Probiotic Milk in Lab Tests Survived Digestion
Fermented Milk Supplemented with Sodium Butyrate and Inulin: Physicochemical Characterization and Probiotic Viability Under In Vitro Simulated Gastrointestinal Digestion
Research hubs: Digestive System
This research was done on cells or tissue in a lab, not in people or animals.
- Evidence type
- Laboratory study (cells or tissue)
- Authors
- Katarzyna Szajnar, Małgorzata Pawlos, Magdalena Kowalczyk, Julita Drobniak, Agata Znamirowska-Piotrowska
- Journal
- Nutrients
- Year
- 2025
- PMID
- 40647354
- Study Type
- Cell Culture
- Delivery
- Gas (Sustained Release)
- Outcome
- Positive
- Peer Reviewed
- Yes
- Cited by
- 3 (OpenAlex, as of November 2026)
- Country
- Poland
TL;DR
Adding inulin and sodium butyrate to probiotic milk helped probiotics survive digestion and maintained good taste and texture.
Summary
This study tested how inulin and sodium butyrate affected probiotic milk’s quality and the survival of beneficial bacteria during digestion. The combination did not harm probiotic viability and, depending on the strain, influenced acidity, texture, and consumer acceptability. These results support using inulin-butyrate fortified dairy products to improve gut health without compromising product quality.
Abstract (excerpt)
Background/Objectives: Probiotics are increasingly recognized for their role in managing gastrointestinal disorders through modulation of gut microbiota. Restoring microbial balance remains a therapeutic challenge. Recent strategies combine probiotics, inulin, and sodium butyrate as synergistic…