Pilipenko V I, Teplyuk D A, Shakhovskaya A K, Isakov V A, Vorobyova V M, Vorobyova I S, Glazkova I V, Kochetkova A A, Mikheeva G A, Yudina A V
Vopr Pitan. 2015;84(6):83-91.
Irritable bowel syndrome (IBS) is highly prevalent functional gastrointestinal disorder associated with decrease in quality of life and a high social cost. Diet is one of several therapeutic options in IBS treatment; therefore the development and clinical evaluation of innovative functional food for IBS patients is useful. Dry jelly concentrate containing 3 g inulin, 10 mg curcumin and 1.8 mg of pyridoxine was developed and clinically evaluated. Fifty patients fulfilling the Rome III criteria for IBS-C were randomly assigned into two groups: one received standard diet plus two jelly drinks a day for 2 weeks and control group received standard diet. Response to therapy was recorded on a daily basis using Likert scale of abdominal pain, bloating and feeling of incomplete bowel emptying, frequency of bowel movement, Bristol stool scale, and quality of life assessed by IBSQoL questionnaire before and after the treatment. Intake of functional food product (jelly) containing inulin and curcumin is associated with a significant positive effect on the stool parameters (from 0.6±0.24 to 1.15±0.65 t/d in stool frequency, p=0.001, from 2.62±1.23 to 3.99±1.27, index Bristol scale, p=0.001), a reduce of the severity of abdominal pain (from 1.69±0.71 to 1.36±0.44 Likert scale points, p=0.001), bloating (from 2.03±0.89 to 1.55±0.81 points of Likert scale, p=0.02) and a sense of incomplete bowel emptying (from 2.25±0.98 to 1.68±0.92 points of Likert scale, p=0.001), as well as an increase in quality of life (from 64.5±13.5 to 81.2±9.1%, р=0.05). Patients in control group have improvement in abdominal pain (from 2.16±0.58 to 1.8±0.61 Likert scale points, p=0.05) and bloating (from 2.42±0.83 to 2.16±0.71 Likert scale points, p=0.05) only. During the treatment period no significant adverse events were found. These results indicate that jelly concentrate containing inulin, curcumin and pyridoxine improves abdominal pain score, Bristol scale index and quality of life in patients with IBS-C.
肠易激综合征（IBS）是一种高度常见的功能性胃肠疾病，与生活质量下降及高昂的社会成本相关。饮食是IBS治疗的多种治疗选择之一；因此，开发针对IBS患者的新型功能性食品并进行临床评估是有益的。研发了一种含有3克菊粉、10毫克姜黄素和1.8毫克吡哆醇的浓缩果冻，并进行了临床评估。50名符合IBS-C罗马III标准的患者被随机分为两组：一组接受标准饮食加每天两杯果冻饮料，持续2周，对照组接受标准饮食。治疗前及治疗后，使用腹痛、腹胀和排便不尽感的李克特量表、排便频率、布里斯托大便分类法以及通过IBSQoL问卷评估的生活质量，每天记录治疗反应。摄入含有菊粉和姜黄素的功能性食品（果冻）对粪便参数有显著的积极影响（排便频率从0.6±0.24次/天增加到1.15±0.65次/天，p=0.001；布里斯托分类法指数从2.62±1.23增加到3.99±1.27，p=0.001），腹痛严重程度降低（李克特量表评分从1.69±0.71降至1.36±0.44分，p=0.001），腹胀减轻（李克特量表评分从2.03±0.89降至1.55±0.81分，p=0.02），排便不尽感减轻（李克特量表评分从2.25±0.98降至1.68±0.92分，p=0.001），生活质量提高（从64.5±13.5%提高到81.2±9.1%，p=0.05）。对照组患者仅腹痛（李克特量表评分从2.16±0.58降至1.8±0.61分，p=0.05）和腹胀（李克特量表评分从2.42±0.83降至2.16±0.71分，p=0.05）有所改善。治疗期间未发现明显不良事件。这些结果表明，含有菊粉、姜黄素和吡哆醇的浓缩果冻可改善IBS-C患者的腹痛评分、布里斯托分类法指数和生活质量。
