Effect of supplement with lactic-acid producing bacteria on fatigue and physical activity in patients with chronic fatigue syndrome

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Effect of supplement with lactic-acid producing bacteria on fatigue and

physical activity in patients with chronic fatigue syndrome

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Disturbances in intestinal microbial ecology and in the immune system of the

host have been implicated as a part of the pathogenesis in chronic fatigue

syndrome. Probiotic lactic acid producing bacteria have been shown to prevent

and alleviate gastrointestinal disturbances and to normalize the cytokine

profile which might be of an advantage for patients suffering from chronic

fatigue syndrome.

The aim of the study was to evaluate the effect of Lactobacillus paracasei ssp.

paracasei F19, Lactobacillus acidophilus NCFB 1748 and Bifidobacterium lactis

Bb12 on fatigue and physical activity in CFS patients.

Fifteen patients fulfilling the criteria set by international researchers in

the field at the US Centre for Disease Control and Prevention in 1994 for

chronic fatigue syndrome, were included in the study. The patients had high

fatigue severity scores and high disability scores.

During the first two weeks baseline observations without treatment were

assessed, succeeded by four weeks of intake of a probiotic product and a

four-week follow-up period. The fatigue, health and physical activity was

assessed by the use of the Visual Analogue Scales and the SF-12 Health Survey.

Faecal samples were collected and the normal microflora was analysed.

Neurocognitive functions improved during the study period while there were no

significant changes in fatigue and physical activity scores.

No major changes occurred in the gastrointestinal microflora. At the end of the

study 6 of 15 patients reported that they had improvedaccording to the

assessment described.

The findings in this study that improvement of health is possible to achieve

should encourage further studies with interventions with probiotics in patients

with CFS.

Author: Asa Sullivan, Carl E Nord and Birgitta Evengard

Credits/Source: Nutrition Journal 2009, 8:4