Effect of ingesting yogurt fermented with <i>Lactobacillus delbrueckii ssp. bulgaricus</i> OLL1073R-1 on influenza virus-bound salivary IgA in elderly residents of nursing homes: a randomized controlled trial

Yamamoto, Yuko; Saruta, Juri; Takahashi, Toru; To, Masahiro; Shimizu, Tomoko; Hayashi, Takashi; Morozumi, Toshiya; Kubota, Nobuhisa; Kamata, Yoshiro; Makino, Seiya; Kano, Hiroshi; Hemmi, Jun; Asami, Yukio; Nagai, Takayuki; Misawa, Kyoko; Kato, Sachiko; Tsukinoki, Keiichi

doi:10.1080/00016357.2019.1609697

Cited by 46 publications

(34 citation statements)

References 42 publications

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“…Bulgaricus R-1 strain was administered for 12 weeks, and these probiotics significantly increased IgA production in saliva in response to the influenza A H3N2 virus. ( 15 ) Strengthening the mucosal barrier with probiotics and prebiotics may increase resistance to viral infections in the host, and future research with this regard is expected.…”

Section: Discussionmentioning

confidence: 99%

Association between selective IgA deficiency and COVID-19

Naito

Takagi

Yamamoto³

et al. 2020

J. Clin. Biochem. Nutr.

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The purpose of this study was to propose a hypothesis that there is a potential association between the incidence of selective IgA deficiency in various countries and COVID-19 cases. The number of deaths due to COVID-19 increased in clear proportion to the number of infected patients, and the difference in the number of deaths by country was due to the difference in the number of infected patients. The frequency of selective IgA deficiency has a strong positive correlation with the prevalence of COVID-19 per population. The low infection rate contributed to the low death rate from COVID-19 in Japan, suggesting that the extremely low frequency of selective IgA deficiency may be a contributing factor.

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Section: Discussionmentioning

confidence: 99%

Association between selective IgA deficiency and COVID-19

Naito

Takagi

Yamamoto³

et al. 2020

J. Clin. Biochem. Nutr.

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“…A randomized controlled trial on 96 elderly people showed that a yogurt fermented with L. delbrueckii ssp. bulgaricus OLL1073R-1 (1073R-1-yogurt) affected the level of influenza A H3N2 bound IgA levels in saliva (188). L. acidophilus NCFM and Bifidobacterium animalis subsp.…”

Section: Influenza Virusmentioning

confidence: 99%

Modulatory Effects of Probiotics During Pathogenic Infections With Emphasis on Immune Regulation

et al. 2021

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In order to inhibit pathogenic complications and to enhance animal and poultry growth, antibiotics have been extensively used for many years. Antibiotics applications not only affect target pathogens but also intestinal beneficially microbes, inducing long-lasting changes in intestinal microbiota associated with diseases. The application of antibiotics also has many other side effects like, intestinal barrier dysfunction, antibiotics residues in foodstuffs, nephropathy, allergy, bone marrow toxicity, mutagenicity, reproductive disorders, hepatotoxicity carcinogenicity, and antibiotic-resistant bacteria, which greatly compromise the efficacy of antibiotics. Thus, the development of new antibiotics is necessary, while the search for antibiotic alternatives continues. Probiotics are considered the ideal antibiotic substitute; in recent years, probiotic research concerning their application during pathogenic infections in humans, aquaculture, poultry, and livestock industry, with emphasis on modulating the immune system of the host, has been attracting considerable interest. Hence, the adverse effects of antibiotics and remedial effects of probiotics during infectious diseases have become central points of focus among researchers. Probiotics are live microorganisms, and when given in adequate quantities, confer good health effects to the host through different mechanisms. Among them, the regulation of host immune response during pathogenic infections is one of the most important mechanisms. A number of studies have investigated different aspects of probiotics. In this review, we mainly summarize recent discoveries and discuss two important aspects: (1) the application of probiotics during pathogenic infections; and (2) their modulatory effects on the immune response of the host during infectious and non-infectious diseases.

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“… Wang et al, 2016 ), prevent common cold and influenza ( Lehtoranta et al, 2014 , Makino et al, 2010 ; Y. Yamamoto et al, 2019 ) and treat acute gastroenteritis and diarrhea ( Dinleyici et al, 2012 , Szajewska et al, 2013 ).…”

Section: Reported Health Effects Of Yogurtmentioning

confidence: 99%

Theoretical benefits of yogurt-derived bioactive peptides and probiotics in COVID-19 patients – A narrative review and hypotheses

Gouda

Adbelruhman

Alenezi

et al. 2021

Saudi Journal of Biological Sciences

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The world is currently facing a frightening coronavirus disease-2019 (COVID-19) epidemic. Severity of COVID-19 presentation is highly variable among infected individuals with increasingly recognized risk factors. Although observational studies suggested lower COVID-19 severity in populations consuming fermented foods, no controlled study investigated the role of diet. Yogurt, a fermented dairy product, exhibits interesting properties related to the presence of bioactive peptides and probiotics that may play a beneficial role in COVID-19 presentation and outcome. Peptides contained in yogurt are responsible for angiotensin-converting enzyme-inhibitory, bradykinin potentiating, antiviral, anti-inflammatory, antithrombotic, and antioxidant effects. The types and activity of these peptides vary widely depending on their amino acid sequence, on the probiotics used in yogurt production and on intestinal digestion. Additionally, probiotics used in yogurt exhibit direct angiotensin-converting enzyme-inhibitory, antiviral and immune boosting activities. Since COVID-19 pathogenesis involves angiotensin II accumulation and bradykinin deficiency, yogurt bioactive peptides appear as potentially beneficial. Therefore, epidemiological investigations and randomized controlled clinical trials to evaluate the exact role of yogurt consumption on COVID-19 manifestations and outcome should be encouraged.

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Effect of ingesting yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 on influenza virus-bound salivary IgA in elderly residents of nursing homes: a randomized controlled trial

Cited by 46 publications

References 42 publications

Association between selective IgA deficiency and COVID-19

Association between selective IgA deficiency and COVID-19

Modulatory Effects of Probiotics During Pathogenic Infections With Emphasis on Immune Regulation

Theoretical benefits of yogurt-derived bioactive peptides and probiotics in COVID-19 patients – A narrative review and hypotheses

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