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Infant formula containing galacto- and fructo- oligosaccharides and Bifidobacterium breve M-16V supports adequate growth and tolerance in healthy infants in a randomised, controlled, double-blind, prospective, multicentre study

Title: Infant formula containing galacto- and fructo- oligosaccharides and Bifidobacterium breve M-16V supports adequate growth and tolerance in healthy infants in a randomised, controlled, double-blind, prospective, multicentre study

Authors: Abrahamse-Berkeveld, M., Alles, M., Franke-Beckmann, E., Helm, K., Knecht, R., Köllges, R., Bufe
Published: 2016
Journal:

Journal of Nutritional Science

This randomised, controlled, double-blind, multicentre intervention study investigated the growth and tolerance in infants consuming a synbiotic formula. Study infants were assigned to an extensively hydrolysed formula containing a specific combination of Bifidobacterium breve M-16V and a prebiotic mixture (short-chain galacto-oligosaccharides and long-chain fructo-oligosaccharides in a 9:1 ratio; scGOS/lcFOS; synbiotic group), or the same formula without this synbiotic concept for 13 weeks (control group). During the intervention period, the mean weight-for-age and length-for-age values were close to the median of the WHO growth standards in both groups, indicating adequate growth. At 13 weeks, an increased percentage of faecal bifidobacteria and a reduced percentage of Clostridium lituseburense/C. histolyticum were observed in the synbiotic group compared to the control group. In conclusion, this study demonstrates that an extensively hydrolysed formula with B. breve M-16V and the prebiotic mixture scGOS/lcFOS (9:1) supports an adequate infant growth.

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Citation: Abrahamse-Berkeveld, M., Alles, M., Franke-Beckmann, E., Helm, K., Knecht, R., Köllges, R., Bufe, A. Infant formula containing galacto-and fructo-oligosaccharides and Bifidobacterium breve M-16V supports adequate growth and tolerance in healthy infants in a randomised, controlled, double-blind, prospective, multicentre study. Journal of Nutritional Science. 2016:5.