Effects of Consumption of a Fermented Dairy Product Containing the Probiotic Lactobacillus casei DN-114 001 on Common Respiratory and Gastrointestinal Infections in Shift Workers in a Randomized Controlled Trial
Effects of Consumption of a Fermented Dairy Product Containing the Probiotic Lactobacillus casei DN-114 001 on Common Respiratory and Gastrointestinal Infections in Shift Workers in a Randomized Controlled Trial
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DOI：
10.1080/07315724.2010.10719882
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发表时间：
2010-10-01
影响因子：
3.5
通讯作者：
Schrezenmeir, Juergen
中科院分区：
文献类型：
--
作者：
Guillemard, Eric;Tanguy, Jerome;Schrezenmeir, Juergen
目的：在压力下，如倒班工人，感染的风险可能会增加。本研究探讨了含有益生菌干酪乳杆菌DN-114 001（verum）的发酵乳制品对呼吸道和胃肠道常见感染性疾病（CID）的发病率和健康轮班workers.Methods的免疫功能的影响：本研究是单中心，随机，双盲，对照。志愿者接受200 g/天的verum（n = 500）或对照产品（n = 500），持续3个月;进行1个月随访。结果：两组的CID累积数量（主要结局）无显著差异。由于主要参数的泊松分布未完全照亮观察到的数据，因此应用了事后分类分析，结果显示在产品消耗阶段，verum组的累积CID数量显著较低（比值比[OR] = 0.75，95%置信区间[CI] 0.59-0.95，p = 0.017）。Verum还降低了至少经历I CID的志愿者比例（43% vs. 51%，p = 0.005），增加了整个人群中首次发生CID的时间（p = 0.017），并减少了吸烟者亚组中CID的累积数量（p = 0.033）。在CID过程中，与对照组相比，verum组（在整个研究阶段）的发热累积持续时间较低（p = 0.022），白细胞、中性粒细胞和自然杀伤（NK）细胞计数和活性增加（p = 0.047至p < 0.001）。Verum是安全的，耐受性良好。结论：结果表明，每日消费的发酵乳制品含有干酪乳杆菌DN-114 001可以降低常见感染的风险，在强调个人，如倒班工人。
Objective: The risk of infection may be increased in people under stress such as shift workers. This study examined the effect of a fermented dairy product containing the probiotic Lactobacillus casei DN-114 001 (verum) on the incidence of respiratory and gastrointestinal common infectious diseases (CIDs) and on immune functions in healthy shift workers.Methods: The study was single-center, randomized, double-blind, and controlled. Volunteers received 200 g/day of verum (n = 500) or control product (n = 500) for 3 months; 1-month follow-up was carried out..Results: The cumulated number of CIDs (primary outcome) was not significantly different between groups. Because the Poisson distribution of the primary parameter did not fully lit the observed data, a post hoc categorical analysis was applied and showed a significantly lower cumulated number of CIDs in the verum group during the product consumption phase (odds ratio [OR] = 0.75, 95% confidence interval [CI] 0.59-0.95, p = 0.017). Verum also reduced the proportion of volunteers experiencing at least I CID (43% vs. 51%, p = 0.005), increased the time to the first occurrence of CID (p = 0.017) in the whole population, and reduced the cumulated number of CIDs in the subgroup of smokers (p = 0.033). In the course of CID, cumulated duration of fever was lower in the verum group (in the whole study phase) (p = 0.022), and an increase in leukocyte, neutrophil, and natural killer (NK) cell counts and activity (p = 0.047 to p < 0.001) was observed compared with control group. Verum was safe and well tolerated.Conclusion: The results indicate that daily consumption of a fermented dairy product containing Lactobacillus casei DN-114 001 could reduce the risk of common infections in stressed individuals such as shift workers.