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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.
Irritable bowel syndrome (IBS) is one of the most common digestive disorders in the developed world which. It is associated to numerous symptoms, of which the most characteristic are recurrent pain or discomfort in the abdominal region, changes and difficulties related to bowel movements, and bloating. Although not dangerous, the disease may significantly impair the patients' quality of life. Treatment is symptomatic, but currently not very efficient. The use of probiotics in the treatment of IBS is a promising approach and has been the subject of much research in the last two decades.
The purpose of this randomized, placebo-controlled study is to assess changes in health-related quality of life in patients with constipation-predominant IBS after regular consumption of symbiotic fermented milk (containing probiotics and dietary fibres) and to assess its effects on some symptoms, like abdominal pain or discomfort, bloating, and chronic constipation.
Allocation: Randomized, Intervention Model: Parallel Assignment, Masking: Double Blind (Subject, Caregiver, Investigator, Outcomes Assessor), Primary Purpose: Treatment
Irritable Bowel Syndrome
LCA symbiotic fermented milk, heat-treated fermented milk
Clinres Farmacija d.o.o.
Published on BioPortfolio: 2015-03-23T05:00:10-0400
To select among different dietary and clinical conditions the most appropriate to assess the impact of a fermented milk product on gas-related symptoms
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...
Fermented milk is a popular drink. Recent studies revealed that some fermented milk containing some strains of lactic acid bacteria have health-promoting effects through improvement of the...
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Our study assayed angiotensin-converting enzyme (ACE) inhibitory activity and fermentation characteristics of 41 food-originated Lactobacillus casei strains in fermented milk production. Twenty-two of...
A set-type fermented goat milk (FGM) using polymerized whey protein (PWP) as main thickening agent and Kefir Mild 01 as starter culture was developed. The FGM with PWP (0.3%, w/v) and pectin (0.2%, w/...
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Donkey milk is recently gaining attention due to its nutraceutical properties. Its low casein content does not allow caseification, so the production of a fermented milk would represent an alternative...
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.
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.
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.