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Clinical Evaluation of the Effect of a Fermentate from Yeast on Digestive Comfort, Stool Parameters and Prebiotic Modulation of the Gut Microbiota
Author(s) -
Robinson Larry,
Pinheiro Iris,
Verhelst An,
Sanabria Emma Hernandez,
Abbeele Pieter,
Possemiers Sam
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.965.1
Subject(s) - bloating , gut flora , medicine , placebo , prebiotic , population , feces , constipation , dysbiosis , gastroenterology , defecation , diarrhea , food science , biology , immunology , microbiology and biotechnology , pathology , alternative medicine , environmental health
Gastrointestinal (GI) discomfort and reduced bowel movements are a common symptom in otherwise healthy individuals, affecting up to 20% of adults. EpiCor®, a specific fermentate made using Saccharomyces cerevisiae , was previously shown in vitro and in vivo to affect the gut microbiota and gut barrier. Given the link between gut function and gut microbiota, the aim of this intervention study was to investigate the effect of the fermentate on (GI) discomfort upon 6‐week daily intake by a population with mild symptoms of GI discomfort and constipation. In this randomized, double‐blind, placebo‐controlled study, 80 individuals were randomly assigned to groups receiving the fermentate from yeast (500 mg/d) or placebo (maltodextrin, 500 mg/d) for 6 wks. Effects on bowel function and GI discomfort were assessed by a combination of daily records and questionnaires recorded at baseline, after 3 weeks and at the end of the study. Additionally, effects on gut microbial community composition and activity were evaluated in stool samples collected at the same time points. Baseline analysis of symptom scores and gut microbiota profiles revealed a correlation between intensity of GI complaints and gut microbiota composition, with indications of dysbiosis in those individuals with increased GI complaints (e.g., lower levels of key bacterial taxa and increased fecal lactate levels). Analysis of the diaries and questionnaires revealed, despite an apparent placebo effect in part of the population, a significant improvement of GI symptoms (bloating/distention, feeling of fullness and total score), stool frequency and stool consistency upon repeated intake of the fermentate. Furthermore, this was associated with improved Quality of Life parameters and lower perceived stress levels. Finally, gut microbiota analysis by Illumina sequencing revealed multiple changes in microbial community composition and metabolite analysis showed a decrease in lactate levels. In conclusion, this human intervention study confirms that the fermentate is able to modulate the gut microbial community in individuals with moderate symptoms of GI discomfort and constipation. This resulted in decreased severity of GI symptoms and normalization of bowel function, which in turn resulted in improved wellbeing of the subject. These data therefore suggest a highly promising role for well‐validated ingredients in ameliorating a condition that affects a major part of the population. Support or Funding Information Funded by Embria Health Sciences, 2105 SE Creekview Dr., Ankeny, IA 50021