Related Experiment Video

Updated: Apr 16, 2026

Probiotic Studies in Neonatal Mice Using Gavage
10:36

Probiotic Studies in Neonatal Mice Using Gavage

Published on: January 27, 2019

21.3K

Growth and Tolerance of Term Infants Fed Formula With Probiotic Lactobacillus reuteri

Pamela L Cekola1, Laura A Czerkies1, Heidi M Storm1

  • 1Nestlé Nutrition, Florham Park, NJ, USA.

Clinical Pediatrics
|March 12, 2015
PubMed

Insights

Infants fed partially hydrolyzed whey formula with Lactobacillus reuteri (PRO) showed similar growth and tolerance compared to those fed a control formula (CON). Both infant formulas were well-tolerated and supported healthy development.

Area of Science:

  • Pediatric Nutrition
  • Infant Growth and Development
  • Probiotics in Infant Formula

Background:

  • Lactobacillus reuteri is recognized for its safety and potential benefits in infants.
  • This research investigates the impact of L. reuteri supplementation in infant formula on infant growth.
  • Partially hydrolyzed whey formula is commonly used for infant nutrition.

Purpose of the Study:

  • To assess the growth of healthy term infants fed a partially hydrolyzed whey formula supplemented with L. reuteri.
  • To compare anthropometric measures and tolerance parameters between infants receiving L. reuteri-supplemented formula and a control formula.
  • To evaluate the safety and efficacy of L. reuteri in a partially hydrolyzed whey formula for infant feeding.

Main Methods:

  • Randomized controlled trial involving healthy term infants from 14 to 112 days of age.
  • Two formula groups: partially hydrolyzed whey with L. reuteri (PRO) and without L. reuteri (CON).
  • Regular assessment of anthropometric measures (weight, length, head circumference) and tolerance indicators (stool, spit-up, mood, sleep).

Main Results:

  • No significant differences observed in daily weight gain, length, or head circumference between the PRO and CON groups.
  • Similar formula intake, stool frequency, color, consistency, and flatulence were reported in both groups.
  • No significant differences in mood, sleep patterns, or incidence of adverse events between the two formula groups.

Conclusions:

  • Infants receiving partially hydrolyzed whey formula with L. reuteri exhibited comparable growth to those on a control formula.
  • Both L. reuteri-supplemented and control formulas were well-tolerated by healthy term infants.
  • L. reuteri supplementation in partially hydrolyzed whey formula appears safe and does not negatively impact infant growth or tolerance.
Abstract

Keywords:
Lactobacillus reuteriinfant formulainfant growthlactoseprobiotic

More Related Videos

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

10.0K
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

25.5K

Related Concept Videos

Development of Human Microbiota01:30

Development of Human Microbiota

The human microbiota begins developing at birth and undergoes continual change as we age. Infancy marks a critical period of microbial sensitivity, offering a “window of opportunity” during which beneficial microbes help mature the immune system. By age three, children typically develop a more stable and diverse microbial community. Newborns acquire microbes from their immediate environment; vaginal delivery favors maternal vaginal microbes, while cesarean births favor microbes from...
50
Probiotics01:22

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
237
Development of the Oral Microbiota01:28

Development of the Oral Microbiota

The establishment of the oral microbiome begins before birth, challenging the long-held belief that the fetal oral cavity is sterile. The presence of oral microbes such as Streptococcus and Fusobacterium in amniotic fluid suggests that microbial exposure may occur in utero, potentially through translocation from the maternal oral or gastrointestinal tract. This early colonization primes the neonatal immune system and sets the stage for subsequent microbial succession. Maternal health,...
45
Development of Immunocompetence01:22

Development of Immunocompetence

The initiation of cell-mediated immunity can be observed as early as the third month of fetal growth, with active antibody-mediated immunity following approximately one month later.
The initial cells that migrate from the fetal thymus settle within the skin and epithelial tissues lining the mouth, digestive tract, and in females, the uterus and vagina. These cells, including skin-based dendritic cells, serve as antigen-presenting cells, playing a key role in T cell activation.
Subsequent T...
1.2K
Anatomy of the Intestines01:23

Anatomy of the Intestines

Although digestion of proteins, carbohydrates, and lipids may begin in the stomach, it is completed in the intestine. The absorption of nutrients, water, and electrolytes from food and drink also occurs in the intestine. The intestines can be divided into two structurally distinct organs—the small and large intestines.
Small Intestines
The small intestine is an ~7 meter-long tube with an inner diameter of just 2.5 cm. Since most nutrients are absorbed here, the inner lining of the...
92.6K
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
318