A Lactobacillus delbrueckii subsp. bulgaricus fermented skimmed milk powder has limited effects on gastrointestinal health in healthy individuals with mild-

Abstract

Fermented dairy foods offer potential to improve gastrointestinal symptoms due to their functional characteristics (e.g., presence of potentially health-promoting microorganisms, and/or bioactives), which may improve quality of life (QoL). This study examined the effect of a Lactobacillus delbrueckii subsp. bulgaricus fermented skimmed milk powder (FSMP) on gastrointestinal health in healthy individuals with mild-to-moderate gastrointestinal symptoms. Subjects received 20 g/day of either the FSMP, skimmed milk powder (SMP), or maltodextrin for 8 weeks. QoL, faecal calprotectin, gut transit time, gas evacuations, stool consistency, dietary intake, and anthropometry were all assessed. Eighty-four participants (62% female, 34.9 ± 5.9 years) completed the trial. SMP improved anxiety ( P = 0.015), discomfort ( P = 0.002), and global ( P = 0.010) domain scores vs. maltodextrin. Similarly, SMP improved discomfort ( P = 0.007) and global ( P = 0.023) domain score relative to FSM P . No other differences between groups post-intervention were observed ( P > 0.05). Sub-analyses indicated those with more severe symptoms at baseline had more normal stool consistency ( P = 0.016) and fewer gas evacuations ( P = 0.008) in response to FSM P relative to maltodextrin. Overall, this exploratory analysis found an L. delbrueckii subsp. bulgaricus FSMP had limited effects on gastrointestinal health in this cohort.