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The effects of OLL1073R-1 yogurt intake on influenza incidence and immunological markers among women's healthcare workers: a randomized controlled trial

Abstract

Probiotics has 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 prevention against influenza during winter and on the activation of immunological markers among women’s healthcare workers. The 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 daily 112 mL yogurt drink fermented with OLL1073R-1 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. Cumulative incidence rate of influenza was measured, and immunological markers were examined at baseline and after 16 weeks. No significant difference in incidence rate of influenza was found between the two groups (cumulative incidence rates of the flu: yogurt 7.5%, 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.

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Publication details

The article was received on 12 Sep 2019, accepted on 22 Oct 2019 and first published on 24 Oct 2019


Article type: Paper
DOI: 10.1039/C9FO02128K
Food Funct., 2019, Accepted Manuscript

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    The effects of OLL1073R-1 yogurt intake on influenza incidence and immunological markers among women's healthcare workers: a randomized controlled trial

    T. Kinoshita, K. Maruyama, K. Suyama, M. Nishijima, K. Akamatsu, A. Jogamoto, K. Katakami and I. Saito, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C9FO02128K

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