Probiotic yogurt and acidified milk similarly reduce postprandial inflammation and both alter the gut microbiota of healthy, young men
Open accessAbstract
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.
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There was an absence of the probiotic bacterial strains related to the two-week consumption of probiotic yoghurt after a three week wash-out period (n = 14).
“Burton et al., also found that there was an absence of the probiotic bacterial strains related to the two-week consumption of probiotic yoghurt after a three week wash-out period (n = 14) [39].”
From Effect of Diet on the Gut Microbiota: Rethinking Intervention Duration (2019) · cites this paper as [39]
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- Authors
- Burton, K. J., Rosikiewicz, M., Pimentel, G., Bütikofer, U., von Ah, U., Voirol, M.-J., Croxatto, A., Aeby, S., Drai, J., McTernan, P. G., Greub, G., Pralong, F. P., Vergères, G., & Vionnet, N.
- Affiliations
- Centre Hospitalier Universitaire Vaudois (CH)
- Agroscope (CH)
- Hospices Civils de Lyon (FR)
- Nottingham Trent University (GB)
- Corresponding author
- Vionnet, Nathalie
- ORCID
- Venue
- British Journal of Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 2017-05-14
- Volume
- 117
- Issue
- 9
- Pages
- 1312-1322
- ISSN
- 0007-1145 (ISSN-L)
- 1475-2662
- OpenAlex
- W2618392780
- Cited by
- 121
- References
- 66
- Citations by year
- 2026: 5 · 2025: 8 · 2024: 10 · 2023: 9 · 2022: 27 · 2021: 20 · 2020: 12 · 2019: 16 · 2018: 11 · 2017: 3
- FWCI
- 12.93
- Type
- journal article
- Language
- en
- Open access
- green
- hal.science
- Locations
- British Journal Of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Nottingham Trent University's Institutional Repository (Nottingham Trent Repository) (acceptedVersion)
- HAL (submittedVersion)
- IRIS (submittedVersion)
- SERVAL (Université de Lausanne) (submittedVersion)
- Funders
- University of Warwick
- Agroscope
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- probiotic yogurt, acidified milk, glucono-δ-lactone, postprandial inflammation, gut microbiota, low-grade inflammation, interleukin-6, TNF-α, RANTES, Bilophila wadsworthia, Bifidobacterium, Lactobacillus bulgaricus, Streptococcus salivarius subsp. thermophilus, dietary intervention
- MeSH terms
- Adult, Animals, Dietary Fats, Double-Blind Method, Humans, Male, Milk, Yogurt, Postprandial Period, Probiotics, Gastrointestinal Tract, Young Adult, Meals, Microbiota
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