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Prolonged Egg Supplement Advances Growing Child's Growth and Gut Microbiota.
Suta, S, Surawit, A, Mongkolsucharitkul, P, Pinsawas, B, Manosan, T, Ophakas, S, Pongkunakorn, T, Pumeiam, S, Sranacharoenpong, K, Sutheeworapong, S, et al
Nutrients. 2023;15(5)
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Inadequate protein intake results in reduced growth and an immune system that is susceptible to disease and infection in early life. It has also been shown to affect school performance and intelligence status. Recent research shows that malnutrition has been associated with intestinal dysbiosis by altering the healthy and pathogenic microbiota that efficiently processes foods or produces vitamins. The aim of this study was to investigate the effects of prolonged egg supplementation on growth, blood biochemical indices, and gut microbiome in school-aged Thai children. This study was a cluster randomised controlled trial with parallel design. The study enrolled students from six rural primary schools and were randomly assigned to three groups: (1) whole egg - consumed 10 additional whole chicken eggs/week, (2) protein substitute - consumed a yolk-free egg substitute equivalent to 10 eggs/week, and (3) control group. Results showed that long-term whole egg supplementation significantly increased growth and improved important biomarkers in young school-age children without adverse effects on blood cholesterol levels. Furthermore, it also promoted intestinal microbial diversity by maintaining an intestinal microbiota composition that benefits health. Authors conclude that long-term whole egg supplementation is a feasible, low-cost, and effective intervention. However, further research is needed on the mechanistic effects of egg consumption on gut microbiota and growth.
Abstract
Protein-energy malnutrition still impacts children's growth and development. We investigated the prolonged effects of egg supplementation on growth and microbiota in primary school children. For this study, 8-14-year-old students (51.5% F) in six rural schools in Thailand were randomly assigned into three groups: (1) whole egg (WE), consuming 10 additional eggs/week (n = 238) (n = 238); (2) protein substitute (PS), consuming yolk-free egg substitutes equivalent to 10 eggs/week (n = 200); and (3) control group (C, (n = 197)). The outcomes were measured at week 0, 14, and 35. At the baseline, 17% of the students were underweight, 18% were stunted, and 13% were wasted. At week 35, compared to the C group the weight and height difference increased significantly in the WE group (3.6 ± 23.5 kg, p < 0.001; 5.1 ± 23.2 cm, p < 0.001). No significant differences in weight or height were observed between the PS and C groups. Significant decreases in atherogenic lipoproteins were observed in the WE, but not in PS group. HDL-cholesterol tended to increase in the WE group (0.02 ± 0.59 mmol/L, ns). The bacterial diversity was similar among the groups. The relative abundance of Bifidobacterium increased by 1.28-fold in the WE group compared to the baseline and differential abundance analysis which indicated that Lachnospira increased and Varibaculum decreased significantly. In conclusion, prolonged whole egg supplementation is an effective intervention to improve growth, nutritional biomarkers, and gut microbiota with unaltered adverse effects on blood lipoproteins.
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Personalized Dietary Advice to Increase Protein Intake in Older Adults Does Not Affect the Gut Microbiota, Appetite or Central Processing of Food Stimuli in Community-Dwelling Older Adults: A Six-Month Randomized Controlled Trial.
Fluitman, KS, Wijdeveld, M, Davids, M, van Ruiten, CC, Reinders, I, Wijnhoven, HAH, Keijser, BJF, Visser, M, Nieuwdorp, M, IJzerman, RG
Nutrients. 2023;15(2)
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Undernutrition in older adults is a problem and the recommendation of increased protein intake may prevent this. However, dietary protein can increase feelings of being full and subsequently reduce the amount of food eaten, which is counterproductive. It is thought that it does this through modulation of the gut microbiota and appetite regulation in the brain. This subgroup analysis of a randomised control trial of 90 older adults with protein intake of <1.0g/kg of adjusted body weight/day aimed to determine if protein intakes of 1.2g/kg of adjusted body weight/day affect gut microbiota composition and appetite. The results showed that gut microbiota composition, brain activity in response to food, and appetite were unaffected by increased protein intake for 6 months. It was concluded that increased protein intake in older adults has no negative effects on gut microbiota or appetite. This study could be used by healthcare professionals to recommend a higher protein diet to older adults with decreased muscle mass or who are undernourished without concerns that it will decrease dietary intake of other nutrients.
Abstract
Expert groups argue to raise the recommended daily allowance for protein in older adults from 0.8 to 1.2 g/kg/day to prevent undernutrition. However, protein is thought to increase satiety, possibly through effects on gut microbiota and central appetite regulation. If true, raising daily protein intake may work counterproductively. In a randomized controlled trial, we evaluated the effects of dietary advice aimed at increasing protein intake to 1.2 g/kg adjusted body weight/day (g/kg aBW/day) on appetite and gut microbiota in 90 community-dwelling older adults with habitual protein intake <1.0 g/kg aBW/day (Nintervention = 47, Ncontrol = 43). Food intake was determined by 24-h dietary recalls and gut microbiota by 16S rRNA sequencing. Functional magnetic resonance imaging (fMRI) scans were performed in a subgroup of 48 participants to evaluate central nervous system responses to food-related stimuli. Both groups had mean baseline protein intake of 0.8 ± 0.2 g/kg aBW/day. At 6 months’ follow-up this increased to 1.2 ± 0.2 g/kg aBW/day for the intervention group and 0.9 ± 0.2 g/kg aBW/day for the control group. Microbiota composition was not affected, nor were appetite or brain activity in response to food-related stimuli. Increasing protein intake in older adults to 1.2 g/kg aBW/day does not negatively impact the gut microbiota or suppress appetite.
