In June 2018 researchers from Japan published the results of their study to assess the effect of yoghurt containing Bifidobacterium longum and fructo-oligosaccharides on risk of colorectal cancer. 27 individuals were were divided into two groups; 13 individuals consumed yoghurt containing Bifidobacterium longum and fructo-oligosaccharides and 14 individuals consumed yoghurt containing Bifidobacterium longum only, both groups having one serving a day for five weeks. The faeces of the individuals were then analysed. Results showed that the Bifidobacterium longum increased the amount of butyric acid, isobutyric acid and acetic acid in the faeces and significantly suppressed the level of bacterial toxins. Those who consumed both the Bifidobacterium longum and fructo-oligosaccharides were found to have higher Bifidobacterium levels, as well as higher butyric acid, isobutyric acid and acetic acid levels than those who had consumed the yoghurt containing Bifidobacterium longum alone. A further analysis revealed that butyric acid, isobutyric acid and acetic acid could all prevent cell growth activity, with butyric acid offering the highest level of protection, followed by isobutyric acid and acetic acid.
Ohara T, Suzutani T. Intake of Bifidobacterium longum and Fructo-oligosaccharides prevents Colorectal Carcinogenesis. Euroasian J Hepato-Gastroenterol 2018;8(1):11-17.