饮用乳酸乳球菌h61发酵的牛奶对中年妇女皮肤特性和健康生物标志物的影响:一项随机、双盲研究

H. Kimoto-Nira, N. Moriya, K. Sasaki, C. Suzuki
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引用次数: 6

摘要

目的:之前,我们发现饮用仅由乳酸乳球菌菌株H61 (H61发酵乳)制成的发酵乳可以改善日本年轻女性(年龄,20岁左右)的各种皮肤特性。由于人类皮肤状况随着年龄的增长而变化,我们研究了H61发酵乳对中年女性皮肤特性的影响。设计和背景:临床研究背景下的随机、双盲试验。参与者:健康、中年、女性志愿者(n = 23;干预:h61发酵乳(1010CFU)或传统酸奶(1010CFU)。保加利亚菌和嗜热链球菌;每天给予参考食物,连续4周。测量:在4周治疗之前和结束时,我们测量了皮肤水分(前臂内侧和脸颊)和皮脂含量(仅脸颊)。此外,收集唾液样本用于分析免疫、应激和炎症生物标志物。在第4周进行自我问卷调查(关于皮肤和一般健康状况)。结果:通过力学分析,干预没有改变两组的皮肤特性。第4周,自我问卷皮肤弹性和质地评分显著提高;与传统酸奶组相比,h61发酵乳组的黑暗评分有提高的趋势。在一般健康状况部分,h61发酵乳组腹泻的发生率明显高于常规酸奶组。干预没有改变唾液中的免疫球蛋白A、皮质醇、α-淀粉酶和c反应蛋白水平。结论:根据自我问卷调查,h61发酵乳对中年妇女的一些皮肤特性有有益的影响。在未来的研究中,通过力学分析来描述这种干预的有益效果,将有助于提高老年人的生活质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
EFFECTS OF INGESTING MILK FERMENTED BY LACTOCOCCUS LACTIS H61 ON SKIN PROPERTIES AND HEALTH BIOMARKERS IN MIDDLE-AGED WOMEN: A RANDOMIZED, DOUBLE-BLIND STUDY
Objective: Previously, we showed that ingestion of fermented milk made by only Lactococcus lactis strain H61 (H61-fermented milk) improves various skin properties in young Japanese women (age, around 20 y). Because the condition of human skin varies with age, we investigated the effects of H61-fermented milk on skin properties of middle-aged women. Design and setting: A randomized, double-blind trial in a clinical research setting. Participants: Healthy, middle-aged, female volunteers (n = 23; age: 36–62 y). Intervention: H61-fermented milk (1010 CFU) or conventional yogurt (1010CFU of both Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus; a reference food) was given daily for 4 weeks. Measurements: Before and at the end of the 4-week treatment, we measured skin hydration (inner forearms and cheek) and sebum content (cheek only). In addition, salivary samples were collected for analysis of immune, stress, and inflammation biomarkers. Self-questionnaires (regarding skin and general health conditions) were done at week 4. Results: By mechanical analysis, the interventions did not alter the skin properties of either group. At week 4, self-questionnaire skin scores for elasticity and texture were significantly higher; scores for darkness tended to be improved in the H61-fermented milk group than the conventional yogurt group. In the general health condition section, diarrhea was significantly more prevalent in the H61-fermented milk than in the conventional yogurt group. The intervention did not alter immunoglobulin A, cortisol, α-amylase, and C-reactive protein levels in saliva. Conclusions: According to self-questionnaires, H61-fermented milk provides beneficial effects on some skin properties of middle-aged women. This intervention would be useful for increasing the quality of life in an aging population after characterizing the beneficial effect by mechanical analysis in future study.
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