{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T19:31:20Z","timestamp":1791487880566,"version":"4.3.4"},"reference-count":24,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2022,5,3]],"date-time":"2022-05-03T00:00:00Z","timestamp":1651536000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2022,9]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Several studies have claimed that the consumption of fermented dairy products can improve human gastrointestinal (GI) health. However, the numbers of systematic clinic trials are limited. In this study, a yogurt containing both probiotics and prebiotics was developed and a double\u2010blind randomized controlled clinical trial was carried out to evaluate the effect of the product on human gastrointestinal health in three different aspects: (1) the effect on functional constipation (FC) and functional diarrhea (FD); (2) the effect on gastrointestinal (GI) tract immune system; and (3) the changes in GI tract microbiota. Participants who suffered FC or FD were randomized into three groups (<jats:italic>n<\/jats:italic>\u00a0=\u00a066 each group): the first group was treated with fermented milk with <jats:italic>Lactobacillus plantarum<\/jats:italic> ST\u2010III (7\u00a0mg\/kg) and inulin (1.5%), the second group was treated with <jats:italic>L<\/jats:italic>. <jats:italic>plantarum<\/jats:italic> ST\u2010III (7\u00a0mg\/kg) and inulin (1.0%), and the third group (control group) was treated without probiotics and prebiotics. Half of the participants stopped the treatment after 14\u00a0days and the rest of the group continued the trial to the full 28\u00a0days. The fecal samples of participants were analyzed regarding their short\u2010chain fatty acids (SCFAs), secretory immunoglobulin A (sIgA), and microbiota. A survey on GI tract health was conducted and the Bristol stool scale was recorded. The results showed that the consumption of the symbiotic yogurt for 14\u00a0days and 28\u00a0days can both improve the digestive system, with the continual consumption of product containing <jats:italic>L<\/jats:italic>.\u00a0<jats:italic>plantarum<\/jats:italic> ST\u2010III (7\u00a0mg\/kg) and inulin (1.5%) for 28\u00a0days showing the most significance. The consumption of this product may be used as a potential functional food.<\/jats:p>","DOI":"10.1002\/fsn3.2890","type":"journal-article","created":{"date-parts":[[2022,5,3]],"date-time":"2022-05-03T07:58:57Z","timestamp":1651564737000},"page":"2947-2955","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["A study on the effect of symbiotic fermented milk products on human gastrointestinal health: Double\u2010blind randomized controlled clinical trial"],"prefix":"10.1002","volume":"10","author":[{"given":"Wenyan","family":"Liao","sequence":"first","affiliation":[{"name":"State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology Dairy Research Institute Bright Dairy &amp; Food Co., Ltd  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miya","family":"Su","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology Dairy Research Institute Bright Dairy &amp; Food Co., Ltd  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8767-3328","authenticated-orcid":false,"given":"Dong","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology Dairy Research Institute Bright Dairy &amp; Food Co., Ltd  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2022,5,3]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2009.00534.x"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.109418"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.micpath.2019.103889"},{"key":"e_1_2_8_5_1","first-page":"1478","volume-title":"Prebiotics and Probiotics","author":"Kuczius T.","year":"2009"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.3920\/BM2017.0178"},{"issue":"5","key":"e_1_2_8_7_1","first-page":"389","article-title":"Probiotic Lactobacillus plantarum IS 10506 supplementation increase SCFA of women with functional constipation","volume":"11","author":"Kusumo P. 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