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
19 Insights on
- Reduced Straining
- Increased Short-Chain Fatty Acid Levels
- Reduced Flatulence
- Increased Total Fecal Carboxylic Acids
- Increased Fecal Lactic Acid
- Reduced Sulphite-Reducing Clostridia
- Increased Stool Volume
- Reduced Stool Volume
- Increased Colonic Fermentation
- Improved Stool Softness
- Increased Acetic Acid Levels in Feces
- Increased Fecal Propionic Acid Levels
- Increased Fecal Acetic Acid Concentration
- Increased Fecal Lactic Acid Concentration
- Increased Short Chain Fatty Acids
- Increased Fecal Concentration of Propionic Acid
- Increased Faecal Carboxylic Acid Concentration
- No Change in Faecal Butyrate Concentration
- Unchanged Total Anaerobes, Gram-negative Anaerobes, and Total Aerobes
- High evidence
- Highly Cited