Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats.
- 1998-06
- RCT
- International Journal of Food Microbiology 42(1-2)
- M. Johansson
- S. Nobaek
- A. Berggren
- M. Nyman
- I. Björck
- S. Ahrné
- Bengt Jeppsson
- G. Molin
- PubMed: 9706795
- DOI: 10.1016/S0168-1605(98)00055-5
- High evidence
- Highly Cited
Significant increases in the total faecal concentration of carboxylic acids (P < 0.05 after 1 week and P < 0.01 after 3 weeks of intake), acetic acid (P < 0.01 after 3 weeks of intake) and propionic acid (P < 0.01 after 3 weeks of intake and P < 0.05 eight days after intake ceased) were recorded in the RHL group, indicating increased fermentation in the colon.
- Effect
- Beneficial
- Effect size
- Large
- Significant
- Yes