Improvement of sleep quality and sub-health conditions through pasteurized fermented milk consumption: A human intervention study

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-01 DOI:10.1016/j.jff.2024.106562

Jia Zhao , Hongliang Li , Lai-Yu Kwok , Xiuying Wu , Hongxia Liu , Xin Shen , Feiyan Zhao , Hao Qi , Hairan Ma , Zhihong Sun

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引用次数: 0

Abstract

The sub-health state refers to a transitional condition between optimal health and disease, impacting physical, psychological, and social well-being. In this 42-day human intervention trial, we investigated the effects of two pasteurized fermented milks on sub-health symptoms. These pasteurized fermented milks shared the same starter culture and probiotic strains (Lacticaseibacillus paracasei PC-01, Lactiplantibacillus plantarun Lp-6, Lactobacillus helveticus H9, and Bifidobacterium animalis subsp. lactis Probio-M8), differing only in the presence of inulin. Qualified subjects were randomly assigned to the probiotic group (received milk without inulin; n = 49 or synbiotic group (received milk with inulin; n = 51). Outcome measures included Sub-Health Measurement Scale (SHMS) and Pittsburgh Sleep Quality Index (PSQI) scores, fecal metagenomes, metabolomes, and short-chain fatty acids, and serum neurotransmitter levels at baseline, after a 4-week intervention (day 28), and a 2-week-follow-up period (day 42). Our results showed that both pasteurized fermented milks improved sleep quality and alleviated sub-health symptoms, with no significant added benefit from inulin. Fecal metagenome analysis revealed post-interventional changes in gut microbial composition, including increased Bifidobacterium longum and decreased potentially pro-inflammatory bacteria (Blautia sp. and Dorea sp.). Changes in Blautia sp. and B. longum correlated significantly with SHMS and PSQI scores, respectively. Fecal and serum metabolite analysis showed post-interventional modulation of fecal short-chain fatty acids, anti-inflammatory bioactive metabolites, and serum neurotransmitters such as gamma-aminobutyric and serotonin hydrochloride. In conclusion, pasteurized fermented milk intake alleviated sub-health symptoms, affected the gut microbiome, metabolome, and serum metabolites. These findings highlight the potential of pasteurized fermented milk for mitigating sub-health conditions.

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通过饮用巴氏杀菌发酵奶改善睡眠质量和亚健康状况：人体干预研究

亚健康状态是指介于最佳健康状态和疾病之间的一种过渡状态，会影响身体、心理和社会福祉。在这项为期 42 天的人体干预试验中，我们研究了两种巴氏杀菌发酵奶对亚健康症状的影响。这些巴氏杀菌发酵乳具有相同的起始培养基和益生菌株（副酸性乳杆菌 PC-01、植物乳杆菌 Lp-6、螺旋乳杆菌 H9 和动物双歧杆菌亚种 Probio-M8），区别仅在于是否含有菊粉。合格的受试者被随机分配到益生菌组（接受不含菊粉的牛奶；n = 49）或合成益生菌组（接受含菊粉的牛奶；n = 51）。结果测量包括基线、4 周干预后（第 28 天）和 2 周随访期（第 42 天）的亚健康测量量表（SHMS）和匹兹堡睡眠质量指数（PSQI）评分、粪便元基因组、代谢组和短链脂肪酸以及血清神经递质水平。我们的研究结果表明，两种巴氏杀菌发酵奶都能改善睡眠质量，缓解亚健康症状，菊粉没有明显的额外益处。粪便元基因组分析表明，干预后肠道微生物组成发生了变化，包括长双歧杆菌增加，潜在的促炎细菌（布劳蒂亚属和多雷亚属）减少。长双歧杆菌的变化分别与 SHMS 和 PSQI 评分显著相关。粪便和血清代谢物分析表明，干预后粪便短链脂肪酸、抗炎生物活性代谢物和血清神经递质（如γ-氨基丁酸和盐酸羟色胺）发生了变化。总之，摄入巴氏杀菌发酵奶可缓解亚健康症状，影响肠道微生物组、代谢组和血清代谢物。这些发现凸显了巴氏杀菌发酵奶在缓解亚健康状况方面的潜力。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

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.