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Minerva Gastroenterologica e Dietologica 2020 September;66(3):187-93

DOI: 10.23736/S1121-421X.20.02673-2

Copyright © 2020 EDIZIONI MINERVA MEDICA

lingua: Inglese

Pilot study on non-celiac gluten sensitivity: effects of Bifidobacterium longum ES1 co-administered with a gluten-free diet

Francesco DI PIERRO 1 , Francesca BERGOMAS 2, Paolo MARRACCINI 2, Maria R. INGENITO 2, Lorena FERRARI 2, Luisella VIGNA 2

1 Scientific Department, Velleja Research, Milan, Italy; 2 Obesity and Work Center, Occupational Medicine Unit, Department of Preventive Medicine, Maggiore Polyclinic Hospital, IRCCS Ca’ Granda Foundation, Milan, Italy



BACKGROUND: Bifidobacterium longum ES1 is a strain probiotic, colonizing the human gut and capable of a degradative action on gliadin. In an attempt to find new nutritional solutions aimed at improving the quality of life of patients with non-celiac gluten sensitivity (NCGS) we evaluated the effectiveness of this strain, in association with a gluten-free diet, comparing its efficacy versus diet therapy alone.
METHODS: The experimental design included a non-randomized, open-label, 1:1 intervention study in parallel groups. Enrolled patients with symptoms attributable to NCGS, and with negative diagnoses of both wheat allergy and celiac disease, were included in this three-month trial divided into four outpatient visits (baseline, T1, T2 and T3). Fifteen patients for each group completed the experimental protocol.
RESULTS: Our results showed that a combination of diet and probiotic determined a more significant reduction in the frequency and intensity of intestinal and extra-intestinal symptoms, and a clear improvement in stool consistency.
CONCLUSIONS: Although the study was carried out on a small number of patients, the results of our pilot trial suggest that a combined strategy of naturally gluten-free diet therapy with administration of the probiotic strain ES1 appears to offer a greater advantage than the dietary regime alone in improving the clinical symptomatic picture and in stabilizing the intestinal microbiota.


KEY WORDS: Celiac disease; Gliadin; Microbiota; Probiotics; Food hypersensitivity; Wheat hypersensitivity

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