Effect of fermented vegetable beverage containing Pediococcus pentosaceus in patients with mild to moderate ulcerative colitis

Bamba,Shigeki; Takahashi,Kenichiro; Imaeda,Hirotsugu; Nishida,Atsushi; Kawahara,Masahiro; Inatomi,Osamu; Sugimoto,Mitsushige; Sasaki,Masaya; Andoh,Akira

doi:10.3892/br.2018.1099

Effect of fermented vegetable beverage containing Pediococcus pentosaceus in patients with mild to moderate ulcerative colitis

Authors:
- Shigeki Bamba
- Kenichiro Takahashi
- Hirotsugu Imaeda
- Atsushi Nishida
- Masahiro Kawahara
- Osamu Inatomi
- Mitsushige Sugimoto
- Masaya Sasaki
- Akira Andoh
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Affiliations: Division of Clinical Nutrition, Shiga University of Medical Science, Seta‑Tsukinowa, Otsu, Shiga 520‑2192, Japan, Department of Medicine, Shiga University of Medical Science, Seta‑Tsukinowa, Otsu, Shiga 520‑2192, Japan, Division of Endoscopy, Shiga University of Medical Science, Seta‑Tsukinowa, Otsu, Shiga 520‑2192, Japan
Published online on: May 18, 2018 https://doi.org/10.3892/br.2018.1099
Pages: 74-80

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Abstract

In patients with ulcerative colitis (UC), probiotics are often employed as an adjuvant therapeutic option. In the present study, a fermented vegetable beverage containing Pediococcus pentosaceus strain IDS885 was administered to patients with active UC for 8 weeks. A total of 11 patients with mildly to moderately active UC were randomly assigned into two groups: Group A (n=6), in which the subjects consumed the fermented beverage for 8 weeks immediately following enrollment, and Group B (n=5), in which the subjects were followed up for 8 weeks following enrollment and then consumed the beverage over the ensuring 8 weeks. The subjects whose Rachmilewitz clinical activity index (CAI) had decreased by ≥1 point were defined as responders, whereas the subjects whose score had either been unchanged or increased were defined as non‑responders. A total of 7 subjects (5 in Group A and 2 in Group B) completed the 8‑week consumption regimen. No significant changes were observed in the Rachmilewitz CAI and ulcerative colitis endoscopic index of severity prior to and following the consumption period. Regarding the gastrointestinal symptom rating scale (GSRS), the total GSRS score and Question 12, ‘Loose stools’ were significantly improved following consumption (P=0.042 and 0.048, respectively). Organic acid analysis revealed that the levels of acetic acid, propionic acid and n‑butyric acid tended to be continuously higher in the responders than in the non‑responders. In conclusion, the fermented vegetable beverage ameliorated loose stool symptoms, although the activity of UC did not improve.

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