Consumption of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 augments serum antibody titers against seasonal influenza vaccine in healthy adults

Bioscience of Microbiota, Food and Health

article

Jun HEMMI¹  Seiya MAKINO¹  Takehiro YOKOO¹  Hiroshi KANO¹  Yukio ASAMI¹  Kazuyoshi TAKEDA²  Yoshio SUZUKI⁴  Sachio KAWAI⁴  Isao NAGAOKA⁵  Keisuke SAWAKI⁴  Ko OKUMURA² 

[1] Food Microbiology and Function Research Laboratories, R&D Division, Meiji Co., Ltd.;Department of Biofunctional Microbiota, Graduate School of Medicine, Juntendo University;Laboratory of Cell Biology, Research Support Center, Graduate School of Medicine, Juntendo University;Graduate School of Health and Sports Science, Juntendo University;Department of Host Defense and Biochemical Research, Graduate School of Medicine, Juntendo University;Atopy, Allergy Research Center, Graduate School of Medicine, Juntendo University

关键词: adjuvant effect;    influenza vaccine;    Lactobacillus bulgaricus;    OLL1073R-1;    yogurt;    clinical trials;   

DOI  :  10.12938/bmfh.2022-037

学科分类：生物科学（综合）

来源: Nihon Bifizusukin Senta / Japan Bifidus Foundation

【 摘 要 】

Seasonal influenza is a major upper respiratory tract infection occurring in winter. Vaccination is the best method for preventing this infection. We conducted two randomized, double-blind, placebo-controlled trials to examine whether consumption of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1, which has been reported to reduce the risk of catching the common cold, augments serum antibody titers against seasonal influenza vaccines. In the first trial, which included university students, serum antibody titers against influenza A (H3N2) and B viruses were significantly higher in the yogurt group than in the placebo group. According to the guidelines established by the European Medicines Agency (EMA) for the assessment of vaccines, the seroconversion rate and mean geometric increase of influenza A (H3N2) and seroprotection of influenza B met the criteria only in the yogurt group. In the second trial, which included healthy adults, serum antibody titers against influenza A (H1N1) and B viruses were significantly higher in the yogurt group than in the placebo group. The seroconversion rate and mean geometric increase of influenza B met the EMA criteria only in the yogurt group. Furthermore, the cumulative days of ill health, such as throat complaints, upper respiratory inflammation, and cold, were significantly lower in the yogurt group than in the placebo group. Therefore, daily intake of yogurt fermented with L. bulgaricus OLL1073R-1 could reduce the duration of symptoms caused by respiratory infections and act as a mucosal adjuvant enhancing acquired immune responses against vaccines, leading to the improvement of public health.

【 授权许可】

CC BY