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Protective Effects of Fermented Milk with Selected Probiotics Against Acute Upper Respiratory Tract Infections by Enhancement of Immunity of the Elderly: An Open‐Label Trial
Author(s) -
Pu Fangfang,
Guo Yue,
He Fang,
Zhu Hong,
Wang Shijie,
Shen Xi,
He Miao,
Li Ming
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.964.25
Subject(s) - lactobacillus paracasei , medicine , immunity , respiratory tract infections , probiotic , randomized controlled trial , immunology , immune system , immunosenescence , lactobacillus , biology , respiratory system , fermentation , food science , bacteria , genetics
Background and Objective Ageing caused immunosenescence and malnutrition would down‐regulate the immunity of the elderly. Such changes in the immunity can greatly increase the susceptibilities to attack by infective agents. Recent studies have observed that some fermented milk containing special probiotics might enhance the host immunity by which to protect the elderly from the infections. This study was conducted to evaluate the possible influence of fermented milk containing a selected probiotics, Lactobacillus paracasei N1115 (N1115), on the susceptibility to acute upper respiratory tract infections(URTI) and related immune function in the middle‐aged and the elderly. Methods Volunteers aged ≥45 years were recruited and selected by a three‐step screening test. The selected subjects were randomly assigned to intervention group and control group. The intervention group received fermented milk made from N1115 (3.6×10 7 CFU/mL) 300mL per day for 12 weeks, while the control group could not intake any probiotics supplements. Information such as URTI symptoms, defecation, diet, exercise and antibiotic usage were recorded weekly. Blood samples were collected to test serum proteins, immunoglobulins and T cell subsets before and after intervention. Results Compared to the control group, both the number of persons diagnosed with an acute URTI and the number of URTI events were significantly higher in the intervention group ( P =0.038, P =0.030, respectively). The risk of URTI in the intervention group was 55% of those in the control group evaluated ( RR =0.55, 95% CI : 0.307~0.969). The change of percentage of CD3 cell subsets from baseline in intervention group was significantly higher than that of control group ( P =0.038). Percentage of CD4 and CD8, immunoglobulin(Ig) A and IgM were almost the same in both groups ( P >0.05). Additionally, there was no significant difference in total protein, albumin, globulin and prealbumin in two groups ( P >0.05). Conclusions Fermented milk containing selected probiotic strain such as N1115 could enhance T cell mediated natural immune deference by which to reduce the risk of acute upper tract infections in the elderly.