Effects of fructooligosaccharides and Lactobacillus reuteri on the gut microbiota in healthy primary and middle school students in vitro fermentation model

Fructooligosaccharides (FOS), as a low-cost prebiotic, has been widely used in a variety of food and health products. Lactobacillus reuteri, as a probiotic, has shown great potential in the treatment of various gastrointestinal diseases due to its ability to regulate intestinal microorganisms. At present, synbiotic preparations consisting of probiotics and prebiotics have received extensive attention. However, the effect of FOS combined with L. reuteri on intestinal flora is still unclear. In this study, an in vitro fermentation model was constructed to investigate the effects of FOS combined with L. reuteri on gut microbiota, short-chain fatty acids (SCFAs), and gas in healthy primary and secondary school students. Results showed that in the absence of exogenous carbon source, L. reuteri alone did not significantly alter the composition of fecal microbiota or the production of various fermentation products. When L. reuteri was combined with FOS, it significantly reduced the abundance of the potential pathogen Escherichia-Shigella and the production of harmful gases (H2S and NH3). On the other hand, the combined regimen promoted the growth of probiotics Bifidobacterium and Lactobacillus, thereby increasing the production of acetic acid. In conclusion, the combination of L. reuteri and FOS could significantly modulate the gut microbiota of healthy primary and secondary school students.