Effect of Prebiotic Supplementation With and Without Physiotherapy on Pain and Pain Sensitivity in People with Knee Osteoarthritis
<b>Background</b>: Emerging evidence links the gut microbiome to chronic pain processing. Inulin, a prebiotic fibre, modulates the gut microbiome, while physiotherapy-supported exercise (PSE) improves pain and function. We evaluated the effects of inulin supplementation with and without PSE on knee osteoarthritis (OA) pain. <b>Methods</b>: In a 2 × 2 factorial RCT, 117 community-dwelling adults with knee OA received 6 weeks of: (A) 20 g/day inulin, (B) digital PSE (Joint Academy™), (C) inulin +PSE, or (D) 10 g/day maltodextrin. Primary outcome: pain (Numerical Rating Scale). Secondary: 30 s sit-to-stand (30-CST), timed up and go (TUG), grip strength, and quantitative sensory testing. Serum short-chain fatty acids (SCFAs) and glucagon-like peptide-1 (GLP-1) were measured. The study was not powered to detect synergistic interaction. <b>Results</b>: A total of 117 participants (58.1% female; mean ± SD age = 67.5 ± 9.4 years; BMI = 29.5 ± 5.3 kg/m<sup>2</sup>; NRS = 3.96 ± 2.67) completed the trial. Pain improved with inulin (baseline-adjusted between-group mean difference (Δ) = -1.11 [95%CI -2.18, -0.04], <i>p</i> = 0.045) and PSE (Δ = -1.55 [95%CI -2.52, -0.58], <i>p</i> = 0.002) compared to placebo, with no synergistic effect. PSE improved TUG (<i>p</i> = 0.02) and 30-CST (<i>p</i> = 0.0004), while inulin improved grip strength (<i>p</i> = 0.002), pressure pain thresholds (<i>p</i> = 0.009) and temporal summation (<i>p</i> = 0.025) compared to placebo and had significantly lower dropout rates (3.6%) compared with PSE (21% <i>p</i> < 0.01). Only inulin increased SCFA butyrate (<i>p</i> = 0.0248) and GLP-1 (<i>p</i> = 0.0109), and higher GLP-1 was associated with improved grip strength, suggesting a gut-muscle link. <b>Conclusions</b>: Inulin and PSE each produced meaningful pain reductions. Only inulin improved pain sensitivity and grip strength, the latter paralleled by increased GLP-1, and had much higher rates of retention compared to PSE.
Authors
- Benjamin Smith (ORCID: https://orcid.org/0000-0002-4723-0028)
- S.J. Franks
- Ana M. Valdes (ORCID: https://orcid.org/0000-0003-1141-4471)
- Stephanie L. Smith (ORCID: https://orcid.org/0000-0002-3365-0144)
- Afroditi Kouraki (ORCID: https://orcid.org/0000-0002-5976-9047)
- Amrita Vijay (ORCID: https://orcid.org/0000-0002-5488-3131)
- Anthony J Kelly
- Moira A. Taylor
- Thomas Kurien
Institutions
- Nottingham University Hospitals NHS Trust (GB)
- University of Nottingham (GB)
- Nottingham Biomedical Research Centre (GB)
- University Hospitals of Derby and Burton NHS Foundation Trust (GB)
Publication Details
- Journal
- Nutrients
- Published
- 2026-02-24
- DOI
- https://doi.org/10.3390/nu18050714
- Primary Topic
- Microbial Metabolites in Food Biotechnology
- Type
- article
- Field-Weighted Citation Impact
- 0.00