Yogurt containing two probiotic strains
plus heat-treated bacteria may boost the activity of immune cells called
natural killer (NK) cells in people over 60, says a new study.
Abstract:
The aim of this study was to investigate the impact of consuming dairy yogurt containing Lactobacillus paracasei ssp. paracasei (L. paracasei), Bifidobacterium animalis ssp. lactis (B. lactis) and heat-treated Lactobacillus plantarum (L. plantarum)
on immune function. A randomized, open-label, placebo-controlled study
was conducted on 200 nondiabetic subjects. Over a twelve-week period,
the test group consumed dairy yogurt containing probiotics each day,
whereas the placebo group consumed milk. Natural killer (NK) cell
activity, interleukin (IL)-12 and immunoglobulin (Ig) G1 levels were
significantly increased in the test group at twelve weeks compared to
baseline. Additionally, the test group had significantly greater
increases in serum NK cell activity and interferon (IFN)-γ and IgG1 than
placebo group.
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| Figure 1. Effects on serum interleukin (IL)-12, interferon (IFN)-γ, and immunoglobulin G1 concentrations following 12 weeks of consuming dairy yogurt containing L. paracasei, B. lactis and heat-treated L. plantarum. Mean ± SE. ∮ tested by logarithmic transformation. * p < 0.05 and ** p < 0.01 derived from paired t-tests within each group. ‡ p < 0.05 derived from independent t-tests at changed value and adjusted for baseline values, sex, and changes in diastolic blood pressure (BP). |
Daily consumption of dairy yogurt containing L. paracasei, B. lactis and heat-treated L. plantarum
could be an effective option to improve immune function by enhancing NK
cell function and IFN-γ concentration.
