Physiological function of Lactobacillus plantarum fermented milk I: survival of Lactobacillus plantarum species in the gastrointestinal tract and the effect on fecal microflora in human

Kumemura, M.; Toba, M.; Sogawa, Y.; Shimizu, S.; Kawaguchi, S.

Journal of Intestinal Microbiology 15(1): 15-20


Accession: 003525015

Download citation:  

Article/Abstract emailed within 1 workday
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

The ability of Lactobacillus plantarum ONC141 strain to survive in the gastrointestinal tract and the effect of L. plantarum administration in fermented milk on faecal microflora in man were studied. Six healthy subjects consumed 200 ml of fermented milk containing 5.3x108 CFU of L. plantarum ONC141 strain per ml for 7 days. L. plantarum ONC141 strain was enumerated in fresh faeces before (day 0) and after ingestion (days 1, 2, 4, 7). L. plantarum ONC141 strain was not detected at day 0, but averaged 107-108 CFU/g faeces for the other days. 21 healthy subjects were divided into 2 groups that consumed, for 4 weeks, either 300 ml of fermented milk containing 7.1x107 CFU of L. plantarum ONC141 strain per ml (11 subjects) or 300 ml of commercial cow's milk (10 subjects). Faecal samples were collected before and after the ingestion period and the faecal microflora was analysed. The numbers of faecal lactobacilli and bifidobacteria increased significantly in individuals given fermented milk with L. plantarum ONC141 strain and were significantly higher than those detected in individuals fed commercial cow's milk. In addition, the percentage of bifidobacteria was remarkably increased by ingestion of fermented milk (from 21% to 44% of total counts). These results demonstrate that L. plantarum ONC141 strain in the fermented milk can survive in the human gastrointestinal tract, and alter the composition of the faecal microflora, in a manner consistent with providing beneficial effects for human health.