Yuko Yamamoto1, Juri Saruta2, Toru Takahashi3, Masahiro To4, Tomoko Shimizu5, Takashi Hayashi2, Toshiya Morozumi6, Nobuhisa Kubota2, Yohei Kamata5, Seiya Makino7, Hiroshi Kano7, Jun Hemmi7, Yukio Asami7, Takayuki Nagai8, Kyoko Misawa9, Sachiko Kato10, Keiichi Tsukinoki2. 1. Department of Dental Hygiene, Kanagawa Dental University Junior College , Yokosuka , Japan. 2. Division of Environmental Pathology, Department of Oral Science, Graduate School of Dentistry, Kanagawa Dental University , Yokosuka , Japan. 3. Department of Food and Nutrition, Koriyama Women's University , Koriyama , Japan. 4. Division of Dental Anatomy, Department of Oral Science, Graduate School of Dentistry, Kanagawa Dental University , Yokosuka , Japan. 5. Department of Highly Advanced Stomatology, Graduate School of Dentistry, Kanagawa Dental University , Yokohama , Japan. 6. Division of Periodontology, Department of Oral Interdisciplinary Medicine, Graduate School of Dentistry, Kanagawa Dental University , Yokosuka , Japan. 7. R&D Division, Food Microbiology Research Laboratories, Meiji Co. Ltd. , Hachioji , Japan. 8. Department of Drug Discovery Sciences, Kitasato Institute for Life Sciences, Kitasato University , Tokyo , Japan. 9. Honobono, Elderly Nursing Home , Yokohama , Japan. 10. Elderly Nursing Home , Yokohama , Japan.
Abstract
Objective: The purpose of this study was to clarify the influence of consuming yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 (1073R-1-yogurt) on influenza virus-bound salivary immunoglobulin A (IgA) levels, in the elderly residents of nursing homes. Methods: A double-blind, parallel-group, randomized controlled trial was conducted with 96 elderly volunteers residing in 2 nursing homes. During the trial, participants consumed 100 g of 1073R-1-yogurt every morning for 12 weeks, whereas the control participants consumed yogurt fermented with a different Lactobacillus strain (control yogurt). Saliva was collected before the trial and after 4, 8 and 12 weeks of yogurt ingestion. Results: Our data indicated that consumption of 1073R-1-yogurt affected influenza A virus subtype H3N2-bound IgA levels in saliva (p = .001). In addition, saliva flow rate and total IgA levels increased in response to the yogurt intake period in both the 1073R-1 and control yogurt groups (p = .04). Conclusions: Our study suggests that continuous daily ingestion of 1073R-1-yogurt may help prevent infection with influenza A virus subtype H3N2 in elderly subjects with weakened immunity, by increasing the production of influenza A virus subtype of H3N2-bound salivary IgA.
RCT Entities:
Objective: The purpose of this study was to clarify the influence of consuming yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 (1073R-1-yogurt) on influenza virus-bound salivary immunoglobulin A (IgA) levels, in the elderly residents of nursing homes. Methods: A double-blind, parallel-group, randomized controlled trial was conducted with 96 elderly volunteers residing in 2 nursing homes. During the trial, participants consumed 100 g of 1073R-1-yogurt every morning for 12 weeks, whereas the control participants consumed yogurt fermented with a different Lactobacillus strain (control yogurt). Saliva was collected before the trial and after 4, 8 and 12 weeks of yogurt ingestion. Results: Our data indicated that consumption of 1073R-1-yogurt affected influenza A virus subtype H3N2-bound IgA levels in saliva (p = .001). In addition, saliva flow rate and total IgA levels increased in response to the yogurt intake period in both the 1073R-1 and control yogurt groups (p = .04). Conclusions: Our study suggests that continuous daily ingestion of 1073R-1-yogurt may help prevent infection with influenza A virus subtype H3N2 in elderly subjects with weakened immunity, by increasing the production of influenza A virus subtype of H3N2-bound salivary IgA.
Authors: Aroa Lopez-Santamarina; Alexandre Lamas; Alicia Del Carmen Mondragón; Alejandra Cardelle-Cobas; Patricia Regal; José Antonio Rodriguez-Avila; José Manuel Miranda; Carlos Manuel Franco; Alberto Cepeda Journal: Foods Date: 2021-01-09
Authors: Georg Seifert; Michael Jeitler; Rainer Stange; Andreas Michalsen; Holger Cramer; Benno Brinkhaus; Tobias Esch; Annette Kerckhoff; Anna Paul; Michael Teut; Pirus Ghadjar; Jost Langhorst; Thomas Häupl; Vijay Murthy; Christian S Kessler Journal: Front Med (Lausanne) Date: 2020-12-11
Authors: Hai Yun Shi; Xi Zhu; Wei Lin Li; Joyce W Y Mak; Sunny H Wong; Sheng Tao Zhu; Shui Long Guo; Francis K L Chan; Shu Tian Zhang; Siew C Ng Journal: Eur J Nutr Date: 2021-04-14 Impact factor: 4.865