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Br J Nutr. 2017 May;117(9):1312-1322. doi: 10.1017/S0007114517000885. Epub 2017 May 31.

Probiotic yogurt and acidified milk similarly reduce postprandial inflammation and both alter the gut microbiota of healthy, young men.

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1Service of Endocrinology, Diabetes and Metabolism,Lausanne University Hospital,1011 Lausanne,Switzerland.
2Institute of Microbiology,Lausanne University Hospital,1011 Lausanne,Switzerland.
3Institute for Food Sciences,Agroscope,Federal Office of Agriculture,3003 Bern,Switzerland.
4Laboratoire de Biochimie,Centre Hospitalier Lyon-Sud,69310 Pierre-Bénite,France.
6School of Science and Technology, Nottingham Trent University,Nottingham NG11 8NS,UK.


Probiotic yogurt and milk supplemented with probiotics have been investigated for their role in 'low-grade' inflammation but evidence for their efficacy is inconclusive. This study explores the impact of probiotic yogurt on metabolic and inflammatory biomarkers, with a parallel study of gut microbiota dynamics. The randomised cross-over study was conducted in fourteen healthy, young men to test probiotic yogurt compared with milk acidified with 2 % d-(+)-glucono-δ-lactone during a 2-week intervention (400 g/d). Fasting assessments, a high-fat meal test (HFM) and microbiota analyses were used to assess the intervention effects. Baseline assessments for the HFM were carried out after a run-in during which normal milk was provided. No significant differences in the inflammatory response to the HFM were observed after probiotic yogurt compared with acidified milk intake; however, both products were associated with significant reductions in the inflammatory response to the HFM compared with the baseline tests (assessed by IL6, TNFα and chemokine ligand 5) (P<0·001). These observations were accompanied by significant changes in microbiota taxa, including decreased abundance of Bilophila wadsworthia after acidified milk (log 2-fold-change (FC)=-1·5, P adj=0·05) and probiotic yogurt intake (FC=-1·3, P adj=0·03), increased abundance of Bifidobacterium species after acidified milk intake (FC=1·4, P adj=0·04) and detection of Lactobacillus delbrueckii spp. bulgaricus (FC=7·0, P adj<0·01) and Streptococcus salivarius spp. thermophilus (FC=6·0, P adj<0·01) after probiotic yogurt intake. Probiotic yogurt and acidified milk similarly reduce postprandial inflammation that is associated with a HFM while inducing distinct changes in the gut microbiota of healthy men. These observations could be relevant for dietary treatments that target 'low-grade' inflammation.


CCL5 chemokine ligand 5; CFU colony-forming units; FC log 2-fold-change; HFM high-fat meal test; LGG Lactobacillus rhamnosus GG; LPS lipopolysaccharide; OTU operational taxonomic unit; Inflammation; Intestinal microbiota; Milk; Prebiotics; Probiotics

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