饮用用德氏乳杆菌发酵的酸奶。OLL1073R-1增强健康成人抗季节性流感疫苗的血清抗体滴度。

IF 3.1 4区 医学 Q2 Agricultural and Biological Sciences
Jun Hemmi, Seiya Makino, Takehiro Yokoo, Hiroshi Kano, Yukio Asami, Kazuyoshi Takeda, Yoshio Suzuki, Sachio Kawai, Isao Nagaoka, Keisuke Sawaki, Ko Okumura
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引用次数: 3

摘要

季节性流感是冬季发生的主要上呼吸道感染。接种疫苗是预防这种感染的最佳方法。我们进行了两项随机、双盲、安慰剂对照试验,以检验食用德布鲁西克乳杆菌发酵的酸奶是否有效。据报道,bulgaricus OLL1073R-1可降低患普通感冒的风险,可提高针对季节性流感疫苗的血清抗体滴度。在第一项包括大学生的试验中,酸奶组抗甲型流感(H3N2)和乙型流感病毒的血清抗体滴度明显高于安慰剂组。根据欧洲药品管理局(EMA)制定的疫苗评估指南,甲型流感(H3N2)的血清转化率和平均几何增长以及乙型流感的血清保护仅在酸奶组中符合标准。在第二项包括健康成年人的试验中,酸奶组抗甲型H1N1流感病毒和乙型流感病毒的血清抗体滴度明显高于安慰剂组。只有酸奶组乙型流感血清转化率和平均几何增长符合EMA标准。此外,与安慰剂组相比,酸奶组患病的累计天数,如喉咙不适、上呼吸道炎症和感冒,明显更少。因此,每天摄入保加利亚乳杆菌OLL1073R-1发酵的酸奶可以缩短呼吸道感染引起的症状持续时间,并作为粘膜佐剂增强对疫苗的获得性免疫反应,从而改善公众健康。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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

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

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

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

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.

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来源期刊
Bioscience of Microbiota, Food and Health
Bioscience of Microbiota, Food and Health Immunology and Microbiology-Applied Microbiology and Biotechnology
CiteScore
5.50
自引率
3.20%
发文量
24
期刊介绍: Bioscience of Microbiota, Food and Health (BMFH) is a peer-reviewed scientific journal with a specific area of focus: intestinal microbiota of human and animals, lactic acid bacteria (LAB) and food immunology and food function. BMFH contains Full papers, Notes, Reviews and Letters to the editor in all areas dealing with intestinal microbiota, LAB and food immunology and food function. BMFH takes a multidisciplinary approach and focuses on a broad spectrum of issues.
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