Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - a pilot study

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Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - a pilot study. / Nielsen, Elsa Sandberg; Garnås, Eirik; Jensen, Kathrine Juul; Hansen, Lars Hestbjerg; Olsen, Peder Sandvold; Ritz, Christian; Krych, Lukasz; Nielsen, Dennis Sandris.

In: Food & Function, Vol. 9, No. 10, 2018, p. 5323-5335.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Nielsen, ES, Garnås, E, Jensen, KJ, Hansen, LH, Olsen, PS, Ritz, C, Krych, L & Nielsen, DS 2018, 'Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - a pilot study', Food & Function, vol. 9, no. 10, pp. 5323-5335. https://doi.org/10.1039/c8fo00968f

APA

Nielsen, E. S., Garnås, E., Jensen, K. J., Hansen, L. H., Olsen, P. S., Ritz, C., ... Nielsen, D. S. (2018). Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - a pilot study. Food & Function, 9(10), 5323-5335. https://doi.org/10.1039/c8fo00968f

Vancouver

Nielsen ES, Garnås E, Jensen KJ, Hansen LH, Olsen PS, Ritz C et al. Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - a pilot study. Food & Function. 2018;9(10):5323-5335. https://doi.org/10.1039/c8fo00968f

Author

Nielsen, Elsa Sandberg ; Garnås, Eirik ; Jensen, Kathrine Juul ; Hansen, Lars Hestbjerg ; Olsen, Peder Sandvold ; Ritz, Christian ; Krych, Lukasz ; Nielsen, Dennis Sandris. / Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - a pilot study. In: Food & Function. 2018 ; Vol. 9, No. 10. pp. 5323-5335.

Bibtex

@article{873d47d2cab24ee59b4fd1ef6da19daf,
title = "Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - a pilot study",
abstract = "Lacto-fermented sauerkraut contains a natural variety of lactic acid bacteria (LAB) and has not previously been studied in the treatment of irritable bowel syndrome (IBS) patients. The present study investigated the effect of a daily lacto-fermented sauerkraut supplement in relation to IBS patients' gastrointestinal symptoms and gut microbiota composition. A randomized double-blinded intervention was conducted with 34 Norwegian IBS patients. The patients were consuming either pasteurized sauerkraut (PS; n = 15) or unpasteurized sauerkraut (UPS; n = 19) as a supplement to their daily diet for 6 weeks. The differences in change of symptoms were assessed using the questionnaire IBS-Symptom Severity Score (IBS-SSS) measured at the baseline, and at weeks 2, 4, 6 and 8 (follow-up). The gut microbiota composition was analysed using 16S rRNA gene amplicon sequencing of faecal samples from the baseline and week 6. The mean change in IBS-SSS was -38.57 ± 17.08 PS vs. -56.99 ± 16.92 UPS and was significantly improved in both groups (P < 0.04), while the improvement in symptoms was not different between the intervention groups. The sauerkraut intervention (pasteurized or not) also led to significant gut microbiota compositional changes as determined by 16S rRNA gene amplicon sequencing (un-weighted UniFrac: P = 0.001, weighted UniFrac: P = 0.001). Sauerkraut related LAB in feces (Lactobacillus plantarum and Lactobacillus brevis) were significantly more often present in the UPS-group. In conclusion lacto-fermented sauerkraut had an effect on IBS patients' symptoms and gut microbiota even though the study was underpowered. Our results indicate that the observed effect to a larger extent can be attributed to the potential prebiotics in lacto-fermented sauerkraut rather than the viable LAB. Future studies with greater statistical power are needed to clarify the possible effects of LAB from lacto-fermented sauerkraut in the treatment of IBS patients.",
author = "Nielsen, {Elsa Sandberg} and Eirik Garn{\aa}s and Jensen, {Kathrine Juul} and Hansen, {Lars Hestbjerg} and Olsen, {Peder Sandvold} and Christian Ritz and Lukasz Krych and Nielsen, {Dennis Sandris}",
note = "CURIS 2018 NEXS 331",
year = "2018",
doi = "10.1039/c8fo00968f",
language = "English",
volume = "9",
pages = "5323--5335",
journal = "Food & Function",
issn = "2042-6496",
publisher = "Royal Society of Chemistry",
number = "10",

