Intestinal function, microflora and nutrient intake of children after administration of a fermented oat product containing Lactobacillus plantarum DSM 9843 (299v)

Abstract

The objective of the study was to evaluate the intestinal tolerance of a newly developed food containing Lactobacillus plantarum 299v, in children. The effects of consumption of the product on the children's nutrient intake were also followed, in a separate study. The tolerance study was parallel, double-blind, and included 69 children between 6 months and 3 years of age, randomized into two groups. One of the groups consumed a fermented oat product (1×10⁹ cfu L. plantarum 299v/g) for 3 weeks, while the other group consumed a placebo product.

We analysed the subjects by intention to treat and also carried out an analysis of subjects who had a mean intake of >100 g study product per day. After consumption for 3 weeks, the content of L. plantarum 299v in faeces increased significantly in the test group compared with the placebo group (p<0.001) and mean log₁₀ cfu/g was 8.7 (intention to treat analysis). Also, the total content of lactobacilli increased and was significantly higher compared with the placebo group (p<0.001). The same result was also obtained when the data for the subjects who had a higher consumption of the study products were analysed. There were no differences in reported gastrointestinal function between the groups. The effects of the fermented oat product on the children's nutrient intake were followed in 12 children aged 1–3 years. Inclusion of the fermented oat product that was enriched with iron and ascorbic acid led to a significantly higher intake of several nutrients like energy, carbohydrates (g, E%), dietary fibre, iron and zinc. In conclusion, the children tolerated the fermented oat product well, the faecal microflora was positively altered and the children's nutritional intake was improved. Keywords: children, microflora, Lactobacillus plantarum 299v, probiotic bacteria, intestinal tolerance, nutrient intake.