ABSTRACT
The effects of the gut microbiota on mental and intestinal health are an area of great interest. This study aimed to reveal the relationship between the intake of probiotic and prebiotic foods and mental and gut health. Data were obtained using an online survey from young adults (n = 538) enrolled at Afyonkarahisar Health Sciences University who agreed to participate in this study in the 2022-2023 academic year. This study included 538 participants, mostly (85.5%) females. Participants who never consumed yogurt had 7.614 times higher Gastrointestinal Symptom Rating Scale scores than those who consumed yogurt daily (p < 0.01). Similarly, the frequency of ayran consumption had a statistically significant effect on Bristol Stool Scale scores (p < 0.05). The ratio of normal defecation to constipation was 68.7% lower in participants who consumed ayran daily, whereas the ratio of diarrhea to constipation was 76.4% lower in participants who never consumed ayran. However, the frequency of prebiotic consumption did not have a significant effect on Bristol Stool Scale scores (p > 0.05). The consumption of probiotic and prebiotic foods exerted a significant effect on GSRS total scores and subfactors of the Depression Anxiety Stress Scale-42, namely depression, anxiety, and stress.
ABSTRACT
This study presents results based on differences in the antioxidant activity and lactic acid bacteria counts in different parts of the digestive tract following simulated gastrointestinal digestion of kefir samples. Statistically significant differences were observed in Lactobacillus counts in different kefir types including industrial (IK), starter culture (SCK), and kefir grains (KG). These differences were observed between the initial and second min in the mouth region (T = 3.968; p < 0.05); and between the initial, 60th, and 120th min in the stomach region (R = 11.146; p < 0.05). Additionally, a statistically significant difference was noted in the initial Lactobacillus levels among the IK, SCK, and KG in the stomach region (H = 7.205; p < 0.05). Also, significant differences were identified between the Lactococcus counts of IK across 0, 60, and 120 min in the stomach region (R = 10.236; p < 0.05). Notably, a statistically significant difference was noted in the Lactococcus levels in the KG between the initial and second min in the mouth region (T = 3.101; p < 0.05) and between 0, 60, and 120 min in the stomach region (R = 25.771; p < 0.001). These findings highlight the differences between the physicochemical characteristics of different kefir types. A decrease in lactic acid bacteria counts in kefir samples was observed throughout the dynamic in vitro gastrointestinal tract to reveal the significance of the digestive process when determining probiotic product capacity.
