Effects of a fermented milk drink containing Lactobacillus casei strain shirota on the human NK-cell activity
Effects of a fermented milk drink containing Lactobacillus casei strain shirota on the human NK-cell activity
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DOI：
10.1093/jn/137.3.791s
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发表时间：
2007-03-01
影响因子：
4.2
通讯作者：
Okumura, Ko
中科院分区：
文献类型：
--
作者：
Takeda, Kazuyoshi;Okumura, Ko
9名健康中年和10名老年志愿者每天饮用含有4 × 10（10）个干酪乳杆菌菌株Shirota活细胞的发酵乳3 wk，并检测其自然杀伤（NK）活性和其他免疫功能。在中年志愿者的实验中，开始摄入后3wk，INK活性显著升高（P < 0.01），NK细胞活性升高持续3wk，这种效应在低NK活性个体中尤为突出。在老年志愿者的实验中，对照组的NK活性在开始摄入后wk显著降低（P < 0.01），而干酪乳杆菌菌株Shirota的摄入维持了NK活性。这些结果表明，每天摄入干酪乳杆菌菌株Shirota对NK细胞活性具有积极作用。
Nine healthy middle-aged and 10 elderly volunteers drank fermented milk containing 4 x 10(10) live cells of Lactobacillus casei strain Shirota daily for 3 wk, and their natural killer (INK) activity and other immunological functions were examined. In the experiments with middle-aged volunteers, INK activity significantly increased (P < 0.01) 3 wk after the start of intake, elevated NK cell activity remained for the next 3 wk, and this effect was particularly prominent in the low-NK-activity individuals. In the experiments with elderly volunteers, INK activity significantly decreased (P < 0.01) in the control group wk after the start of intake; however, the intake of Lactobacillus casei strain Shirota maintained the NK activity. These results suggest that daily intake of Lactobacillus casei strain Shirota provides a positive effect on NK-cell activity.