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Effect of Lactobacillus casei on lipid metabolism and intestinal microflora in patients with alcoholic liver injury.
Li, X, Liu, Y, Guo, X, Ma, Y, Zhang, H, Liang, H
European journal of clinical nutrition. 2021;75(8):1227-1236
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Alcoholic liver disease (ALD) is a series of liver diseases caused by long-term heavy drinking. Lipid metabolism disorder often occurs in people with alcoholic liver injury. Treatment is mainly a combination of alcohol abstinence, improving nutrition, treating the liver injury, and preventing or reversing the progress of liver fibrosis or promoting liver regeneration. The aim of this study was to investigate the effect of Lactobacillus casei on lipid metabolism and intestinal microflora in patients with alcoholic liver injury. This study was a randomised, double-blind, placebo-controlled trial. A total of 181 ALD patients were recruited and randomly assigned to one of the three groups; low-dose group, high-dose group and positive control group (+ there was another group of 20 healthy people which served as normal control group). Results showed disorder of lipid metabolism, intestinal flora imbalance and inflammation in patients with alcoholic liver injury. Furthermore, after supplementation of Lactobacillus casei, there was a significant increase in the amount of Lactobacillus and Bifidobacterium. Authors conclude that Lactobacillus casei supplementation can improve lipid metabolism and regulate intestinal flora disorders in patients with alcoholic liver injury.
Abstract
BACKGROUND The present study aims to investigate the effect of Lactobacillus casei on lipid metabolism and intestinal microflora in patients with alcoholic liver injury. METHODS In a double-blind randomized controlled trial, 158 recruited alcoholic liver injury patients were randomized to three treatments for 60 days: low-dose group (LP, n = 58, 100 ml of Lactobacillus casei strain Shirota (LcS)), high-dose group (HP, n = 54, 200 ml of LcS), and positive control group (PC, n = 46, 100 ml of special drinks without active Lactobacillus casei). Another group of 20 healthy people was served as normal control group (NC). RESULTS The serum levels of TG and LDLC in the HP group were significantly decreased by 26.56% and 23.83%, respectively than those in the PC group (P < 0.05). After supplementation of Lactobacillus casei, there was a significant increase in the amount of Lactobacillus and Bifidobacterium when compared with the PC group (P < 0.05). CONCLUSIONS Supplementation of Lactobacillus casei can improve lipid metabolism and regulate intestinal flora disorders in patients with alcoholic liver injury.
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Efficacy of probiotics on digestive disorders and acute respiratory infections: a controlled clinical trial in young Vietnamese children.
Mai, TT, Thi Thu, P, Thi Hang, H, Trang, TTT, Yui, S, Shigehisa, A, Tien, VT, Dung, TV, Nga, PB, Hung, NT, et al
European journal of clinical nutrition. 2021;75(3):513-520
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The World Health Organization (WHO) reported that acute respiratory infection (ARI) is the leading cause of death in children followed by diarrhoea and constipation. In Vietnam, despite many achievements in malnutrition prevention, the rate of malnutrition is elevated. Malnutrition results in ARI, diarrhoea, and physical and mental retardation in children The aim of this study was to investigate the effects of a probiotic fermented milk product containing Lactobacillus casei strain Shirota (LcS) on gastrointestinal symptoms, respiratory infections, and the nutrition status of children from Vietnam. This study was a community based, controlled open trial and it was conducted over a period of 18 weeks consisting of 2-week screening/pre-observational period; 12-week intervention period; and 4-week postintervention period. A total of 1036 children (518 children in the Control group and 518 children in the Probiotic group) were enrolled in this study. Results showed a significant reduction in the incidence of constipation and beneficial effects to prevent infectious diseases in Vietnamese children. Furthermore, while LcS did not affect the duration of diarrhoea, the incidence of diarrhoea tended to be improved after 12 weeks of intervention. Authors conclude that habitual consumption of fermented milk containing LcS prevented constipation and ARI in Vietnamese children, and it may be useful for treating diarrhoea and improving nutritional status, thus conferring remarkable health benefits to children in Vietnam.
Abstract
OBJECTIVES To evaluate the efficacy of fermented milk containing Lactobacillus casei strain Shirota (LcS) on the incidence of constipation, diarrhea, acute respiratory infections (ARI), and nutritional status of young Vietnamese children. METHODS A controlled field trial was conducted with 1003 children (3-5 years old) in Thanh Hoa province in Vietnam. The probiotic group (n = 510) consumed fermented milk 65 mL/day containing 108 CFU/mL of LcS for the 12-week intervention period, whereas the control group (n = 493) was not given any. The incidence of constipation, diarrhea, ARI, and anthropometry in children was determined at baseline, after 4, 8, and 12-week intervention, and after the 4-week follow-up period. RESULTS Probiotic drink decreased the incidence of constipation after the 12-week intervention period (12.0% vs. 32.0%, OR = 0.28 (95% CI: 0.21-0.40), p < 0.001), tended to decrease the incidence of diarrhea (4.9% vs. 7.9%, OR = 0.60 (95% CI: 0.35-1.01), p = 0.068), and prevented the occurrence of ARI (15.9% vs. 24.5%, OR = 0.58 (95% CI: 0.42-0.79), p < 0.001), when compared with the control group. In contrast, no probiotic effects were observed for the duration of diarrhea or ARI. Weight gain was higher in the probiotic group than in the control group after 4, 8, and 12-week intervention and after the 4-week follow-up period (p < 0.05). CONCLUSIONS Daily intake of fermented milk containing LcS strongly prevented the incidence of constipation and ARI in Vietnamese children. This study also revealed the potential effects of the use of a probiotic drink on diarrhea prevention as well as nutritional status improvement.