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.

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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
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article

Effect of Prebiotic Supplementation With and Without Physiotherapy on Pain and Pain Sensitivity in People with Knee Osteoarthritis

Benjamin Smith, S.J. Franks, Ana M. Valdes, Stephanie L. Smith et al.
Nutrients
Microbial Metabolites in Food Biotechnology
article

Effect of Prebiotic Supplementation With and Without Physiotherapy on Pain and Pain Sensitivity in People with Knee Osteoarthritis

Benjamin Smith, S.J. Franks, Ana M. Valdes, Stephanie L. Smith, Afroditi Kouraki, Amrita Vijay, Anthony J Kelly, Moira A. Taylor, Thomas Kurien
article en

Abstract

<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.

NutrientsVol. 18(5)
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)
Good health and well-being
Openalex Percentile: Top 44%
Microbial Metabolites in Food Biotechnology
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