Consumption of dairy yogurt containing Lactobacillus paracasei ssp. paracasei, Bifidobacterium animalis ssp. lactis and Heat-Treated Lactobacillus plantarum improves immune function including natural killer cell activity

Ayoung Lee, Young Ju Lee, Hye Jin Yoo, Minkyung Kim, Yeeun Chang, Dong Seog Lee, Jong Ho Lee

Research output: Contribution to journalArticle

22 Citations (Scopus)

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 heattreated 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. 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 (ClinicalTrials.gov: NCT03051425).

Original languageEnglish
Article number558
JournalNutrients
Volume9
Issue number6
DOIs
Publication statusPublished - 2017 Jun

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

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