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Authors: Li, Chang Kun and Hou, Qiang Chuan and Duolana, Wuri Laga and Liu, Hong Xin and Siqinbateer, Bao Ying and Sun, Aoqi and Kwok, Lai-Yu and Zhang, He Ping and Menghe, Bilige

Intestinal dysbiosisis closely related to a variety of medical conditions, especially gastrointestinal diseases. The present study aimed to investigate the effects of koumiss on chronic atrophic gastritis (CAG) in an out-patient clinical trial (n = 10; all female subjects aged 41-55; body mass index ranging from 19.5 to 25.8). Each patient consumed three servings of koumiss per day (i.e. 250 ml daily before each of 3 meals) for a 60-day period. The improvement of patients' symptoms was monitored by comparing the total scores of symptoms before and after the treatment. Meanwhile, the changes in the patients’ fecal microbiota composition and specific blood parameters were determined. After the 60-day koumiss administration, significant symptom improvements were observed, as evidenced by the reduction of the total symptoms score, and changes in blood platelet and cholesterol levels. The changes in patients’ fecal microbiota composition were found. The patients’ fecal microbiota fell into two distinct enterotypes, Bacteroides dorei/ Bacteroides uniformis (BB-enterotype) and Prevotella copri (P-enterotype). Significant less Bacteroides uniformis was found in the BB-enterotype patient group, while significant more butyrate-producing bacteria (e.g. Eubacterium rectale and Faecalibacterium prausnitzii) were found in the P-enterotype patient group, following koumiss administration. After stopping koumiss consumption, the relative abundance of some biomarker taxa returned to the original level, suggesting that the gut microbiota modulatory effect was not permanent and that continuous koumiss administration was required to maintain the therapeutic effect. In conclusion, koumiss consumption could alleviate the symptoms of CAG patients. Our results may help understand the mechanism of koumiss in alleviating CAG disease symptoms, facilitating the development of such products with desired therapeutic functions.

Journal: Journal of nutritional oncology
DOI: NA
Year: 2018

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