Nishimura Mie, Ohkawara Tatsuya, Tetsuka Kyohei, Kawasaki Yo, Nakagawa Ryoji, Satoh Hiroki, Sato Yuji, Nishihira Jun
Department of Medical Management and Informatics, Hokkaido Information University, Ebetsu, Hokkaido, Japan.
Department of Medical Management and Informatics, Hokkaido Information University, Ebetsu, Hokkaido, Japan; Pathophysiology and Therapeutics, Hokkaido University Faculty of Pharmaceutical Sciences, Sapporo, Japan.
J Tradit Complement Med. 2015 Aug 21;6(3):275-80. doi: 10.1016/j.jtcme.2015.07.003. eCollection 2016 Jul.
Lactobacillus plantarum HOKKAIDO (HOKKAIDO strain) was isolated from well-pickled vegetables in Hokkaido, Japan. We report a randomized, double-blind, placebo-controlled study evaluating the effects of L. plantarum HOKKAIDO on immune function and stress markers in 171 adult subjects. Subjects were divided into three groups: the L. plantarum HOKKAIDO yogurt group, the placebo-1 group who ingested yogurt without the HOKKAIDO strain, and the placebo-2 group who ingested a yogurt-like dessert without the HOKKAIDO strain. Hematological tests and body composition measurements were performed before and after 4 and 8 weeks of blinded ingestion. Although no significant differences in natural killer cell activity were observed, it was found that neutrophil ratio significantly decreased and lymphocytes tended to increase in the HOKKAIDO strain yogurt group compared with the yogurt-like dessert group. In addition, the neutrophil-to-lymphocyte ratio, a stress marker, tended to improve in the HOKKAIDO strain yogurt group compared with the yogurt-like dessert group. These results suggest that the ingestion of HOKKAIDO strain yogurt tends to improve immune activity and decrease stress markers.
植物乳杆菌北海道株（北海道菌株）是从日本北海道腌制良好的蔬菜中分离出来的。我们报告了一项随机、双盲、安慰剂对照研究，评估植物乳杆菌北海道株对171名成年受试者免疫功能和应激指标的影响。受试者被分为三组：植物乳杆菌北海道株酸奶组、摄入不含北海道菌株酸奶的安慰剂 -1组和摄入不含北海道菌株酸奶样甜点的安慰剂 -2组。在盲法摄入4周和8周前后进行血液学检查和身体成分测量。虽然自然杀伤细胞活性未观察到显著差异，但发现与酸奶样甜点组相比，北海道菌株酸奶组的中性粒细胞比例显著降低，淋巴细胞有增加趋势。此外，与酸奶样甜点组相比，作为应激指标的中性粒细胞与淋巴细胞比值在北海道菌株酸奶组有改善趋势。这些结果表明，摄入北海道菌株酸奶倾向于改善免疫活性并降低应激指标。
