Wei sheng yan jiu = Journal of hygiene research · 2004
[Influence of live flora on lactose digestion in male adult lactose-malabsorbers after dairy products intake].
Клиническое исследованиеАннотация на английскомСтатьяРандомизированное исследованиеПоддержка исследования: вне правительства СШАНазвание и аннотация: Перевод в очереди
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He Mei, Antoine Jean-Mechile, Yang Yuexin, Yang Jingming, Men Jianhua, Han Hui
Аннотация
OBJECTIVE: To evaluate the effect of live flora on lactose absorption in male adult lactose-malabsorbers.
METHODS: After giving consents, 45 health male adult volunteers were challenged with 20 g lactose in 200 ml water in the morning without breakfast. The expired samples of breath were collected at every 30 min point in 3 hours. 24 persons were chosen as subjects (lactose-malabsorbers) when their expired H2 of any time point was 30 micromol/mol more than the baseline, and divided into 3 groups randomly. The test dairy were yogurt (Y) and heat-treated yogurt (HY), and acidified gelled milk (M), all containing 20 g lactose. The study was double blind, randomized and 3 x 3 latin square design. Three group subjects ingested the 3 different dairy products in 3 different days. The washout time was 7 days. After drinking each dairy in the morning without breakfast, the expired samples at every 30 min were collected during 8 hours test time with no food and no violent exercise. Hydrogen concentration of expired sample was detected by gas chromatography.
RESULTS: The peak hydrogen concentration (Cmax) of yogurt is significant less than heat-treated yogurt and milk (Y 113.2 +/- 70.2, HY 186.5 +/- 96.7, M 174.7 +/- 73.9). The peak time of Cmax (Tmax) of yogurt is significant more than milk (Y 390 +/- 86, M 305 +/- 105). The area under the hydrogen concentration curve (AUC) of yogurt is significant less than the other two dairy products (Y 14,900.1 +/- 12,206.2, HY 27,389.5 +/- 20,429.8, M 25,648.2 +/- 14,064.0).
CONCLUSION: The live flora in dairy product could improve lactose digestion in male adult lactose malabsorbers.
METHODS: After giving consents, 45 health male adult volunteers were challenged with 20 g lactose in 200 ml water in the morning without breakfast. The expired samples of breath were collected at every 30 min point in 3 hours. 24 persons were chosen as subjects (lactose-malabsorbers) when their expired H2 of any time point was 30 micromol/mol more than the baseline, and divided into 3 groups randomly. The test dairy were yogurt (Y) and heat-treated yogurt (HY), and acidified gelled milk (M), all containing 20 g lactose. The study was double blind, randomized and 3 x 3 latin square design. Three group subjects ingested the 3 different dairy products in 3 different days. The washout time was 7 days. After drinking each dairy in the morning without breakfast, the expired samples at every 30 min were collected during 8 hours test time with no food and no violent exercise. Hydrogen concentration of expired sample was detected by gas chromatography.
RESULTS: The peak hydrogen concentration (Cmax) of yogurt is significant less than heat-treated yogurt and milk (Y 113.2 +/- 70.2, HY 186.5 +/- 96.7, M 174.7 +/- 73.9). The peak time of Cmax (Tmax) of yogurt is significant more than milk (Y 390 +/- 86, M 305 +/- 105). The area under the hydrogen concentration curve (AUC) of yogurt is significant less than the other two dairy products (Y 14,900.1 +/- 12,206.2, HY 27,389.5 +/- 20,429.8, M 25,648.2 +/- 14,064.0).
CONCLUSION: The live flora in dairy product could improve lactose digestion in male adult lactose malabsorbers.