Lactobacillus helveticus GCL1815 induces salivary IgA production and alleviates common cold-like symptoms: A randomized, double-blind, placebo-controlled, parallel-group comparative study

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-13 DOI:10.1016/j.jff.2025.106815

Kaoru Kikuchi , Hiroka Wada , Yasuo Saito , Taisuke Uesugi , Kazuma Takahashi , Naoki Azuma , Takashi Mawatari , Kana Nishimura , Yoshitaka Iwama

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Abstract

Lactobacillus helveticus GCL1815 has been shown to suppress cold-like subjective symptoms and activate dendritic cells in prior clinical studies. This randomized, double-blind, placebo-controlled, parallel-group study was conducted to determine the effects of low or high doses of GCL1815 on physical condition and immune indices. In this study, a low-dose group of 6 × 10⁹ GCL1815 cells/day and a high-dose group of 1 × 10¹¹ GCL1815 cells/day were compared to a placebo group. A cold-like symptom questionnaire was established as the primary endpoint of the study. Both the low-dose and high-dose groups showed significant improvement in several systemic and local cold-like symptoms after 8 weeks of GCL1815 intake. This intervention was also found to enhance salivary sIgA secretion rate. No safety concerns were observed even in the high-dose group. These results suggest continuous intake of heat-sterilized GCL1815 for 8 weeks promoted sIgA secretion and reduced systemic and local cold-like symptoms.

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helveticus乳杆菌GCL1815诱导唾液IgA产生并缓解常见感冒样症状：一项随机、双盲、安慰剂对照、平行组比较研究

在先前的临床研究中，helveticus乳杆菌GCL1815已被证明可以抑制感冒样主观症状并激活树突状细胞。这项随机、双盲、安慰剂对照、平行组研究旨在确定低剂量或高剂量GCL1815对身体状况和免疫指标的影响。在本研究中，与安慰剂组相比，低剂量组为6 × 109个GCL1815细胞/天，高剂量组为1 × 1011个GCL1815细胞/天。建立感冒样症状问卷作为研究的主要终点。低剂量组和高剂量组在服用GCL1815 8周后，几种全身和局部感冒样症状均有显著改善。该干预还发现可提高唾液sIgA分泌率。即使在高剂量组也没有观察到安全问题。这些结果表明，连续摄入热灭菌GCL1815 8周可促进sIgA分泌，减轻全身和局部感冒样症状。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.