Randomised Controlled Trial : Partial Hydrolysation of Casein Protein in Milk Decreases Gastrointestinal Symptoms in Subjects with Functional Gastrointestinal Disorders

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Laatikainen , R , Salmenkari , H , Sibakov , T , Vapaatalo , H & Turpeinen , A 2020 , ' Randomised Controlled Trial : Partial Hydrolysation of Casein Protein in Milk Decreases Gastrointestinal Symptoms in Subjects with Functional Gastrointestinal Disorders ' , Nutrients , vol. 12 , no. 7 , 2140 . https://doi.org/10.3390/nu12072140

Title: Randomised Controlled Trial : Partial Hydrolysation of Casein Protein in Milk Decreases Gastrointestinal Symptoms in Subjects with Functional Gastrointestinal Disorders
Author: Laatikainen, Reijo; Salmenkari, Hanne; Sibakov, Timo; Vapaatalo, Heikki; Turpeinen, Anu
Contributor: University of Helsinki, Clinicum
University of Helsinki, Medicum
Date: 2020-07
Language: eng
Number of pages: 11
Belongs to series: Nutrients
ISSN: 2072-6643
URI: http://hdl.handle.net/10138/317990
Abstract: Unspecific gastrointestinal symptoms associated with milk consumption are common. In addition to lactose, also other components of milk may be involved. We studied whether the partial hydrolysation of milk proteins would affect gastrointestinal symptoms in subjects with functional gastrointestinal disorders. In a randomised, placebo-controlled crossover intervention, subjects (n = 41) were given ordinary or hydrolysed high-protein, lactose-free milkshakes (500 mL, 50 g protein) to be consumed daily for ten days. After a washout period of ten days, the other product was consumed for another ten days. Gastrointestinal symptoms were recorded daily during the study periods, and a validated irritable bowel syndrome-symptom severity scale (IBS-SSS) questionnaire was completed at the beginning of the study and at the end of both study periods. Blood and urine samples were analysed for markers of inflammation, intestinal permeability and immune activation. Both the IBS-SSS score (p = 0.001) and total symptom score reported daily (p = 0.002) were significantly reduced when participants consumed the hydrolysed product. Less bloating was reported during both study periods when compared with the baseline (p < 0.01 for both groups). Flatulence (p = 0.01) and heartburn (p = 0.03) decreased when consuming the hydrolysed product but not when drinking the control product. No significant differences in the levels of inflammatory markers (tumor necrosis factor alpha, TNF-α and interleukin 6, IL-6), intestinal permeability (fatty acid binding protein 2, FABP2) or immune activation (1-methylhistamine) were detected between the treatment periods. The results suggest that the partial hydrolysation of milk proteins (mainly casein) reduces subjective symptoms to some extent in subjects with functional gastrointestinal disorders. The mechanism remains to be resolved. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.
Subject: 3121 Internal medicine
IBS
Bloating
FUNCTIONAL GASTROINTESTINAL DISORDERS
Inflammation
3143 Nutrition
Casein
Hydrolysation
Milk
IBS
bloating
functional gastrointestinal disorder
milk
casein
hydrolysation
inflammation
IRRITABLE-BOWEL-SYNDROME
COWS MILK
LACTOSE-INTOLERANT
NO DIFFERENCE
HYPERSENSITIVITY
HOMOGENIZATION
VALIDATION
CHALLENGES
SEVERITY
A1
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