Abstract Title:

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.

Abstract Source:

Acta Odontol Scand. 2019 May 16:1-8. Epub 2019 May 16. PMID: 31094267

Abstract Author(s):

Yuko Yamamoto, Juri Saruta, Toru Takahashi, Masahiro To, Tomoko Shimizu, Takashi Hayashi, Toshiya Morozumi, Nobuhisa Kubota, Yohei Kamata, Seiya Makino, Hiroshi Kano, Jun Hemmi, Yukio Asami, Takayuki Nagai, Kyoko Misawa, Sachiko Kato, Keiichi Tsukinoki

Article Affiliation:

Yuko Yamamoto


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.

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