TITLE:
Dietary Intervention with Yoghurt, Synbiotic Yogurt or Traditional Fermented Sobya: Bio-Potency among Male Adolescents Using Five Bio-Markers of Relevance to Colonic Metabolic Activities
AUTHORS:
Laila Hussein, Moustafa Gouda, Mohamed Fouad, Eid Labib, Ranya Bassyouni, Mahmoud Mohammad
KEYWORDS:
Probiotics, Egyptian Male Adolescents, Intestinal Microbiota, Fecal Short Chain Fatty Acids
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.12,
June
26,
2014
ABSTRACT: The objective of the present work is to test the effectiveness of
probiotic potency of regular yoghurt, synbiotic yoghurt and traditional
fermented Egyptian sobya containing endogenous probiotic strains compared to
unfermented rice milk porridge. Methods: The study consisted of 28 male
subjects with mean age of 13.9 ± 0.1 years. The subjects were divided into four
groups, three groups consumed one of three fermented supplements, while the
fourth group served as a control group. Stool and urinary samples were carried
out prefeeding and after 3-week nutritional intervention for assessing five
indicators of revelance to colonic metabolic activities. The fermented
supplements used for evaluation were regular yoghurt, synbiotic yoghurt and
traditional fermented sobya; while the fourth group was given unfermented rice
milk and served as control. Intestinal permeability was assessed by the urinary
lactulose mannitol ratio. Results: The mean fecal total lactobacilli counts
increased (P 0.05).
Mean fecal short chain fatty acids concentrations (acetic; propionic and
butyric) tended to increase following the intervention with synbiotic yogurt or
sobya compared to respective pre-intervention values; but the difference didn’t
attain significance (0.1>P> 0.05). The 3-week nutritional intervention
didn’t impact the activities of the fecal hydrolytic enzymes. Conclusion: Nutritional
intervention with regular yoghurt, synbiotic yoghurt or traditional fermented
sobya improved the balance of human resident microbiota and other GI
tract-associated health parameters to variable degrees.