Goossens D, Jonkers D, Russel M, Stobberingh E, Van Den Bogaard A, StockbrUgger R
Departments of Gastroenterology and Medical Microbiology, University Hospital Maastricht, Maastricht, The Netherlands.
Aliment Pharmacol Ther. 2003 Sep 1;18(5):495-505. doi: 10.1046/j.1365-2036.2003.01708.x.
To study the onset and duration of a possible effect of a fermented oatmeal drink containing Lactobacillus plantarum 299v on the composition of the faecal flora of healthy volunteers in a placebo-controlled, double-blind study.
Twenty-two participants consumed a fermented oatmeal drink with or without L. plantarum 299v for 4 weeks. Faecal samples were collected weekly: two samples before, four during and four after the consumption of the drink. Several bacterial species were counted and enzyme activities, short-chain fatty acid concentrations, endotoxin concentration and pH were determined. L. plantarum 299v was identified using randomly amplified polymorphic DNA.
In contrast with the placebo group, median lactobacilli counts increased significantly from 4.2 (3.4-6.3) to 8.2 (7.3-8.5) log colony-forming units/gram faeces (P = 0.005) after 1 week of consumption of L. plantarum 299v, thereafter remaining stable during the treatment period. One week after cessation, a significant decrease in lactobacilli [to 4.4 (2.2-6.5) log colony-forming units/gram faeces] was observed (P = 0.003). These lactobacilli were identified as L. plantarum 299v. All other bacterial counts, enzyme activities, short-chain fatty acid concentrations, endotoxin concentration and pH remained unchanged.
L. plantarum 299v significantly increased the number of lactobacilli in the faecal flora within 1 week, and this effect disappeared within 1 week after cessation of intake. No other changes in bacterial counts and metabolic products were observed.
在一项安慰剂对照的双盲研究中，研究含有植物乳杆菌299v的发酵燕麦饮品对健康志愿者粪便菌群组成可能产生的影响的起效时间和持续时间。
22名参与者饮用含或不含植物乳杆菌299v的发酵燕麦饮品，持续4周。每周采集粪便样本：饮用饮品前采集两份样本，饮用期间采集四份样本，饮用后采集四份样本。对几种细菌进行计数，并测定酶活性、短链脂肪酸浓度、内毒素浓度和pH值。使用随机扩增多态性DNA鉴定植物乳杆菌299v。
与安慰剂组相比，饮用植物乳杆菌299v 1周后，粪便中乳酸杆菌的中位数计数从4.2（3.4 - 6.3）显著增加至8.2（7.3 - 8.5）log菌落形成单位/克粪便（P = 0.005），此后在治疗期间保持稳定。停止饮用1周后，观察到乳酸杆菌数量显著减少[至4.4（2.2 - 6.5）log菌落形成单位/克粪便]（P = 0.003）。这些乳酸杆菌被鉴定为植物乳杆菌299v。所有其他细菌计数、酶活性、短链脂肪酸浓度、内毒素浓度和pH值均保持不变。
植物乳杆菌299v在1周内显著增加了粪便菌群中乳酸杆菌的数量，且这种作用在停止摄入后1周内消失。未观察到细菌计数和代谢产物的其他变化。
