Effect of Probiotics Added Goat and Cow Milk Yogurt Consumption on Immunoglobulin A (IgA) Induction in Healthy Adolescents

Authors

  • Jukkrit Wungrath Faculty of Agro-industry, Chiangmai University, Chiangmai, Thailand
  • Aphirak Pianmongkhol Faculty of Agro-industry, Chiangmai University, Chiangmai, Thailand
  • Tri Indrarini Wirjantoro Faculty of Agro-industry, Chiangmai University, Chiangmai, Thailand

Keywords:

probiotics, Bifidobacterium bifidum, Lactobacillus acidophilus, immunoglobulin A (IgA), yogurt

Abstract

This study investigated whether daily ingestion of probiotics (Bifidobacterium bifidum and Lactobacillus acidophilus) added mixture goat and cow milk yogurt over 8 weeks would enhance innate immune function in healthy adolescents. The parameter of the innate immunity assessed was immunoglobulin A (IgA). The trial was performed in 20 healthy adolescents (10 males and 10 females) with 20 controls. IgA was measured at baseline, during and after treatment at -1, 0, 3, 5, 8, +1 and +2 weeks. A statistically significant increase in the IgA level (p<0.05) occurred over 8 week treatment. Since the final stage (2 weeks after stop supplement) the subjects’ immune responses (IgA levels) returned to baseline levels that were not significantly different to the pre-trial values. In conclusion, the supplementation with probiotics formula has the potential to improve innate immune function in healthy adolescents.

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Published

2018-11-20

How to Cite

Wungrath, J., Pianmongkhol, A., & Wirjantoro, T. I. (2018). Effect of Probiotics Added Goat and Cow Milk Yogurt Consumption on Immunoglobulin A (IgA) Induction in Healthy Adolescents. Journal of Health Research, 23(1), 5–9. Retrieved from https://he01.tci-thaijo.org/index.php/jhealthres/article/view/156314

Issue

Vol. 23 No. 1: January - March 2009

Section

ORIGINAL RESEARCH ARTICLE