If you’re anything like us, you don’t give much thought into pouring a glass of milk or having a yogurt with your breakfast. It’s part of your routine. A small research study has changed that, though. After conducting a small –still too small to be conclusive– study, researchers are now evaluating whether or not dairy products could allow for enhanced effectiveness of probiotics. Wondering what scientists discovered? Alright, alright, we’ll give you the cereal-bowl headlines already, so you can get on with your morning.
What Was Tested
A test group of mice suffering from colon inflammation, a condition known as colitis, received plain milk, the probiotic strain Lactobacillus casei BL23 with a non-food supplement , or the probiotic strain L. casei in milk. In an effort to gauge the effectiveness of the probiotics delivered in milk, the microbiome of all test subjects was assessed before and after experimentation.
What Was Discovered
In an article published by Applied and Environmental Microbiology in July of 2015, researchers shared some interesting news.
“This did not significantly alter the resident gut bacteria, suggesting that the benefits of the probiotic involve a direct effect of L. casei, or of a metabolic product of these bacteria upon the intestinal epithelium, rather than a global alteration of the ingenious intestinal microbiota,” reported Maria Marco, PhD.
So, what exactly did they discover? After comparing the test results with the plain-milk and plain-probiotic test groups, the subjects that ingested the probiotic in milk exhibited reduced inflammation of the colon. Although it is still a little too early for this to really have major implications on our probiotic consumption, it raises an important question.
Does the way probiotics are consumed impact their effectiveness? We’ll just have to wait and see what other revelations researchers make.