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Lidbeck, A.; Geltner Allinger, U.; Orrhage, K. M.; Ottova, L.; Brismar, B.; Gustafsson, J. -Å.; Rafter, J. J.; Nord, C. E. (2011)
Publisher: Microbial Ecology in Health and Disease
Journal: Microbial Ecology in Health and Disease
Languages: English
Types: Article

Classified by OpenAIRE into

mesheuropmc: food and beverages, fluids and secretions
The impact of fermented Lactobacillus acidophilus milk on the dietary intake, faecal microflora and faecal bile acids in the aqueous phase was investigated in 14 colon cancer patients. The lactobacillus supplements were given for 6 wk. The number of Escherichia coli decreased in five patients in the colonic microflora, and new colonisation with Klebsiella spp. was observed in six patients. Lactobacilli increased significantly (P < 0.05) in 10 patients. In nine patients several Clostridium spp., isolated before L. acidophilus administration, decreased or disappeared. A 15 per cent decrease in the concentration of total bile acids in the aqueous phase occurred, and an 18 per cent decrease in deoxycholic acid. The wet/dry weight ratio was significantly reduced after 6 wk (P < 0.02). The patients significantly increased their energy (P < 0.05), protein (P < 0.0005) and calcium (P < 0.0005) intake during the supplementation period while the fat energy percentage decreased significantly (P < 0.005). The results suggest that L. acidophilus had an impact on the faecal microflora. There was also a trend towards a decrease in faecal bile acids in the aqueous phase. The supplementation of the fermented milk seemed to be nutritionally advantageous for the colon cancer patients.Keywords: Lactobacillus acidophilus; Colon cancer; Intestinal microflora; Bile acids; β-Glucuronidase; Dietary survey.
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

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