Open AccessSynbiotic Lactobacillus acidophilus NCFM and cellobiose does not affect human gut bacterial diversity but increases abundance of lactobacilli, bifidobacteria and branched‐chain fatty acids: a randomized, double‐blinded cross‐over trial
Author(s) -
Zanten Gabriella C.,
Krych Lukasz,
Röytiö Henna,
Forssten Sofia,
Lahtinen Sampo J.,
AlSoud Waleed Abu,
Sørensen Søren,
Svensson Birte,
Jespersen Lene,
Jakobsen Mogens
Publication year - 2014
Publication title -
fems microbiology ecology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.377
H-Index - 155
eISSN - 1574-6941
pISSN - 0168-6496
DOI - 10.1111/1574-6941.12397
Subject(s) - biology , synbiotics , prebiotic , lactobacillus acidophilus , food science , eubacterium , gut flora , bifidobacterium , lactobacillus , microbiology and biotechnology , feces , bacteroidetes , probiotic , bifidobacterium longum , biochemistry , bacteria , 16s ribosomal rna , fermentation , genetics
Abstract Probiotics, prebiotics, and combinations thereof, that is synbiotics, have been reported to modulate gut microbiota of humans. In this study, effects of a novel synbiotic on the composition and metabolic activity of human gut microbiota were investigated. Healthy volunteers ( n = 18) were enrolled in a double‐blinded, randomized, and placebo‐controlled cross‐over study and received synbiotic [ Lactobacillus acidophilus NCFM (10 9 CFU) and cellobiose (5 g)] or placebo daily for 3 weeks. Fecal samples were collected and lactobacilli numbers were quantified by qPCR . Furthermore, 454 tag‐encoded amplicon pyrosequencing was used to monitor the effect of synbiotic on the composition of the microbiota. The synbiotic increased levels of Lactobacillus spp. and relative abundances of the genera Bifidobacterium , Collinsella, and Eubacterium while the genus Dialister was decreased ( P < 0.05). No other effects were found on microbiota composition. Remarkably, however, the synbiotic increased concentrations of branched‐chain fatty acids, measured by gas chromatography, while short‐chain fatty acids were not affected.