RT info:eu-repo/semantics/article
T1 Prospective, randomized, double-blind parallel group nutritional study to evaluate the effects of routine intake of fresh vs. pasteurized yogurt on the immune system in healthy adults
A1 Rivero Pino, Fernando
A1 Casquete Anta, María del Mar
A1 Castro Alija, María José
A1 Redondo del Río, María Paz
A1 Gutiérrez San José, Eloina
A1 Mayo Iscar, Agustín
A1 Nocito Colón, Mercedes
A1 Corell Almuzara, Alfredo
K1 Food - Biotechnology
K1 Alimentos -  Biotecnología
K1 Food science
K1 Yogurt
K1 Yogur - Fabricación
K1 Productos lácteos
K1 Dairy products
K1 Gut microbiota
K1 Microbiota intestinal
K1 Microbiota
K1 Probiotics
K1 Probióticos
K1 Lactobacillus
K1 Lactobacilos - Uso terapéutico
K1 Inmunology
K1 Microbiology
K1 Nutrition
K1 Dietetics
K1 Dietética
K1 3206 Ciencias de la Nutrición
K1 3309 Tecnología de Los Alimentos
K1 3108.01 Bacterias
K1 2412 Inmunología
K1 2414 Microbiología
AB The immune system is affected by the dietary products humans intake. Immune system regulation by nutrition has uses in the clinical context, but it can also benefit healthy populations by delaying or preventing the emergence of immune-mediated chronic illnesses. In this study, the purpose was to describe and compare the modulator effects on the immune system of the routine ingestion of fresh vs. pasteurized yogurt. A unicentral, prospective, randomized, double-blind, parallel group 8-week nutritional study was carried out comparing the ingestion of 125 g of the products in healthy adults three times a day. A complete battery of in vitro tests on the activity of the immune system, processes and phenomena was performed. Exclusive immune-modulatory effects of fresh yogurt with respect to base line were found in terms of increased systemic IgM (primary immune responses), increased synthesis of IFN-gamma upon stimulation (Th1) and increased peripheral T cells (mainly “naive” CD4s). In the three interventions, we observed an increased phagocytic activity and burst test in granulocytes, together with increased secretion of IL-6, IL-1 β and IL-8 (pro-inflammatory) and increased CD16 expression (FcR favoring phagocytosis) in granulocytes. Overall, it is concluded that regardless of bacteria being alive or thermally inactivated, yogurt has common effects on the innate system, but the presence of live bacteria is necessary to achieve a potentiating effect on the specific immune response.
PB MDPI
SN 2072-6643
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/68228
UL https://uvadoc.uva.es/handle/10324/68228
LA eng
NO Nutrients, 2024, Vol. 16, Nº. 12, 1969
NO Producción Científica
DS UVaDOC
RD 24-nov-2024