}

RIS

TY - JOUR

T1 - Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - a pilot study

AU - Nielsen, Elsa Sandberg

AU - Garnås, Eirik

AU - Jensen, Kathrine Juul

AU - Hansen, Lars Hestbjerg

AU - Olsen, Peder Sandvold

AU - Ritz, Christian

AU - Krych, Lukasz

AU - Nielsen, Dennis Sandris

N1 - CURIS 2018 NEXS 331

PY - 2018

Y1 - 2018

N2 - Lacto-fermented sauerkraut contains a natural variety of lactic acid bacteria (LAB) and has not previously been studied in the treatment of irritable bowel syndrome (IBS) patients. The present study investigated the effect of a daily lacto-fermented sauerkraut supplement in relation to IBS patients' gastrointestinal symptoms and gut microbiota composition. A randomized double-blinded intervention was conducted with 34 Norwegian IBS patients. The patients were consuming either pasteurized sauerkraut (PS; n = 15) or unpasteurized sauerkraut (UPS; n = 19) as a supplement to their daily diet for 6 weeks. The differences in change of symptoms were assessed using the questionnaire IBS-Symptom Severity Score (IBS-SSS) measured at the baseline, and at weeks 2, 4, 6 and 8 (follow-up). The gut microbiota composition was analysed using 16S rRNA gene amplicon sequencing of faecal samples from the baseline and week 6. The mean change in IBS-SSS was -38.57 ± 17.08 PS vs. -56.99 ± 16.92 UPS and was significantly improved in both groups (P < 0.04), while the improvement in symptoms was not different between the intervention groups. The sauerkraut intervention (pasteurized or not) also led to significant gut microbiota compositional changes as determined by 16S rRNA gene amplicon sequencing (un-weighted UniFrac: P = 0.001, weighted UniFrac: P = 0.001). Sauerkraut related LAB in feces (Lactobacillus plantarum and Lactobacillus brevis) were significantly more often present in the UPS-group. In conclusion lacto-fermented sauerkraut had an effect on IBS patients' symptoms and gut microbiota even though the study was underpowered. Our results indicate that the observed effect to a larger extent can be attributed to the potential prebiotics in lacto-fermented sauerkraut rather than the viable LAB. Future studies with greater statistical power are needed to clarify the possible effects of LAB from lacto-fermented sauerkraut in the treatment of IBS patients.

AB - Lacto-fermented sauerkraut contains a natural variety of lactic acid bacteria (LAB) and has not previously been studied in the treatment of irritable bowel syndrome (IBS) patients. The present study investigated the effect of a daily lacto-fermented sauerkraut supplement in relation to IBS patients' gastrointestinal symptoms and gut microbiota composition. A randomized double-blinded intervention was conducted with 34 Norwegian IBS patients. The patients were consuming either pasteurized sauerkraut (PS; n = 15) or unpasteurized sauerkraut (UPS; n = 19) as a supplement to their daily diet for 6 weeks. The differences in change of symptoms were assessed using the questionnaire IBS-Symptom Severity Score (IBS-SSS) measured at the baseline, and at weeks 2, 4, 6 and 8 (follow-up). The gut microbiota composition was analysed using 16S rRNA gene amplicon sequencing of faecal samples from the baseline and week 6. The mean change in IBS-SSS was -38.57 ± 17.08 PS vs. -56.99 ± 16.92 UPS and was significantly improved in both groups (P < 0.04), while the improvement in symptoms was not different between the intervention groups. The sauerkraut intervention (pasteurized or not) also led to significant gut microbiota compositional changes as determined by 16S rRNA gene amplicon sequencing (un-weighted UniFrac: P = 0.001, weighted UniFrac: P = 0.001). Sauerkraut related LAB in feces (Lactobacillus plantarum and Lactobacillus brevis) were significantly more often present in the UPS-group. In conclusion lacto-fermented sauerkraut had an effect on IBS patients' symptoms and gut microbiota even though the study was underpowered. Our results indicate that the observed effect to a larger extent can be attributed to the potential prebiotics in lacto-fermented sauerkraut rather than the viable LAB. Future studies with greater statistical power are needed to clarify the possible effects of LAB from lacto-fermented sauerkraut in the treatment of IBS patients.

U2 - 10.1039/c8fo00968f

DO - 10.1039/c8fo00968f

M3 - Journal article

VL - 9

SP - 5323

EP - 5335

JO - Food & Function

JF - Food & Function

SN - 2042-6496

IS - 10

ER -

ID: 203048511