The effects of OLL1073R-1 yogurt intake on influenza incidence and immunological markers among women healthcare workers: a randomized controlled trial
Probiotics have been expected to enhance human immune function. The aim of this study was to evaluate the effects of dietary intake of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 (OLL1073R-1) on the prevention of influenza during winter and on the activation of immunol...
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Published in | Food & function Vol. 1; no. 12; pp. 8129 - 8136 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Royal Society of Chemistry
11.12.2019
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Subjects | |
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Abstract | Probiotics have been expected to enhance human immune function. The aim of this study was to evaluate the effects of dietary intake of yogurt fermented with
Lactobacillus delbrueckii
ssp.
bulgaricus
OLL1073R-1 (OLL1073R-1) on the prevention of influenza during winter and on the activation of immunological markers among women healthcare workers. 961 women aged 20-71 years were randomly assigned to either the yogurt group (
n
= 479) or the control group (
n
= 482). Participants in the yogurt group consumed a 112 mL yogurt drink fermented with OLL1073R-1 every day for 16 weeks, whereas those in the control group consumed no yogurt during this period. All participants were instructed not to consume any other kinds of yogurt or fermented dairy products throughout this trial. The cumulative incidence rate of influenza was measured, and immunological markers were examined at the baseline and after 16 weeks. No significant difference in the incidence rate of influenza was found between the two groups (cumulative incidence rates of flu: yogurt 7.5% and control 7.7%). Natural killer (NK) cell activity did not show a significant intervention effect (
p
= 0.11), whereas the intervention effect on serum interferon gamma (IFN-γ) production was significant (
p
= 0.03). Other immunological markers did not show significant intervention effects. Consumption of OLL1073R-1 yogurt did not show a significant preventive effect against influenza or a significant enhancement in NK cell activity. However, intake of this yogurt showed an increase in IFN-γ production.
This randomized controlled trial did not show the effects of OLL1073R-1 yogurt intake on influenza prevention and NK cell activity enhancement. However, a significant increase in IFN-γ production was demonstrated. |
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AbstractList | Probiotics have been expected to enhance human immune function. The aim of this study was to evaluate the effects of dietary intake of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 (OLL1073R-1) on the prevention of influenza during winter and on the activation of immunological markers among women healthcare workers. 961 women aged 20-71 years were randomly assigned to either the yogurt group (n = 479) or the control group (n = 482). Participants in the yogurt group consumed a 112 mL yogurt drink fermented with OLL1073R-1 every day for 16 weeks, whereas those in the control group consumed no yogurt during this period. All participants were instructed not to consume any other kinds of yogurt or fermented dairy products throughout this trial. The cumulative incidence rate of influenza was measured, and immunological markers were examined at the baseline and after 16 weeks. No significant difference in the incidence rate of influenza was found between the two groups (cumulative incidence rates of flu: yogurt 7.5% and control 7.7%). Natural killer (NK) cell activity did not show a significant intervention effect (p = 0.11), whereas the intervention effect on serum interferon gamma (IFN-γ) production was significant (p = 0.03). Other immunological markers did not show significant intervention effects. Consumption of OLL1073R-1 yogurt did not show a significant preventive effect against influenza or a significant enhancement in NK cell activity. However, intake of this yogurt showed an increase in IFN-γ production. Probiotics have been expected to enhance human immune function. The aim of this study was to evaluate the effects of dietary intake of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 (OLL1073R-1) on the prevention of influenza during winter and on the activation of immunological markers among women healthcare workers. 