentation results in quantitative changes in milk-derived exosomes and different effects on cell growth and survival.

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Medical and Biotech [MESH] Definitions

A beverage made from milk fermented by a mixture of endogenous LACTIC ACID-producing yeast and bacteria (KEFIR GRAINS), many of which are PROBIOTICS. It should not be confused with KAFFIR LIME or KAFFIR CORN.

A species of gram-positive, rod-shaped bacteria isolated from the intestinal tract of humans and animals, the human mouth, and vagina. This organism produces the fermented product, acidophilus milk.

Allergic reaction to milk (usually cow's milk) or milk products. MILK HYPERSENSITIVITY should be differentiated from LACTOSE INTOLERANCE, an intolerance to milk as a result of congenital deficiency of lactase.

A beverage made from cow's milk fermented by LACTIC ACID-producing bacteria, especially LACTOCOCCUS LACTIS and LACTOBACILLUS BULGARICUS.

A beverage made from horse's milk that is fermented by endogenous LACTIC ACID-producing bacteria and ETHANOL-producing yeast.

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