New research from the University of Illinois show that honey enhances the survival of probiotic bacteria in yogurt during digestion, supporting gut health without affecting bowel frequency or mood in healthy adults. Adding honey to yogurt can be a beneficial but sugar-conscious dietary choice.
If you enjoy having plain yogurt for breakfast, try adding a spoonful of honey for a delicious touch of sweetness. According to two new studies from the University of Illinois Urbana-Champaign, this not only enhances the flavor but also supports the probiotic cultures in the yogurt.
“We were interested in the culinary pairing of yogurt and honey, which is common in the Mediterranean diet, and how it impacts the gastrointestinal microbiome,” said Hannah Holscher, associate professor in the Department of Food Science and Human Nutrition, part of the College of Agricultural, Consumer and Environmental Sciences at Illinois. She is a co-author of the two studies, which are both published in The Journal of Nutrition.
Greek yogurt and other yogurts contain probiotic strains such as Bifidobacterium animalis in addition to conventional yogurt starter cultures. Consumption of certain probiotics can promote digestive health and regular bowel movements, and it can have a positive effect on mood and cognition.
Study Details
“The enzymes in our mouth, stomach, and intestines help with digestion and facilitate nutrient absorption, but they also reduce the viability of microbes. That’s great when it’s pathogens but not necessarily when it comes to beneficial bacteria,” Holscher said. “We wanted to see if honey could help probiotic bacteria survive in the gut.”
In the first study, the researchers conducted a laboratory experiment where they tested the effect of four different kinds of honey (alfalfa, buckwheat, clover, and orange blossom) on the viability of B. animalis in yogurt through simulated digestion processes. They grew microbes in petri dishes with solutions that mimicked the composition of saliva, stomach DOI: 10.1016/j.tjnut.2024.01.010
The research was supported partially by the National Honey Board.
“Honey Added to Yogurt with Bifidobacterium animalis subsp. lactis DN-173 010/CNCM I-2494 Supports Probiotic Enrichment but Does Not Reduce Intestinal Transit Time in Healthy Adults: A Randomized, Controlled, Crossover Trial” by Annemarie R Mysonhimer, Marina D Brown, David A Alvarado, Eva Cornman, Myra Esmail, Tehila Abdiel, Karen Gutierrez, Jorge Vasquez, Corinne N Cannavale, Michael J Miller, Naiman A Khan and Hannah D Holscher, 1 June 2024, The Journal of Nutrition.
DOI: 10.1016/j.tjnut.2024.05.028
This work was supported by the National Honey Board and the USDA National Institute of Food and Agriculture, Hatch Project 1009249.