title: Composition and metabolism of the intestinal microbiota in consumers and non-consumers of yogurt.
abstract: The objective of the present study was to evaluate the impact of a regular consumption of yogurt on the composition and metabolism of the human intestinal microbiota. Adult subjects were selected on the basis of daily food records and divided into two groups: yogurt consumers (at least 200 g yogurt consumed per d, n 30); non-consumers (no yogurt, n 21). Their faecal microbiota was analysed using molecular methods (in situ hybridisation and PCR amplification combined with separation by denaturing gel electrophoresis) and its metabolic characteristics were assessed by measuring glycosidase, P-glucuronidase and reductase activities and profiling SCFA, neutral sterols and bile acids. The yogurt starter Lactobacillus delbrueckii ssp. bulgaricus (identity confirmed by 16S rRNA sequencing) was detected in 73% of faecal samples from fermented milk consumers v. 28% from non-consumers (P=0.003). In yogurt consumers, the level of Enterobacteriaceae was significantly lower (P=0.006) and 13-galactosidase activity was significantly increased (P=0.048). In addition, within this group, 3-galactosidase activity and the Bifidobacterium population were both positively correlated with the amount of fermented milk ingested (r 0.66, P<0.0001 and r 0.43, P=0.018, respectively). Apart from these effects, which can be considered beneficial to the host, no other major differences could be detected regarding the composition and metabolic activity of intestinal microbiota.
authors.affiliation: Unité d'Ecologie et de Physiologie du Système Digestif, Institut National de la Recherche Agronomique, Jouy-en-Josas, France.
authors.forename: Elise
authors.initials: E
authors.lastname: Alvaro
authors.forename: Claude
authors.initials: C
authors.lastname: Andrieux
authors.forename: Violaine
authors.initials: V
authors.lastname: Rochet
authors.forename: Lionel
authors.initials: L
authors.lastname: Rigottier-Gois
authors.forename: Pascale
authors.initials: P
authors.lastname: Lepercq
authors.forename: Malène
authors.initials: M
authors.lastname: Sutren
authors.forename: Pilar
authors.initials: P
authors.lastname: Galan
authors.forename: Yvonne
authors.initials: Y
authors.lastname: Duval
authors.forename: Catherine
authors.initials: C
authors.lastname: Juste
authors.forename: Joël
authors.initials: J
authors.lastname: Doré
mesh_terms: D000328:Adult; D001644:Bifidobacterium / Q000302:isolation & purification; D001647:Bile Acids and Salts / Q000032:analysis; D016022:Case-Control Studies; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000032:analysis; D004034:Diet Surveys; D004591:Electrophoresis, Polyacrylamide Gel; D005232:Fatty Acids, Volatile / Q000032:analysis; D005243:Feces / Q000382:microbiology; D005260:Female; D005516:Food Microbiology; D006801:Humans; D017404:In Situ Hybridization, Fluorescence; D007422:Intestines / Q000201:enzymology / Q000382:microbiology*; D007778:Lactobacillus / Q000302:isolation & purification; D007780:Lacticaseibacillus casei / Q000302:isolation & purification; D008297:Male; D008875:Middle Aged; D016133:Polymerase Chain Reaction; D019936:Probiotics; D015014:Yogurt; D001616:beta-Galactosidase / Q000032:analysis
chemical_list: D001647:Bile Acids and Salts; D004269:DNA, Bacterial; D005232:Fatty Acids, Volatile; D001616:beta-Galactosidase