Coadministration of Lactulose with Probiotics Ameliorates Loperamide-Induced Constipation in Mice

Chun Woong Park, Jihyun Lee, Yang Hee Hong, Young Suk Kim, Hyung Joo Suh, Yejin Ahn

Research output: Contribution to journalArticlepeer-review

Abstract

We evaluated the efficacy of mixtures of lactulose with probiotic strains to ameliorate constipation and to identify suitable probiotic strains. Constipation was induced in Institute of Cancer Research mice (6-week-old, male) by the administering loperamide (5 mg/kg, twice a day) orally for 5 days, whereas the control group was not treated. To evaluate the laxative effects of the lactulose-probiotic and lactulose-magnesium hydroxide mixtures, fecal parameters, the gastrointestinal (GI) transit ratio, and fecal short-chain fatty acid (SCFA) content were analyzed. The administration of lactulose and Bacillus licheniformis or Saccharomyces boulardii significantly improved stool number and water content, which were reduced by loperamide. The GI transit ratio was significantly increased compared with that of the control group. The combined administration of lactulose and probiotics (B. licheniformis or S. boulardii) increased total SCFA content, including that of acetate, more effectively compared with lactulose alone. Similarly, coadministration of lactulose and magnesium hydroxide improved the loperamide-induced changes in fecal parameters and GI transit as well as increased total SCFA content. Overall, the combination of lactulose and probiotics relieves the symptoms of constipation by increasing SCFA content and is more effective compared with lactulose alone.

Original languageEnglish
Pages (from-to)427-435
Number of pages9
JournalPreventive Nutrition and Food Science
Volume28
Issue number4
DOIs
Publication statusPublished - 2023 Dec

Bibliographical note

Publisher Copyright:
© 2023 The Korean Society of Food Science and Nutrition.

Keywords

  • Bacillus licheniformis
  • Saccharomyces boulardii
  • constipation
  • lactulose
  • magnesium hydroxide

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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