Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats

In a controlled and randomised double-blind study, 26 healthy adult volunteers consumed, for 21 d, 400 ml of a rose-hip drink containing oats (0.7 g/100 ml) fermented with Lactobacillus plantarum DSM 9843 (RHL; containing 5×107 cfu ml−1), and 22 volunteers in a second group the same amount of a pure rose-hip drink (RH). icant increases in the total faecal concentration of carboxylic acids (P<0.05 after 1 week and P<0.01 after 3 weeks of intake), acetic acid (P<0.01 after 3 weeks of intake) and propionic acid (P<0.01 after 3 weeks of intake and P<0.05 eight days after intake ceased) were recorded in the RHL group, indicating increased fermentation in the colon. In both groups a significant increase was obtained in the concentration of faecal lactic acid (P<0.001 after 1 and 3 weeks of intake). No changes were seen in the concentration of faecal butyrate. mbers of faecal bifidobacteria and lactobacilli increased significantly in both groups after 3 weeks of intake. Sulphite-reducing clostridia rapidly decreased in the group receiving the product with Lb. plantarum DSM 9843 after 1 week of intake, and then also in the pure rose-hip group after 3 weeks of intake. No changes were seen in the numbers of total anaerobes, Gram-negative anaerobes or total aerobes during administration. antarum DSM 9843 was recovered in faeces from all volunteers in the RHL group. Median amounts were 7.0 (5.0–8.8) log10 cfu g−1 after one week of intake, and 6.7 (5.0–8.9) log10 cfu g−1 after 3 weeks, respectively. The strain was still recovered from faeces of five volunteers 8 d after administration ceased (>4.8 log10 cfu g−1). the period of intake the volunteers in the RHL group experienced a significant increase in stool volume, a significant decrease in flatulence and slightly softer stools. Volunteers in the RH group experienced a slight but significant decrease in stool volume.