99E-14 |
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A. C. BROWN1, A. C. Shovic1, S. A. Ibrahim2, and A. S. Huang1. (1) Dept. of Human Nutrition, Food & Animal Sciences, Univ. of Hawaii, Manoa, 1955 East West Rd., Rm. 216, Honolulu, HI 96822, (2) Food Science & Nutrition Program, North Carolina A&T State Univ., Dept. of Human Environment & Family Sciences, 171-B Carver Hall, Greensboro, NC 27411-1064 It is well known that yogurt can be used medicinally to restore the gut microflora adversely affected by antibiotic treatment. Fermented dairy products are probiotics, microorganisms in foods that may benefit certain health conditions such as diarrhea, gastroenteritis, irritable bowel syndrome, inflammatory bowel disease, and cancer. Theoretically, poi, a starchy paste made from the corm of taro plants, should also have an influence, because bacterial concentrations in yogurt average 2000 count per gram, whereas poi averages 1,000,000 count per gram. The purpose of this study was to determine if poi consumption alters the type and amount of intestinal microflora? A cross-over clinical study with 20 subjects (18-64 years of age) with 10 each in the poi and control groups. The study lasted 14 weeks consisting of a 2 week washout, 4 week treatment or control, 2 week washout, cross-over of 4 week treatment or control, and a final 2-week washout. Subjects acted as their own controls. The poi group consumed fresh poi (1-2 days old) three times a day (1/2 cup or 113 g/meal); and the control group did not. Both groups avoided fermented foods/beverages and three 3-day dietary records were obtained. Measurable outcomes include a before and after bacterial stool culture analyses. Stool samples were analyzed for total bacterial count (poi vs control) for Coliforms, Eschericha coli, Staphylococci, Lactobacilli, Lactococcus lactis, and Bifidobacteria. Poi consumption did not significantly alter the stool bacterial counts in the human gastrointestinal tract. Further research needs to determine if "sour poi" (3-4 days old) has a greater affect than "fresh poi" (1-2 days old) as a potential probiotic.
Session 99E, Nutrition: General II
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