Booston Oy Ltd., Viikinkaari 6, FI-00790 Helsinki, Finland.
Pharmacology, Medical Faculty, University of Helsinki, P.O. Box 63, FI-00014 Helsinki, Finland.
Nutrients. 2020 Jul 18;12(7):2140. doi: 10.3390/nu12072140.
Unspecific gastrointestinal symptoms associated with milk consumption are common. In addition to lactose, also other components of milk may be involved. We studied whether the partial hydrolysation of milk proteins would affect gastrointestinal symptoms in subjects with functional gastrointestinal disorders. In a randomised, placebo-controlled crossover intervention, subjects ( = 41) were given ordinary or hydrolysed high-protein, lactose-free milkshakes (500 mL, 50 g protein) to be consumed daily for ten days. After a washout period of ten days, the other product was consumed for another ten days. Gastrointestinal symptoms were recorded daily during the study periods, and a validated irritable bowel syndrome-symptom severity scale (IBS-SSS) questionnaire was completed at the beginning of the study and at the end of both study periods. Blood and urine samples were analysed for markers of inflammation, intestinal permeability and immune activation. Both the IBS-SSS score ( = 0.001) and total symptom score reported daily ( = 0.002) were significantly reduced when participants consumed the hydrolysed product. Less bloating was reported during both study periods when compared with the baseline ( < 0.01 for both groups). Flatulence ( = 0.01) and heartburn ( = 0.03) decreased when consuming the hydrolysed product but not when drinking the control product. No significant differences in the levels of inflammatory markers (tumor necrosis factor alpha, TNF-α and interleukin 6, IL-6), intestinal permeability (fatty acid binding protein 2, FABP2) or immune activation (1-methylhistamine) were detected between the treatment periods. The results suggest that the partial hydrolysation of milk proteins (mainly casein) reduces subjective symptoms to some extent in subjects with functional gastrointestinal disorders. The mechanism remains to be resolved.
与牛奶摄入相关的非特异性胃肠道症状很常见。除乳糖外，牛奶的其他成分也可能与之相关。我们研究了牛奶蛋白部分水解是否会影响功能性胃肠疾病患者的胃肠道症状。在一项随机、安慰剂对照交叉干预研究中，将 41 名受试者分别给予普通或水解高蛋白、无乳糖奶昔（500ml，50g 蛋白），每天摄入 10 天。在 10 天的洗脱期后，再摄入另一种产品 10 天。在研究期间，每天记录胃肠道症状，并在研究开始时和两个研究期末完成经过验证的肠易激综合征症状严重程度评分（IBS-SSS）问卷。分析血液和尿液样本，以评估炎症标志物、肠道通透性和免疫激活。当参与者摄入水解产物时，IBS-SSS 评分（ = 0.001）和每日总症状评分（ = 0.002）均显著降低。与基线相比，两个研究期间报告的腹胀均减少（两组均 < 0.01）。摄入水解产物时，呃逆（ = 0.01）和烧心（ = 0.03）减少，但摄入对照产品时则没有。在治疗期间，炎症标志物（肿瘤坏死因子α、TNF-α和白细胞介素 6、IL-6）、肠道通透性（脂肪酸结合蛋白 2、FABP2）或免疫激活（1-甲基组氨酸）水平没有明显差异。研究结果表明，牛奶蛋白（主要是酪蛋白）部分水解在一定程度上减轻了功能性胃肠疾病患者的主观症状。其机制仍有待解决。
