Impact of high-protein, lactose-reduced yogurt on blood biomarkers, gastrointestinal symptoms, and gut microbiota in overweight adults in Argentina

Yogurt is a fermented food consumed worldwide and it is associated with a diversity of health benefits. The aim of this work was to determine the functionality of a high-protein lactose-reduced fat-reduced yogurt, through an exploratory clinical trial in overweight adults. The yogurt (6.26±0.15 g 100g-1 of protein, 0.5 g 100g-1 of fat, and 1.65±0.12 g 100g-1 of lactose) was produced in a pilot plant. Forty-three overweight adults (BMI: 25-29.9 kg/m2) consumed a portion of 120 g of yogurt five days a week, for four consecutive weeks. Blood parameters and gut microbiota composition were determined at the beginning and the end of the study, and gastrointestinal symptoms were evaluated at three sampling points during the trial. Red blood cells, hematocrit, hemoglobin and high-density lipoprotein increased, white blood cells decreased, and minor changes were detected in the microbiota composition. Significant improvements in gastrointestinal symptoms were observed, especially in women participants. Fil: Beret, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Puntillo, Melisa Anahí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina