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Gerodontology. 2017 Dec;34(4):479-485. doi: 10.1111/ger.12296. Epub 2017 Aug 23.

Effects of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 on the IgA flow rate of saliva in elderly persons residing in a nursing home: A before-after non-randomised intervention study.

Author information

1
Department of Junior College, School of Dental Hygiene, Kanagawa Dental University, Yokosuka, Japan.
2
Department of Oral Science, Division of Environmental Pathology, Graduate School of Dentistry, Kanagawa Dental UniversityGraduate School of Dentistry, Yokosuka, Japan.
3
Department of Nutrition and Health Sciences, Fukuoka Women's University, Fukuoka, UK.
4
Division of Dental Anatomy, Department of Oral Science, Graduate School of Dentistry, Kanagawa Dental University, Graduate School of Dentistry, Yokosuka, Japan.
5
Department of Dental Sociology, Graduate School of Dentistry, Kanagawa Dental University, Graduate School of Dentistry, Yokosuka, Japan.
6
Department of Highly Advanced Stomatology, Graduate School of Dentistry, Kanagawa Dental University, Graduate School of Dentistry, Yokosuka, Japan.
7
Elderly Nursing Home, Samukawa Home, Samukawa, Japan.

Abstract

OBJECTIVE:

The aim of this study was to investigate the alterations in the salivary IgA levels of elderly persons administered yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus (L. bulgaricus) OLL1073R-1, which has been reported to reduce the risk of colds.

BACKGROUND:

Salivary immunoglobulin (Ig)A plays an important role in the defence of the oral cavity mucous membrane against foreign antigens and pathogens. Accordingly, low levels of salivary IgA are associated with an increased risk of upper respiratory tract infection. Furthermore, salivary IgA secretion has been reported to decrease with age. Recently, several studies have reported that certain strains of Lactobacillus and their products can modulate the immune response, but there are currently few studies on the effects of on the IgA level in human saliva.

MATERIALS AND METHODS:

This was a before-after non-randomised intervention study. Thirty-seven elderly persons (mean age, 82.7 years) residing in a single nursing home ingested 112 g of the yogurt every morning for 12 weeks. The participants' saliva was collected before and after 4, 8 and 12 weeks of yogurt intake.

RESULTS:

Our results showed that yogurt intake affected the concentration of IgA in the saliva (P < .0001). Additionally, yogurt intake and the body weight of the participants affected the IgA flow rate of saliva (P = .0003 and .03, respectively).

CONCLUSION:

Continuous intake of yogurt fermented with L. bulgaricus OLL1073R-1 may help improve the mucosal immune function in elderly people with weakened immune systems.

KEYWORDS:

IgA; Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1; elderly persons; saliva

PMID:
28836348
DOI:
10.1111/ger.12296
[Indexed for MEDLINE]

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