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Acta Odontol Scand. 2019 May 16:1-8. doi: 10.1080/00016357.2019.1609697. [Epub ahead of print]

Effect of ingesting yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 on influenza virus-bound salivary IgA in elderly residents of nursing homes: a randomized controlled trial.

Author information

1
a Department of Dental Hygiene , Kanagawa Dental University Junior College , Yokosuka , Japan.
2
b Division of Environmental Pathology, Department of Oral Science , Graduate School of Dentistry, Kanagawa Dental University , Yokosuka , Japan.
3
c Department of Food and Nutrition , Koriyama Women's University , Koriyama , Japan.
4
d Division of Dental Anatomy, Department of Oral Science , Graduate School of Dentistry, Kanagawa Dental University , Yokosuka , Japan.
5
e Department of Highly Advanced Stomatology , Graduate School of Dentistry, Kanagawa Dental University , Yokohama , Japan.
6
f Division of Periodontology, Department of Oral Interdisciplinary Medicine , Graduate School of Dentistry, Kanagawa Dental University , Yokosuka , Japan.
7
g R&D Division, Food Microbiology Research Laboratories, Meiji Co. Ltd. , Hachioji , Japan.
8
h Department of Drug Discovery Sciences , Kitasato Institute for Life Sciences, Kitasato University , Tokyo , Japan.
9
i Honobono, Elderly Nursing Home , Yokohama , Japan.
10
j 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.

KEYWORDS:

IgA; Saliva; elderly population; influenza; yogurt

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