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Fermented Milk Drink on Human Intestinal Microflora

2014-08-27 03:25:06 | BioPortfolio

Summary

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 intestinal microflora and modulation of the immune system. Lactobacillus casei strain Shirota (LcS) is a probiotic bacterium used in the production of fermented milk products and lactic acid bacteria preparations. LcS has been shown to modify allergen-induced immune responses in allergic rhinitis, altering fermentation patterns in the small bowel, prevention of recurrent urinary tract infections in women. Yakult®300 is a fermented milk containing at least 3x10^10 live LcS cells per 100 ml bottle. This study aimed to evaluate the effects of a fermented milk drink containing Lactobacillus casei strain Shirota on the human intestinal microflora.

Study Design

Allocation: Randomized, Control: Placebo Control, Endpoint Classification: Safety/Efficacy Study, Intervention Model: Parallel Assignment, Masking: Double Blind (Investigator, Outcomes Assessor), Primary Purpose: Basic Science

Conditions

Signs and Symptoms, Digestive

Intervention

Yakult®300, Lactobacillus casei strain Shirota

Location

Division of Radiotherapy, Cheng Hsin Rehabilitation Medical Center
Taipei
Taiwan
112

Status

Completed

Source

Cheng Hsin Rehabilitation Medical Center

Results (where available)

View Results

Links

Published on BioPortfolio: 2014-08-27T03:25:06-0400

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Medical and Biotech [MESH] Definitions

Digestive system manifestations of diseases of the gastrointestinal system or of other organs.

A rod-shaped bacterium isolated from milk and cheese, dairy products and dairy environments, sour dough, cow dung, silage, and human mouth, human intestinal contents and stools, and the human vagina.

A species of Lactobacillus that occurs in the human GASTROINTESTINAL TRACT and ORAL MUCOSA. It produces BACTERIOCINS and is used as a PROBIOTIC.

A species of Lactobacillus that occurs in fermented meat and fish. It produces the BACTERIOCIN Sakacin P and is used for FOOD PRESERVATION and as a PROBIOTIC.

A species of Lactobacillus that occurs in the human GASTROINTESTINAL TRACT and VAGINA. It produces BACTERIOCINS and HYDROGEN PEROXIDE and is used as a PROBIOTIC.

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