961 women aged 20–71 years were randomly assigned to either the yogurt group ( n = 479) or the control group ( n = 482). Participants in the yogurt group consumed a 112 mL yogurt drink fermented with OLL1073R-1 every day for 16 weeks, whereas those in the control group consumed no yogurt during this period. All participants were instructed not to consume any other kinds of yogurt or fermented dairy products throughout this trial. The cumulative incidence rate of influenza was measured, and immunological markers were examined at the baseline and after 16 weeks. No significant difference in the incidence rate of influenza was found between the two groups (cumulative incidence rates of flu: yogurt 7.5% and control 7.7%). Natural killer (NK) cell activity did not show a significant intervention effect ( p = 0.11), whereas the intervention effect on serum interferon gamma (IFN-γ) production was significant ( p = 0.03). Other immunological markers did not show significant intervention effects. Consumption of OLL1073R-1 yogurt did not show a significant preventive effect against influenza or a significant enhancement in NK cell activity. However, intake of this yogurt showed an increase in IFN-γ production. Probiotics have been expected to enhance human immune function. The aim of this study was to evaluate the effects of dietary intake of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 (OLL1073R-1) on the prevention of influenza during winter and on the activation of immunological markers among women healthcare workers. 961 women aged 20-71 years were randomly assigned to either the yogurt group ( n = 479) or the control group ( n = 482). Participants in the yogurt group consumed a 112 mL yogurt drink fermented with OLL1073R-1 every day for 16 weeks, whereas those in the control group consumed no yogurt during this period. All participants were instructed not to consume any other kinds of yogurt or fermented dairy products throughout this trial. The cumulative incidence rate of influenza was measured, and immunological markers were examined at the baseline and after 16 weeks. No significant difference in the incidence rate of influenza was found between the two groups (cumulative incidence rates of flu: yogurt 7.5% and control 7.7%). Natural killer (NK) cell activity did not show a significant intervention effect ( p = 0.11), whereas the intervention effect on serum interferon gamma (IFN-γ) production was significant ( p = 0.03). Other immunological markers did not show significant intervention effects. Consumption of OLL1073R-1 yogurt did not show a significant preventive effect against influenza or a significant enhancement in NK cell activity. However, intake of this yogurt showed an increase in IFN-γ production. This randomized controlled trial did not show the effects of OLL1073R-1 yogurt intake on influenza prevention and NK cell activity enhancement. However, a significant increase in IFN-γ production was demonstrated. |
Author | Saito, Isao Kinoshita, Tetsu Akamatsu, Kimiko Nishijima, Mariko Suyama, Keiko Jogamoto, Akiko Katakami, Kikumi Maruyama, Koutatsu |
AuthorAffiliation | Special Course of Food and Health Science Institute of Community Life Sciences Co Department of Fundamental and Clinical Nursing Ehime University Graduate School of Medicine Faculty of Medicine Department of Community Health System Nursing Department of Public Health and Epidemiology Oita University Ehime University Ltd Department of Bioscience Graduate School of Agriculture |
AuthorAffiliation_xml | – name: Faculty of Medicine – name: Ehime University Graduate School of Medicine – name: Department of Fundamental and Clinical Nursing – name: Department of Community Health System Nursing – name: Ehime University – name: Oita University – name: Ltd – name: Special Course of Food and Health Science – name: Department of Public Health and Epidemiology – name: Department of Bioscience Graduate School of Agriculture – name: Institute of Community Life Sciences Co |
Author_xml | – sequence: 1 givenname: Tetsu surname: Kinoshita fullname: Kinoshita, Tetsu – sequence: 2 givenname: Koutatsu surname: Maruyama fullname: Maruyama, Koutatsu – sequence: 3 givenname: Keiko surname: Suyama fullname: Suyama, Keiko – sequence: 4 givenname: Mariko surname: Nishijima fullname: Nishijima, Mariko – sequence: 5 givenname: Kimiko surname: Akamatsu fullname: Akamatsu, Kimiko – sequence: 6 givenname: Akiko surname: Jogamoto fullname: Jogamoto, Akiko – sequence: 7 givenname: Kikumi surname: Katakami fullname: Katakami, Kikumi – sequence: 8 givenname: Isao surname: Saito fullname: Saito, Isao |
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SubjectTerms | Adult Aged Dairy products Diet Dietary intake Female Fermentation Fermented food Food intake Health care Health Personnel Humans Immune response Immunology Incidence Influenza Influenza, Human - blood Influenza, Human - epidemiology Influenza, Human - immunology Influenza, Human - prevention & control Interferon Interferon-gamma - blood Killer Cells, Natural - immunology Lactobacillus delbrueckii - metabolism Markers Medical personnel Middle Aged Natural killer cells Probiotics Probiotics - administration & dosage Yogurt Yogurt - analysis Yogurt - microbiology Young Adult γ-Interferon |
Title | The effects of OLL1073R-1 yogurt intake on influenza incidence and immunological markers among women healthcare workers: a randomized controlled trial |
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