Ying Wu , Shirui Zhai , Caie Wang , Zhouya Bai , Pingping Tian , Shanshan Tie , Yao Wang , Yingjian Zhang , Lina Zhao , Shaobin Gu
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引用次数: 0
Abstract
Probiotics interventions may contribute to eradicate Helicobacter pylori infection and reduce gastrointestinal symptom, but their mechanisms require more research. This study involved 100H. pylori-positive adults, randomly assigned to either Weizmannia coagulans BC99 group or Placebo group. Both groups were received bismuth quadruple therapy for 4 weeks and took either BC99 or placebo for 6 weeks. After 6 weeks, BC99 significantly reduced eradication rate and happening of adverse events. BC99 reduced GSRS score, particularly the severity of stomach-abdominal pain during hunger symptoms. Additionally, BC99 reduced the disruption of bismuth quadruple therapy on the gut microbiota, particularly significantly increasing the abundance of Prevotella, Bacillus, Candidatus_Saccharimonas and reducing the abundance of Lachnoclostridium, Intestinibacter, Holdemania, Desulfovibrio. These findings supported the use of W. coagulans BC99 in combination with BQT in the clinical management of patients with H. pylori infection.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.