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Journal of the American College of Nutrition, Vol. 25, No. 6, 541-549 (2006)
Published by the American College of Nutrition

Influence of Long-Term Administration of Lactulose and Saccharomyces Boulardii on the Colonic Generation of Phenolic Compounds in Healthy Human Subjects

Vicky De Preter, MS, Tamara Coopmans, BS, Paul Rutgeerts, MD, PhD and Kristin Verbeke, PhD

Department of Gastrointestinal Research, University Hospital Gasthuisberg, K.U. Leuven, Herestraat 49, B-3000 Leuven, Belgium

Address reprint requests to: Kristin Verbeke, Ph.D., Department of Gastrointestinal Research, University Hospital Leuven, Herestraat 49, 3000 Leuven, BELGIUM. E-mail: Kristin.Verbeke{at}uz.kuleuven.ac.be

Objective: Proteins are degraded in the colon by bacterial fermentation into potentially toxic metabolites such as phenolic compounds. The aim of the present study was to investigate whether long-term administration of lactulose or Saccharomyces boulardii cells would result in a lower protein degradation. In addition, the influence of a long-term dietary intake on different gastrointestinal parameters was investigated.

Methods: The effect of long-term intervention of the substrates was evaluated in a randomized, cross-over study in 43 healthy volunteers. At the start of the study and at the end of each 4-week treatment period, urine was collected during 48 h in different fractions and faeces during 72 h. Breath test samples and blood samples were taken to study gastrointestinal parameters.

Results: No influence of long-term administration of both substrates was found on GE, OCTT and serum lipids. A significant decrease in small intestinal permeability was found after long-term dietary intervention with lactulose. Long-term administration of lactulose significantly decreased urinary p-cresol excretion, but did not lower fecal p-cresol excretion. No significant effects were observed after S. boulardii intake.

Conclusion: The results obtained in present study have indicated that colonic amino acid fermentation can be reduced by the administration of lactulose as a fermentable carbohydrate.

Key words: p-cresol, lactulose, S. boulardii, gastro-intestinal parameters






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